Kimchi fried rice with peas for the freezer
Freeze the kimchi rice in flat portions, then bring back its aroma with sesame oil and spring onions after reheating.
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Freeze the kimchi rice in flat portions, then bring back its aroma with sesame oil and spring onions after reheating.
Chickpeas and spinach make this okra masala substantial enough for dinner, all from the same wide pan.
Gochujang brings heat and sweetness to chicken thighs, while lemon and herbs keep the cabbage from tasting heavy.
Lemon tahini gives smashed cucumber enough richness to stand beside bread or become lunch on its own.
Cool lemony yogurt gives the warm couscous a creamy contrast while mint and almonds keep the finish fresh.
The curry stays creamy and the chickpeas on top roast until dry and crisp, giving a one-pot dinner the crunch it usually misses.
Toasted pumpkin and sunflower seeds add the crunch that soft squash and lentils need, without turning the dinner into a salad.
Pickle the onions while the tray roasts; their vinegar and crunch keep the soft aubergine from feeling too rich.
No yeast, no proving, no oven. Flour and yogurt in a bowl, and hot bread twenty minutes later.
Keep the fried rice savoury and balanced, then let sesame chilli oil bring the extra heat at the table.
A practical freezer base of roasted tomatoes and crisp bread, finished later with fresh peaches, herbs and lemon.
A loose lemon tahini swirl adds richness to this gentle bean soup without needing cream.