Freezer friendly

Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Tender, succulent lamb shanks and creamy black-eye beans together make a hearty soup. Serve with crusty bread and a liberal sprinkling of freshly chopped coriander.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note

You can use thinly sliced gluten-free bacon instead of the pancetta, if you like. Note

For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. Note