Do-Ahead Dinners From The Freezer

These winter warmers are just what you need to have on hand for busy weeknights or laid-back weekends.

ROAST CHICKEN WITH GREEN PUMPKIN & BROCCOLINI CURRY

PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 4 PORTIONS

1 tablespoon extra virgin olive oil

1.2kg chicken, patted dry, butterflied

GREEN PUMPKIN & BROCCOLINI CURRY

1 tablespoon extra virgin olive oil

2 red shallots, sliced thinly

¼ cup (75g) green curry paste 500g butternut pumpkin, peeled, cut into 3cm pieces

400ml can coconut cream

2 bunches broccolini (350g), trimmed, halved crossways 1 tablespoon brown sugar 2 tablespoon fresh lime juice

SESAME CAULIFLOWER RICE

1 medium cauliflower (1.5kg), cut into florets

1 tablespoon sesame oil 3 green onions, sliced thinly

ASSEMBLY INGREDIENT

Thai basil leaves, to serve

Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. Rub oil over chicken; season well. Place chicken on lined tray; roast for 50 minutes or until juices run clear. Cover loosely with foil. Rest for 15 minutes before carving.

GREEN PUMPKIN & BROCCOLINI CURRY