EASY FREEZEY

It’s tempting to cut corners when you've had a long day. Here’s how to prepare home-cooked dinners that can be stashed in the freezer, ready for grabbing

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Breaded pork chops

Serves 8 Prep 10 mins Cook 15-20 mins

handful of sage leaves, finely chopped

140g dried breadcrumbs

2 eggs, beaten

8 boneless pork chops, fat trimmed oil, for the baking sheet

4 tbsp butter, melted green beans, peas and mash, to serve

1 Tip the sage leaves, breadcrumbs and a little seasoning onto a plate, then mix together. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Dip in the breadcrumbs until well covered. Cook or freeze.

2 Defrost completely if frozen. Place the chops on a lightly oiled baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp and cooked through. Serve with green beans, fresh peas and cheesy mash.

PER SERVING 324 kcals, fat 14g, saturates 6g, carbs 13g, sugars 1g, fibre 1g, protein 36g, salt 0.6g

HOW TO FREEZE SUCCESSFULLY

Packing

• Make sure you have a good supply of foil and airtight plastic containers.

• Wrap each item tightly so air and water can't get to the food (which would cause freezer burn or the formation of ice crystals). Neither make your food unsafe to eat, but will affect the taste and texture.

• To freeze items flat, try putting them on a baking sheet before freezing. Once frozen, remove from the sheet, wrap and pile them up to save space.

Labelling