food to fill the freezer - ideas please

[twinsagogo]

go on everyone. hit me with your best ideas for dishes to batch cook and keep in the freezer! PLEASE.
my current list consists of:
fishcakes
calleloni
meatballs
bolognese sauce
bechamel sauce
There's got to be more/better ideas out there.
save me from menu boredom...
thanks very much

Pasta bakes, assembled enchiladas, curries, casseroles, pies savoury and sweet, falafels, cottage pies..

Curry, tomato pasta sauce, muffins

We have

enchiladas
meatballs
steak pie
scones
soup
mashed sweet potatoes
mince and veg

Two regular favourite casseroles her which I cook in vast quantities.
I use boned pork shoulder cooked long and slow to make goulash and Sate.
Goulash is basically flavoured with paprika and sate with peanut butter, chilli and soy sauce.

Chilli con carne
Bolognese sauce
Beef and chickpea curry (waitrose card recipe) which is amazing

All are improved with freezing

My list is:- bolog, veggi lasagna, fish pie, cottage/shepherds pie, filling for chicken and mushroom pie with block of frozen puff pastry, chilli, bean chilli, chickpea and chorizo stew, dahl, veggi curry, lamb curry, homemade tomato ketchup, tomato and basil pasta/pizza sauce and hidden veg sauce for pasta.

Can post recipes if you are interested in any!

Please post recipe for chicken pie and lamb curry too wit, I have freezer envy!

Ooh Secret - could you post your recipe for the goulash please? I have some pork shoulder that I want to cook in the slow cooker. Ta!

Crumble Mix, to use straight from frozen (mix in some sugar/spices for a sweet crumble, or some salt, pepper and parmesan for a savoury crumble). I often make a savoury crumble instead of a pie because they taste really good and I'm lazy

I have attached recipes and they are very similar. These are not very precise as I have made them trillions of times and I'm a bit of a random cook.
Add more or less of ingredients if you like.
I serve the goulash with rice and the Indonesian pork with roast and veg or rice.

Ah failed there, I thought you could post a file .
OK
Both recipes will be fine if cooked longer.

Goulash
Preparation Time 30 Minutes
Cooking Time 2 to 3 hours
Serves 8
You can cook the meat whole or cut into cubes. Give it longer in the oven if whole.

Ingredients
4lb pork shoulder boned and rind removed.
2 diced onions
1 diced red chilli (if you like)
1 diced red pepper
3 tablespoons paprika
Dash of tabasco
1 pint hot stock
Carton single cream
Cornflour to thicken

Method

1. Put onions and peppers into a large casserole dish

2. Brown the pork all over in a frying pan

3. Put into oven at 200C for 30 minutes then turn heat down to 160C for another 1.5 hours.

4. At this stage you can, if you want, take the meat out of the liquid and whizz the sauce up with the flour. It’s easier at this point if you have used a whole joint but I have been known to fish out cubes to do this.It hides the bits for fussy children (or adults). If you prefer not to whizz then mix the flour with a little water and stir into the casserole along with the cream.

5. Return to oven for 30 minutes.

Indonesian Pork
Preparation Time 30 Minutes
Cooking Time 2 to 3 hours
Serves 8
You can cook the meat whole or cut into cubes. Give it longer in the oven if whole.

Ingredients
4lb pork shoulder boned and rind removed.
2 diced onions
4 cloves garlic
1 diced red chilli (more if you like)
3 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons lemon juice
1 pint hot stock
Cornflour to thicken

Method

1. Put onions and chilli into a large casserole dish

2. Brown the pork all over in a frying pan

3. Put into oven at 200C for 30 minutes then turn heat down to 160C for another 1.5 hours.

4. At this stage you can, if you want, take the meat out of the liquid and whizz the sauce up with the flour. It’s easier at this point if you have used a whole joint but I have been known to fish out cubes to do this.It hides the bits for fussy children (or adults). If you prefer not to whizz then mix the flour with a little water and stir into the casserole.

5. Return to oven for 30 minutes.

Anything saucey/stewy/casseroley I'll make double or more and then freeze. So all of the above, basically.

Plus crumble mix - always make loads of that then freeze in bags
Breadcrumbs - ditto
Chicken carcasses/random bones - fling in a plastic bag, then use for stock or soup when needed.
Herbs, either frozen as they are or in ice-cubes. Chillies - tesco are doing 2 pks for a pound just now, bought four and flung 3 in the freezer.
Bits of cheese grated up, ends of parmasan. Pancetta.

I always have a pack of stuffed fresh pasta in there (bought) - dinner in 5 mins from frozen.

And next weekend I'm tackling the apple crop. I stew tonnes of apples and then bag them up and freeze them for crumbles etc through the year.

I would freeze wine, but there's never any left...

Does this work? Instead of writing out the whole recipe I thought I'd try taking a photo with my phone.

Very lazy I know but if it works.....

Just let mw know and I'll do the same with the lamb curry.

Nope that didn't work.....

pre-prepared sweet potato wedges ready to put in oven.

pureed butternut squash and goats cheese frozen in portions in muffin cases and then bagged.

same done with chicken stock.

veg chopped and bagged.