WE ALL LIVE BUSY LIVES and it can be easy to resort to convenience food. But, from first-hand experience, I also know that all those takeaways, quick-cook ready meals and high-calorie snacks are only going to make things worse in the long run.
When life gets hectic, we rely on food to give us the energy we need to power on through, so it should be properly nutritious. If lack of time is one of the reasons you’re struggling to cook from scratch every day, spend a morning or afternoon every now and then cooking to create meals for your freezer. You may want to eat part of the food you’ve cooked straight away then freeze the rest, or you might want to portion up the whole lot into freezable containers. Either way, you’ll be creating your own freezer meals, ready to take out, defrost and reheat when needed – proper, homemade convenience food!
For this chapter I’ve created plenty of recipes that are perfect for batch cooking, such as tasty curries, meatballs, fish cakes and a cheesy lasagne. And some of these dishes taste even better after they have been frozen because the flavours have had longer to mellow and become friends. Butternut squash and chickpea curry is a really good example of this.
Of course, I’m not totally against all convenience food. But I guarantee that if you make a little effort up front, you will reap the benefits. You’ll feel more in control of the food you and your family eat, you’ll be eating better-quality and healthier meals – and you’ll be saving money too. Investing a little time now means you’re much less likely to give in to any junk food temptations when you’re tired and hungry.
Moroccan chicken with preserved lemons
Preserved lemons are such a wonderful ingredient. Chopped up, they create the fantastic bitter-sweet, summery layer of flavour running through this dish, which complements the heady north African spices. Keep a jar of them in the fridge to bring life to tagines and stews, couscous and rice dishes, salads and dressings. ❄
Serves 6
565 calories per serving
1 tbsp olive oil
12 skinless, bone-in chicken thighs
3 onions, cut into 2.5cm wedges
6 garlic cloves, sliced
1 tsp ground ginger
½ tsp ground cinnamon
1 tbsp ras el hanout
4 carrots, peeled and cut into 2.5cm pieces
600g potatoes, peeled and cut into 2.5cm pieces
1 litre chicken stock
A large pinch of saffron strands
120g green olives, drained
4 preserved lemons (from a jar), chopped
Sea salt and freshly ground black pepper
For the couscous
1 tsp olive oil
400g wholewheat giant couscous
600ml chicken stock
To finish
A handful of coriander leaves, roughly chopped
1 Heat the olive oil in large non-stick sauté pan over a high heat. Season the chicken well on both sides with salt and pepper. Lay 6 chicken thighs in the pan and cook, turning until golden brown on both sides, then remove to a plate. Repeat with the remaining thighs.
2 Add the onions to the pan and cook over a medium heat for 5 minutes to soften. Add the garlic and cook for 1 minute. Sprinkle in the ground ginger, cinnamon and ras el hanout and stir for 30 seconds. Add the carrots, potatoes, chicken stock and saffron. Bring to the boil, lower the heat and simmer for 10 minutes.
3 Return the chicken to the pan and add the olives and preserved lemons. Put a lid on the pan and simmer gently for 15–20 minutes or until the veg are tender.
4 Meanwhile, for the couscous, heat the olive oil in a saucepan over a medium heat. Tip in the couscous and toast gently, stirring occasionally, for 2–3 minutes until golden. Pour in the chicken stock and cook gently until the couscous is tender and the liquid has evaporated. Season well with salt and pepper.
5 Serve the Moroccan chicken in warmed bowls with the couscous, scattered with chopped coriander.
To freeze: Cool and freeze the chicken (but not the couscous) in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil, and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes or until piping hot.
Moroccan chicken with preserved lemons
Chicken and pearl barley soup
When it’s chilly outside, make a big batch of this warming soup for a comforting supper, or take it to work in a flask for an easy lunch. Dried mushrooms lend lots of flavour here. They are a great store-cupboard ingredient to have on hand for pepping up soups, pasta sauces, stews and casseroles. ❄
Serves 6
670 calories per serving
690 calories with Parmesan
4 tbsp olive oil
1 onion, diced
3 large carrots, peeled and diced
3 garlic cloves, peeled and sliced
4 celery sticks, diced
2 courgettes, diced
2 leeks, trimmed, well washed and diced
2 litres fresh chicken stock
1 litre water
A bunch of thyme sprigs, tied with string
2 bay leaves
250g pearl barley
40g dried porcini mushrooms
1.5kg free-range whole chicken, spatchcocked or quartered, skin removed
200g cavolo nero, tough stalks removed, chopped roughly
250g frozen peas
Sea salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
30g Parmesan, freshly grated, to serve (optional)
1 Heat the olive oil in a large flameproof casserole dish over a medium-high heat. Add the onion and carrots and cook, stirring often, for 5 minutes. Add the garlic, celery, courgettes and leeks and cook for a further 5 minutes, or until softened.
2 Pour in the chicken stock and water and add the thyme, bay leaves, pearl barley and dried porcini. Stir and bring to a gentle simmer.
3 Lay the chicken in the casserole, season generously with pepper and simmer gently for 1 hour, turning the chicken over halfway through cooking.
4 Lift the chicken out of the broth onto a plate and allow to cool a little. Remove and discard the thyme and bay leaves from the broth. When the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces.
5 Bring the broth back to a simmer and stir in the cavolo nero and peas. Cook for 2 minutes, then return the chicken to the soup and stir well. Taste to check the seasoning and add salt and pepper if needed.
6 Ladle into warmed bowls and drizzle with extra-virgin olive oil. Best served with grated Parmesan.
To freeze: Allow to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat, until hot all the way through.
Chicken and pearl barley soup
Chicken and new potato curry
If you haven’t made a curry before, this is a great recipe to start off with, as it is based on ingredients and flavours that everyone knows and understands instinctively. ❄
Serves 6
535 calories per serving
690 calories with rice, poppadoms and salad
2 tbsp vegetable oil
2 large onions, finely diced
7cm piece of fresh ginger, finely grated
6 large garlic cloves, finely grated
A large handful of curry leaves
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp ground turmeric
2 tsp garam masala
1 tsp hot chilli powder
6 whole cloves
6 cardamom pods, crushed
2 cinnamon sticks
2 tsp salt
400ml carton passata
1.5kg skinless, boneless chicken thighs, halved
200ml chicken stock
600g Jersey Royal potatoes, halved
A handful of coriander leaves, chopped, to finish
To serve (optional)
Cooked brown basmati rice
Poppadoms (cooked in the microwave)
Cucumber, tomato and red onion salad
1 Heat the oil in a large saucepan over a high heat. Add the onions and cook for 10 minutes or until softened and well browned.
2 Add the ginger, garlic and curry leaves and cook for 2–3 minutes. Lower the heat and add the ground and whole spices and salt. Cook, stirring, for 1 minute.
3 Pour in the passata, bring to a simmer and cook over a low heat, stirring often, for 2 minutes to create an aromatic base.
4 Add the chicken thighs and stock, stir well and bring back to a gentle simmer. Put the lid on and cook for 10 minutes.
5 Stir in the potatoes, then cover and simmer gently for 30 minutes, stirring every 10 minutes or so to make sure the curry doesn’t catch on the bottom on the pan. Remove the lid and cook for a further 10–15 minutes until the liquor has reduced slightly.
6 Serve scattered with chopped coriander, with brown rice and poppadoms if you like. A refreshing cucumber salad is lovely on the side.
To freeze: Allow the curry to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it.
Butternut squash and chickpea curry
Butternut squash and chickpeas are a great combination and, if you mostly stick to staples like carrots and potatoes, this curry is a nice way of trying out different veg. This is also a good example of a dish that actually tastes better when it is reheated, as the flavours mellow and develop over time. V ❄
Serves 6
425 calories per serving
590 calories with rice and salad
3 tbsp vegetable oil
2 tbsp black mustard seeds
1 tbsp cumin seeds
12 cardamom pods, split
A handful of curry leaves
2 large onions, finely chopped
5 garlic cloves, grated
5cm piece of fresh ginger, finely grated
2 tsp ground turmeric
1 tsp ground cumin
2 tbsp ground coriander
1 litre hot vegetable stock
1kg peeled, deseeded butternut squash (prepared weight), cut into 2.5cm chunks
250ml coconut cream
2 x 400g tins chickpeas, drained
200g green beans, cut into 2.5cm lengths
To serve (optional)
3 x 250g pouches ready-cooked pilau rice
Cucumber, tomato and red onion salad
1 Heat the oil in a large non-stick saucepan over a high heat, then add the mustard and cumin seeds, cardamom pods and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
2 Add the onions to the pan and cook, stirring often, for 8 minutes or until softened and starting to brown.
3 Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
4 Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes.
5 Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes or until the liquor is reduced and thickened slightly. Meanwhile, heat up the pouches of rice mix, following the packet instructions, if using.
6 Serve the curry in warmed bowls, with hot pilau rice and a cucumber salad on the side if you like.
To freeze: Let the curry cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it.
Chicken and new potato curry
Butternut squash and chickpea curry
Italian turkey meatballs
These healthy meatballs include grated carrots and courgettes to help keep them moist as they cook. Baking – rather than frying – them at a high heat brings down the fat content and caramelises the outside a little, to delicious effect. ❄
Serves 8
350 calories per serving
450 calories with bread and salad
2 tbsp light olive oil
1 onion, finely chopped
2 carrots, peeled, finely grated and squeezed to remove excess liquid (about 275g prepared weight)
2 courgettes, finely grated and squeezed to remove excess liquid (about 500g prepared weight)
1kg turkey mince (mixed breast and thigh meat)
4 tbsp finely chopped sage
2 tbsp dried Italian herbs
75g fresh breadcrumbs
100g Parmesan, finely grated
4 garlic cloves, finely chopped
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
680g jar passata
1 tsp caster sugar
2 tsp fennel seeds, toasted and finely ground
500ml water
2 handfuls of basil leaves, finely chopped
Sea salt and freshly ground black pepper
To serve
Flat-leaf parsley, finely chopped
Crusty bread (optional)
Leafy side salad (optional)
1 Heat 1 tbsp olive oil in a large, deep saucepan over a medium heat. Add the onion and cook, stirring often, for 7–10 minutes until softened. Remove with a slotted spoon to a plate and leave to cool.
2 Preheat the oven to 250°C/Fan 240°C/Gas 10. Line two large baking trays with baking parchment.
3 In a large bowl, combine the cooled onion, grated carrots and courgettes, turkey mince, sage, dried herbs, breadcrumbs and half the Parmesan. Season with salt and pepper and mix well. Form into 48 even-sized balls. Place on the baking trays and bake for 10–15 minutes until browned all over, turning once halfway through.
4 Meanwhile, heat the remaining olive oil in the large saucepan. Add the garlic and cook for 2 minutes. Stir in the tomato purée and cook, stirring, for 2 minutes, then add the tinned tomatoes, passata, sugar, fennel seeds and water. Bring the sauce to a gentle simmer and cook gently for 20 minutes.
5 Add the baked meatballs to the sauce and cook for 10 minutes, then stir in the chopped basil.
6 Serve in warmed shallow bowls, sprinkled with the rest of the Parmesan and the chopped parsley. Serve with crusty bread and a green side salad, if you like.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Reheat in a saucepan over a medium heat until the meatballs are hot all the way through.
Italian turkey meatballs
Beef biriyani
Cooking the mince in the oven first intensifies its flavour for this delicious curry. It’s a complete meal in one that freezes brilliantly – great to have on standby in the freezer for occasions when life gets so busy you have little time to cook. ❄
Serves 8
440 calories per serving
480 calories with raita
1kg beef mince (10% fat)
2 tbsp vegetable oil
2 onions, diced
2 carrots, peeled and diced
4 garlic cloves, finely chopped
5cm piece of fresh ginger, finely grated
200g Madras curry paste
1 tsp hot chilli powder (optional)
500g basmati rice
1.5 litres beef stock
200g courgettes, diced
200g green beans, cut into 2.5cm lengths
200g cauliflower, cut into very small florets
200g broccoli, cut into very small florets
200g frozen peas
A handful of coriander leaves, roughly chopped
For the raita (optional)
400g Greek strained yoghurt (0% fat)
1 tsp cumin seeds, toasted and ground
1 cucumber, grated
A little chopped mint
Sea salt
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment.
2 Spread the beef out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.
3 Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes.
4 Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes.
5 Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.
6 Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed.
7 To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with chopped mint.
8 Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside if serving.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes or until hot right through.
Beef biriyani
Beef and stout stew
There’s nothing quite like a comforting beef stew on a cold wintry day. Made with classic ingredients, this is a traditional stew with big, bold flavours. The alcohol will cook off in the oven, but stout has quite a powerful taste so if you’re cooking for kids you may prefer to replace it with extra beef stock. ❄
Serves 6
515 calories per serving
740 calories with mash
3 tbsp vegetable oil
1.5kg braising beef, cut into 3.5cm pieces
4 large onions, thickly sliced
3 tbsp plain flour
500ml stout
800ml beef stock
6 sprigs of thyme
450g chestnut mushrooms, halved
A handful of flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper
Mashed potatoes, to serve (optional)
1 Preheat the oven to 170°C/Fan 150°C/Gas 3.
2 Place a large non-stick casserole pan over a high heat and add 1 tbsp oil. Season the beef with salt and pepper and brown in the hot casserole in batches until the pieces are well coloured on both sides, making sure you do not overcrowd the pan. Remove each batch and set aside on a plate.
3 Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 minutes until softened and golden brown. Stir in the flour and cook, stirring, for 1–2 minutes.
4 Add the stout and stir well to deglaze the pan, scraping up the meat sediment. Return the beef to the pan, pour in the beef stock and add the thyme. Bring to the boil, then put the lid on the casserole and cook in the oven for 1½ hours.
5 Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hours.
6 Season with salt and pepper to taste and stir in half of the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover with foil, then reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, or until hot right through.
Beef and stout stew
Sausage and bean casserole
Butterbeans and sausages are a fantastic pairing and this casserole brings in some really gorgeous ingredients. Choose good-quality sausages – traditional or flavoured if you prefer. Lincolnshire or Cumberland sausages are a good place to start. It is quite a loose sauce, so serve with lots of crusty bread to soak it all up. ❄
Serves 6
735 calories per serving
835 calories with bread
12 large pork sausages
1 tbsp olive oil
4 cooking chorizo sausages, thickly sliced
2 red onions, diced
4 garlic cloves, sliced
2 red peppers, cored, deseeded and cut into 2.5cm pieces
2 yellow peppers, cored, deseeded and cut into 2.5cm pieces
2 tsp hot smoked paprika
1 tsp ground cumin
2 tbsp thyme leaves
250ml red wine
2 x 400g tins chopped tomatoes
500ml chicken stock
2 x 400g tins butterbeans
1 tbsp sherry vinegar
2 handfuls of flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
Crusty bread, to serve (optional)
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 Lay the pork sausages on the lined baking tray and cook in the oven for about 15 minutes, or until browned but not fully cooked all the way through.
3 Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat, add the sliced chorizo and cook for 5 minutes, until browned and crispy. Remove from the pan and set aside.
4 Add the diced red onions to the pan and cook for 7–10 minutes until softened. Add the garlic and peppers and cook for a further 5 minutes. Stir in the ground spices, then add the thyme and wine. Allow to bubble until the liquor has reduced by half, about 5–7 minutes.
5 Add the tinned tomatoes, chicken stock, browned sausages and chorizo. Cook for 20 minutes, then stir in the butterbeans and sherry vinegar and cook for a further 5 minutes. Stir through half the parsley.
6 Serve scattered with the remaining chopped parsley and with plenty of crusty bread alongside for soaking up the tasty juices, if you like.
To freeze: Allow to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium-low heat, stirring occasionally, until hot all the way through.
Sausage and bean casserole
Salt cod and saffron fish cakes
Infused with saffron and flecked with peas and roasted peppers, these fish cakes are delicious. All they need is a dollop of aïoli, a squeeze of lemon and a side salad. ❄
Makes 6
415 calories per serving
550 calories with aïoli
600g cod fillet, skin removed
4–5 large baking potatoes (1.5kg)
300ml vegetable stock
2 tbsp olive oil
1 red onion, finely diced
200g roasted red peppers (from a jar), drained and diced
100g frozen peas
Finely grated zest of 1 lemon
3 tbsp plain flour, for dusting
Sea salt and freshly ground black pepper
For the salt and saffron cure
80g sea salt
30g caster sugar
A large pinch of saffron strands
1 tbsp aniseed-flavoured aperitif, such as Pernod
1 tbsp olive oil
2 tbsp white wine
For the parsley salad
4 handfuls of flat-leaf parsley leaves
1 red onion, finely sliced
60g caper berries
2 tbsp extra-virgin olive oil
Juice of ½ lemon
To serve
Aïoli, good-quality, shop-bought (optional)
Lemon wedges
1 For the cure, mix all the ingredients together in a bowl. Check the cod for any pin-bones, then cut into two equal pieces and place in a container in which they fit snugly. Spread the cure all over the fish and place in the fridge for 3 hours.
2 Preheat the oven to 200°C/Fan 180°C/Gas 6. Prick the potatoes all over with a fork, place on a baking tray and bake in the oven for about 1½ hours until tender. Remove and leave until cool enough to handle. Turn the oven down to 160°C/Fan 140°C/Gas 3.
3 Take the fish from the container and rinse well under cold running water for 5 minutes to remove the cure. Place in a small roasting tin and pour over the stock. Cover with foil and bake for 20 minutes. Remove and leave the fish to cool completely in the stock.
4 Meanwhile, heat ½ tbsp of the olive oil in a frying pan over a medium heat. Add the onion and cook for 5–7 minutes until softened. Add the roasted peppers and peas and cook for about 3 minutes until the peas are tender. Remove the pan from the heat.
5 Cut the cooled potatoes in half, scoop out the flesh from the skins into a bowl and mash lightly. Drain the fish and flake into the bowl. Add the onion and pepper mix, with the lemon zest and salt and pepper to taste. Divide into 6 portions and shape into patties. Place on a tray in the fridge to chill and firm up for 1 hour.
6 Line a large baking tray with baking parchment. Heat the remaining 1½ tbsp olive oil in a large non-stick frying pan. Dust the fish cakes with flour and fry, in batches, over a medium-high heat for 3–4 minutes on each side, until golden and crisp. Transfer to the baking tray. Once all the fish cakes have been fried, cook them in the oven for 15 minutes, until hot right through.
7 For the salad, toss all the ingredients together in a bowl and season with salt and pepper. Serve the fish cakes with the salad, aïoli and lemon wedges.
To freeze: Freeze the floured fish cakes on a baking tray, then transfer to a freezer container. Defrost fully in the fridge overnight, then cook as per the recipe.
Salt cod and saffron fish cakes
Veggie shepherd’s pie
My mum always added curry powder to her shepherd’s pie and I’ve used it here in this delicious veggie version. It brings out the flavours of the other ingredients without overpowering them. The colourful swede and sweet potato topping adds extra flavour but you could use plain mashed potato if you prefer. V ❄
Serves 10
455 calories per serving
2 tbsp olive oil
2 onions, diced
4 carrots, peeled and diced
4 garlic cloves, finely chopped
5cm piece of fresh ginger, finely grated
3 tbsp medium Madras curry powder
2 x 250g packs cooked Puy lentils
2 tbsp Swiss vegetable bouillon powder
2 x 400g tins chopped tomatoes
2 x 400g tins brown lentils, drained
700ml water
1 large head of broccoli, cut into florets
300g frozen peas
2 tbsp butter, melted
For the swede and sweet potato mash topping
1.2kg swede, peeled and diced into small cubes
1.2kg sweet potatoes, peeled and diced into small cubes
4 tbsp butter
150ml whole milk
125ml single cream
Sea salt and freshly ground black pepper
1 First prepare the mash. Put the swede into a large pan of salted water and bring to the boil. Cook for 15 minutes, then add the sweet potato and cook for a further 15 minutes or until both veg are tender. Drain in a colander, then return to the pan and mash until smooth. Add the butter, milk and cream, mix well and season with salt and pepper to taste. Set aside.
2 While the veg are cooking, preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the oil in a large pan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 5 minutes. Add the garlic and ginger and cook for 2–3 minutes. Sprinkle in the curry powder and stir for 1 minute, then add the bouillon powder, tinned tomatoes, lentils and water. Bring to a simmer and cook for 15–20 minutes or until reduced slightly.
3 Meanwhile, blitz the broccoli in a food processor until finely chopped. Add to the lentil mixture along with the peas, and stir to combine. Transfer to a large roasting tray, about 38 x 27cm and 8cm deep.
4 Spoon the mash on top and brush with butter. Bake for 20 minutes, then turn the grill on to high and cook for a further 5–7 minutes until golden brown on top.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, or until hot.
Veggie shepherd’s pie
Seven vegetable lasagne
With the classic flavours and robustness of a traditional lasagne but without the meat, this will convince anyone that home-cooked food wins out over ready meals. V ❄
Serves 10
650 calories per serving
3 aubergines, sliced into 1cm rounds
800g butternut squash, peeled and cut into 5mm slices
2 tbsp finely chopped rosemary
3 tbsp extra-virgin olive oil
4 portobello mushrooms, thickly sliced
500g dried wholemeal lasagne
2 large courgettes, thinly sliced on an angle
400g roasted red peppers (from a jar), drained and torn into thick strips
400g chargrilled artichokes (from a jar or tub), drained and halved
150g cavolo nero, stalks removed, roughly chopped
Sea salt and freshly ground black pepper
For the tomato sauce
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 tsp dried oregano
400g tin chopped tomatoes
2 x 680g jars passata
450ml water
For the cheese sauce
100g butter
100g wholemeal flour
1.25 litres skimmed milk
¼ tsp freshly grated nutmeg
100g reduced-fat strong Cheddar, grated
50g Parmesan, finely grated
3 x 125g balls reduced-fat mozzarella
1 Preheat the oven to 230°C/Fan 220°C/Gas 8. Line three large baking trays with baking parchment.
2 Spread the aubergine slices out on one lined baking tray. Lay the butternut squash slices on another tray and sprinkle with the chopped rosemary. Drizzle each tray of veg with 1 tbsp extra-virgin olive oil and season with salt and pepper. Cook in the oven for 20 minutes, then remove and set aside.
3 Lay the portobello mushrooms on the other baking tray, season with salt and pepper and drizzle with the remaining extra-virgin olive oil. Cook in the oven for 10 minutes, then remove and set aside. Turn the oven down to 200°C/Fan 180°C/Gas 6.
4 While the veg are in the oven, prepare the tomato sauce. Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook for 7–10 minutes, until softened. Add the garlic and cook for another 2 minutes. Sprinkle in the dried oregano.
5 Stir in the tinned tomatoes, passata and water, then season with salt and pepper to taste. Bring to the boil, lower the heat and simmer for 15 minutes until the sauce is reduced and thickened.
6 While the tomato sauce is thickening, make the cheese sauce. Melt the butter into a large non-stick saucepan over a medium heat. Add the flour and stir with a wooden spoon over a medium-low heat for 2–3 minutes. Gradually stir in the milk and bring to a gentle simmer. Swap the spoon for a whisk and begin to whisk the sauce as it starts to thicken.
7 Add the grated nutmeg, half the Cheddar and half the Parmesan to the sauce. Tear one of the mozzarella balls into small pieces, add these to the sauce and stir until melted, then remove from the heat.
8 Spread a few ladlefuls of tomato sauce evenly in the bottom of a large roasting dish, about 38 x 27cm and 8cm deep. Cover with a layer of lasagne sheets. Add a layer of aubergine and courgette, along with a ladleful of tomato sauce, then spoon on a ladleful of cheese sauce. Cover with a layer of lasagne sheets.
9 Now add a layer of roasted peppers and artichokes along with a ladleful of tomato sauce. Tear one ball of mozzarella into this layer and add a little cheese sauce, then a layer of lasagne sheets.
10 Follow with a layer of mushrooms and cavolo nero, then finish with the roasted squash, adding some tomato sauce, cheese sauce and a layer of lasagne sheets, as before.
11 Tear over the remaining ball of mozzarella and cover with a final layer of lasagne sheets. Spread the rest of the cheese sauce evenly over the top. Scatter over the remaining Cheddar and Parmesan and bake in the oven for 45–50 minutes.
12 Remove the lasagne from the oven and leave to rest for 5 minutes before serving.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, or until piping hot.
Seven vegetable lasagne
Mushroom and truffle mac ’n’ cheese
This is a super-indulgent macaroni cheese to brighten up midweek mealtimes. The truffle and porcini paste makes it taste very luxurious, without the expense of buying fresh truffles! V ❄
Serves 8
550 calories per serving
750g dried macaroni
Sea salt and freshly ground black pepper
For the cheese sauce
100g butter
100g plain flour
1.25 litres skimmed milk
½ nutmeg, finely grated
2 x 80g jars truffle and porcini paste
1 tbsp porcini mushroom powder
100g reduced-fat strong Cheddar, grated
50g Parmesan, finely grated
125g ball reduced-fat mozzarella, torn into pieces
For the mushrooms
2 tbsp butter
1 tbsp olive oil
500g chestnut mushrooms, sliced
3 garlic cloves, sliced
2 tbsp thyme leaves
For the topping
100g fresh breadcrumbs
50g Parmesan, finely grated
2 tbsp finely chopped flat-leaf parsley
1 To make the cheese sauce, melt the butter in a large non-stick saucepan over a medium heat. Add the flour and cook, stirring with a wooden spoon, over a medium-low heat for 2–3 minutes. Gradually stir in the milk and bring to a gentle simmer.
2 Swap the spoon for a whisk and whisk until the sauce begins to thicken. Add the nutmeg, truffle and porcini paste, mushroom powder and all three cheeses. Stir until the cheeses have melted into the sauce, then remove from the heat. Season with salt and pepper to taste.
3 Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of salted water to the boil. Add the macaroni and cook for 8–10 minutes or until al dente.
4 In the meantime, to cook the mushrooms, melt the butter with the olive oil in a frying pan over a high heat. Add the mushrooms and cook, stirring occasionally, for 10 minutes. Add the garlic and thyme leaves and cook for another 2–3 minutes.
5 Drain the macaroni, keeping back some of the cooking water. Mix the macaroni with the cheese sauce and cooked mushrooms. If the mixture is too thick, loosen it with a little of the reserved cooking water. Season with salt and pepper to taste.
6 Spoon into a large oven dish, about 35 x 25cm and 8cm deep. Sprinkle the breadcrumbs and Parmesan evenly over the surface then bake on the middle shelf of the oven for 10 minutes. Turn the grill on and cook for a further 5 minutes until golden brown, keeping a close eye on the topping to make sure it doesn’t burn.
7 Serve in warmed bowls, sprinkled with chopped parsley and accompanied by a green salad, if you like.
To freeze: Let cool at the end of step 5, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Remove lids. If itʼs a bit stodgy after thawing, add a splash of milk. Sprinkle with the topping and cook as above in the oven at 200°C/Fan 180°C/Gas 6, allowing an extra 10 minutes before turning the grill on.
Mushroom and truffle mac ’n’ cheese