deliciousmagazine.co.uk 91
know-how.
STANDBYS FROM THE FREEZER
If you have one, stock your freezer with staples and useful ingredients like the
ones below and you’ll be able to plan meals with zero waste. A useful tip is to keep
an up-to-date list of what you have in each drawer.
white fish fillets, cut into 3cm chunks,
then simmer for 4-5 minutes until cooked
through. Serve sprinkled with plenty of
chopped parsley, alongside crusty bread
and garlic mayo.
THAI COCONUT FISH CURRY
Heat a splash of oil in a frying pan with
2 tbsp Thai red/green/yellow curry paste
and cook until sizzling. Pour in 600ml light
coconut milk (or 400ml coconut milk and
200ml milk) and bring to a simmer. Add
1 tbsp fish sauce, 300g shredded Asian
greens and 350g defrosted white fish
fillets cut into 3cm chunks. Bring to
a simmer and cook for 4-5 minutes until
cooked through, then squeeze over lime
juice and sprinkle with sliced chilli to serve.- Search ‘ fish fillets’ at deliciousmagazine.
co.uk for more ideas.
ICE CREAM
ICE CREAM SANDWICHES
Sandwich 1 scoop of ice cream between
2 biscuits or cookies, then roll the sides in
any of your favourite storecupboard treats- we like chocolate sprinkles and toasted
chopped nuts. Or half-dip the sarnie in
melted chocolate sauce for a rich pud. - Search ‘ ice cream’ at deliciousmagazine.
co.uk for more ideas
Bring 2 x 500ml tubs of
ice cream out of the freezer
and allow to soften for 10-15
minutes. Line the base and
sides of a deep 18cm cake tin
and arrange a thin layer of cake over
the base. Scoop the ice cream
into the tin and smooth the top, then
return to the freezer for 2-3 hours
to set completely. Remove from the
freezer and tin, set on a serving
plate and pour melted chocolate
over the top. Add edible glitter and
candles, then light for a party!+
Icebox
celebration
cakeFROZEN PEAS
10-MINUTE PEA PASTA
Cook 200g pasta according to the packet
instructions, drain and reserve 100ml of
the cooking liquid. Boil 300g frozen peas in
lightly salted water, drain, then tip the peas
into a mini whizzer or blender. Add a splash
of olive oil, 2 grated garlic cloves, the
grated zest and juice of 1 lemon and
a handful of soft herbs (basil, parsley,
tarragon...), then whiz until smooth. Tip
the pasta back into the pan, then add the
pea mixture to heat through, with a splash
of the reserved cooking water to loosen.
PEA MASH
Put 1kg peeled and chopped floury potatoes
in a large pan of water, bring to the boil
and cook for 15 minutes. Add 600g frozen
peas and cook for 5-6 minutes more until
everything is cooked through and tender.
Drain and leave to steam dry for 5 minutes.
In the pan, mash well, then add 50g butter
and 3 tbsp milk. Mash again until smooth.
Use to top a fish pie or serve on the side
with sausages or chops.
- Search ‘peas’ at deliciousmagazine.co.uk
for more ideas
FROZEN FILO PASTRY
HERBY SAUSAGE ROLLS
Mix 400g sausagemeat with a large
handful of fresh mixed herbs (we like
rosemary, sage and parsley but use what
you have) and 2 tbsp chutney until well
combined. Brush 3 sheets of defrosted filo
pastry with a little oil, cut across into
6 equal pieces, then layer up on a worktop.
Repeat with 3 more layers of filo. Divide
the sausage filling into 12 pieces. Roll each
piece into a sausage, put at the end of each
strip of filo layers, brush
the exposed filo edges with
a little more oil, then roll up.
Bake for 20-25 minutes at
200°C/180°C fan/gas 6 until
cooked through.
BAKED SPRING ROLLS
Fry 300g mixed stir-fry veg
in a little oil with 2 crushed
garlic cloves and a grated
2cm piece of fresh ginger.
Take off the heat and stir in 1 tbsp each soy
sauce, sweet chilli sauce and rice/white
wine vinegar. Cut 4 sheets of defrosted filo
pastry into 4 rectangles, then divide the
filling between each sheet. Roll up from
the bottom to encase, then brush the edges
with a little oil and roll to seal. Bake for
15-20 minutes at 200°C/180°C fan/gas 6.- Search ‘ filo pastry’ at deliciousmagazine.
co.uk for more ideas
FROZEN BERRIES
ANYTIME COMPOTE
Put 200g frozen berries in a pan with the
juice and pared zest of 1 orange and
a pinch of ground cinnamon. Gently cook
until the berries have almost all burst.
Taste and add a little sugar if needed.
Serve over porridge, yogurt, pancakes or
vanilla sponge with crème fraîche.MIXED BERRY FRO-YO
Put 380g frozen berries in a food
processor and whizz with 6 tbsp runny
honey, 400g natural yogurt and 100ml
milk until smooth. Serve with crumbled
biscuits or freeze for up to 2 weeks.- Search ‘ frozen berries’ at
deliciousmagazine.co.uk for more ideas.
FROZEN WHITE
FISH FILLETS
BUDGET BOUILLABAISSE
Heat 3 tbsp olive oil in a large pan, then
gently fry 1 chopped onion, 1 chopped
pepper, 3 crushed garlic cloves and
1 tsp smoked paprika until soft.
Add a 400g tin of tomatoes and
750ml veg stock and bring to
a simmer. Add 600g defrosted