THIS week I have two lovely winter warmers for you.
As the weather gets colder and the nights draw in, my pork and cider casserole and lamb massaman curry recipes will give you that cosy feeling.
Both dishes are brilliant for batching as they freeze wonderfully.
The pork and cider casserole is a “no-cook bag” recipe, which you make up from all the raw ingredients and then freeze – perfect for a quick weeknight meal.
This week my top tip is to always make sure you label your freezer bags clearly using chalk pens or sharpies. This will avoid any unidentified frozen foods. Happy batching!
Lamb Massaman Curry
Prep time: 5 mins.
Cooking time: 1hr 10mins.
- 120ml lamb stock, made from one lamb stock cube
- 400g lamb neck fillets, cut into cubes
- 1tbsp olive oil
- 200g jar massaman curry paste
- 400g can coconut milk
- 10 small new potatoes
- 200g frozen chunks butternut squash
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METHOD: Add your stock cube to a measuring jug with 120ml boiling water, stir and set aside.
Put the olive oil in a large frying pan and place on a medium heat. Add the whole jar of curry paste and stir for one minute. Next, add the chopped neck fillet to the frying pan, stir and cook for five minutes, stirring occasionally.
Then add in your stock and coconut milk, followed by the potatoes and frozen butternut squash. Put a lid on the pan and simmer on the hob for around one hour, or until the lamb is soft.
Ready to freeze: Once the curry is fully cooked and cooled, portion it into labelled freezer bags, flatten and freeze.
Ready to Eat: Defrost the curry overnight in the fridge. Heat in the microwave or on the hob, until bubbling. Serve with rice or a naan bread.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.