HOW TO BE A BATCHMAKER

Why make just enough for one meal when you can double up for another day? Freeze a portion and enjoy some down-time during the week.

FREEZE IN PORTIONS

Pack cooled portions of the baked faggots for two in foil freezer trays or a container covered with foil. Use within 3 months. Cook from frozen at 200C/ 180C fan/gas 6 for 45-60 mins until bubbling hot. If not packed in foil, thaw and reheat in the microwave.

FREEZE IN BATCHES

■ Freeze the curry in batch sizes to suit your needs. If you do this in freezer bags and lay them flat, defrosting will be much quicker.

■ Once defrosted, transfer to an ovenproof dish, add a splash of water, cover with the lid and reheat at 180C/160C fan/gas 4 for 20 mins or until it's piping hot.

Faggots with onion gravy

Serves 8 Prep 30 mins Cook 1/2 hrs FREEZABLE

1 Heat the oven to 160C/140C fan/gas 3. Lightly oil a large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.

2 Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Go back to the stuffing and stir in the mace, 1 tsp salt and plenty of black pepper. Shape the mixture (it will be very soft) into 24 large faggots and arrange in the prepared roasting tin.

3 To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and cook, stirring frequently, until caramelised, then pour in the vinegar and allow to sizzle. Meanwhile, mix the flour with 2 tbsp water. Pour the stock into the onions, add the flour paste and cook, stirring, until smooth and thickened. Pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Sprinkle with parsley and serve with mash and peas, if you like.

PER SERVING 208 kcals, fat 5g, saturates 1g. carbs 14g, sugars 3g, fibre 2g, protein 26g, salt 1.2g

Pork & chickpea curry