Dishes you can make now and freeze for later

These dishes all freeze well and taste great when reheated.

Lamb stew. Courtesy Scott Price

Bolognese sauce

As well as the obvious spaghetti Bolognese, a meat or vegetable ragu can also be turned into lasagne and shepherd’s or cottage pie. Alternatively, pile on to polenta, serve with piping hot, crisp on the outside, fluffy in the centre jacket potatoes and use to stuff peppers or tortilla wraps.

Tomato sauce   

A simple tomato sauce (made by frying onions and garlic until softened, then adding tinned tomatoes and simmering for an hour or so) has a multitude of uses. Blend with a little stock to turn it into soup, serve with pasta or gnocchi, or use to make a mild curry. Reduce until thickened and spread over pizza bases or flatbreads, add chilli and honey and turn it into barbecue sauce, or offer as an accompaniment to grilled meat and fish.

Meatballs

Whether you follow a recipe for classic Italian beef meatballs, Middle Eastern-style kofta or opt for Thai-influenced turkey or chicken patties, a batch of meatballs is a great thing have in the freezer. Serve in a traditional tomato sauce (see above), pile into pitta pockets, opt for an American sub or wrap in lettuce leaves.

Stew base

A hearty stew or stroganoff, be it a creamy chicken and mushroom number, the spiced slow-cooked lamb pictured or veggie Mexican bean chilli, can be served as is with potatoes, rice or couscous, hard-shell tacos or floury tortillas. It can also be used to make a quick pie – just add a sheet of puff pastry or layer of mashed potato.

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