Mulholland says: “These crispy bhaji burgers are so delicious and they take no time at all to make. You can substitute plain flour for gram flour, but I love the nutty flavour gram flour gives. Serve in a bun with salad, vegan yoghurt, mango chutney and a sprinkling of crispy onions.”

Serves: 4

Prep: 5-10 minutes

Ingredients

• 2 red onions, finely sliced
• 1 large carrot, grated and as much moisture squeezed out as possible
• 30g fresh coriander, finely chopped
• 2 tsp rogan josh curry paste
• 1 fresh green chilli, finely diced (optional)
• 1 tsp salt
• 1 tsp ginger purée
• 1 tsp garlic purée
• 110g gram flour
• 80ml cold water

Method

If making ahead for the fridge or freezer

Put all the ingredients except the water in a bowl and mix well. Gradually add the water, a little at a time, until you have a thick batter that holds together.

Divide the mix into 4 equal portions and form into burgers.

Carefully place the burgers in a large labelled freezer bag and seal. Freeze flat.

Oven

Preheat the oven to 190°C. Place the frozen bhaji burgers on a baking tray lined with baking parchment and drizzle with vegetable oil. Cook for 30–35 minutes, until golden and crisp.

Air fryer

Preheat the air fryer to 180°C. Place the frozen bhaji burgers in the air fryer and drizzle with vegetable oil. Cook for 16–17 minutes, until golden and crisp, flipping over the burgers halfway through.

If cooking now

Follow the method in the ‘if making ahead’ section up until the end of step 2.

Oven

Preheat the oven to 190°C. Place the bhaji burgers on a baking tray lined with baking parchment and drizzle with a little vegetable oil. Cook for 25–30 minutes, until golden and crisp.

Air fryer

Preheat the air fryer to 180°C. Place the bhaji burgers in the air fryer and drizzle with vegetable oil. Cook for 15 minutes, until golden and crisp, flipping over the burgers halfway through.

Mulholland says: “I love the ease of a traybake and this autumnal one is such a banger!”

Serves 4

Prep: 5 minutes

Ingredients

• 8 pork sausages
• 500g frozen butternut
• squash chunks
• 2 red onions, thickly sliced
• 1 courgette, thickly sliced
• 2 tsp dried sage
• 1 tsp fennel seeds
• ½ tsp chilli flakes
• 2 tbsp olive oil

Method

If making ahead of time

Place all of the ingredients in a large labelled freezer bag and seal. Freeze flat.

Oven

Remove the bag from the freezer and leave to fully defrost. Preheat the oven to 180°C. Tip all the ingredients into a baking tray, sitting the sausages on top. Cook for 30–35 minutes, until the sausages are nicely browned and cooked through.

Air fryer

Remove the bag from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Tip all the ingredients into an air fryer-safe dish, sitting the sausages on top. Cook for 20–25 minutes, giving everything a mix halfway through, until the sausages are cooked through.

If cooking now

Oven

Preheat the oven to 180°C. Put all the ingredients into a large mixing bowl and mix well. Tip everything into a baking tray, sitting the sausages on top. Cook for 30–35 minutes, until the sausages are browned and cooked through.

Air fryer

Preheat the air fryer to 180°C. Put all the ingredients into a large mixing bowl and mix well. Tip everything into an air fryer-safe dish, sitting the sausages on top. Place in the air fryer and cook for 20–25 minutes, giving everything a mix halfway through, until the sausages are cooked through.

Mulholland says: “This one-pot gnocchi dish is so easy to make and a great one for the kids! Using a garlic and herb soft cream cheese is a simple shortcut to add loads of flavour.”

Serves: 4

Prep: 5 minutes

Ingredients

• 1 x 500g bag of fresh gnocchi
• 1 x 500g carton of passata
• 1 x 400g tin of chopped tomatoes
• handful fresh basil
• 115g frozen diced onions
• 2 tsp frozen chopped garlic
• 75g garlic and herb soft cream cheese (I use Boursin)
• 1 tbsp balsamic vinegar

Method 

If making ahead for fridge or freezer

Place all the ingredients in a large labelled freezer bag and seal. Freeze flat.

Hob

Remove the bag from the freezer and leave to fully defrost. Tip all the ingredients into a saucepan and place over a medium heat. Bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring regularly, until the gnocchi are just tender.

Slow cooker

Remove the bag from the freezer and leave to fully defrost. Tip all the ingredients into the slow cooker, mix well and pop on the lid. Cook for 2–3 hours on high, or 5–6 hours on low, until the gnocchi are just tender.

If cooking now

Hob

Put all the ingredients into a saucepan, mix well and place over a medium heat. Bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring regularly, until the gnocchi are just tender.

Slow cooker

Put all the ingredients into the slow cooker, mix well and pop on the lid. Cook for 2–3 hours on high, or 5–6 hours on low, until the gnocchi are just tender.