Cookery: Freeze-ahead feasts!

It’s the busiest time of year, so get prepared by cooking these delicious meals to enjoy now, later in the month or even next year!

BUTTERNUT SQUASH SOUP WITH CHEESE TOASTS

Prep: 30 mins Cook: 40 mins Serves 6

2tbsp olive oil, plus extra to drizzle 5 fresh sage leaves, to garnish 1 large onion, finely chopped 2 celery sticks, finely chopped 2 medium carrots, finely chopped 1 butternut squash, about 900g, peeled, deseeded and cut into rough 2.5cm pieces 1.3ltr vegetable stock

For the cheese toasts

6 slices bread 100g Cheddar/Parmesan, grated Few pinches dried chilli flakes Worcestershire sauce, optional

1 Heat the oil in a large pan and add the sage leaves. Cook for 30 secs, and set aside.

2 To the pan, add onion, celery, carrots and squash. Cook for 10 mins, stirring occasionally. Pour in the stock and bring to the boil, then turn down the heat and simmer gently for 20 mins.

3 Blend the soup (do this in batches, if necessary) and return to the pan. Check the seasoning and set aside.

4 To make the cheese toasts, preheat grill to medium. Lay the bread slices out on a baking tray, then grill on both sides until toasted. Divide the cheese, chilli flakes and Worcestershire sauce (if using) among the toasts, and grill until golden and bubbling.

5 Reheat the soup and ladle into warmed bowls. Garnish with a drizzle of oil and the crumbled fried sage leaves, then serve.

FREEZE AHEAD

Make soup to end of step three (no need to fry sage), up to six months ahead. Leave soup to cool completely, then transfer to a freezer-proof container or bag, cover if needed, and freeze. To serve, defrost soup and reheat gently in a pan (frying the sage in a little oil in a separate pan) and complete recipe.