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This chapter contains 25 recipes – five different freezable base recipes, each with four different ways to serve them.

These ways to serve aren’t just ‘serving suggestions’ but proper, full recipes that incorporate the base recipe as a main element. The idea is that you can make big batches of the base but avoid eating the same thing over and over again. The bases are all ‘wet’ things that freeze well and then defrost and reheat quickly and easily. Some of the ways to use them are casual and perhaps best suited to a weeknight dinner or a speedy lunch when you’re just cooking for yourself. Others are smarter and would certainly be up to scratch if you have guests. They’re all simple, easy and nothing takes very long. You’ve invested the time in batch-cooking the base, so the ‘serving suggestions’ are designed to be quick and stress-free.

If you’ve got a big enough pot and enough freezer space, you can, of course, double or even triple these recipes. Just don’t forget to alter your cooking times accordingly.

So, equip yourself with plenty of plastic tubs and a permanent marker to label everything, stick the radio on, grab a drink and let’s cook!