Much as pp -
- plastic bags of various sizes for things like savoury mince/bolognese sauce/casseroles. Put the bag into the right size bowl, then pour into the bag , tie with a wire tie - stops it from dribbling everywhere :) Then I use whatever I have to hand- I wash out all margarine tubs/ice cream tubs for soup etc.
- Family portions - these days there is only me and DH, but have family around regularly- I write on a tag for how many its for .
3.Mash does freeze, but takes an age to defrost, so freeze the filling part separately. And its useful to pop onto pasta/rice etc at a pinch.
- I batch freeze - tomato pasta sauce/bolognese/savoury mince/chicken thigh tray bake/all sorts of different casseroles/lots of soups/cakes/curry sauce
5.One of my families favourites is this one - I just whizz with a stick blender
leek and potato
6.Chop an onion small, and fry gently in a tablespoon oil - at least 10 minutes. (You can add a squashed garlic clove if you like.) Add a can of chopped tomatoes ,( or you can use skinned fresh tomatoes) and a squirt of tomato puree , and gently simmer. Season with salt and pepper. If you have it then add a teaspoon of dried basil , and a splash of lea and perrins. Just let it simmer gently until you have the right consistency.You can add other things too - ( eg peppers - fry with the onions)
- all the time - any time I make something, I always make enough to freeze, and use something at least once/twice a week
8.When I notice I am down to say 2 packets of something, thats when I organise to do more, so I don't run out.