A well-stocked freezer and store cupboard make life easier when entertaining unexpected guests. We used three popular freezer stand-by ingredients to create nine delicious dishes.
Preparation time: 30 minutes, plus marinating time
Cooking time: 5 minutes
• 4-6 chicken breast fillets, defrosted
• 15ml Moroccan spice rub
• pinch of saffron or ground turmeric
• 1 clove garlic, crushed
• 15ml lemon juice
• 25ml olive oil
• 50ml fresh orange juice
• 100g couscous
• 50ml boiling water
• 30ml butter
• grated zest of half a lemon
• 5ml Moroccan spice rub
• half a can of chickpeas, drained
• 3 medium carrots, peeled and cut into julienne strips
• 30ml freshly chopped coriander
• 20ml freshly chopped mint or flat-leaf parsley
• olive oil, to drizzle
1 Use a sharp knife and cut a chicken breast in half lengthways so you can open it out and flatten or butterfly it. Repeat with the remaining chicken breasts.
2 Mix the spice rub, saffron, garlic, lemon juice and olive oil together. Pour over the chicken breasts and leave to marinate for about 15 to 30 minutes.
3 Meanwhile, prepare the salad. Warm the orange juice and then add it to the couscous along with the boiling water and butter. Cover with a lid or plastic wrap and leave to steam for 10 minutes. Uncover and fluff up with a fork. Add the zest, spice rub, chickpeas, carrots and herbs and season to taste. Drizzle with a little olive oil.
4 Heat a griddle pan over a high heat and cook the chicken breasts for two to three minutes on each side until just cooked through. Serve immediately with the warm couscous salad.
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