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Freezing: Meat

 

Meat dishes - from casseroles to burgers, curries to pies - freeze beautifully. Follow our instructions for perfect results every time. 

A Bit of the Irish Stew with Crusted Dumplings
Make the casserole as per the recipe; after it has been cooking for 2 hours, remove from the oven and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge. Preheat at the original temperature for 30 minutes, adding the dumplings halfway through. Ensure the stew is piping hot before serving, or cook for another 10-15 minutes. Do not freeze the dumplings. 

A Mixed Grill with Apricot Barbecue Glaze
Make the glaze sauce and, once puréed, freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. Leave the sauce to defrost in the fridge overnight and pour over the meats to marinate. Continue with the recipe. 

A Very Quick Moussaka
Not suitable for freezing.

All-American Half-pounders
Prepare the burgers using fresh meat. Freeze the raw burgers individually by open-freezing on a tray lined with baking parchment, interleaving between each burger with polythene sheets, a double layer of clingfilm, or foil. Wrap or seal well and freeze for up to 3 months. Defrost in the fridge overnight. Cook as described in recipe.

American Meatloaf
Prepare and cook the meatloaf. Cool quickly then wrap in foil. Freeze for up to 1 month. Defrost in the fridge overnight. If serving hot, reheat in a moderate oven gas mark 4, 350°F, 180°C, covered in foil, for 30-35 minutes until piping hot. 

American Meatloaf with Red Onion, Tomato and Chilli Relish
Prepare and cook the meatloaf. Cool quickly then wrap in foil. Freeze for up to 1 month. Defrost in the fridge overnight. If serving hot, reheat in a moderate oven gas mark 4, 350°F, 180°C, covered in foil, for 30-35 minutes until piping hot. 

Autumn Lamb Braised in Beaujolais
Bake the lamb as per the recipe, and slice off the bone into servable slices or pieces. Allow to cool completely at room temperature then place in a rigid freezer container. Seal well and freeze for up to 3 months. Cool the vegetables and sauce separately and pack into a separate rigid freezer container. Seal well and freeze for up to 3 months. Defrost lamb and sauce overnight in the fridge. To reheat, place the lamb in an ovenproof container and spoon over the vegetables and sauce. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30-40 minutes until piping hot. 

Bacon and Egg Pies
Prepare and cook the pies as per the recipe. Cool completely at room temperature, then open-freeze until solid. Freeze in a rigid container for up to 3 months. Defrost overnight in the fridge. If serving hot, reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. 

Baked Lamb with Rosemary with Redcurrant and Mint Sauce
Not suitable for freezing. 

Baked Sugar-glazed Whole Gammon
Not suitable for freezing. 

Beef and Vegetable Stew with Crusted Onion Dumplings
Make the casserole as per the recipe, omitting the dumplings. After it has cooked for 2 hours, remove from the oven and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes, adding the dumplings halfway through. Ensure the stew is piping hot before serving, or cook for another 10-15 minutes. NB: Do not freeze the dumplings.

Beef Curry Dopiaza
Make the curry up to the serving stage, but omit the lime and coriander. Cool completely at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Add the lime juice and coriander before serving.

Beef in Designer Beer
Make the casserole as per the recipe, omitting the croutons. After it has cooked for 2 hours, remove from the oven and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes. Make the croutons as per the recipe. Ensure the stew is piping hot before serving, or cook for another 10-15 minutes. 

Belly Pork Strips in Barbecue Sauce
Follow the recipe to completion and leave to cool. Transfer the pork strips and sauce to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight, transfer to a roasting tin and add 55ml (2fl oz) water. Bake at gas mark 4, 350°F, 180°C for 25 minutes until piping hot. 

Black Bean Chilli with Avocado Salsa
Make the chilli as per the recipe then remove from the oven and leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes. NB: Do not freeze the salsa. 

Boeuf Bourguignon
Make the casserole as per the recipe and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving. 

Boeuf Bourguignon Easy
Make the casserole as per the recipe and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving. 

Boiled Smoked Bacon with Pease Pudding with Onion and Mustard Sauce
Complete the recipe and slice the bacon into servable pieces. Allow to cool completely at room temperature then place in a rigid freezer container. Seal well and freeze for up to 3 months. Cool the pudding separately and open-freeze, then wrap in clingfilm and foil and freeze for up to 3 months. Cool the sauce separately and pack into a separate rigid freezer container. Seal well and freeze for up to 3 months. Defrost the bacon, pudding and sauce overnight in the fridge. To reheat, place the bacon in an ovenproof dish along with the pudding and 4 tbsp water. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30 minutes until piping hot. Reheat the sauce gently in a saucepan until thoroughly hot. 

Braised Beef Goulash with Smoked Pimenton
Make the goulash as per the recipe, omitting the sour cream, then cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving. 

Braised Lamb Shanks with Cannellini Beans
Complete the recipe then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Braised Lamb with Flageolet Beans
Make the recipe to completion and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving.

Braised Sausages with Borlotti Beans, Rosemary and Sage
Complete the recipe, omitting the garnishes, and leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. Do not freeze the garnishes. 

Braised Steak au Poivre in Red Wine
Make the recipe to completion, but omit the crème fraîche, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. Stir in crème fraîche as per the recipe. 

Braised Steak in Madeira with Five Kinds of Mushrooms
Complete the recipe, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Braised Steak with a Wild Mushroom and Madeira Sauce
Complete the recipe, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Cevapcici
Prepare the recipe using fresh meat to cooking stage, then freeze the raw burgers individually by open-freezing on a tray lined with baking parchment. Pack, interleaving between each burger with polythene sheets, double layer of clingfilm or foil. Wrap or seal well. Freeze for up to 3 months. Defrost in the fridge overnight. Cook as described in recipe. NB: Do not freeze the yoghurt sauce. 

Chinese Crispy Beef Stir-fry
Not suitable for freezing. 

Chorizo Hash with Peppers and Paprika
Not suitable for freezing. 

Cider-braised Pork with Cream and Mushrooms
Not suitable for freezing.

Classic Steak au Poivre
Not suitable for freezing. 

Coarse Country Pate
Make pâté to completion and chill, then cover and wrap well and freeze for up to 2 months. Defrost overnight in the fridge then serve as per the recipe. 

Coarse Pork Pate
Make pâté to completion and chill, then cover and wrap well and freeze for up to 2 months. Defrost overnight in the fridge then serve as per the recipe. 

Cold Pressed Ox Tongue
Not suitable for freezing. 

Corned-beef Hash with Fried Eggs
Not suitable for freezing

Cornish Pasty Pie
Prepare and cook the pie as per the recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. 

Devilled Spare Ribs
Follow the recipe to completion and leave to cool. Transfer the ribs and sauce to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight, transfer to a roasting tin and add 55ml (2fl oz) water. Bake at gas mark 4, 350°F, 180°C for 25 minutes until piping hot. 

English Pot Roast
Complete the recip, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Entrecote Hongroise
Not suitable for freezing. 

Entrecôte Marchand de Vin
Not suitable for freezing. 

Entrecôte Steak with Crème Fraîche and Cracked Pepper Sauce
Not suitable for freezing. 

Escalopes of Veal in Marsala
Not suitable for freezing. 

Fast Roast Pork with Rosemary and Caramelised Apples
Not suitable for freezing. 

Gammon Steaks with White Wine and Gherkin Sauce
Not suitable for freezing. 

Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins
Not suitable for freezing. 

Glazed Smoked Loin of Pork with Cumberland Sauce
Not suitable for freezing. 

Greek Lamb on the Bone with Aubergines and Rice Pilau
Freeze the casserole in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and transfer to an ovenproof dish. Reheat in the oven until piping hot. Freeze the rice in rigid containers or a polythene bag. Defrost in the fridge overnight and reheat in a covered container in the oven underneath the casserole until piping hot. 

Greek Lamb with Gigantes Beans
Freeze the casserole in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and transfer to an ovenproof dish. Reheat in the oven until piping hot. 

Ham Hash Cakes with Parsley Sauce
Make and shape the ham hash cakes but do not cook them. Freeze the cakes in a rigid container, interleaved with baking parchment. Freeze for up to 3 months. Defrost overnight in the fridge and cook according to the recipe. Freeze the parsley sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving. 

Hung Shao Pork with Stir-fry Greens
Not suitable for freezing.

Individual Steak, Mushroom and Kidney Pies
Open-freeze the uncooked completed pie. Once solid, wrap in foil or clingfilm and place in a freezer bag. For best results, cook from frozen, giving the pies an extra 10-15 minutes to allow for defrosting. Ensure the meat is piping hot before serving. 

Irish Stew with Parsley Dumplings
Make the casserole as per the recipe. After it has been cooking for 2 hours, remove from the oven and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat until the meat is piping hot and cooked through. Then remove the meat and vegetables according to the recipe and cook the dumplings. For best results, do not freeze the dumplings. 

Lamb Chops with Roasted Vegetables
For best results, do not freeze.

Lamb Kebabs with Lemon and Rosemary
For best results, do not freeze.

Lamb Koftas in Chilli Pepper Sauce
Remove the koftas from the oven before adding the sauce. Cool completely, then open-freeze the koftas. When solid, pack in sealed polythene bags and freeze for up to 3 months. Defrost in the fridge overnight and complete the recipe with the sauce. Alternatively, freeze the koftas with the sauce in a sealed foil container and cook from frozen for 20-30 minutes 

Lamb Ossobuco with an ‘almost’ Risotto Milanese
Make the ossobucco according to the recipe and cool completely. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat until piping hot. Allow risotto to cool completely before freezing in a rigid plastic container. Defrost in the fridge overnight before reheating, or cook from frozen in a covered ovenproof dish until hot. NB: The gremolata cannot be frozen. 

Latin American Beef Stew with Marinated Red Onion Salad
Complete the recipe. Leave to cool completely at room temperature, then freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat in the oven until piping hot and cooked through. NB: Do not freeze the salad. 

Leg of Lamb Baked in Foil with Butter and Herbs with Redcurrant, Orange and Mint Sauce
Prepare the lamb so that it’s ready for cooking, then wrap in foil and freeze for up to 3 months. To cook, defrost overnight in the fridge and complete the recipe. NB: Do not freeze the sauce. 

Loin of Pork Dijonnaise
Not suitable for freezing.

Marinated Pork with Coriander
Not suitable for freezing. 

Marinated Pork with Jerk Seasoning and Grilled Pineapple Salsa
Not suitable for freezing.

Marinated Rump Steak
Marinate the steak according to the recipe. Freeze in the marinade, interleaved with baking parchment. Freeze for up to 3 months. Defrost in the fridge overnight. 

Meatballs in Goulash Sauce
Cook as per recipe, omitting the crème fraîche, and cool completely. Freeze in a rigid plastic container with a tight-fitting lid for up to 3 months. Defrost overnight in the fridge. Reheat in a covered pan without boiling, stirring the crème fraîche through just before serving. 

Moussaka with Roasted Aubergines and Ricotta
Freeze the uncooked moussaka in individual foil containers (or a rigid plastic container) for up to 3 months. Defrost in the fridge overnight before cooking as per the recipe. 

Mum's Steak and Kidney Plate Pie
Open-freeze the uncooked completed pie. Once solid, wrap in foil or polythene. Cook from frozen, allowing an extra 15 minutes for defrosting. You can either make the extra gravy to completion and freeze in a container or make and freeze the stock and finish the gravy when you cook your pie.

Mustard-glazed Lamb Cutlets
Not suitable for freezing.

Normandy Pork with Cider
Not suitable for freezing.

Old-fashioned Raised Pork Pies
Once cold, completely wrap the pies in foil and freeze for up to 3 months. Defrost completely at room temperature before serving. 

Oriental Pork Casserole with Stir-fried Green Vegetables
Once the pork is cooked, remove the cinnamon sticks and star anise and allow to cool. Freeze in rigid plastic containers. Defrost in the fridge before reheating gently. NB: The vegetables are not suitable for freezing. 

Ossobuco
Cook then, when completely cold, freeze in rigid plastic containers for up to 3 months. Defrost in the fridge overnight before reheating gently at gas mark 4, 350°F, 180°C for 20-30 minutes until piping hot.. 

Oven-baked Lamb Chops with Onion and Rosemary Sauce
For best results, do not freeze. 

Oxtail Braised in Guinness with Cannellini Beans
Complete the recipe, then cool at room temperature. Skim off the fat, then freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes. 

Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme
Not suitable for freezing.

Picnic Pork Pie
Make the pie and leave to cool at room temperature. When it is cold, completely wrap the pie in foil with an inverted plate to protect the top and freeze for up to 3 months. Defrost thoroughly at room temperature before serving. 

Poor Man's Cassoulet
Once cooled, freeze in a container with a tight-fitting lid. Defrost overnight in the fridge before reheating. 

Poor Man's Stroganoff with Wild Mushrooms
Once cooled, freeze in a container with a tight-fitting lid. Defrost overnight in the fridge before reheating.

Pork Braised in Cider Vinegar Sauce
Freeze before adding the crème fraîche, in a container with a tight-fitting lid. Defrost overnight in the fridge before reheating and adding the crème fraîche.

Pork Chops Baked with Wild Mushrooms and Crème Fraîche
For best results, do not freeze. 

Pork Chops Braised in Milk
For best results, do not freeze. 

Marinated Pork with Jerk Seasoning and Grilled Pineapple Salsa
For best results, do not freeze. 

Pork Chops with Sage and Apples
For best results, do not freeze.

Pork Kebabs with Honey and Ginger
Freeze the raw pork in its marinade in a rigid plastic container. Defrost overnight in the fridge before continuing with the recipe. 

Pork Saltimbocca
Not suitable for freezing. 

Pork Sausages Braised in Cider with Apples and Juniper
Not necessary to freeze. 

Pork Stroganoff with Three Mustards
Once cool, freeze in a container with a tight-fitting lid. Defrost overnight in the fridge before reheating. 

Pork with Apples and Calvados
For best results, do not freeze.

Pot-roasted Beef in Red Wine with Red Onion Marmalade
Once you have thickened the sauce, return the meat to it and freeze in a container with a tight-fitting lid. Defrost overnight in the fridge before reheating till piping hot. Not necessary to freeze the marmalade as will keep for some time in the fridge. 

Ragout of Lamb
Cook as per recipe, omitting the potatoes, then leave to cool completely. Freeze for up to 3 months. Defrost overnight in the fridge, and add the potatoes upon reheating, ensuring they are cooked through. 

An Authentic Ragu Bolognese
Cook as per recipe and cool completely. Freeze for up to 3 months as instructed in the recipe. Defrost overnight in the fridge. 

Rillettes de Tours
Freeze the rillette in its terrine dish. Wrap completely in polythene. Defrost in the fridge overnight before serving. 

Rissoles
Open-freeze the uncooked rissoles, then store in a rigid plastic container for up to 3 months. Defrost overnight in the fridge before frying. 

Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce
Not suitable for freezing. 

Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Not suitable for freezing. 

Roast Leg of Lamb with Shrewsbury Sauce
Not suitable for freezing.

Roast Loin of Pork with Herbs and Spiced Apricots
Not suitable for freezing. 

Roast Loin of Pork with Honey, Cloves and Ginger with Puree of Apples and Ginger
Not suitable for freezing. 

Roast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard Sauce
Not suitable for freezing.

Stuffed Pork Tenderloin with Fresh Herbs
Not suitable for freezing. 

Sausages Braised in Cider with Sauteed Apples
Freeze the finished dish (without the apple garnish) in rigid plastic containers. Defrost in the fridge overnight before reheating and making the apple garnish.

Scotch Eggs with Fresh Herbs
Not suitable for freezing. 

Shepherd's Pie with Cheese-crusted Leeks
Freeze the pie once you have added the mashed potatoes but before adding the leeks. Wrap the dish in foil or clingfilm and freeze for up to 3 months. Defrost overnight in the fridge before continuing with the recipe. 

Shin of Beef Stew in Ale with Crusted Mustard and Chive Dumplings
Once the stew has cooked for 4½ hours allow to cool and freeze in a rigid plastic container. Defrost overnight in the fridge before cooking for 30 minutes at gas mark 6, 400°F, 200°C. Then add the dumplings and cook for another 25-30 minutes. 

Spanish Braised Pork with Potatoes and Olives
Cook as per recipe, allow to cool and freeze in a sealed plastic container leaving a small space for expansion. Defrost in the fridge overnight before reheating to piping hot. 

Spanish Pork Stew with Potatoes and Chorizo
Cook as per recipe, allow to cool and freeze in a sealed plastic container, leaving a small space for expansion. Defrost in the fridge overnight before reheating to piping hot. 

Spiced Lamb and Cashew Kebabs
Cook as per recipe, allow to cool and freeze in a sealed plastic container. Defrost in the fridge overnight before reheating to piping hot. 

Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle
Cook as per recipe, allow to cool and freeze in a sealed plastic container. Defrost in the fridge overnight before reheating to piping hot. Freeze the sambal in a separate container, defrost in the fridge before serving. NB: It is not necessary to freeze the pickle. 

Spiced Lamb Koftas braised in Tomato Sauce
Open-freeze the shaped, uncooked koftas until solid, then store in a rigid plastic container. Defrost in the fridge overnight before continuing with the recipe. 

Sri Lankan Curry with Coconut Sambal
Cook as per recipe, allow to cool then freeze in a sealed plastic container. Defrost in the fridge overnight before reheating to piping hot. Freeze the sambal in a separate container and defrost in the fridge before serving. 

Steak and Kidney Easy
Not necessary to freeze. 

Steak and Kidney Hot Pot with Crusted Dumplings
Once the stew has cooked for 2½ hours, allow to cool and freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before cooking for 30 minutes at gas mark 6, 400°F, 200°C. Add the dumplings and cook for a further 25-30 minutes.

Steak and Kidney Pudding with Steak and Kidney Gravy
Can be frozen either cooked or uncooked in its pudding basin. Securely wrap the basin in foil before freezing. To cook/reheat, remove the packaging and follow the instructions for covering with a foil lid in the recipe. If already cooked, steam your pudding for about 1-1½ hours to defrost and heat through; to cook from raw, steam for 5½ hours to defrost and cook. The gravy can be made and frozen in a rigid plastic container, leaving headspace for expansion. Reheat from frozen or defrosted to piping hot. 

Stuffed Pork Tenderloin with Fresh Herbs
Not suitable for freezing. 

Ten-minute Goulash
Not necessary to freeze.

Teriyaki Beef
Not suitable for freezing. 

Thai Grilled-beef Salad with Grapes
Not suitable for freezing. 

Thai Pork Satay Kebabs with Peanut and Coconut Sauce
Freeze the raw pork in its marinade in a rigid plastic container. Defrost overnight in the fridge before continuing with the recipe. Freeze the sauce in a separate container and defrost in the same way. 

The Lean Shepherd's Pie
Freeze the pie once you have added the mashed potatoes but before adding the leeks. Wrap the dish in foil or clingfilm and freeze for up to 3 months. Defrost overnight in the fridge before continuing with the recipe.

Toad in the Hole with Roasted-onion Gravy
Freeze the cooled toad in the hole in foil. Reheat from frozen until the sausages are piping hot. Freeze the gravy in a separate container, leaving a small space for expansion, and reheat from frozen or defrosted. 

Toad-in-the-Hole Easy
Freeze the cooled toad in the hole in foil. Reheat from frozen until the sausages are piping hot. Freeze the gravy in a separate container, leaving a small space for expansion, and reheat from frozen or defrosted.

Traditional Lancashire Hotpot
Once the stew has cooked for its full time, leave to cool at room temperature, then freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before cooking for 30 minutes at gas mark 6, 400°F, 200°C. Finish off under the grill as per recipe.

Traditional Roast Sirloin of Beef
Not suitable for freezing. 

Veal Milanese
Not suitable for freezing.

 

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