Make Ahead Recipes are what Sundays were made for. Actually scrap that ROASTS are what Sunday was made for. But batch cooking these meals to freeze or store in the fridge for the week ahead will make you feel so smug. You can even Instagram “A Sunday Well Spent Brings A Week Of Content.” Plus you’ll be thanking yourself when you’re tucking into a tupperware pot of yumminess and everyone else is eating a dull tuna sandwich…
MAKE AHEAD RECIPE ONE: LIZ EARLE’S BEAN SALAD WITH GRILLED COURGETTES
This recipe serves four to six so you could make a big batch to take in for lunch, or serve alongside your evening meal.
You’ll Need: 4 courgettes cut into 5mm ribbons, 3 tbsp extra virgin olive oil, 1/2 400g tin of cannellini beans, 150g piquillo peppers cut into strips and (for the dressing) a small bunch of basil and 1/2 a garlic clove + 100ml olive oil
Method: In a bowl, toss the courgette ribbons in the olive oil and grill in a ridged griddle pan or barbecue until tender and lightly browned. Mix into the beans together with the tomatoes and peppers. Liquidize or blend dressing ingredients and drizzle over the bean salad, tossing everything together to coat evenly. Check seasoning and serve.
The Summer 2015 edition of the Liz Earle Wellbeing magazine is available now to download on all devices via www.lizearlewellbeing.com/liz-earle-wellbeing-magazine
MAKE AHEAD RECIPE TWO: QUORN CARIBBEAN STYLE STEW
This recipe serves four and can be stored in the fridge or the freezer for longer.
You’ll Need: 300g Quorn Pieces, 1 tbsp vegetable oil, 1 onion, diced, 2 sticks of celery, diced, 1 carrot, diced, 1 red pepper, diced, 150g mushrooms, sliced, 1 tsp paprika, ¼ tsp allspice, 200g tin of pineapple, 2 tbsp vegetarian Worcestershire Sauce, 4 tbsp malt vinegar, 500ml vegetable stock, 4 tbsp corn flour dissolved in 4 tbsp cold water
Method: Heat the oil in a large pan and gently fry the onions until softened. Add the celery, carrot, mushrooms, red pepper, paprika and allspice and continue cooking for 5 minutes.Stir in the Worcestershire sauce , vinegar and stock and bring to the boil then simmer for 10 minutes. Add the Quorn Pieces and continue to cook for 10 minutes. Add the corn flour and stir until thickened.
For more recipes using Quorn visit their website.
MAKE AHEAD RECIPE THREE: LOVE THE CRUNCH KILNER JAR SALAD
Tupperware is soooo over doncha know? All the cool kids are putting their lunches in kilner jars! If you aren’t quite there yet, you can use tupperware, don’t worry, we won’t judge. This recipe makes one but double if you want to make more for over the week.
You’ll Need: For the dressing 1 tbsp peanut butter, 2 tsp soy sauce, 2 tsp Sesame oil, ½ tsp chilli flakes, 1 tsp rice wine vinegar, Water For the salad 100g fresh egg or udon noodles, 1 stick of celery, sliced, 4 radishes, sliced into wedges, Large handful of frozen soya beans, 3 leaves of Chinese leaf lettuce, finely shredded, 1 spring onion, sliced
Method: In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain. Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.
MAKE AHEAD RECIPE FOUR: PANDORA SYME’S INDIAN BUTTERNUT SQUASH SOUP
This recipe serves four and is easy to make using just one pot. Less washing up, winner!
You’ll Need: One red onion, finely chopped, One butternut squash, 1 litre vegetable stock, 3cm ginger chopped, 3 garlic cloves, 1 tablespoon turmeric, 1 tablespoon madra curry powder
Method: Chop the onion, ginger and garlic in a heaped tablespoon of coconut oil and sweat whilst you chop the butternut squash into small 2cm x 2cm pieces (it cooks quick this way) – then add the chopped squash. Once the squash is covered in oil and slightly warm, add the spices and cook for a further 5 minutes. Boil the kettle and made up the stock and then add to the pan. Cover and allow to cook until the squash is soft. Simply blend and season.
For more of Pandora’s recipes visit her website
MAKE AHEAD RECIPE FIVE: TENDERSTEM AND HAZELNUT SALAD
This takes just one minute to cook! It serves two.
You’ll Need: 50g natural yogurt, 25g creamed horseradish song, 1 tbsp rapeseed oil, 20g toasted hazelnuts, 1 Pink Lady apple, 16 stems tenderstem, 100g watercress
Method: Place the yoghurt, horseradish sauce and 1 tbls of rapeseed oil in a bowl and whisk to combine., Crush the hazelnuts into chunks and set aside.
Core the Pink Lady® apple and slice thinly, Heat 1 tsp of rapeseed oil in a medium sauce pan until very hot and then add the Tenderstem®. Immediately cover with a lid and shake it well to turn over the florets, Cook on full heat for 30 seconds and then shake again., Cook for a further 30 seconds and remove from the heat. The Tenderstem® should have crisp, golden brown bits and be vibrant green. The texture should be al dente. Sprinkle with a pinch of sea salt and toss one more time. Place a pile of watercress on each plate, lay the Tenderstem® over the top and sprinkle the apple and hazelnuts over the top. Dress generously with the horseradish, yoghurt sauce and serve whilst still hot.