fill your freezer

Batch-cook these recipes to eat now or freeze for later

- ANNA GLOVER and JANINE RATCLIFFE

Ultimate hash browns

These clever cook-from-frozen hash browns are ideal for brunch.

SERVES 8 PREP 10 mins plus cooling COOK 30 mins EASY V

1kg floury potatoes (such as Maris Piper), unpeeled

2 onions, chopped

2 tbsp vegetable oil butter, for frying

1 tsp each chilli flakes and cumin seeds, or 1 tsp dried oregano fried eggs and hot sauce, to serve

1 Cook the potatoes in boiling salted water for 15-20 mins until softened on the outside but firm in the centre. Drain, then leave to cool.

2 Meanwhile, fry the onion in 1 tbsp oil and a knob of butter until soft but not golden, about 8 mins. Add the spices or oregano, and leave to cool.

3 Peel the potatoes, then grate. Mix with the fried onion, 1/2 tbsp salt and 1/2 tbsp ground pepper.

4 Line a baking tray, then pinch golf-ball-sized pieces of the mix and roll into balls. Press down onto the tray to make thick rounds, or use a food ring for a neat shape.

5 To freeze, ensure the rounds are well spaced apart, then freeze until solid. Wrap or tip into a freezer bag. Will keep for up to three months.

6 To cook, heat 1 tbsp oil and a knob of butter in a non-stick frying pan over a medium heat and fry the hash browns from frozen for 7-10 mins per side until golden and piping hot. (Cook for 4-5 mins per side if defrosted). Serve with fried eggs and hot sauce.