The Batch Lady - Suzanne Mulholland

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       ’Nduja is a spicy paste made with pork and chilli from Calabria in Italy. You will find it beside the jars of pesto in the supermarket.

      PREP: 10 MINUTES

      COOK: 15 MINUTES

       SERVES 4

      splash of olive oil

      2 cups (230g) frozen, chopped onions

      1 tsp frozen, chopped garlic

      4–5 tbsp ’nduja spread

      1½ cups (300g) cherry tomatoes, quartered

      1 smoked sausage, sliced

      4 cups (400g) rigatoni pasta, to serve

      4 tbsp grated Parmesan cheese, to serve

      01 Heat a splash of olive oil in a large pan over a medium-high heat, then add the onions and garlic and cook, stirring occasionally, until softened, 3–4 minutes.

      02 Add the ‘nduja to the pan and stir until the onions are coated, then add the tomatoes and cook, stirring occasionally, for 5 minutes.

      TO COOK: If you are making this to serve now, stir in the smoked sausage and keep warm while you cook the pasta. Stir the cooked pasta through the ‘nduja and sausage mixture, then divide between serving bowls, scatter with Parmesan and serve warm.

      TO FREEZE: Set the mixture aside until cooled to room temperature, then stir through the smoked sausage and transfer to a labelled freezer bag. Freeze flat for up to 3 months.

      TO COOK FROM FROZEN: Remove the bag from the freezer and leave to completely defrost in the fridge. Once defrosted, transfer to a pan and cook until piping hot. Cook the pasta in a separate pan, then combine as described in the To Cook section, left.

’Nduja Pasta Bag

      

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       This tasty recipe requires no cooking on the day that you assemble it for the freezer. It can then simply be defrosted and popped in the oven on the day that you want to serve it. What could be simpler?

      PREP: 5 MINUTES

      COOK: 25 MINUTES

       SERVES 4

      4 skinless, boneless chicken breasts, cut into 5mm (¼in) slices

      1 × 30g pack taco or fajita seasoning

      1 × 300gjar tomato salsa

      2 cups (280g) frozen sweetcorn

      1 × 400g can chopped tomatoes, drained through a sieve

      1 cup (175g) frozen, sliced peppers (optional)

      1 cup (90g) grated cheddar cheese

      3 handfuls tortilla chips, crushed

      TO COOK: Put the chicken in the base of a large baking dish, scatter over the taco or fajita seasoning and give the mixture a stir to coat the chicken in the spices. Add the salsa, sweetcorn, chopped tomatoes and peppers to the dish and stir again to combine. Scatter over the cheese, followed by the crushed tortilla chips. Bake in an oven preheated to 200°C/400°F/gas mark 6 for 25 minutes, until the chicken is cooked through and the cheese topping is golden and bubbling.

      TO FREEZE: Put the chicken in a large, labelled freezer bag and scatter over the taco or fajita seasoning, rubbing the sides of the bag to coat the chicken in the spices. Add the salsa, sweetcorn, chopped tomatoes and peppers to the bag and give everything a shake to combine. Freeze flat for up to 3 months.

      TO COOK FROM FROZEN: Remove the bag from the freezer and allow to defrost fully in the fridge. Once defrosted, tip the mixture into a large baking dish, scatter over the cheese and crushed tortillas and cook as described in the To Cook section, above.

Mexican Traybake

      

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       This is such an easy recipe that I always double up and store two batches in the freezer for a no-fuss midweek meal. If you don’t like pork steaks, simply substitute for chicken or beef. This is great served with Made-in-Advance Baked Potatoes (see here), some ready-made mash or a packet of microwavable Mexican rice.

      PREP: 5 MINUTES

      COOK: 30 MINUTES

       SERVES 4

      2 tbsp plus 2 tsp smoky Cajun rub (available in the spice aisle)

      2 tbsp olive oil

      4 pork loin steaks

      2 cups (350g) frozen, sliced peppers

      1 × 400g can chopped tomatoes

      01 Put 2 tbsp of the smoky Cajun rub in a bowl with the olive oil and combine to form a paste. Pour the oil and spice paste over the pork steaks and use your hands to ensure they are well coated. Set aside.

      02 In the same bowl that the spice paste was made in, combine the remaining smoky Cajun rub and the chopped tomatoes.

      TO COOK: Lay the spice-coated pork steaks in a large baking dish and top with the sliced peppers, then pour over the spiced tomato mixture. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 25–30 minutes, until the pork is tender. Serve hot.

      TO FREEZE: Put the spice-coated pork steaks in a large, labelled freezer bag, followed by the peppers and spiced tomato mixture. Give the bag a shake to combine the flavours, then freeze flat for up to 3 months.

      TO COOK FROM FROZEN: Remove the bag from the freezer and allow to defrost in the fridge. Once defrosted, tip the mixture into a baking dish and cook as described in the To Cook section, left.

Cajun Pork Steaks With Peppers No image description

       Now that you’ve prepared your Cajun Pork Steaks, what are you going to do with them? Below are three simple ideas for different ways of serving them that will keep mealtimes feeling fresh and different every time!

      CAJUN PORK STEAKS WITH MASHED POTATOES

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