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

4Og ginger, peeled and minced

4 garlic cloves, finely grated

2 star anise

1 cinnamon stick

2 tbsp medium curry powder

1tsp ground turmeric

1tsp 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

1/2 boiled egg per person toasted sesame seeds optional)

1-2 nori sheets per person

1 Cut the brisket into approximately 3cm chunks don’t discard any fatty bits). Transfer to a saucepan, cover with cold water and bring to the boil for 2 mins. Skim off any impurities. Drain and set the meat to one side.