Cook, freeze, reheat

Batch-cook these easy recipes and put them in the freezer so you can feed the family without a fuss when it’s busy

-  Shivi Ramoutar

Recipes SHIVI RAMOUTAR

Pea & mint fishcakes

MAKES 6-8 PREP 20 mins plus 1 hr chilling COOK 25 mins EASY G

500g meaty white fish (cod or haddock work well)

2 tbsp vegetable oil, plus a drizzle

350g potatoes, boiled and mashed

1 spring onion, finely chopped

1 egg

1-2 tbsp breadcrumbs (optional) green salad, tartare sauce and lemon wedges, to serve

For the pea & mint pesto

100g peas small bunch of mint, leaves picked

25g pine nuts

½ lemon, juiced

3 tbsp extra virgin olive oil

½ garlic clove, crushed

25g parmesan, grated

For the crumb coating

10 tbsp flour, seasoned

2 eggs, beaten

12 tbsp breadcrumbs

1 Heat the oven to 190C/170C fan/ gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.

2 For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.

3 Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray, and chill in the fridge for 1 hr.