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Does it freeze or not? Find out here...

10-minute raspberry cheesecake
Bake the cheesecake but omit the stage where you add soured cream and caster sugar and return to the oven. Cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. Complete the recipe. NB: Do not freeze the coulis or raspberries. 

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 classic sponge cake (with passion fruit filling) 
Bake the sponge cakes and, once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Do not freeze the filling.

A compote of figs in Marsala wine with mascarpone mousse
The mousse is not suitable for freezing. Prepare the compote and freeze in a rigid container. Freeze for up to 2 months and defrost in the fridge overnight.

A confit of cranberries for serving with game or duck
Prepare and cook the confit. Leave to cool, then freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. An ice cube tray could be used instead if the sauce is to be used in individual portions. Leave the sauce to defrost in the fridge overnight and serve at room temperature.

A fricassee of eggs with spinach and Fiorentina sauce
Not suitable for freezing.

A gratin of gnocchi with watercress and spring onion salad
Not suitable for freezing.

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 return to the Black Forest
Bake the sponge. Once it has cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 3 months. Leave to defrost in the bag at room temperature for 1-2 hours. Prepare and freeze the filling in a plastic container and cover well. Defrost in the fridge. Do not freeze the marinated cherries or the topping. 

A short-cut chicken cacciatora 
Complete then recipe, then leave to cool to 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 at the original temperature for 30 minutes, until piping hot throughout.

A sort of chicken basque
Complete then recipe, then leave to cool to 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 at the original temperature for 30 minutes, until piping hot throughout.

A souffle omelette with three cheeses and chives
Not suitable for freezing.

A summer trifle with raspberries and raspberry puree
Not suitable for freezing.

A summer trifle with strawberries and strawberry puree
Not suitable for freezing.

A terrine of summer fruits
Not suitable for freezing 

A very chocolatey mousse 
Not suitable for freezing.

A very easy one-crust gooseberry pie
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil or clingfilm. Freeze for up to 3 months. Cook from frozen according to the recipe, allowing a little extra time for cooking. 

A very easy one-crust rhubarb pie 
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil or clingfilm. Freeze for up to 3 months. Cook from frozen according to the recipe, allowing a little extra time for cooking.

A very quick moussaka
Not suitable for freezing.

Ajo blanco
Freeze the prepared soup in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight. NB: Do not freeze the garnishes. 

Alain's passion fruit brulee 
Not suitable for freezing.

Alex Mackay's cheat sea bream with artichokes, tapenade and tomatoes
Not suitable for freezing.

Aligot (Mashed potatoes with garlic and cheese)
Make as per the recipe. Freeze in a container with tight-fitting lid. Freeze for up to 3 months. Reheat in a bowl over a pan of simmering water.

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.

All-in-one sponge cake with raspberry and mascarpone cream
Bake the sponge cakes. Once they have cooled completely at room temperature, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature for 2-3 hours. NB: Do not freeze the filling.

All-in-one white sauce
Freeze the prepared 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.

Almond icing (marzipan)
Not suitable for freezing.

Almost mayonnaise
Not suitable for freezing.

Alpine eggs
Not suitable for freezing.

Amaretti chocolate cake 
Prepare the recipe then cover the basin with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost in the fridge overnight and turn out and serve as stated in the recipe. 

American blue-cheese dressing 
Not suitable for freezing. 

American chef's salad 
Not suitable for freezing.

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.

American turkey stuffing
Cool the stuffing mixture completely and then pack in a polythene freezer bag or rigid container. Seal well and freeze for up to 3 months. Defrost in the fridge overnight and then use as stated in the recipe. 

An authentic ragu bolognese 
Cool the sauce completely and then pack in 8oz (225g) portions in polythene freezer bags. Seal, leaving enough space at the top for expansion. Defrost in the fridge overnight and then reheat thoroughly. Note: each 8oz (225g) pack will be sufficient for 2 people. 

An unlikely lemon gateau 
Not suitable for freezing.

Anchoiade
Not suitable for freezing.

Angel-hair pasta with Thai spiced prawns
Not suitable for freezing.

Antipasti
Not suitable for freezing.

Any kind of cheese sauce
Freeze the prepared 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.

Anya potato salad with shallots and vinaigrette
Not suitable for freezing.

Apple and almond crumble
Prepare and cook the crumble as per the recipe. Cool completely at room temperature then 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. 

Apple and blackberry pie 
Prepare and cook the pie as per the recipe. Cool completely at room temperature then 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.

Apple and raisin parcels
Prepare and cook the parcels as per the recipe. Cool completely at room temperature then 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.

Apple, cider salad with melted Camembert dressing
Not suitable for freezing.

Apple, mincemeat and nut strudel
Prepare and cook the strudel as per the recipe. Cool completely at room temperature then wrap in foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, reheat in the foil at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

Apricot and nut crunchies
Pack the cooked, cooled biscuits into rigid containers, seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost. Serve as soon as possible.

Apricot crumble cake
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

 
Apricot galettes with amaretto
Freeze the pastry circles raw and untopped, interleaving between each round with polythene sheets, double layers of clingfilm or foil, for up to 6 months. Defrost in the fridge before applying the topping and continuing with the recipe.

Apricot hazelnut meringue cake
Make the meringue and, once it has cooled, freeze it wrapped in polythene for up to 3 months. Defrost at room temperature and complete the recipe.

Asparagus and cheese tart
Bake as per the recipe. Cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat, covered in foil, at gas mark 4, 350°F, 180°C for 30 minutes until thoroughly hot. 

Asparagus cannelloni 
Not suitable for freezing. 

Asparagus feuilletes
Not suitable for freezing. 

Asparagus under wraps 
Not suitable for freezing. 

Asparagus with lemon butter crumbs 
Not suitable for freezing. 

Asparagus, cheese and egg tartlets 
Bake the pastry cases and leave to cool, then open-freeze unfilled for up to 6 months, packing them into rigid containers for extra protection. Leave at room temperature for 30 minutes before filling and continuing with the recipe.

Aubergines Amalfitane
Not suitable for freezing.

Aubergines stuffed with moussaka
Bake as per the recipe. Leave to cool completely at room temperature, then open-freeze until solid. Wrap well in clingfilm and foil and freeze for 3 months. Defrost overnight in the fridge. Remove the clingfilm and reheat, covered in foil, at gas mark 4, 350°F, 180°C for 40 minutes until piping hot.

Austrian coffee and walnut cake with coffee cream
Bake the sponge cakes and soak them in syrup. Once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature for 2-3 hours. Continue with the original recipe. NB: Do not freeze the filling.

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.

Avocado mousse with prawns and vinaigrette
Not suitable for freezing.

Avocado salsa
Not suitable for freezing

Baby summer vegetables with lemon vinaigrette
Not suitable for freezing. 

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 apple meringues with orange-soaked raisins
Not suitable for freezing.

Baked cannelloni
Bake as per the recipe then leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat covered in foil at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot.

Baked eggs in wild mushroom tartlets
Cool and open-freeze baked, unfilled pastry cases for up to 6 months, packing them into rigid containers for extra protection. Leave at room temperature for 30 minutes before filling and continuing with the recipe.

Baked fish fillets with mushroom stuffing
Cook the mushroom stuffing as per the recipe, cool to room temperature then freeze. NB: The fish and sauce are not suitable for freezing.

Baked gnocchi Bolognese

Not suitable for freezing.

Baked lamb with rosemary with redcurrant and mint sauce
Not suitable for freezing.

Baked smoked haddock creams with lemon-dressed leaves
Not suitable for freezing.

Baked sugar-glazed whole gammon
Not suitable for freezing.

Baked Thai red curry chicken with coriander chutney
Not suitable for freezing.

Banana and walnut loaf
Bake loaf as per the recipe. Leave to cool completely at room temperature then wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Banoffee cheesecake with toffee pecan sauce
Bake the cheesecake as per the recipe and cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, cool completely and pour into a rigid container. Seal and freeze for up to 2 months. Defrost overnight in the fridge. NB: Do not freeze the banana.

Bara brith
Bake loaf as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Barbecued sardines with summer herb sauce
Not suitable for freezing.

Barbecued sweetcorn
Not suitable for freezing.

Bashed neeps and carrots
Not suitable for freezing.


Basic pancakes with sugar and lemon
Make plain pancakes as per the recipe but cool quickly by placing on a wire rack. Stack them, interleaving each with polythene sheets, double layers of clingfilm or foil. Seal in rigid containers or polythene bags and freeze for up to 6 months. Defrost overnight in the fridge. Reheat in a hot, lightly greased frying pan for about 30 seconds on each side and serve with sugar and lemon.

Basic pizza dough
Follow recipe and, after knocking out the air, wrap the dough in oiled clingfilm and wrap in a polythene bag. Seal and freeze for up to 3 months. Defrost overnight in the fridge and continue with the recipe. 

Basic shortcrust pastry 
Follow recipe to make the pastry and wrap, uncooked, in a polythene freezer bag and seal. Freeze for up to 6 months. Defrost overnight in the fridge and continue with the recipe. 

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.

Black bean soup with black bean salsa
Make the soup to the serving stage, but omit the salsa. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. NB: Do not freeze the salsa.

Black Forest ham and lentil soup
Make the soup, omitting the cabbage and parsley. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Add the shredded cabbage and continue the recipe, garnishing with parsley to serve.

Blackcurrant ice cream
Follow the recipe to completion and store in the freezer for up to 3 months. Before serving, place in the fridge for 10-20 minutes, to soften enough to scoop and serve.

Blinis with smoked salmon, creme fraiche and dill
Make blinis as per the recipe but cool quickly by placing on a wire rack. Wrap in foil to form parcels of 6. Freeze for up to 3 months. Defrost overnight in the fridge. To reheat, preheat the oven to gas mark 1, 275°F, 140°C, place the parcels on the oven shelf and heat through for 10 minutes. Serve as per the recipe. 

Bloody Mary soup 
Make the soup to serving stage, but omit the yoghurt and garnishes. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. NB: Do not freeze the garnishes.

Bloody Mary tomatoes
Not suitable for freezing.

Blueberry and cinnamon muffin cake with streusel topping
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Blueberry and pecan American muffins
Bake the muffins as per the recipe and cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Blueberry crumble fromage frais ice cream
Follow the recipe to completion, but omit the frosted blueberries. Store in the freezer for up to 3 months. Before serving, place in the fridge for 10-20 minutes, to soften enough to scoop and serve. 

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.


Boston baked beans
Make the beans as per the recipe, the leave to 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. 

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 liver and onions in Marsala
Not suitable for freezing.

Braised peas, rocket and spring onions
Not suitable for freezing.

Braised pheasants in Madeira
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 and reheat thoroughly. 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 mushroom
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.

Braised Wood Pigeon with Cider apple sauce and a confit of apples and shallots
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.

Brandy butter
Complete the recipe. Pack into a rigid freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge.

Breadmaker hot cross buns
Bake the buns as per the recipe, omitting the glaze. Leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. Glaze and warm through as per the recipe.

Broad bean salad with pancetta and sherry vinegar
Not suitable for freezing.

Broccoli souffle with three cheeses
Not suitable for freezing.

Brown beef stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Brown and wild rice salad with dried cranberries
Not suitable for freezing.

Bruschetta with tomato and basil
Not suitable for freezing.

Bruschetta with goat's cheese, basil and tomato
Not suitable for freezing.

Brussels sprouts in Riesling with bacon
Not suitable for freezing.

Bubble and squeak rosti
Make the rösti as per the recipe, without cooking them. Interleave them with clingfilm or baking parchment, and freeze in a rigid container for up to 3 months.

Buche de Noel (chocolate chestnut log)
Follow the recipe to filling and rolling stage. Still wrapped in the paper used to roll it out, wrap securely in foil and freeze for up to 2 months. Leave to defrost in the fridge overnight in the packaging, and continue with the recipe to serve.

Buttered Jersey Royals with butter, mint and chives
Not suitable for freezing. 

Buttermilk scones with Cheshire cheese and chives
Bake the scones as per the recipe and leave to cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Buttermilk scones with West Country clotted cream and raspberry butter
Bake the scones as per the recipe and leave to cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. NB: Do not freeze the raspberry butter.

Butterscotch and banana trifle with Madeira
Not suitable for freezing.

Buttery kedgeree
Not suitable for freezing.

 

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