Poppy O’Toole has provided recipes for two dishes intended for batch cooking and freezing: spicy chicken and baked rice, and Thai-style lemongrass fishcakes. The spicy chicken and baked rice recipe involves marinating chicken thighs and then baking them with rice, onions, peppers, and tomatoes. This dish can be frozen in an airtight container for up to three months.
The Thai-style lemongrass fishcakes recipe uses cod or haddock and king prawns, blended with green Thai curry paste, lemongrass, ginger, and garlic. The raw fishcakes can be frozen on a tray and then transferred to an airtight container, also for up to three months. The fishcakes take approximately 10 minutes to cook from frozen.
These recipes are edited extracts from Poppy O’Toole’s book, 'Poppy Cooks: The Actually Delicious Batch Cookbook', published by Bloomsbury Publishing.