Make-ahead marvels

No messy prep, simply cook from frozen

Make-ahead marvels

THE FREEZABLES

Save on time and oven space with our guide to what’s really wor th freezing ahead of the big day

P I G S - I N - B L A N K E T S T U F F I N G B A L L S

Makes 12 Takes 50 mins Cost per serve 45p

2 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, crushed 375g pack sausage meat (from a pack or squeezed from skins) 60g bread, blitzed to crumbs 30g dried cranberries 5g fresh sage or parsley leaves, finely chopped 5 tsp cranberry sauce 12 smoked streaky bacon rashers

1 Heat 1 tbsp oil in a pan over a medium heat and fry the onion for 6 mins. Add the garlic and cook for 2 mins. Transfer to a mixing bowl and leave to cool fully. Stir through the sausage meat, breadcrumbs, dried cranberries, herbs and 2 tsp cranberry sauce. 2 Divide into 12 balls. Halve the bacon rashers widthways and stretch out. Wrap both halves around the balls to make a cross, keeping the ends underneath. Press down to flatten. They can now be refrigerated for up to 2 days or frozen for 3 months. 3 To cook, preheat the oven to gas 6, 200˚C, fan 180˚C. Put the stuffing balls on a lightly greased baking tray, drizzle with 1 tbsp oil and bake for 15 mins. Warm 3 tsp cranberry sauce for 20 secs in the microwave, then brush all over the stuffing balls. Return to the oven for 10 mins (15 mins if cooking from frozen) until piping hot in the centre and crisped.

Each stuffing ball contains

Energy Fat Saturates

Sugars Salt 812kJ 195kcal 14g 4g 5g 1g 10% 19% 21% 6% 16%

of the reference intake. See page 117. Carbohydrate 11g Protein 7g Fibre 1g

HOW TO FREEZE

Open-freeze stuffing balls, roast potatoes and mince pies first: spread on a tray and freeze for 30 mins until hard, then put in freezer bags. This stops them sticking together and makes it easier to just take out what you need later. Once frozen in bags, stack them vertically rather than horizontally to save space – and it’s easier to find what you’re looking for!

B R A I S E D R E D C A B B A G E

Serves 6 Takes 1 hr 25 mins Cost per serve 45p

70g unsalted butter 860g (1 small) red cabbage, quartered, cored and finely shredded 2 cooking apples (400g), peeled and cut into small chunks 3 tbsp soft light brown sugar 4 tbsp cider vinegar 200ml apple juice 1 cinnamon stick

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1 Melt the butter in a large, lidded pan. Add all the ingredients, season and stir. Cover and cook over a very low heat for 1 hr 15 mins, stirring occasionally, until the cabbage is really tender. 2 Add a little water to the pan if it begins to look a bit dry (we added 50ml). Remove the cinnamon stick and check the seasoning. If making ahead, leave to cool, then store in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat until piping hot throughout.

Each serving contains

Energy Fat Saturates

Sugars Salt 853kJ 205kcal 10g 6g 22g 0.1g 10% 15% 31% 24% 2%

of the reference intake. See page 117. Carbohydrate 23g Protein 2g Fibre 6g

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R E A D Y - T O - R O A S T P O TAT O E S

Serves 6 Takes 1 hr 15 mins Cost per serve 32p

1.25kg foury potatoes, peeled and halved, or quartered if large 2 tsp plain four 5 tbsp goose fat or vegetable oil 2 thyme sprigs, leaves picked and finely chopped sea salt fakes, to serve (optional)

1 Put the potatoes in a saucepan with a pinch of salt and cover with cold water. Bring to the boil and bubble for 5 mins. Drain well in a colander. Place the colander over the pan and steam-dry for 5 mins. 2 Return to the pan, put a lid on and shake the pan to really rough up the sides. Add the flour and shake again to evenly distribute. 3 If making ahead, spread out on a baking tray and loosely cover with foil. Leave to cool, then openfreeze before transferring to a large freezer bag. 4 To cook, preheat the oven to gas 7, 220˚C, fan 200˚C. Spoon the goose fat into a roasting tin and transfer to the oven for 5 mins to melt. Working quickly, add the potatoes straight from the fridge or freezer to the hot fat – they should sizzle. Turn to coat, then cook for 20 mins. 5 Turn the potatoes, basting in the fat, then roast for another 20 mins. Turn again, season and roast for 15 mins until crisp. Spoon into a serving bowl; scatter with thyme and salt, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 963kJ 229kcal 8g 2g 1g 0.1g 11% 11% 11% 1% 2%

of the reference intake. See page 117. Carbohydrate 34g Protein 4g Fibre 3g Low in salt; source of vitamin C

GET AHEAD

Making gravy on the day can be a faff as you try to balance cooking times, as well as taking up valuable hob space! Make the gravy ahead of time, freeze in an airtight container, then defrost and add the turkey juices on the day. Find a recipe at tes.co/getaheadgravy. • Other festive sides, such as Yorkshire puddings, Cauliflower cheese, p20, and roasted root veg, can be made and frozen ahead of time. Find recipes online at tesco.com/recipes. • Don’t forget dessert! Our Peppermint cream parfait, p41, can be made up to a month ahead and kept in the freezer until needed.