cover

Contents

Cover
About the Book
About the Author
Title Page
Introduction
Chapter 1: Breakfast & brunch
Chapter 2: Soups & lighter meals
Chapter 3: Family favourites
Chapter 4: Family feasts & entertaining
Chapter 5: Vegetarian & vegan
Chapter 6: Desserts & sweet treats
Index
Copyright

About the Book

Delicious freezable recipes to help you get-ahead with family meals.

Getting a nutritious, tasty meal on the table every night isn’t easy, but for those of us with busy lifestyles and little time to spare, using a freezer can be a lifeline.

Whether it’s batch cooking on a Sunday, or freezing weeknight leftovers, Family Freezer Meals makes dinnertime low-stress and high on flavour. From lasagne and casseroles to veggie shepherds pie and fishcakes, there’s something for even the fussiest of eaters.

Accompanied throughout with full-colour photographs and a nutritional breakdown of every recipe, and with advice on defrosting and reheating from the experts at Good Food, mealtimes have never been easier.

About the Author

Each BBC Good Food title is researched and written by the experts at Good Food.

Title page for: Good Food Eat Well

Introduction

The freezer is perhaps the most useful, yet underrated, piece of kitchen equipment that exists. At BBC Good Food, we know how much our readers appreciate being able to get ahead and prepare in advance, which is one reason why we always highlight dishes that freeze particularly well and give tips where appropriate in our magazine and on our website, to help you make the most of our recipes. This book pulls together all of our very best freezable meals, sides and puddings into one handy edition.

For those of us with busy lives, a well-stocked freezer is a welcome help on hectic weeknights. Pulling out a delicious homemade dinner is much quicker than the time it would take to phone for a takeaway – not to mention that it’s often far cheaper.

But freezer food is not just for quick, budget-friendly weeknight dinners – we’ve included recipes for every occasion, including breakfasts and brunches, crowd pleasers, soups and lighter bites, vegetarian and vegan dishes and dinner-party worthy desserts.

All of our recipes are triple-tested in our very own test kitchen to ensure that they work every time for you. We’ve also included a full nutritional breakdown for each one, so you can keep track of the calorie, fat and salt content.

With so many delicious dishes at your fingertips, what are you waiting for? Roll up those sleeves, get cooking and stock up that freezer!

Notes & conversions

NOTES ON THE RECIPES
APPROXIMATE LIQUID CONVERSION
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OVEN TEMPERATURE CONVERSION
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APPROXIMATE WEIGHT CONVERSIONS

Cup measurements, which are used in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

SPOON MEASURES

Spoon measurements are level unless otherwise specifed.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

Advice on freezing & reheating

HOW TO FREEZE

Make the most of your freezer by freezing things properly following our handy hints and tips.

TOP FREEZING TIPS

Whether you have a chest or upright freezer or just a tiny icebox at the top of the fridge, the principles of successful freezing are the same.

  1. Cool foods properly before you freeze them. Freezing hot or warm food will only increase the temperature of the freezer and could cause other foods around them to start defrosting.
  2. Only refreeze food if you will cook it thoroughly in between freezes, for example if you defrost mince to make Bolognese and then freeze the finished dish you will have cooked the mince thoroughly.
  3. A full freezer is more economical to run as the cold air doesn’t need to circulate so much, so less power is needed. If you have lots of space free, fill the freezer with everyday items you’re bound to use, such as sliced bread or frozen peas and other veg.
  4. Make sure you wrap foods properly or put them in sealed containers, otherwise your food can get freezer-burn. Food should be wrapped tightly in cling film, if you use freezer bags then squash out any air before sealing them and choose containers that fit their contents with only a little room for expansion.
  5. Freeze food in realistically sized portions. You don’t want to have to defrost a stew big enough to feed eight when you’re only feeding a family of three. If in doubt freeze single portions, you can always defrost more than one at once.
  6. Err on the side of caution if you find an unnamed bag of something in the freezer. Contrary to what many people think, freezing doesn’t kill bacteria. If you are unsure of how long something has been frozen or are a bit wary of something once defrosted, don’t take any chances.
  7. Freezing won’t improve the quality of your food so don’t freeze old food because you don’t want to waste it; the point of freezing is to keep food at its prime. If you have leftovers then freeze them straight away.
DEFROSTING

An icy freezer is an inefficient one, so make sure you defrost your freezer if ice builds up. Don’t worry about the food; most things will remain frozen in the fridge for a couple of hours while the freezer defrosts.

LABELS

It may seem a bother at the time, but unless you label you might not remember what it is, let alone when it was frozen. Buy a blue marker for raw foods and a red marker for cooked foods. You don’t have to write an essay, just label the food clearly. You can use big-lettered abbreviations, for example a big red P means cooked pork or a blue F means raw fish. And always add the date it was frozen.

POWER CUTS

The manufacturer’s handbook will tell you what the holding time is for your freezer so check it. If there has been a power cut or you think the freezer has been turned off at some point, don’t open the door. Generally foods should remain frozen in the freezer for about 24 hours, leaving you time to get to the bottom of the problem.

WHAT NOT TO FREEZE

Most individual ingredients can be frozen, however, some foods simply aren’t freezer friendly:

Raw eggs in their shells will expand and crack.

Hard-boiled eggs go rubbery. If they are within recipes you may like to remove them before freezing and cook new ones when you reheat your dish.

Vegetables with a high water content, such as lettuce, cucumber, bean sprouts and radishes, go limp and mushy.

Soft herbs, like parsley, basil and chives, are fine for incorporating in dishes but won’t be good for garnishes. Stir any garnishes on leftovers through the dish before freezing.

GREAT TO FREEZE

Butter and margarine can be frozen for 3 months.

Grated cheese can be frozen for up to 4 months and can be used straight from the freezer.

Most bread will freeze well for up to 3 months. Sliced bread can be toasted from frozen.

Milk will freeze for 1 month. Defrost in the fridge and shake well before using.

Raw pastry will freeze for up to 6 months and takes just 1 hour to thaw.

COOKING FROM FROZEN

Freezer management is all about forward planning, but some dishes can be cooked straight from frozen. When cooking food from frozen, use a lower temperature to start with to thaw, then increase the temperature to cook. Foods include:

Soups, stews, braises and casseroles. Bakes, gratins and potato-topped pies.

FOODS THAT SHOULD NEVER BE COOKED FROM FROZEN

Raw poultry, large joints of meat.

REHEATING

When it comes to eating up your leftovers, how you handle them is key to staying healthy.

If you’re taking leftovers from the freezer, eat within 24 hours. Make sure they’re thoroughly defrosted before heating, by leaving them in the fridge or using a microwave.

Reheat food until piping hot throughout. If you’re using a microwave, be aware they do not heat evenly throughout, so take your food out halfway through the cooking time and give it a stir. Foods should be heated until they reach and maintain 70C or above for 2 minutes.

Hash browns

Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they’re easy to add to your next fry up.

EASY PREP 10 mins COOK 20 mins plus cooling MAKES 8 (SERVES 4)

  1. Cook the potatoes in a saucepan of boiling water for 10 mins, then drain and set aside until they are cool enough to handle.
  2. Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month. Freeze flat on trays then transfer to freezer bags.
  3. To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4–5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
 

Nutrition per serving
kcal 264 • fat 21g • saturates 8g • carbs 16g • sugars 1g • fibre 2g • protein 2g • salt 0.4g

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Hash browns

Teacakes

Teacakes don’t have to be eaten at teatime, toast them with butter for breakfast.

MORE EFFORT PREP 10 mins plus resting COOK 25 mins MAKES 6

  • 100ml milk
  • 30g butter
  • 350g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 2 tbsp sugar
  • ½ tsp mixed spice
  • 75g mixed dried fruit (peel, sultanas, raisins and currants)
  • oil, for greasing
  • 1 egg, beaten
  1. Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1–1½ hours.
  2. Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
  3. Meanwhile, heat the oven to 200C/180C fan/gas 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like. These can be frozen once cooked, half them first and you can put them under the grill frozen.
 

Nutrition per teacake
kcal 338 • fat 6g • saturates 3g • carbs 60g • sugars 16g • fibre 2g • protein 10g • salt 1g

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Teacakes

Vegan breakfast muffins

These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack.

EASY PREP 25 mins COOK 25 mins MAKES 12

  • 150g muesli mix
  • 50g light brown soft sugar
  • 160g plain flour
  • 1 tsp baking powder
  • 250ml sweetened soy milk
  • 1 apple, peeled and grated
  • 2 tbsp grapeseed oil
  • 3 tbsp nut butter (we used almond)
  • 4 tbsp demerara sugar
  • 50g pecans, roughly chopped
  1. Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally among the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.
  2. Bake for 25–30 mins or until the muffins are risen and golden. Will keep for 2 to 3 days in an airtight container or freeze for 1 month. Refresh in the oven before serving.
 

Nutrition per muffin
kcal 224 • fat 9g • saturates 1g • carbs 30g • sugars 15g • fibre 2g • protein 4g • salt 0.1g

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Vegan breakfast muffins

Rustic oat & treacle soda bread

This simple, yeast-free Irish bread is delicious with butter and jam. For a darker loaf, you can use an extra spoonful of treacle in place of the honey.

EASY PREP 10 mins COOK 30 mins CUTS INTO 12 SLICES

  • oil or butter, for greasing
  • 250g plain flour, plus extra for dusting
  • 200g wholemeal flour
  • 50g porridge oats, plus extra for sprinkling
  • 1 tsp bicarbonate of soda
  • 150ml pot live bio yogurt
  • 1 tbsp black treacle
  • 1 tbsp clear honey
  1. Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
  2. Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next. Alternatively freeze single slices to toast as you need them.
 

Nutrition per slice
kcal 173 • fat 2g • saturates 1g • carbs 33g • sugars 4g • fibre 3g • protein 6g • salt 0.7g

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Rustic oat & treacle soda bread

Cardamom buns

This spiced Swedish bun has an intense floral perfume from cardamom seeds, which works its way into the dough during cooking.

MORE EFFORT PREP 40 mins plus at least 2 hrs proving and rising COOK 25 mins MAKES 12

  • 35 cardamom pods
  • 350ml full-fat milk
  • 200g butter, cubed, at room temperature
  • 500g strong white bread flour, plus extra for dusting
  • 225g golden caster sugar
  • 7g sachet fast-action dried yeast
  • ½ tsp ground cinnamon
  • vegetable oil or sunflower oil, for greasing
  • 1 large egg, beaten
  • 2 tbsp pearl sugar (can be bought from the baking aisle, use crushed sugar lumps instead if you like)
  1. Crack 10 cardamom pods with a pestle and mortar, and tip into a pan. Add the milk and warm until steaming. Add 50g butter and set aside, swirling the pan to melt the butter.
  2. Put the flour, 75g of the sugar, the yeast, cinnamon and ½ tsp salt into a bowl or freestanding mixer and mix. When the milk is cool, strain into the flour, discarding the cardamom. Using a wooden spoon or dough hook, mix to form a soft dough. Tip out and knead for 10 mins, or run the mixer for 5 mins, until smooth and stretchy. Clean the bowl, grease, then return the dough to the bowl and turn over until coated. Cover with a tea towel to rise for 2 hrs or until doubled (you can prove in the fridge overnight).
  3. Crack the remaining cardamom pods and tip just the seeds into the mortar. Crush to a powder, then combine with 150g sugar. Mix the butter with all but 2 tbsp of this sugar.
  4. Line 2 baking trays with parchment. Punch the dough to knock out the air and roll to a 35 × 45cm rectangle, with the longer edge facing you. Spread the cardamom butter over, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have 3 layers of dough. Score, then cut into 12 strips, 3.5 × 11cm each. Cut each strip down the centre, leaving it attached at the top. Twist each strip away from the centre 2 or 3 times, then tie the dough in a knot and tuck the ends underneath the bun. Put on the tray when done.
  5. Cover trays with oiled cling film and rise in a warm place for 1 hr until doubled. Heat oven to 190C/170C fan/gas 5.
  6. Uncover the buns and brush all over with the egg, then sprinkle with pearl sugar. Bake for 20–25 mins until golden – swap the trays halfway through if browning unevenly.
  7. Bring the cardamom sugar and 50ml water to the boil, then remove from the heat, swirling to dissolve the sugar. Brush over the buns 2 or 3 times as they cool, then leave to soak for 20 mins before eating. Keep for 2 days in a container or freeze for 2 months. Defrost at room temp and reheat for 5 mins in the oven.
 

Nutrition per bun
kcal 381 • fat 16g • saturates 10g • carbs 52g • sugars 20g • fibre 1g • protein 7g • salt 0.6g

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Cardamom buns

Plain waffles

Easy homemade waffles to serve with fruit, syrup and sauces to your heart’s content.

EASY PREP 15 mins COOK 30 mins MAKES ABOUT 10 WAFFLES

  • 4 large eggs, separated
  • 300g plain flour
  • ½ tsp bicarbonate of soda
  • 2 tbsp golden caster sugar
  • 50g butter, melted
  • 600ml semi-skimmed milk
  1. Heat the waffle maker according to manufacturer’s instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.
  2. Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer’s instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go. If you want to freeze your waffles cool them and wrap them tightly in cling film first.
  3. Once all the waffles are made, transfer to the oven for 5 mins to warm through and crisp. Serve with sweet or savoury toppings.
 

Nutrition per waffle
kcal 218 • fat 7g • saturates 4g • carbs 30g • sugars 7g • fibre 1g • protein 8g • salt 0.4g

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Plain waffles

Seeded wholemeal soda bread

Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. It takes only 10 minutes to prepare.

EASY PREP 10 mins COOK 25 mins CUTS INTO 10 SLICES

  • 450g wholemeal flour, plus extra for dusting
  • 75g four-seed mix (sesame, sunflower, golden linseed and pumpkin)
  • 1 tsp bicarbonate of soda
  • 1 tbsp black treacle
  • 150ml pot natural bio yogurt, made up to 450ml with water
  1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
  2. Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don’t over-handle it – treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25–30 mins until the crust is golden and the loaf sounds hollow when tapped underneath. Freeze any leftover bread cut into individual slices.
 

Nutrition per slice
kcal 183 • fat 4g • saturates 1g • carbs 27g • sugars 3g • fibre 5g • protein 7g • salt 0.3g

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Seeded wholemeal soda bread

Blueberry Bakewell muffins

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping.

EASY PREP 20 mins COOK 20 mins plus cooling MAKES 12

  • 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing
  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp milk
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125g pack blueberries (or use frozen)
FOR THE TOPPING
  • 3 tbsp demerara sugar
  • ¼ tsp ground cinnamon
  • 3 tbsp flaked almonds, roughly chopped
  • 2 tbsp ground almonds
  • 3 tbsp plain flour
  • 1 tbsp cold butter, diced
  • 12 tsp wild blueberry conserve
  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
  2. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture among the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
  3. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15–18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.
  4. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3–4 days in an airtight container. To freeze, cool completely and then seal in freezer bags; refresh in a hot oven.
 

Nutrition per muffin
kcal 312 • fat 14g • saturates 6g • carbs 40g • sugars 24g • fibre 1g • protein 6g • salt 0.6g

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Blueberry Bakewell muffins

Sourdough bread

Making a sourdough starter from scratch couldn’t be simpler with our step-by-step recipe for a chewy, flavoursome loaf.

A CHALLENGE PREP 1 hr plus 8 days for the starter and 9 hrs rising COOK 40 mins CUTS INTO 12 SLICES

FOR THE STARTER
  • 700g strong white flour
FOR THE LOAF
  • 500g strong white flour, plus extra for dusting
  • 1 tsp fine salt
  • 1 tbsp clear honey
  • 300g sourdough starter
  • flavourless oil, for greasing
  1. Whisk 100g of flour with 125ml slightly warm water until smooth and lump-free. Transfer the starter to a 1-litre jar or plastic container. Leave the lid ajar for 1 hr in a warm place (around 25C is ideal), seal and leave for 24 hrs.
  2. For the next 6 days, ‘feed’ the starter. Each day, tip away half the starter, add an extra 100g flour and 125ml slightly warm water and stir. Try to do at the same time every day.
  3. After 3–4 days you should see bubbles and smell yeast and a little acidity. This indicates the starter is working! On day 7, it should be bubbly and smell sweeter. It is now ready.
  4. Tip the flour, 225ml warm water, the salt, honey and starter into a bowl or a mixer with a dough hook. Stir with a wooden spoon or slowly in the machine until combined – add extra flour if too sticky or extra warm water if too dry.
  5. Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without tearing. If using a mixer, turn up and mix for 5 mins.
  6. Place in an oiled bowl, covered with oiled cling film. Leave in a warm place for 3 hrs. You may not see much action, but don’t worry, sourdough takes a long time to rise.
  7. Line a bowl with a clean tea towel and flour really well or, if you have a proving basket, use this. Tip the dough back onto your work surface and knead briefly to knock out any air. Shape into a smooth ball and dust with flour.
  8. Place the dough, seam-side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave at room temperature for 6–8 hrs until roughly doubled in size.
  9. Place a baking tray in the oven and heat to 230C/210C fan/gas 8. Fill a roasting tin with water and place in the bottom of the oven to create steam. Remove the tray from the oven, sprinkle with flour, then tip the dough on the tray.
  10. Slash the top a few times with a knife, then bake for about 35–40 mins until golden. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins. Freeze the bread whole or in individual slices.
 

Nutrition per slice
kcal 245 • fat 1g • saturates 0g • carbs 48g • sugars 1g • fibre 2g • protein 8g • salt 0.4g

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Sourdough bread

Cheese & Marmite scones

Marmite gives a deep savoury flavour to these tasty pinwheel cheddar cheese scones – try them warm spread with cold butter.

EASY PREP 20 mins plus cooling COOK 12 mins MAKES 8

  • 450g plain flour, plus extra for dusting
  • 1 tbsp baking powder
  • 3 tsp Marmite
  • 1 large egg
  • about 250ml milk
  • 1 tbsp sunflower oil
  • 140g mature cheddar, grated
  • 100g full-fat cream cheese
  1. Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp Marmite in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the Marmite.
  2. Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining Marmite to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
  3. Press or lightly roll the dough into an oblong about 20 × 25cm. Spread with the Marmite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12–15 mins until golden and cooked.
  4. Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made or frozen and refreshed in a hot oven.
 

Nutrition per scone
kcal 370 • fat 15g • saturates 8g • carbs 44g • sugars 2g • fibre 2g • protein 13g • salt 1.1g

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Cheese & Marmite scones

Almond & raspberry cruffins

Cross a croissant with a muffin and you‘ll get these buttery, flaky, fruity pastries – perfect for brunch or an indulgent treat.

MORE EFFORT PREP 40 mins plus chilling COOK 20 mins MAKES 6

FOR THE PASTRY
  • 1 tsp fast-action dried yeast
  • 1 tsp lemon juice
  • 225g strong white flour, sifted, plus extra for shaping
  • 25g golden caster sugar
  • 140g cold unsalted butter, chopped into sugar-cube-sized pieces
FOR THE FILLING (OPTIONAL BUT WORTH IT!)
  • 50g unsalted butter
  • 50g golden caster sugar
  • 50g ground almonds
  • 1 tsp plain flour
  • a few drops almond extract
  • 1 egg yolk
TO SERVE
  • a few tbsp seedless raspberry jam
  • icing sugar, to dust
  1. Measure 75ml just-warm water, add the yeast and stir to dissolve. Measure another 75ml ice-cold water and add the lemon juice. Mix the flour and sugar with ½ tsp fine salt in a bowl, then toss in the butter until coated in the flour. Splash the yeast and lemon waters into the bowl. Using a round-bladed knife, work quickly to bring the mix to a rough dough with lumps of butter held inside it. Turn onto a floured work surface, shape into a squat rectangle (don’t knead too much), then wrap in cling film and freeze for 15 mins.
  2. Dust the work surface and pastry with flour. Roll the pastry in one direction until it’s 3 times as long as it is wide, or about 45 × 15cm. Try to keep the sides straight as you roll, and the top and bottom edges as square as possible.
  3. Fold the pastry over itself. Fold the bottom third up, then the top third down, to make a block. Turn so that its open edge is facing right, like a book. Press the edges together with the rolling pin. Roll out and fold the pastry like this 3 more times to make a smooth dough, with the odd streak of butter. If it feels greasy or springy at any point, cover and chill for 10 mins before continuing. Wrap and chill for at least 1 hr.