Freeze, Reheat, Eat!

Stock your freezer with hearty dishes that will make quick, wholesome dinners on busy nights

SLOW-COOKED PORK

Prep 20 mins | Cook 3¼ hours | Serves 4

1½ cups water

¾ cup light soy sauce

½ cup rice-wine vinegar

1/3…“ cup brown sugar

6 green onions, halved

10 cm ginger, peeled, thinly sliced

6 garlic cloves, thinly sliced

2 star anise

1½ kg boneless pork shoulder

Steamed rice, steamed Asian greens, to serve.

1. Preheat oven to moderately slow, 160 C.

2. In a large jug, combine all the ingredients except pork. Place pork in a large flameproof casserole and pour sauce over.

3. Bake, covered, 3 hours, turning every 30 mins until very tender. Remove from cooking liquid, cover, keep warm.

4. Bring cooking liquid to medium boil on high. Reduce to medium. Simmer, uncovered, 10 to 12 mins until slightly reduced.

5. Serve pork with rice, steamed Asian greens and sauce.

MINESTRONE

Prep 15 mins | Cook 50 mins | Serves 4-6

1 tbsp extra virgin olive oil

1 onion, chopped

100 g pancetta, chopped

2 garlic cloves, crushed

1 tsp rosemary, finely chopped

2 potatoes, peeled, chopped

2 celery stalks, sliced

1 carrot, chopped

8 cups vegetable stock

400 g can diced tomatoes

1 cup risoni

400 g borlotti beans, rinsed, drained

100 g green beans, trimmed, sliced

Shaved parmesan, parsley leaves, crusty bread, to serve

1. In a large heavy-based saucepan, heat oil on medium. Saute onion, pancetta, garlic and rosemary 8 to 10 mins until softened, being careful not to brown.

2. Add potatoes, celery and carrot to pan. Saute 2 to 3 mins until it begins to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15 to 20 mins until vegetables are almost tender.