Takeaway-style meals you can freeze in part two of our series from The Batch Lady 

SEMIFREDDO ETON MESS 

Serves 6

• 405g tin of light condensed milk
• 220g (8oz) low-fat Greek yoghurt
• 120ml (4fl oz) single cream
• 150g (5½oz) fresh strawberries, hulled and finely chopped
• 150g (5½oz) fresh blueberries
• 4 shop-bought meringue nests, crushed

Line a 900g loaf tin with clingfilm, leaving some overhanging the sides of the tin. Set aside.

Add the condensed milk, yoghurt and cream to a mixing bowl and stir until combined. Add the fruit and meringue pieces to the bowl and fold everything together. Pour the mixture into the loaf tin and level out. Bring the sides of the clingfilm up to cover the top. Transfer to the freezer for 6-8 hours, or until set.

Remove the semifreddo from the freezer and set aside for 5 minutes to defrost slightly. Using the clingfilm, lift the semifreddo from its tin and place on a chopping board. Cut the semifreddo into 6 slices and then transfer on to plates to serve.

TO FREEZE: If you do not wish to serve all of the semifreddo now, then place it back in the loaf tin and re-cover with the clingfilm. You can keep it in the freezer until needed, or for up to 3 months.

STICKY ASIAN BEEF 

Serves 4

• 4tbsp low-sodium soy sauce
• 2tbsp hoisin sauce
• 2tsp frozen chopped garlic
• 2tsp frozen chopped ginger
• 1tbsp white wine vinegar
• 2tsp cornflour
• 4 spring onions, sliced
• 1tsp frozen chopped chilli (optional)
• 1tbsp sesame oil
• 600g (1lb 5oz) beef stir-fry strips
• Cooked wholewheat noodles, pak choi or tenderstem broccoli, to serve
• Sesame seeds, to garnish

Put the soy sauce, hoisin sauce, garlic, ginger, white wine vinegar, cornflour, spring onions and chilli, if using, into a small bowl and mix well to combine.

Heat the sesame oil in a wok or frying pan over a medium-high heat. Add the beef and cook, stirring, for 4-6 minutes, until it is almost cooked to your liking. Add the sauce and stir to coat the beef. If you would like a saucy (rather than sticky) end dish, also add 120ml of boiling water. Add the noodles, pak choi or broccoli, and serve with the sesame seeds scattered over the top.

TO FREEZE: Transfer the uncooked beef strips to a large, labelled freezer bag, but do not seal. Transfer the sauce to a smaller freezer bag and seal, then place this bag into the larger bag with the beef. Seal the larger bag and freeze flat for up to 3 months. Before using, defrost fully in the fridge, ideally overnight, and then cook and serve the beef as above.

SPICY TURKEY BURGERS 

Makes 8

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• 1 small red onion, finely chopped
• 500g (1lb 2oz) lean turkey mince
• 1tsp paprika
• 1tsp cayenne pepper
• 25g (1oz) panko breadcrumbs
• 1 egg, beaten
• Salt and freshly ground black pepper

To serve

• Buns, salad and chips

Line a baking tray with greaseproof paper. Put all the ingredients in a large mixing bowl and season. Using your hands, bring the mixture together to combine well and form into 8 equal-sized balls. Press each one down into a patty, then set aside on the baking tray.

Preheat the grill to high. Lift the burgers off the greaseproof paper onto a grill pan and cook for 6-8 minutes on each side, until cooked through.

Serve the burgers on buns with salad, and chips on the side.

TO FREEZE: Cut 8 squares of greaseproof paper, slightly larger than the patty, and place a raw patty on each – this will prevent them sticking together and will allow you to remove them individually. Stack on top of each other and put in a freezer bag. Freeze for up to 3 months.

If you defrost the patties in the fridge overnight, follow the cooking instructions as above. If cooking the patties from frozen, cook them under the grill in the same way but increase the cooking time to 10-12 minutes on each side and ensure they are piping hot all the way through before serving.

CHICKPEA & SWEET POTATO CURRY 

Serves 4

• Low-calorie cooking spray
• 115g (4oz) frozen chopped onions
• 1tsp frozen chopped garlic
• 300g (10½oz) frozen sweet potato chunks
• 1tbsp curry powder
• 1tsp ground cumin
• 400g tin of chopped tomatoes
• 2 x 400g tins of chickpeas, drained
• 1tbsp tomato purée
• 400g tin of reduced-fat coconut milk
• Salt and freshly ground pepper
• Rice, yoghurt, chopped parsley and naan breads, to serve

Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and garlic and cook, stirring, for 2-3 minutes until soft. Add the sweet potato chunks, curry powder and cumin and stir to combine. Add the chopped tomatoes, drained chickpeas, tomato purée and coconut milk and stir again. Bring to the boil, then reduce the heat to a gentle simmer and cook for around 35 minutes, until the sweet potatoes are tender and the sauce has reduced and thickened slightly. Season, then serve with your choice of accompaniments.

TO FREEZE: Once cooked, season the curry to taste, then set aside to cool to room temperature. Ladle into a large freezer bag and freeze flat for up to 3 months. Defrost in the fridge, ideally overnight. Pour the contents into a large saucepan and place over a medium heat for 10-15 minutes, stirring, until piping hot.

Adapted from The Batch Lady: Healthy Family Favourites by Suzanne Mulholland, published by HQ on 4 March, £20. © Suzanne Mulholland 2021. 

Source: Food Recipes and News