Recipe option 1: BAKeD SAUSAGe Ziti

SERVES 4 PREP 20 MINUTES COOK 45 MINUTES

6 pork sausages

300g dried ziti pasta splash of olive oil

60g chopped onions, frozen or fresh 2 tsp chopped garlic, frozen or fresh 60g lardons

400g can chopped tomatoes

1 tsp dried Italian herb seasoning 115g ricotta cheese

115g grated mozzarella cheese 25g grated parmesan cheese

★ Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with foil. Put the sausages on the prepared tray and transfer to the oven for 10-15 minutes, until cooked through.

★ While the sausages are cooking, place the pasta in a large pan and pour over boiling water to cover. Bring to the boil over a medium-high heat, then reduce to a simmer and cook according to packet instructions until just tender.

★ If you are making the Baked Spinach Ziti (right), cook the pasta for that at the same time, ensuring you use a different pan.

★ While the pasta is cooking, heat a splash of olive oil in another pan over a medium heat, then add the onions, garlic and lardons and cook, stirring occasionally, until the lardons are crisp and golden. Add the tomatoes and Italian seasoning to the pan and stir to combine. Bring to the boil, then reduce to a gentle simmer while you prepare the other elements.

★ Make the sauce for the Baked Spinach Ziti at the same time.

★ Drain and rinse the pasta, then place in a large baking dish. Slice the sausages into 1cm rounds, then add to the dish with the pasta. Pour over the sauce, then add all of the ricotta and half of the mozzarella. Stir the mixture until well combined, then scatter over the remaining mozzarella and all of the parmesan.

TO COOK

To cook straight away, simply transfer to an oven preheated to 180C/160C fan/gas 4 for 25-30 minutes, until golden and bubbling. Serve hot.

If you have space in your freezer, this can be left to cool, wrapped in a layer of clingfilm followed by a layer of foil, then frozen for up to three months. If you don’t have space, omit the final sprinkling of cheese and, once cooled, transfer the mixture to a freezer bag and freeze flat.

This can be defrosted overnight in the fridge or cooked directly from frozen. If defrosting first, cook as described above, until golden and bubbling. If cooking from frozen, double the cooking time, covering with foil if the top starts to catch and ensuring the dish is piping hot before serving.

TO FREEZE TO COOK FROM FROZEN

Recipe option 2: cHiLLi & GinGeR SALMon FiLLetS It takes just moments to pop all the ingredients for this into a bag and put in the freezer. Then it can be whipped out and defrosted when you want to make it. Easy! SERVES 4 PREP 5 MINUTES COOK 10 MINUTES

splash of sesame or olive oil 4 salmon fillets (100g-150g each) 6 tbsp dark soy sauce

1 tbsp chopped ginger, frozen or fresh

1 tbsp chopped red chilli, frozen or fresh

1 tsp chopped garlic, frozen or fresh juice of 1 orange

TO SERVE cooked basmati rice ★ Heat the oil in a frying pan over a medium heat, then add the salmon and cook for 4 minutes on each side until cooked through. Meanwhile, put the remaining ingredients in a smallpanoveramediumheatand stir to combine.

Place the cooked salmon fillets on a bed of rice with the hot sauce spooned over.

Put the soy sauce, ginger, chilli, garlic and orange juice into a labelled freezer bag and mix to combine, then add the salmon fillets, seal and freeze flat for up to three months.

TO SERVE TO FREEZE TO COOK FROM FROZEN

Transfer the salmon bag to the fridge, allow to fully defrost, then remove the salmon from the bag and pan-fry in a splash of oil for 4 minutes on each side. Heat the sauce in a separate pan, then serve as above.

Recipe option 2: pAnKo RiSotto cAKeS MAKES 16 CAKES, SERVING 8 PEOPLE PREP 15 MINUTES, PLUS COOLING COOK 20 MINUTES, PLUS MAKING THE RISOTTO

4 x 240ml servings Oven-baked Mushroom Risotto (see recipe, left) 70g plain flour

3 eggs, beaten

110g panko breadcrumbs

4 tbsp olive oil salt and freshly ground pepper rocket salad, to serve

★ Make the Mushroom Risotto, then pour on to a clean baking sheet and set aside to cool. For speed, this can be done in the fridge.

★ While the risotto is cooling, set up your breading station by placing three bowls next to each other on the counter. Put the flour in the first one, the beaten eggs in the second and the breadcrumbs in the third. Season the flour with a generous grinding of salt and pepper and mix to combine. Lay a large sheet of greaseproof paper on the side next to the bowls.

★ Once the risotto has cooled to room temperature, use an ice-cream scoop to roll 16 balls of the mixture. Set these next to each other on the sheet of greaseproof paper.

★ Using your hands, pick up a scoop of the risotto mixture and flatten it gently to form a thick patty. Working as neatly as possible, dip it first in the flour to coat, then in the egg and, finally, in the breadcrumbs. Set it back on the greaseproof paper and continue the process until you have four coated Risotto Cakes.

★ Heat the olive oil in a frying pan over a medium heat, then add the Risotto Cakes and cook for 4 minutes on each side until light golden and crisp. While the cakes are cooking, continue coating the remaining balls of risotto mixture. Continue in this way until all of the Risotto Cakes are coated and cooked.

TO SERVE

The Risotto Cakes are now ready to eat. I like to serve two per portion with a lightly dressed rocket salad on the side.

Set aside to cool to room temperature, then transfer to a labelled freezer bag and freeze flat for up to three months.

These can be defrosted in the fridge or cooked from frozen. If defrosted, simply lay them on a baking sheet and transfer to an oven preheated to 180C/160C fan/gas 4 for 15 minutes. If cooking from frozen, increase the cooking time to 30 minutes.

TO FREEZE TO COOK FROM FROZEN

Recipe opTion 1: FRoZen BiscoFF cheesecake

This always goes down a treat and is best eaten when slightly frozen, making it perfect for preparing ahead. This would also be lovely made with chocolate hazelnut spread, rather than biscuit, so feel free to substitute the ingredients to suit your tastes.

MAKES SERVES PREP

1 X 20CM CHEESECAKE 6-8

30 MINUTES, PLUS FREEZING butter, for greasing

75g honey and nut cornflakes 400g jar smooth caramelised biscuit spread (I use Lotus Biscoff) 270g cream cheese

3-4 caramel-flavoured biscuits, crushed, to decorate (optional)

★ Grease a 20cm loose-bottomed flan tin with butter.

★ Put the honey and nut cornflakes in a bowl with one third of the caramelised biscuit spread and mix together to combine, then press into the base of the prepared tin in a flat, even layer. Transfer to the fridge for 20 minutes to set while you prepare the topping.

★ Put the cream cheese and remaining caramelised biscuit spread in a large bowl and beat together until well combined. The mixture should be a uniformly biscuit colour with no visible flecks of cream cheese. Set aside.

★ If you are also making the Biscoff Ice Cream, do this now while you are waiting for the cheesecake base to set.

★ After 20 minutes, remove the cheesecake base from the fridge and spoon the cream cheese mixture over it, pressing down into the tin and levelling with a palette knife or spatula to create an even, level topping. Scatter over the crushed caramel biscuits to decorate, if using.

TO FREEZE

The cheesecake needs to set in the freezer before serving. Place on a flat baking tray and transfer to the freezer for 24 hours, then cover in a layer of clingfilm followed by a layer of foil and return to the freezer for up to one month.

TO SERVE FROM FROZEN

This is best eaten slightly frozen. Simply remove from the freezer and cut into portions, then leave for 15-20 minutes to thaw slightly before serving. Return the remainder to the freezer.