Wrap the cooked roast in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven to 190˚C/fan 170˚C/gas 5 for 45 minutes
- olive oil
- 110g dried breadcrumbs
Makes 42
- x 500g packs puff pastry
- chopped fresh flatleaf parsley
- finely chopped fresh chives
- heaped tbsp chopped fresh tarragon
- finely grated zest of 1/2 lemon plus 1 tbsp lemon juice
- 25g watercress leaves
- salt
- 500g block chilled puff pastry
Make up to the end of step 6, then cool and freeze, covered, for up to 1 month. Defrost for 24 hours in the fridge, then cover with foil and repeat step 6.
- squeeze of lemon juice
- 450g carrots
- 125g butter
Make up to the end of step 2, then spread onto baking sheets to cool. Freeze until solid, then transfer to food bags, freeze for up to 1 month, cook from frozen adding an extra 15 minutes cooking time
- 2kg large floury potatoes
- Maldon sea salt
- fresh rosemary sprigs
- vegetable oil
Make sausages until end of step 1, open-freeze on a baking tray until solid, store in a freezer bag and freeze for up to 1 month, defrost in fridge for 24 hours, then cook as per recipe
- fresh thyme
- smoked pancetta
- good chipolata sausages
- runny honey
Make up to the end of step 2, freeze for up to 1 month, defrost in fridge for 24 hours, then complete step 3.
- 25g butter
Freeze at the end of step 2, for up to 1 month, defrost in the fridge for 24 hours, then finish step 3
- fresh rosemary sprigs
- fresh thyme sprigs
- olive oil
- vodka
- Worcestershire sauce