ServeS 8

Ingredients:

½ cup olive oil

4 leeks, cut into ¼in (5mm) slices

1¼lb (550g) cremini mushrooms, sliced and 9oz (250g) cremini mushrooms, grated

2–3 red chiles, seeded and finely chopped

6 garlic cloves, chopped

2/3 cup dry white wine

small handful of fresh thyme leaves

2 tbsp all-purpose flour

3 cups milk

12oz (350g) medium-sharp Cheddar cheese, grated

6 tomatoes, coarsely chopped

sea salt and freshly ground black pepper

1lb (450g) oven-ready lasagna noodles

2 tomatoes, sliced

Method:

1 Heat the oil in a large heavy-based saucepan, add the leeks, and sauté over low heat, for 5 minutes or until starting to soften. Stir in the mushrooms and cook, stirring frequently, for 5 minutes or until they release their juices. Add the chiles and garlic and cook for 1 minute. Pour in the wine, raise the heat, and allow

to bubble for 3 minutes while the alcohol evaporates.

2 Stir in the thyme, then add the flour and mix well. Add a little ofthe milk, mix well, then add the rest of the milk and cook for 5 minutes, stirring frequently. Add almost all the cheese (reserve some for the topping), remove from heat, and combine well. Add the coarsely chopped tomatoes and season with sea salt and ground black pepper.

3 Put a ½in (1cm) layer of the mixture in the bottom of a large freezer-proof baking pan, then cover evenly with a layer of the lasagna noodles. Pour in another layer of sauce and cover with lasagna noodles. Repeat the process until all the sauce is used up you need to finish with a layer of sauce. Top with the remaining cheese and the sliced tomatoes.

4 Let cool completely, then doublewrap the dish in plastic wrap and freeze for up to 3 months. To serve, remove the plastic wrap and place the dish straight from the freezer to an oven preheated to 350°F (180°C) for 30–40 minutes or until browned on top and piping hot inside.

Vegetarian leek and mushroom lasagna

Special equipment • large ovenproof freezer-proof dish.

ServeS 8

6 tbsp olive oil

8 garlic cloves, finely sliced

2 x (28oz) 800g cans diced tomatoes

2 tbsp tomato paste or purée

2 tsp dried oregano

1 tsp fresh thyme leaves

sea salt and freshly ground black pepper

3 eggplants, cut into ½in (1cm) slices

10oz (300g) Parmesan, grated

14oz (400g) mozzarella, torn into pieces

Method:

1 Heat 4 tbsp of the oil in a large heavy-based saucepan over low heat, add the garlic, and cook for 30 seconds. Add the chopped tomatoes, tomato paste, oregano, and thyme and bring gently to a boil. Season with salt and pepper, then remove from the heat.

2 Put the eggplant slices in a bowl and brush with the rest of the oil. Heat a non-stick frying pan over medium heat, then cook in batches for 3 minutes on each side until golden brown. When each piece is done, remove with a slotted spoon and set aside.

3 Pour a ½in (1cm) layer of tomato sauce in the bottom of a large freezerproof baking pan (or 2 medium-sized ones) and cover with eggplant slices. Sprinkle with a handful of Parmesan, then repeat the process until all of the ingredients are used up (you should get 3-4 layers), making sure there is a ½in (1cm) layer of tomato sauce on top. Cover with the mozzarella.

4 Let cool completely, then double-wrap with plastic wrap and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then reheat in an oven preheated to 350°F (180°C) for 25 minutes or until browned on top and piping hot in the centre. Serve with a crisp green salad.

Eggplant parmesan

Special equipment • large shallow cast-iron pan or flameproof casserole • 1 1⁄2in (4cm) cutter.

ServeS 8

Ingredients:

2 tbsp olive oil

6 skinless boneless chicken breasts, cut into bite-sized pieces

salt and freshly ground black pepper

2 red onions, finely sliced

4 celery ribs, roughly chopped

2 glasses of red wine

5 carrots, roughly chopped

1 1⁄2 pints (900ml) hot vegetable stock

5 1⁄2oz (150g) plain flour, plus a little extra to dust

5 1⁄2oz (150g) cornmeal

1 3⁄4oz (50g) butter

handful of fresh flat-leaf parsley, finely chopped

splash of milk

1 egg yolk, lightly beaten

Method:

1 Heat half the oil in a large shallow cast-iron pan or flameproof casserole, season the chicken with salt and black pepper, then cook over medium heat, turning occasionally, for 10 minutes, or until lightly golden all over. Remove with a slotted spoon and put to one side.

2 Preheat the oven to 350°F (180°C). Heat the remaining oil in the pan, then add the onions and cook over low heat for 6–8 minutes, or until soft. Add the celery and cook for 5 minutes, or until soft. Pour in the wine, raise the heat, and allow to boil for a couple of minutes while the alcohol evaporates. Add the carrots, return the chicken to the pan, then season well with salt and black pepper. Pour in the stock and cook, uncovered, over a low heat, stirring occasionally, for 1 hour, or until all the ingredients are tender. Top up with a little hot water if it begins to look dry.

3 Meanwhile, put the flour, cornmeal, and a pinch of salt in a large mixing bowl. Add the butter and rub it in with your fingertips until you have a bread crumb texture. Stir through parsley, then add the milk a little at a time until the dough comes together. Form into a ball and put in the refrigerator to rest for 20 minutes. Flatten the chilled dough out on a floured surface, then roll it out with a rolling pin. Cut out about 18 rounds using the cutter, then add to the casserole, brushing them with the egg yolk before you move the pot into the oven to cook for a further 30 minutes.

4 Leave to cool completely, then double-wrap the pan in plastic wrap, making sure the meat is all covered, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator. Preheat oven to 350°F (180°C) and cook for 30–40 minutes until piping hot.

Chicken and cornmeal cobbler

ServeS 8

Ingredients:

6 tbsp olive oil

3 large onions, finely diced

1½lb (675g) lean ground beef

8 garlic cloves, chopped

3 tbsp tomato paste or purée

3 x 14oz (400g) cans diced tomatoes

2 tsp dried oregano

4 bay leaves

sea salt and freshly ground black pepper

3 tsp pesto

3 tbsp butter

3 heaping tbsp all-purpose flour

3½ cups milk

10oz (300g) mozzarella, grated

1lb (450g) oven-ready lasagna

Method:

1 Heat the oil in a large heavy-based saucepan over medium heat, add the onions, and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the ground beef and cook, stirring constantly, for 5 minutes, or until no longer pink. Add the garlic, cook for 1 minute, then stir in the tomato paste. Add the tomatoes, oregano, and bay leaves, bring to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper, remove from heat, then stir in the pesto and set aside.

2 Melt the butter in a saucepan over low heat, add the flour, and stir well. Add a little of the milk, mix well, then add ⅔ cup more milk, stirring vigorously until smooth. Add the rest of the milk, combine well, then bring to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes to ensure the flour is cooked. Remove from heat, stir in the mozzarella, then season with sea salt and pepper.

3 Pour ½in (1cm) of the beef sauce in the bottom of a large freezer-proof baking pan (or 2 medium-sized ones). Cover with a layer of lasagna noodles, then add ½in (1cm) more beef sauce, followed by a small amount of the cheese sauce and another layer of lasagna. Repeat until all the meat sauce has been used up. Make sure

you have enough cheese sauce for an even 5mm (¼in) layer on the top. Let cool completely, then double-wrap in plastic wrap and freeze for up to 3 months.

4 To serve, remove the plastic wrap and place the dish the dish straight from the freezer to an oven preheated to 350°F (180°C) for 35–40 minutes or until browned on top and piping hot inside.

Beef and tomato lasagna

ServeS 8

Ingredients:

2½lb (1.1kg) potatoes

2 tbsp butter

sea salt and freshly ground black pepper

6 tbsp olive oil

3 large onions, diced

4 large carrots, diced

2½lb (1.1kg) ground lamb

6 garlic cloves, chopped

2 tsp dried oregano

3 x 14oz (400g) cans diced tomatoes

9oz (250g) frozen peas

Method:

1 Put the potatoes in a pot of boiling water and cook for 15 minutes, until soft. Drain, then mash well. Add the butter and mash again until creamy. Season with sea salt and freshly ground black pepper, then set aside.

2 Meanwhile, heat the oil in a large heavy-based saucepan over medium heat, add the onions and carrots, and cook for 5 minutes or until the onions are starting to soften. Add the lamb and cook, stirring constantly, for 10 minutes or until no longer pink. Add the garlic and oregano, cook for 1 minute, then stir in the tomatoes and bring to a boil.

3 Add the peas, season with sea salt and freshly ground black pepper, then return to a boil and lower the heat. Simmer for 20 minutes, stirring occasionally. Pour a 1½in (3.5cm) layer of lamb sauce into 2 large tinfoil dishes (4 portions per dish) and top with the mashed potatoes.

4 Let cool completely, then cover with lids, seal, and freeze for up to 6 months. To serve, remove the lids and bake from frozen in an oven preheated to 350°F (180°C) for 25 minutes or until brown on top and piping hot inside.

Shepherds pie

ServeS 8

Ingredients:

3 tbsp butter

3 tbsp olive oil

2 large onions, diced

10 garlic cloves, chopped

10oz (300g) side pork, chopped

2 tbsp fresh thyme leaves

1lb 10oz (750g) button mushrooms

4 cups good red wine

4 cups hot chicken stock

2½lb (1.1kg) skinless chicken pieces

sea salt and freshly ground black pepper

Method:

1 Heat the butter and oil in a large heavy-based pot over medium heat, add the onions, and cook for 5 minutes or until starting to soften. Add the garlic and side pork (or bacon) and cook for 5 minutes, stirring frequently. Add the thyme and mushrooms and cook for 2 minutes.

2 Pour in the wine, raise the heat, and allow to bubble for 5 minutes while the alcohol evaporates. Pour in the stock, bring to a boil, then add the chicken pieces. Combine well, bring to a boil again, then lower the heat and simmer for 25 minutes.

3 Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags, 4 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a casserole dish, cover, and cook in an oven preheated to 350°F (180°C) for 25 minutes or until piping hot.

Coq au vin

ServeS 8

Ingredients:

6 tbsp olive oil

2 large onions, sliced

3 fennel bulbs, sliced

2½lb (1.1kg) lean pork, cut into ¾in (2cm) cubes

8 garlic cloves, chopped

2/3 cup dry white wine

2 tbsp whole- or coarse-grain mustard

1 tsp paprika

large handful of flat-leaf parsley, coarsely chopped

1 tbsp chopped fresh sage leaves

1 tbsp chopped fresh rosemary leaves

2 tbsp plain flour

3 cups milk

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pot, add the onions and fennel, and cook for 5 minutes or until beginning to soften. Add the pork and cook, stirring occasionally, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the wine and mustard, raise the heat, and allow to bubble for 3 minutes while the alcohol evaporates.

2 Stir in the paprika, parsley, sage, and rosemary, then add the flour and mix well. Add a little of the milk, mix to an even paste, then stir in the rest of it. Season with sea salt and freshly ground black pepper and cook for 5 minutes, adding a little more milk if it looks dry.

3 Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags, 2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then microwave for 2 minutes on High. Stir, then microwave for a further 2 minutes or until piping hot.

Pork with fennel and mustard

ServeS 8

Ingredients:

3 tbsp olive oil

2½lb (1.1kg) beef stew meat or pot roast, cut into bite-sized pieces

2 onions, finely chopped

handful of fresh thyme leaves

8 salted anchovies

1 large celery root, peeled and cut into bite-sized pieces

1 pint (600ml) bottle stout

4 cups hot vegetable stock

sea salt and freshly ground black pepper

5 medium potatoes, cut into chunky pieces

Method:

1 Preheat the oven to 350°F (180°C). Heat half the oil in a large cast-iron pot, add the meat, and cook over medium heat, stirring occasionally, for 10 minutes or until evenly browned. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and thyme, and cook over low heat for 6–8 minutes

or until soft.

2 Stir in the anchovies, then stir in the celery root and cook for 5–8 minutes. Add a little of the stout and stir to scrape up any bits that are stuck to the bottom of the pan. Add the remaining stout and the stock, season with sea salt and freshly ground black pepper, then return the meat to the pot, cover with a lid, and put in the oven for 1 hour.

3 Add the potatoes with a little hot water if the casserole looks dry. Cook for 30 minutes or until the potatoes are cooked and the beef is tender. Let completely, then transfer to a freezer-proof container, making sure the meat is covered in liquid. Seal and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat very gently for 15–20 minutes or until piping hot. Alternatively, put in a casserole dish and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot.

Beef and celery root casserole with stout and anchovies

ServeS 8

Ingredients:

3lb (1.35kg) (boned weight) mixed game, such as pheasant, venison, and duck, cut into bite-sized pieces

all-purpose flour, to dust

sea salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp brandy

2 onions, finely chopped

4 garlic cloves, finely chopped

4 celery ribs, finely diced

4 carrots, finely diced

1 bouquet garni

1 1⁄4lb (550g) cremini mushrooms, quartered

1½ cups dry white wine

1 tbsp red currant jelly

5 cups hot chicken stock

Method:

1 Preheat the oven to 350°F (180°C). Dust the meat lightly with flour, then season. Heat half the oil in a large cast-iron pot, add the meat, and cook over medium heat, stirring, for 6–8 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.

2 Add the brandy to the pot and stir to deglaze, add the rest of the oil and onions and cook over low heat for 6 minutes, or until soft. Stir in the garlic, celery, carrots, and bouquet garni, and cook over low heat, stirring often, for 8 minutes, or until tender.

3 Stir in the mushrooms, raise the heat, add the wine, and allow to bubble for 2 minutes while the alcohol evaporates. Stir in the red currant jelly, then pour in the stock. Cover with a lid and put in the oven for 1 hour, or until the meat is tender. Let cool completely, then transfer to a freezer-proof container, making sure

the meat is submerged in the stock. Seal and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a large saucepan and heat gently for 15–20 minutes, or until piping hot. Serve with creamy mashed potatoes.

Game stew

ServeS 8

Ingredients:

675g (11⁄2lb) lean lamb, cut into 3⁄4in (2cm) dice

2 tbsp all-purpose flour

1 tsp paprika

6 tbsp olive oil

2 large red onions, diced

6 garlic cloves, chopped

2 x 14oz (400g) cans chickpeas, drained and rinsed

¾ cup dry white wine

2 x 14oz (400g) cans diced tomatoes

sea salt and freshly ground black pepper

1 1⁄4lb (550g) baby leaf spinach

Method:

1 Put the lamb, flour, and paprika in a mixing bowl and combine well. Heat the oil in a large heavy-based pot over medium heat, add the onions, and cook, stirring frequently, for 5 minutes, or until soft. Add the lamb and cook, stirring occasionally, for 5 minutes, or until evenly browned. Stir in the garlic and chickpeas and cook for 1 minute.

2 Pour in the wine and simmer for about 3 minutes, while the alcohol evaporates. Add the tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes. Season, stir in the spinach, and cook for 3 minutes.

3 Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags – 4 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a deep baking dish, cover, and put in a 350°F (180°C) preheated oven for 15 minutes. Or, microwave on High for 3 minutes, stir, and microwave for 3 minutes more, or until piping hot.

Lamb, spinach, and chickpea hotpot

ServeS 8

Ingredients:

2 tbsp olive oil

1 tbsp butter

4 turkey breast fillets (skin on)

sea salt and freshly ground black pepper

2 onions, sliced

2 carrots, sliced

1 fennel bulb, sliced

a few fresh tarragon leaves, roughly chopped

2 cups hot chicken stock

handful of fresh flat-leaf parsley, finely chopped, to serve

zest of 1 lemon, grated, to serve

1 Preheat the oven to 350°F (180°C). Heat the oil and butter in a large frying pan, season the turkey, then cook over medium heat, stirring occasionally, for 10 minutes, or until lightly browned all over. Transfer to a shallow casserole dish.

2 Add the vegetables and tarragon and season again. Pour stock almost to the top of the dish, but not enough to cover the ingredients. Cover with a lid and cook in the oven for 40 minutes, or until the turkey and vegetables are tender.

3 Let cool completely, then remove the turkey with a slotted spoon, discard the skin, and slice the meat. Transfer to a freezer-proof container, add the sauce and vegetables, and make sure the turkey is well-covered in the sauce pour in a little cooled stock if it isn’t. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large pan and heat gently for 15–20 minutes, or until piping hot. Top with the parsley and lemon zest and serve with a pinch of freshly ground black pepper.

Braised turkey with vegetables

ServeS 8

Ingredients:

6 tbsp olive oil

3 large onions, diced

6 celery ribs, diced

21⁄2lb (1.1kg) lean pork, cut into 3⁄4in (2cm) cubes

2 tsp paprika

14oz (400g) can cannellini beans, drained and rinsed

14oz (400g) can flageolet beans, drained and rinsed

14oz (400g) can lima beans, drained and rinsed

8 garlic cloves, finely chopped

2/3 cup dry white wine

1¼ cups hot vegetable stock

juice of 1 lemon

handful of fresh flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pot over medium heat, add the onions and celery, and cook, stirring, for 5 minutes, or until soft. Add the pork and cook, stirring occasionally, until no longer pink. Stir in the paprika, then add the beans and garlic and cook for 1 minute.

2 Stir in the wine and let bubble for 3 minutes while the alcohol evaporates. Add the stock, lemon juice, and parsley, season, bring to a boil, lower the heat, and simmer for 20 minutes.

3 Let cool completely, then transfer to a freezerproof container (or 4 freezer bags—2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat for 15–20 minutes, until piping hot. Alternatively, microwave for 3 minutes on High, stir and microwave for a further 2 minutes, or until piping hot.

Pork and bean casserole

ServeS 8

Ingredients:

6 tbsp olive oil

3 large onions, diced

21⁄2lb (1.1kg) lean ground beef

2/3 cup dry sherry

8 garlic cloves, chopped

4 green bird’s-eye chiles, finely chopped

1 tsp cayenne pepper

1 tsp paprika

2 x 14oz (400g) cans kidney beans, drained and rinsed

4 bay leaves

3 x 14oz (400g) cans chopped tomatoes

2 tsp dried oregano

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook, for 5 minutes, or until starting to soften. Add the meat and cook over medium heat, stirring, until no longer pink. Stir in the sherry and garlic and cook for 1 minute, then add the chiles, cayenne, and paprika and cook for 5 minutes.

2 Add the kidney beans and bay leaves, cook for 2 minutes, then add the tomatoes and oregano. Bring to a boil, season, then simmer over low heat for 40 minutes, stirring occasionally.

3 Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags 2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then heat to a saucepan, stirring frequently, for

Chilli con carne

ServeS 8

Ingredients:

1–2 Scotch Bonnet chiles, seeded

2 tsp allspice

handful of fresh thyme leaves

2 tsp tamarind paste

2in (5cm) fresh ginger, peeled and coarsely chopped

sea salt and freshly ground black pepper

3 tbsp olive oil

4 large skinless chicken breasts,

cut into bite-sized pieces

1 tbsp all-purpose flour

5 cups hot chicken stock

4 bell peppers (a mix of colors), seeded and coarsely chopped

5 tomatoes, skinned and coarsely chopped

Method:

1 Put the chiles, allspice, thyme, tamarind, ginger, and some sea salt and freshly ground black pepper in a food processor and pulse, turning the machine on and off, until it turns into a paste. Add a little of the oil and process again. Pour into a plastic bag, add the chicken, and squish together. Allow to marinate for 30 minutes (or overnight in the fridge).

2 Heat the remaining oil in a large cast-iron pot, add the chicken and paste, and cook, stirring often, over medium heat for 10 minutes or until the chicken is evenly browned. Stir in the flour, then add a little of the stock and stir to scrape up any crispy bits that are stuck to bottom of the pot. Pour in the rest of the

stock and keep stirring until the flour has dissolved.

3 Stir in the peppers and tomatoes and season well with salt and pepper. Bring to a boil, then reduce to a simmer and cook over low heat for 30 minutes or until the sauce has begun to thicken slightly. Taste and season again if needed. Let cool completely, then transfer to a large freezer-proof container, making sure the chicken is well-covered with sauce. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large saucepan or casserole and heat gently for 15–20 minutes or until piping hot. Alternatively, cover and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot. Serve with baked or mashed sweet potatoes.

Caribbean stew with allspice and ginger

ServeS 8

Ingredients:

3lb (1.35kg) lamb shoulder or leg of lamb, cut into bite-sized pieces

1¼ cups red wine

1 star anise

zest of 1 orange, grated

sea salt and freshly ground black pepper

3 tbsp olive oil

2 onions, finely chopped

14oz (400g) bacon or pancetta, cut into bite-sized pieces

4 celery ribs, finely chopped

4 carrots, finely chopped

4 leeks, cleaned and coarsely chopped

4 cups hot vegetable stock

2 handfuls of pitted green olives

Method:

1 Put the lamb, wine, star anise, and orange zest in a bowl, season with sea salt and freshly ground black pepper, cover, and marinate for 30 minutes (or overnight in the fridge).

2 Preheat the oven to 400°F (200°C). Heat half the oil in a large cast-iron pot. Remove the meat with a slotted spoon (reserve the marinade) and add to the pot. Cook over medium heat, stirring often, for 10 minutes or until browned all over. Remove with a slotted spoon and set aside. Heat the remaining oil in the pot, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the bacon or pancetta and cook for 6–10 minutes or until crispy. Add the celery and carrots and cook over low heat, adding more oil if needed, for 5 minutes or until they begin to soften.

3 Stir in the leeks and cook for a few minutes, then return the meat to the pot and pour in the marinade and stock. Stir in the olives, bring to a boil, then season with sea salt and freshly ground black pepper. Cover with a lid and cook in the oven for 30 minutes. Turn the oven down to 300°F (150°C) and cook for another 1½–2 hours. Check occasionally and add a little hot water if the daube looks dry. Let cool completely, then transfer to a freezer-proof container, making sure the meat is submerged in the stock. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a pan and heat slowly for 15–20 minutes or until piping hot. Alternatively, place in a casserole dish, cover with a lid, and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot. Serve with sautéed potatoes and crusty bread.

Lamb daube

ServeS 8

Ingredients:

3½lb (1.6kg) beef shank, cut into bite-sized pieces

all-purpose flour, to dust

sea salt and freshly ground black pepper

3 tbsp olive oil

2 red onions, roughly chopped

4 carrots, roughly chopped

1¼ cups Marsala

7oz (200g) Puy lentils, rinsed and picked over

5 cups hot vegetable stock

2 bay leaves

Method:

1 Preheat the oven to 350°F (180°C). Dust the meat with a little flour, then season with sea salt and black pepper. Heat half the oil in a large cast-iron casserole, add the meat, and cook over medium heat, stirring often, for 10 minutes or until browned on all sides. Remove with a slotted spoon and set aside.

2 Heat the remaining oil in the casserole, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the carrots and cook for 5 minutes. Return the meat to the pan, pour in the Marsala, and let it bubble for a few minutes while the alcohol evaporates. Stir in the lentils, add the stock, and bring to a boil. Season with salt and black pepper, then add the bay leaves. Cover with a lid and put in the oven to cook for 1½ hours. Check occasionally and add a little hot water if it looks dry.

3 Let cool completely, then transfer to a freezerproof container, making sure the meat is submerged in the stock. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large pot and cover with a little hot water. Heat very gently for 15–20 minutes or until piping hot. Serve with crusty bread.

Beef shank with Marsala

ServeS 8

Ingredients:

3 tbsp olive oil

3½lb (1.6kg) beef stew meat, cut into bite-sized cubes

4 garlic cloves, finely chopped

2 tsp cumin

1½ cups dry white wine

2 tbsp white wine vinegar

a few sprigs of rosemary

6oz (175g) black olives, pitted

16 small cipolline onions or pearl onions, peeled

sea salt and freshly ground black pepper

5 cups hot vegetable stock

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a cast-iron casserole, add the meat, and cook over medium heat, stirring frequently, for 10 minutes or until browned all over. Lower the heat and stir in the garlic and cumin. Add the wine and wine vinegar, raise the heat, and let bubble and reduce for a few minutes while the alcohol evaporates.

2 Add the rosemary, olives, and onions, stir, and season with sea salt and freshly ground black pepper. Pour in the stock, bring to a boil, then reduce to a simmer. Cover with a lid and cook in the oven for 1½ hours or until the meat is tender.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large saucepan and heat gently until piping hot. Alternatively, place in a covered ovenproof dish and heat in an oven preheated to 350°F (180°C) for 30 minutes. Serve with rice.

Beef stew with olives

ServeS 8

Ingredients:

3 tbsp olive oil

2 onions, finely chopped

handful of fresh thyme leaves

4 garlic cloves, finely chopped

sea salt and freshly ground black pepper

2½lb (1.1kg) beef round steak, cut into bite-sized pieces

4 large carrots, roughly chopped

5 parsnips, roughly chopped

3 cups hot beef stock

1 tbsp butter

14oz (400g) button mushrooms, any large ones halved

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil in large cast-iron casserole, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the thyme and garlic and season with sea salt and freshly ground black pepper. Add the steak and cook, stirring often, for 10 minutes or until browned. Add the carrots and parsnips, then pour in the stock. Bring to a boil, then reduce to a simmer, cover with a lid, and put in the oven to cook for 1 hour.

2 Just before the hour is up, melt the butter in a small frying pan, add the mushrooms, and cook, stirring often, for 5–8 minutes or until golden. Add to the pot and cook for another 30 minutes. Add hot vegetable stock if the stew is beginning to look dry.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large casserole and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot.

Beef and parsnip stew

ServeS 8

Ingredients:

3 tbsp olive oil

3lb (1.35kg) beef stew meat, cut into bite-sized pieces

sea salt and freshly ground black pepper

1½ cups dry white wine

3 bay leaves

6 cups hot vegetable stock

2 cinnamon sticks

2 x 14oz (400g) cans chickpeas, drained, rinsed, and drained again

2 oranges, peeled and sliced into rings

handful of fresh cilantro, finely chopped, to serve

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil in a large cast-iron casserole, add the meat, season with sea salt and freshly ground black pepper, and cook over medium heat, stirring occasionally, for 10 minutes or until brown on all sides. Carefully add the wine (it will spit) then stir the meat around the pan and allow the

liquid to bubble for a couple of minutes while the alcohol evaporates.

2 Add the bay leaves, then pour in the stock. Add the cinnamon and nutmeg and season again with salt and pepper. Bring to a boil, add the chickpeas, then cover with a lid and put in the oven to cook for 1 hour. Add the oranges and cook for 30 minutes.

3 Let cool completely, then transfer to a freezer-proof container, making sure the meat is well-covered. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large pan and heat for 15 minutes or until piping hot. Stir in the cilantro and serve with crusty bread.

Beef stew with orange and bay leaves

ServeS 8

Ingredients:

2½lb (1.1kg) lean beef, cut into

¾in (2cm) cubes

1 tsp freshly ground black pepper

1 tsp cayenne pepper

6 tbsp olive oil

2 large onions, sliced

sea salt

6 garlic cloves, chopped

4½oz (125g) pine nuts

5½oz (150g) prunes, pitted

2/3 cup dry sherry

2 tbsp fresh thyme leaves

2 bay leaves

1 tbsp all-purpose flour

2 cups hot beef stock

Method:

1 Put the beef in a mixing bowl, add the pepper and cayenne, and mix well. Heat the oil in a large heavybased saucepan over medium heat, add the beef, and cook, stirring frequently, for 5 minutes or until browned all over. Remove beef with a slotted spoon and set aside. Add the onions, season with sea salt, and cook for 5 minutes or until soft.

2 Return the meat to the pan, add the garlic, pine nuts, and prunes, and cook for 1 minute. Add the sherry, thyme, and bay leaves, and allow to bubble for 5 minutes while the alcohol evaporates. Stir in the flour and add the stock. Combine well, then bring to a boil and simmer for 10 minutes.

3 Let cool completely, then transfer to a freezer-proof container or 4 freezer bags (2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a pan and heat over a medium heat for 15–20 minutes or until piping hot.

Beef with prunes and pine nuts

serves 8

Ingredients:

4 tbsp olive oil

2 large onions, finely diced

4 garlic cloves, finely sliced

2 red chiles, seeded and finely chopped

1¼lb (550g) baby spinach leaves, rinsed and coarsely chopped

1¼ cups dry white wine

2 tbsp all-purpose flour

3 cups milk

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook over medium heat, stirring frequently, for 5 minutes or until soft. Stir in the garlic and chiles and cook for 2 minutes. Add the spinach and cook for 3 minutes or until wilted.

2 Add the wine and allow to simmer for 5 minutes or until reduced by half. Add the flour and combine well. Pour in half the milk and stir well to combine. Add the rest of the milk a little at a time, stirring constantly, and cook for 5 minutes or until you have a creamy sauce. Season well with salt and pepper.

3 Leave to cool completely, then divide among 4 freezer bags (2 portions per bag). Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a saucepan with a little milk and warm through gently but do not overcook. Use as a sauce for chicken, fish, or new potatoes or stir in some grated Cheddar and serve with pasta.

Spinach sauce

serves 8

Ingredients:

4 tbsp olive oil

4 garlic cloves, finely sliced

2 x 28oz (800g) cans whole tomatoes, chopped

2 tbsp tomato paste or purée

2 tsp dried oregano

2 bay leaves

sea salt and freshly ground black pepper

2 heaped tsp pesto

Method:

1 Heat the oil in a large heavy-based saucepan, add the garlic, and cook over low heat for a few seconds. Add the tomatoes and tomato paste or purée, bring to a boil, then add the oregano and bay leaves and simmer for 25 minutes, stirring occasionally.

2 Season with sea salt and freshly ground black pepper, cook for 2 minutes, then stir in the pesto and remove from heat.

3 Let cool completely, then remove the bay leaves and discard. Divide the sauce evenly among 4 freezer bags (2 portions per bag), seal, and freeze for up to 6 months.

4 To serve, defrost overnight in the refrigerator or at room temperature for 6 hours, transfer to a saucepan and heat until warmed through. Serve with pasta or use to make a lasagna or moussaka.

Rich tomato sauce

serves 8

Ingredients:

½ cup olive oil

2 onions, finely diced

2 medium eggplants, cut into ½in (1cm) dice

1lb (450g) lean lamb, cut into ½in (1cm) dice

6 garlic cloves, finely chopped

3 x 14oz (400g) cans chopped tomatoes

3 bay leaves

1 tbsp dried oregano

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook over medium heat, stirring, for3 minutes. Add the eggplants and cook, stirring frequently, for 5 minutes or until starting to brown. Add the lamb, combine well, and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Stir in the garlic and cook for 1 minute. Add the tomatoes, bay leaves, oregano, and parsley, bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Taste and season with sea salt and freshly ground black pepper.

3 Let cool completely, then remove the bay leaves and discard. Divide the ragù evenly among 4 freezer bags, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a saucepan and heat until piping hot. Serve with pasta or rice.

Lamb and eggplant ragu

serves 8

Ingredients:

4 tbsp olive oil

2 large onions, finely diced

1½lb (675g) lean beef, cut into ½in (1cm) dice

8 garlic cloves, finely diced

1¼ cups red wine

2 x 28oz (800g) cans chopped tomatoes

4 bay leaves

1 tsp fresh thyme leaves, finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook on a medium heat, stirring frequently, for 5 minutes or until soft. Add the beef and cook, stirring frequently, for another 5 minutes or until no longer pink. Add the garlic and cook for another minute, then pour in the wine and allow to simmer and reduce for 5 minutes.

2 Add the tomatoes, bay leaves, and thyme, bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Taste and season with sea salt and freshly ground black pepper.

3 Let cool completely, then remove and discard the bay leaves. Divide the ragù evenly among 4 freezer bags (2 portions per bag), seal, and freeze for up to 6 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat until piping hot. Serve with pasta or creamy mashed potatoes.

Beef ragu

serves 8

Ingredients:

2 tbsp olive oil

15oz (425g) bacon or pancetta, chopped into bite-sized pieces

2 onions, finely chopped

sea salt and freshly ground black pepper

4 celery ribs, finely chopped

4 carrots, finely chopped

1¼lb (550g) yellow split peas

6 cups hot vegetable stock

Method:

1 Heat half the oil in a large heavy-based saucepan, add the bacon or pancetta, and cook over medium heat, stirring occasionally, for 5 minutes or until crispy. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with salt and pepper, then add the celery and carrots and cook over low heat for 5 minutes.

2 Add the peas and stock and bring slowly to a boil. Cover with a lid, reduce to a simmer, and cook for 2 hours or until the peas are tender. Check occasionally and add hot water if the soup begins to look too thick. Transfer to a food processor or blender and process until smooth and blended. Return the bacon or pancetta to the pan, then season with salt and pepper.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a saucepan and heat until piping hot. Serve with crusty bread.

Split pea and bacon soup

serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

2 red peppers, seeded and finely chopped

2–3 red chiles, seeded and finely chopped

1¼lb (550g) beef stew meat, cut into 1in (2.5cm) cubes

1 tbsp all-purpose flour

4 pints (2.3 liters) hot beef stock

2 x 14oz (400g) cans kidney beans, drained

handful of flat-leaf parsley, finely chopped, to serve

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook over low heat for about 6–8 minutes or until soft. Season with salt and pepper, then stir in the peppers and chiles and cook for 5 minutes. Add the meat and cook, stirring frequently, for 5–10 minutes or until beginning to brown all over.

2 Sprinkle in the flour, stir well, then cook for 2 minutes. Add the stock, bring to a boil, then cover with a lid and reduce to a simmer. Cook for 1½ hours or until the meat is tender. Add the kidney beans and cook for 10 minutes more, then season to taste with salt and pepper.

3 Let cool completely, then transfer to a freezerproof container, making sure the meat is covered(add a little more stock if it isn’t). Seal and freeze for up to 3 months.

4 To serve, defrost the soup overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the parsley and serve.

Chili beef and bean soup

serves 8

Ingredients:

3 tbsp olive oil

3 onions, finely chopped

4 garlic cloves, finely chopped

30 tomatoes (about 3lb/1.35kg), quartered

sea salt and freshly ground black pepper

2 tsp superfine sugar

1 tbsp tomato paste or purée

2½ cups hot vegetable stock

2/3 cup heavy cream (optional), to serve

Method:

1 Heat the oil in a large, heavy soup pot, add the onions, and cook over low heat for 10 minutes, stirring so the onions don’t burn. Stir in the garlic and tomatoes and season with salt and pepper. Add the sugar and tomato paste or purée, stir, and then cook over very low heat for 30 minutes.

2 Pour in the stock, bring to a boil, then lower the heat and simmer for 10 minutes. Transfer to a food processor or blender and process until blended and smooth. Taste and season again with salt and pepper if needed.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To reheat, defrost overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the cream, if using, and serve with crusty bread.

Tomato soup

serves 8

Ingredients:

2 tbsp olive oil

9oz (250g) chorizo, cut into small cubes

2 red onions, finely chopped

4 celery ribs, finely diced

4 carrots, finely diced

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

1 x 28oz (800g) can diced tomatoes

4 cups hot vegetable stock

2 x 14oz (400g) cans chickpeas, drained

handful of fresh cilantro, finely chopped, to serve

Method:

1 Heat half the oil in a large heavy-based saucepan, add the chorizo, and cook over medium heat, stirring occasionally, for 5 minutes or until beginning to crisp. Remove and set aside.

2 Heat the remaining oil in the pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the celery, carrots, and garlic, season with salt and pepper, then cook over low heat, stirring occasionally, for 8 minutes or until tender. Add the pureed tomatoes, stock, and chickpeas and simmer for 15 minutes. Return the chorizo to the pan, then taste and season again with salt and pepper if needed.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the cilantro and serve.

Tomato and chorizo soup