FRESH FREEZER IDEAS

Our contributors share their globally-inspired mains to get-ahead for when there's less time to cook

- ED SMITH, CHETNA MAKAN, RUKMINI IYER, ORLANDO MURRIN 

Ed Smith’s curried brisket ramen 

The curried brisket and its stock provide a deeply flavoured, glossy base for a noodle soup – the perfect winter warmer. It’s low-effort, but does take a little time, which means you’ll feel extra-smug if you make a batch and freeze portions for another day. Once defrosted, reheating takes barely five minutes, leaving you with a wonderful homemade ramen once you’ve cooked some noodles. I’ve suggested some greens to add at the end – use whatever you have in the fridge.

SERVES 6 PREP 35 mins

COOK 2 hrs 30 mins EASY

800g brisket joint

3 tbsp flavourless cooking oil

1 large shallot, finely sliced

40g ginger, peeled and minced

4 garlic cloves, finely grated

2 star anise

1 cinnamon stick

2 tbsp medium curry powder

1 tsp ground turmeric

1 tsp Kashmiri chilli powder

1 heaped tbsp golden caster sugar

400g can coconut milk (with more

than 50% coconut solids), chilled

2-3 medium tomatoes (around 150g), halved

2 tbsp light soy sauce

To serve 

2 spring onions, white and green parts separated, white parts finely chopped, green parts sliced on an angle handful of quick-to-cook greens per person (we used pak choi)

170-200g frozen or fresh ramen noodles per person

20g sweetcorn per person ½ boiled egg per person toasted sesame seeds (optional)

1-2 nori sheets per person