Rebecca says: “This weekend brunch is great for using up the broken bits at the bottom of the hash brown bag, as you are going to chop them up anyway. The veg can be mixed and matched in whatever way you like – just make sure it is all quite small (or in small pieces) so it cooks evenly. Ham ends are one of my freezer essentials, and are great to chuck into throw-together dishes like this.”

Serves 4

Prep: 10 mins

Cook: 35 mins

Ingredients

• 12 frozen hash browns
• 300g ‘small’ freezer veg (such as peas, sweetcorn, bags of mixed veg with chopped carrots, peppers, green beans, etc.)
• 3 tbsp olive oil
• 1 red or white onion, finely sliced
• 1 tbsp chopped frozen garlic (or 2 fresh cloves, finely chopped)
• leaves from 2 sprigs thyme, or ½ tsp dried
• 300g frozen ham ends, defrosted
• 1½ tbsp Worcestershire sauce
• 4 eggs
• sea salt and ground black pepper

Method

Start by preheating the oven and baking the hash browns according to the instructions on the packet. Put the frozen veg into a bowl and cover with a kettle of boiling water. Leave them for a few minutes to defrost, then tip them into a colander and let drain and cool.

Once the hash browns are cooked, chop them up into rough chunks and set aside.

Heat two tablespoons of the olive oil in a large frying pan or sauté pan, preferably non-stick, over a low–medium heat. Add the onion and cook for about five to six minutes until softened and turning translucent. Add the garlic and thyme and cook for another three to four minutes. Raise the heat to medium–high and add the ham. Cook for a couple of minutes until the meat is browning a little, then tip in the drained veg and the hash browns. Measure in the Worcestershire sauce and season with salt and pepper. Continue to cook for another couple of minutes until everything is warmed through, stirring frequently so that nothing starts to catch on the bottom of the pan.

Meanwhile, heat the remaining one tablespoon of oil in another nonstick frying pan and fry the eggs for a few minutes until the whites are set but the yolks are still runny.

Divide the hash between four plates and top each one with a fried egg to serve.

Freezer adaptation:
If you don’t have any ham ends in the freezer, you could just use a can of corned beef, as is classic.

Will it re-freeze?
The egg won’t be too pleasant, but the rest of it should freeze just fine. Simply defrost and reheat in the microwave. 

Rebecca says: “These treats are based on the popovers, filled with mincemeat, we were fed as kids. A basic batter used for Yorkshire puddings can also be used here, but ready-made Yorkies speed things up a little, cut down on washing up, and are a great way to repurpose any you may have lurking in the freezer, if a Sunday roast isn’t imminent.”

Makes 12

Prep: 10 mins

Cook: 20 mins

Ingredients

• 200g soft pitted dates, sliced
• 2 tbsp vanilla extract
• 50g butter
• 50g dark soft brown sugar
• 100ml double cream
• 12 frozen Yorkshire puddings

Method

Preheat the oven to 200ºC. Start by making the sticky toffee filling. Put the dates in a saucepan with four tablespoons of water and the vanilla extract, and cook over a low heat, covered, for about four minutes until the dates have softened.

Add the butter and sugar to the pan and let them melt into the mixture, then add the cream and stir in. Still over a low heat, cook the filling for about 10 minutes, stirring frequently, until it starts to thicken to a scoopable consistency, being very careful not to let it burn. Remove the pan from the heat.

Arrange your Yorkies in a 12-hole muffin pan, so they stay upright and the filling doesn’t escape. Divide the date mixture evenly between the Yorkshires and bake for about 6 minutes, or until the puddings are heated through and crisp and the mixture is hot and forming a crust on top.

Allow to cool a little before eating, as the filling will be as hot as molten lava.

Will it re-freeze?
Not really, but they won’t last more than a few minutes once served, anyway.

Rebecca says: “Freezing doesn’t help the already much-maligned sprout, but I was determined to redeem them. The key to this is to not let them get any more waterlogged than they probably already will be after their time in the freezer. Get them out of the freezer a few hours in advance and leave them to defrost naturally on a plate lined with kitchen paper to absorb any water.”

Serves 4

Prep: 15 mins

Cook: 50 mins

Ingredients

• 150g pearl barley
• 350g small round shallots, peeled and halved if large
• 2 tbsp olive oil
• 75g blanched hazelnuts
• 600g frozen button (small) Brussels sprouts
• 3 tbsp maple syrup
• a large handful of parsley, roughly chopped
• sea salt and ground black pepper

For the dressing:

• 2 tbsp maple syrup
• 2 tbsp olive oil
• finely grated zest of ½ orange
• 2 tbsp freshly squeezed orange juice
• 1 tbsp sherry vinegar (vegan, if necessary)

Method

Put the barley in a saucepan of water and bring to the boil. Once boiling, turn the heat down to a simmer and cook for about 25 minutes, or until just cooked. Drain and leave to steam dry and cool in the colander.

Preheat the oven to 200ºC.

Put the shallots in a roasting pan and drizzle over the olive oil. Pop in the hot oven for 10 minutes to start them off. Put the hazelnuts on a small baking tray and pop them in the oven on the shelf below the shallots.

After 10 minutes, remove both baking trays from the oven. Set the hazelnuts aside to cool and add the Brussels to the pan with the shallots. Drizzle over the maple syrup and stir so everything is well coated. Return the pan to the oven for a further 10 minutes.

Meanwhile, roughly chop the hazelnuts. Mix together all the ingredients for the dressing and season well with salt and pepper. Set these aside.

Add the barley to the roasting pan and return to the oven for a further 10–15 minutes, until the barley is starting to brown and crisp and the brussels are really starting to take on some colour.

Pour the dressing all over the pan and toss to coat everything. Add most of the hazelnuts and parsley and stir in. Taste and season with more salt and pepper, if it needs it.

Transfer to a serving bowl and serve warm, sprinkled with the remaining hazelnuts and parsley.

Freezer adaptation:
If you happen to have any smoked bacon lardons in the freezer, a few of these fried to crisp up and sprinkled over the top is lovely.

Will it re-freeze?
Brussels that have been frozen and defrosted twice are beyond redemption. Eat this one fresh out of the oven.

Foolproof Freezer by Rebecca Woods (Quadrille, £12.99) is out now