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Recipes C-E

 

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

Cabbage with bacon, apples and cider
Not suitable for freezing.

Calves' liver with melted onions and Marsala
Not suitable for freezing. 

Camargue red rice salad with feta cheese 
Not suitable for freezing. 

Camembert Croquettes
Make the croquettes as per the recipe, and coat them as directed. Open-freeze until solid at this stage, and then in freezerproof containers for up to 3 months. Defrost overnight in the fridge before continuing with the recipe.

Canadian buttermilk pancakes with maple syrup
Make plain pancakes as per the recipe but cool them quickly by placing them on a wire rack. Stack them, interleaving each one 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 maple syrup.

Canary puddings with lemon curd topping
Complete the recipe, omitting the sauce. Cool the puddings completely at room temperature, seal the basins and cover with a double layer of foil. Freeze for up to 3 months. Leave to defrost in packaging overnight in the fridge and resteam as per the recipe for 20-25 minutes until piping hot. Serve with sauce as per the recipe.

Cappuccino cheesecakes
Make the cheesecakes as per the recipe, omitting the topping. Leave to set then open-freeze to prevent damage. When solid, pack in foil or polythene freezer bags 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. Make the topping and serve.

Caramelised apple flan
Bake as per the recipe and 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. 

Caramelised apple tart 
Bake as per the recipe, omitting the caramel glaze. 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 reheat, remove packaging and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through. Glaze and serve as per the recipe.

Caramelised balsamic and red onion tarts with goat's cheese
Bake as per the recipe, and 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 reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until warmed through.

Caramelised mincemeat ravioli
Prepare the ravioli as per the recipe but do not bake. Arrange on baking parchment-lined trays and open-freeze until solid, then pack into polythene freezer bags or rigid containers and freeze for up to 3 months. Cook from frozen as per the recipe but adding an extra 5 minutes’ cooking time. 

Caramelised onion tarlets with goat's cheese and thyme
Bake as per the recipe, and 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 reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until warmed through.

Caramelised orange trifle
Not suitable for freezing. 

Caribbean bananas baked in rum served with rum syllabub 
Not suitable for freezing.

Carrot and artichoke soup
Make the soup to serving stage, omitting the crème fraîche 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.

Carrot and coriander soup
Make the soup to serving stage. 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.

Carrot and tarragon soup
Make the soup to serving stage, but omit the cream. 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, stir in the cream and serve.

Cashel Blue souffle omelette
Not suitable for freezing.

Cauliflower and Broccoli Gratin with Blue Cheese
Not suitable for freezing. 

Cauliflower soup with Roquefort 
Make the soup to serving stage, but omit the crème fraîche and chives. 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, stir in the crème fraîche and serve garnished with chives.

Cauliflower with two cheeses and creme fraiche
Not suitable for freezing.

Celeriac and Lancashire cheese bread
Cool completely at room temperature then freeze in a polythene bag, which has been sealed well, for up to 3 months.

Celery baked in vinaigrette with pancetta and shallots
Not suitable for freezing.

Celery soup with blue cheese
Prepare the recipe and liquidise without the cream. Do not reheat but leave to cool completely 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, stir in the cream and serve. Do not freeze the celery leaf garnish. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen. 

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. 

Champagne jellies with syllabub cream and frosted grapes 
Not suitable for freezing. 

Chargrilled aubergine and roasted tomato salad with feta cheese
Not suitable for freezing. 

Chargrilled squid with chilli jam 
Not suitable for freezing. 

Chargrilled tuna with warm coriander and caper vinaigrette
Not suitable for freezing. 

Cheat's chocolate rum gateau
Not suitable for freezing.

Cheat's chocolate trifle
Not suitable for freezing.

Cheat's Eton mess
Not suitable for freezing.

Cheat's lasagne
Freeze before cooking in the container (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge or cook from frozen at the recommended temperature for 1 hour or until the lasagne is piping hot. 

Cheese and herb fritters with sweet pepper marmalade 
Not suitable for freezing.

Cheese, onion and potato bread with fresh thyme
Cool completely at room temperature then freeze in a polythene bag, which has been sealed well, for up to 3 months. 

Cheese and parsnip roulade with sage and onion stuffing
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 3 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until thoroughly heated through.

Cheese choux pastries filled with mushrooms in Madeira
Bake the pastries as per the recipe but do not prepare the filling. Allow to cool quickly at room temperature by placing on a rack, then open-freeze and wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for about 1 hour then continue with recipe. NB: Do not freeze the filling.

Cherry and almond 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 and serve as soon as possible. 

Chestnut soup with bacon and thyme croutons 
Make the soup to serving stage and 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. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen. 

Chicken baked with 30 cloves of garlic
Bake the chicken 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 garlic and juices separately and pack into a separate rigid freezer container. Seal well and freeze for up to 3 months. Defrost the chicken and juices overnight in the fridge. To reheat, place the chicken in an ovenproof container and spoon over the juices. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30-40 minutes until piping hot.

Chicken Basque
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.

Chicken breasts with stem ginger sauce
Not suitable for freezing.

Chicken breasts with wild mushroom and bacon stuffing and Marsala sauce
Make the wild mushroom and bacon stuffing and stuff the chicken breasts. Leave to cool at room temperature, then freeze in a rigid container with lid for up to 3 months. Defrost overnight in the fridge, then complete the recipe.

Chicken Cacciatora
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

Chicken chilli with cheese
Make the recipe, omitting the grated mozzarella and coriander. 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, then complete the recipe.

Chicken Giblet Stock
Prepare as per the recipe 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. 

Chicken Jambalaya
Bake the chicken as per the recipe, and slice off the bone into servable slices or pieces. Allow to cool completely at room temperature and place in a rigid freezer container. Seal well 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 chicken and sauce overnight in the fridge. To reheat, place the chicken in an ovenproof container and spoon over the sauce. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30-40 minutes until piping hot. 

Chicken Kebabs Marinated with Whole Spices and Yoghurt, with Fresh Coriander Chutney
Not suitable for freezing.

Chicken Liver Pâté with Cognac, with Sweet-and-Sour Red Onion Salad
Complete the recipe and chill completely, then cover, wrap well and freeze for up to 2 months. Defrost overnight in the fridge, and then serve with the salad. NB: Do not freeze the salad. 

Chicken Paprika
Complete the recipe, omitting the crème fraîche, 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 and add crème fraîche before serving

Chicken Puttanesca
Complete the recipe, without cooking the pasta, 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 with pasta.

Chicken Salad with Tarragon and Grapes
Not suitable for freezing. 

Chicken Tonnato
Not suitable for freezing. 

Chicken Véronique
Not suitable for freezing.

Chicken with Sherry Vinegar and Tarragon Sauce
Not suitable for freezing. 

Chicken with Whole Spices
Not suitable for freezing.

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad
Not suitable for freezing. 

Chickpea, Chilli and Coriander Soup
Make the soup to serving stage, omitting the crème fraîche. Leave to cool at room temperature, then 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, adding the crème fraîche as per the recipe. NB: Do not freeze the garnishes.

Children's Cake
Bake the cakes 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, then ice and decorate as per the recipe.

Chilled Lemon Grass and Coriander Vichyssoise
Not suitable for freezing.

Chilled Marinated Trout with Fennel
Not suitable for freezing.

Chilled Rum Sabayon
Not suitable for freezing.

Chilled Spanish Gazpacho
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.

Chilled Yoghurt and Cucumber Soup
Not suitable for freezing. 

Chinese Crispy Beef Stir-fry
Not suitable for freezing.

Chinese Steamed Trout with Ginger and Spring Onions
Not suitable for freezing.

Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli
Not suitable for freezing.

Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews
Not suitable for freezing.

Chinese Stir-fried Rice
Not suitable for freezing.

Chocolate Almond Crunchies
Pack the cooked, cooled biscuits into rigid containers, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Chocolate and Almond Cupcakes
Complete the recipe then leave the cakes to cool at room temperature. Open-freeze on a tray lined with baking parchment and then pack into polythene bags, a rigid freezer container or wrap well in clingfilm or foil. Freeze for up to 2 months. Defrost at room temperature in the packaging for 2-3 hours before serving.

Chocolate and Prune Brownies
Make the recipe to completion and cut and cool the brownies at room temperature. Open freeze on a tray lined with baking parchment and then pack into polythene bags, a rigid freezer container or wrap well in clingfilm or foil. Freeze for up to 2 months. Defrost at room temperature in the packaging for 2-3 hours before serving.

Chocolate Beer Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe.

Chocolate Blancmange with Cappuccino Sauce
Not suitable for freezing.

Chocolate Bread and Butter Pudding
Not suitable for freezing.

Chocolate Chip Ginger Nuts
Pack the cooked, cooled biscuits into rigid containers, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Chocolate Choux Buns
Freeze the choux buns either raw or cooked. If raw, pipe on to a baking sheet and open-freeze until solid then pack into a container, interleaving with layers of greaseproof paper. Cook from frozen. If freezing cooked choux buns, freeze in a container or in polythene bags. Defrost at room temperature, refresh in the oven at gas mark 4, 350°F, 180°C for a few minutes, then finish the recipe.

Chocolate Creme Brulees
Not suitable for freezing.

Chocolate Fruit and Nut Cases
Not suitable for freezing.

Chocolate Fudge Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe.

Chocolate Hazelnut Meringue Roulade
Not suitable for freezing.

Chocolate Marbled Energy Bars
Not suitable for freezing.

Chocolate Mascarpone Cheesecake with Fruit and Nuts served with Creme Fraiche
Make the cheesecake as per the recipe, but omit the topping, and leave to cool 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. Make the chocolate curls and serve with crème fraîche.

Chocolate Mini Muffins with Toasted Hazelnuts
Make the muffins as per the recipe, omitting the topping. Leave to cool completely at room temperature. Open-freeze to prevent damage, then pack in a rigid container or wrap in clingfilm or foil and freeze for up to 2 months. Defrost at room temperature in the packaging for 2 hours before serving.

Chocolate Ricotta Cheesecake
Not suitable for freezing.

Chocolate Soured Cream Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe.

Chocolate, Prune and Armagnac Cake
Make the cake and cool completely. Do not ice. Open freeze and then pack into polythene freezer bags or a rigid freezer container. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, then ice and decorate before serving.

Chocolate-crunch Torte with Pistachios and Sour Cherries
Make the torte as per the recipe and leave to set. Do not dust with cocoa. Open-freeze until solid, then wrap well in clingfilm or foil, or pack into a rigid container. Freeze for up to 3 months. Defrost in packaging overnight in the fridge. Dust with cocoa powder and serve.

Chorizo Hash with Peppers and Paprika
Not suitable for freezing.

Christmas Chutney
Not suitable for freezing.

Christmas Mincemeat Souffles
Not suitable for freezing.

Christmas Pud (Without the Pudding) served with Marsala Syllabub
Not suitable for freezing.

Christmas Rum Sauce
Not suitable for freezing.

Christmas Sherry Mincemeat Cake
Make the cake as per the recipe and allow to cool completely. Do not top with fruit and nuts. Wrap well in clingfilm or foil and freeze for up to 3 months. Defrost in packaging at room temperature for 4-5 hours. Decorate and serve.

Chunky Apple and Mincemeat Sponge Pudding
Not suitable for freezing.

Chunky Green Salad
Not suitable for freezing.

Chunky Marmalade Bread and Butter Pudding
Not suitable for freezing.

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

Cinnamon Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Classic Creme Caramel
Not suitable for freezing.

Classic Fresh Tomato Sauce
Make the sauce to the serving stage, but do not stir in the raw tomatoes and second batch of basil. 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. Stir in the chopped raw tomatoes and remaining torn basil. Serve with freshly cooked pasta and Parmesan.

Classic Steak au Poivre
Not suitable for freezing.

Classic White Béchamel Sauce
Cool the prepared sauce 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. Reheat thoroughly before serving.

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.

Coconut Ice Cream With Lime Syrup
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

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

Coconut Lime Jellies with a Purée of Mango and Lime
The jellies are not suitable for freezing. Make the purée to completion and 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.

Coffee and Hazelnut Macaroons
Bake the macaroons and, once they have completely cooled, freeze on a tray lined with baking parchment and then pack into polythene bags or a rigid freezer container. Freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce
Not suitable for freezing.

Coffee Granita
As per the recipe.

Colcannon Potatoes
Cool the prepared sauce 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. Reheat thoroughly before serving.

Cold Pressed Ox Tongue
Not suitable for freezing. 

Compote of Figs in Port
Not suitable for freezing.

Compote of Glazed Shallots
Cool the prepared shallots at room temperature. Freeze in a plastic container with tight-fitting lid. Freeze for up to 3 months. Defrost in the fridge overnight. Gently reheat before serving.

Coq au Vin
Follow the recipe until the end of the chicken’s 45-60min cooking time. 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 the chicken is piping hot, adding a little more liquid if necessary. Transfer everything, except for the liquid, to a warm serving dish and keep warm. Pour the liquid into a frying pan and complete the sauce as per the recipe.

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.

Cornmeal and Mixed-seed Bread
Cool completely at room temperature then freeze in a polythene bag that has been sealed well, for up to 4 months.

Courgette and Potato Cakes with Mint and Feta Cheese
Not suitable for freezing

Courgettes and Tomatoes au Gratin
Not suitable for freezing.

Crab Tart
Not suitable for freezing.

Cranberry and Onion Confit
Prepare and cook the confit then leave to cool. Freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. Freeze for up to 3 months. Leave the confit to defrost in the fridge overnight and serve at room temperature. 

Cranberry and Orange One-crust Pies
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil and freeze for up to 3 months. Cook from frozen as per the recipe, allowing a little extra time for cooking.

Cranberry and Orange Relish
Prepare and cook the relish and leave to cool Remove the cloves and cinnamon and freeze in a plastic container, leaving enough headspace for the relish to expand once frozen. Leave the sauce to defrost in the fridge overnight and serve at room temperature.

Creme brulee
Not suitable for freezing

Creole Christmas Cake
Bake the cake and, once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the cake to defrost in the bag at room temperature. 

Crisp Roast Duck with a Confit of Rhubarb and Ginger
Not suitable for freezing.

Crisp Roast Duck with a Confit of Sour Cherries
The roast duck is not suitable for freezing. Prepare and cook the confit and leave to cool, then freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen, for up to 3 months. Defrost the confit in the fridge overnight and serve reheated or at room temperature. 

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes
Not suitable for freezing.

Croque Monsieur
Not suitable for freezing. 

Croquembouche
Bake the choux buns and leave to cool. Freeze on a tray lined with baking parchment and then pack into polythene bags or a rigid freezer container. Freeze for up to 3 months. Defrost overnight in the fridge. NB: The filling and caramel cannot be frozen. 

Crostini Lazio
Not suitable for freezing.

Crostini with Anchovies, Roasted Vegetables and Mozzarella
Not suitable for freezing. 

Crumpet Pizza
Not suitable for freezing.

Crunchy Pistachio-coated Drumsticks
Prepare the drumsticks so that they are 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.

Crunchy Roast Potatoes with Saffron
Not necessary to freeze. However, if you want to cook extra for freezing, cool and open-freeze before storing in polythene bags. Best reheated from frozen either in an oven or, preferably, deep fried. 

Cucumber Raita
Not suitable for freezing.

Cucumber with Soured Cream and Dill
Not suitable for freezing. 

Cumberland Rum Butter
Complete the recipe, then place the butter in a container and cover with clingfilm. Freeze for up to 3 months. Leave to defrost in the fridge overnight and serve chilled. 

Cumberland Sauce
Prepare and cook the sauce then leave to cool. Freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen, for up to 3 months. Leave to defrost in the fridge overnight and serve at room temperature.

Curd Cheesecake with Greek Yoghurt, Honey and Pistachios
Not suitable for freezing 

Curried Chicken Salad
Not suitable for freezing 

Curried Parsnip and Apple Soup with Parsnip Crisps
Liquidise the soup as per the recipe and leave to cool. Freeze in a plastic container, leaving enough headspace for the soup to expand once frozen, for up to 3 months. Defrost in the fridge overnight. Reheat the soup and add the apple as per the recipe. NB: The parsnip crisps are not suitable for freezing.

Dairy Cream with a Compote of Blueberries in Marsala
Not suitable for freezing.

Dark Apricot and Almond Conserve
Not suitable for freezing.

Dark Chunky Marmalade
Not suitable for freezing.

Debbie Owen's Iced Tea
Not suitable for freezing.

Deep Lemon Tart
Prepare and cook the empty pastry case as per the recipe. Cool on a wire rack then wrap the pastry case, still in the quiche tin, with clingfilm. Freeze for up to 6 months. Leave to defrost in the fridge overnight, then complete the recipe.

Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce
Not suitable for freezing.

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. 

Dhal Curry
Complete the recipe and leave to cool at room temperature. Transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight. Tip into a saucepan and bring to the boil. Cook until piping hot and serve as per the recipe. 

Dried Fruit Salad with Yoghurt and Nuts
Not suitable for freezing. 

Easter Simnel Cake
Not suitable for freezing.

Eccles Cakes
Open-freeze the uncooked Eccles cakes in their trays, then knock out and store in polythene bags. To cook, remove the desired number of cakes and replace in their tins. Cook from frozen allowing an extra 10 minutes to defrost. 

Egg and Lentil Curry with Coconut and Pickled Lime
Cook the curry to completion, leaving out the lime juice and eggs. Leave to cool, then transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight. Tip into a saucepan and bring to the boil. Cook until piping hot then stir in the lime juice. Meanwhile boil the eggs as per the recipe and serve with the suggested accompaniments.

Eggs Benedict
Not suitable for freezing. 

Eggs en Cocotte
Not suitable for freezing.

Eggs en Cocotte with Morel or Porcini Mushrooms
Not suitable for freezing.

Eggs Mayonnaise
Not suitable for freezing.

Eighteenth-century Chestnut Stuffing
Make the stuffing, transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight before using.

English Gooseberry Cobbler
Not suitable for freezing.

English Muffins
Bake the muffins and, once they have completely cooled, open-freeze on a tray lined with baking parchment. Pack into polythene bags and freeze for up to 6 months. Leave to stand at room temperature for 30 minutes to defrost then toast before serving. 

English Parsley Sauce
Not suitable for freezing.

English Pot Roast
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. 

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.

Eton Mess
Not suitable for freezing.

 

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