Miranda says: “Such an easy pot dish and a great use of pork shoulder. It’s great with all the easiest accompaniments like rice, potatoes or pasta, so it’s a perfect one to make in a larger batch and freeze in portions for easy lunches and dinners.”

Serves 2

Ingredients

• 15g butter
• 1 small white onion, diced
• 1 garlic clove, chopped
• 110g mushrooms, sliced
• 200g pork shoulder, diced
• 1 teaspoon wholegrain mustard
• a pinch of freshly chopped parsley
• a pinch of freshly chopped tarragon
• 4 tablespoons double cream
• 1 tablespoon brandy
• Fancy Mashed Potatoes and some green vegetables, to serve
• salt and black pepper, to taste

Method

Heat the butter in a pan over a medium heat and fry the onion, garlic and mushrooms until they start to brown. Add a pinch of salt and pepper and then the diced pork. Continue to fry for four to five minutes to cook the pork through.

Stir in the mustard, parsley, tarragon, cream and brandy. Reduce the heat to low, pop a lid on top and simmer. For this two-portion quantity, it will only need 15–20 minutes; for a larger batch, double the time and just give it a stir occasionally until the sauce thickens.

Serve hot with potatoes (my favourite with this is mashed) and greens seasoned to taste with salt and pepper. Or, cool the mixture right down and portion in sealed containers or sandwich bags and freeze for up to three months.

From Cluck, Oink, Baa, Moo by Miranda Ballard (Ryland Peters & Small, £16.99), out now

Rebecca says: “This is creamy, smoky, sweet, simple to cook and oh-so delicious. And if that wasn’t enough, it freezes really well and so can be frozen in appropriately sized portions for your household and just popped in the microwave whenever you need a quick and comforting supper. I love it teamed with gnocchi that’s been fried until crisped and golden, but you could also serve it with rice or pasta ribbons.”

Serves 4

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 200g frozen chopped onion (or 1 onion, diced)
• 1/2 tbsp frozen chopped garlic (or 1 fresh clove, finely chopped)
• 1 tbsp sweet smoked paprika
• 600g frozen mixed mushrooms
• 500g sliced frozen peppers
• 1 vegetable jelly stock pot
• 2 tsp Dijon mustard
• 120g creme fraiche
• a small bunch of parsley, chopped, or a handful of frozen chopped parsley
• sea salt and ground black pepper
• gnocchi, to serve

Method

Add the oil and butter to a large frying or sauté pan. Add the onion and sauté for five minutes until really starting to soften. Add the garlic and the sweet smoked paprika and stir in, then add the frozen mushrooms and cook for about five minutes until the mushrooms are defrosted and beginning to cook down.

Add the peppers and cook for a couple of minutes longer, then add the stock pot and the mustard. Cook for 15 or so minutes more until everything is well cooked and the liquid has reduced (frozen vegetables will let out quite a lot of water, so be patient and cook this off).

Stir the creme fraiche and most of the parsley into the sauce and season generously with salt and pepper to taste. Serve with gnocchi, sprinkled with the reserved parsley.

Freezer adaptation:
If you happen to have any pork or beef steak in the freezer, you could let the meat defrost then cut it into strips. Fry it quickly over a high heat until caramelized, but still a little pink in the middle (less so, if using pork). Set aside while you cook the stroganoff, then add it back in at the very last minute just to heat through gently.

Will it re-freeze?
Yes; simply leave to thaw naturally or pop in the microwave, and reheat either in the microwave or in a saucepan.

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

Katie says: “When I was twelve years old, we had a big snowstorm, and I decided that night I would host my first “dinner party.” My mom and I walked to the grocery store in the snow and I got all of the ingredients to make beef stroganoff. I set the table and had her film me giving instructions for cooking the dish. My grandparents lived next door, so they came over to be my “party guests.” The meal was a big success, and I guess the path to my future was cemented!”

Serves 8

Ingredients

• 1/4 tsp garlic powder
• Kosher salt and cracked black pepper
• 910g chuck roast, cubed
• 40g plus 3 tbsp all-purpose flour
• 2 tbsp canola oil
• 1 large yellow onion, sliced
• 60ml Cognac or dry sherry
• 720ml low-sodium beef broth
• 1 tbsp unsalted butter
• 225g cremini mushrooms, sliced
• 120ml sour cream
• 455g egg noodles, cooked, buttered, and seasoned
• 3 tbsp chopped fresh chives

Method

In a large bowl, mix the garlic powder with one and a half teaspoons salt and a quarter teaspoon pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 40 grams of the flour and toss again. 

In a Dutch oven, heat the oil over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about five minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion to the pot. Cook, stirring often, until fragrant and starting to soften, about two minutes. Add the Cognac and cook, scraping up any browned bits with a spoon, about one minute.

Return the meat to the pot and add the broth. Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the beef is almost tender, about one and a half hours.

Transfer 240ml of the broth from the pot to a small bowl; add the remaining three tablespoons flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, five to seven minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream and season with salt and pepper. Place the noodles in a large bowl; spoon the beef over. Garnish with the chives and serve.

From It’s Not Complicated: Simple Recipes for Every Day by Katie Lee Biegel (Abrams, £21.99), out now