Batch one Start with...

Roast cauliflower & squash base Makes 3 batches Prep 15 mins n n Cook 25 mins n

2 large cauliflowers, split into florets

and stalk cut into cubes

1 large butternut squash, cut into cubes 2 tbsp oil

1 Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and butternut squash in the oil, then spread out on a large baking tray. Roast for 25 mins, or until tender.

2 Divide the veg into three batches. Freeze each batch in an airtight container for up to a month. Defrost fully before using.

PER SERVING 93 kcals, fat 3g, saturates none, carbs 11g, sugars 7g, fibre 4g, protein 4g, salt none