Classic beef casserole; Moroccan lamb pot; Spinach and lentil dhal

Cook once – then feed everyone at your leisure with these simple dishes.

Classic Beef Casserole.

These perennial favourites are also freezer friendly – a win-win for busy cooks. Allow to cool to room temperature then refrigerate some for the following day; the rest can be frozen for up to four weeks.

CLASSIC BEEF CASSEROLE

2 tablespoons vegetable oil
3 rashers bacon, chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
3 carrots, sliced
1.5kg chuck steak, cut into 4cm cubes
2 tablespoons plain flour
3 cups hot beef stock
1 cup dry red wine
400g can chopped tomatoes
1 tablespoon tomato paste
4 sprigs thyme
1 bay leaf
1 teaspoon grated orange zest
2 tablespoons chopped fresh oregano or parsley

Preheat oven to 160ºC (fan). Heat oil in large lidded casserole; add bacon and cook for 2 minutes. Add onions, garlic and carrots and cook, stirring, for 5-7 minutes or until onions are soft. Add beef, sprinkle with flour and cook, stirring, for a further 5-7 minutes. Add stock, wine, tomatoes, tomato paste, thyme, bay leaf and zest. Bring to the boil. Cover, transfer to oven and cook for 2.5 to 3 hours, stirring occasionally, until beef is tender and sauce has reduced. Stir in herbs and adjust seasoning; serve with mashed pumpkin and steamed green beans. Serves 6

MOROCCAN LAMB POT

2 tablespoons olive oil
1 large red onion, chopped
2 sticks celery, chopped
2 carrots, chopped
1 clove garlic, crushed
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon chilli flakes
Knob ginger, grated
1kg lamb (I use boned shoulder) cut into large chunks
400g can crushed tomatoes
8 dried prunes
2 cups chicken or beef stock
Chopped flat-leaf parsley

Preheat oven to 160ºC. Heat oil in a large lidded casserole dish and sauté vegetables until soft. Add spices, ginger and lamb and cook, stirring, for 7 minutes. Add tomatoes, prunes and stock and bring to the boil. Cover and transfer to oven; cook for 2-3 hours, or until tender, stirring occasionally. Serve garnished with chopped parsley. Serves 4

Spinach & Lentil Dhal.

SPINACH & LENTIL DHAL

1 tablespoon vegetable oil
1 red onion, finely chopped
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 red chilli, finely chopped
1½ teaspoons ground turmeric
1½ teaspoons ground cumin
250g red split lentils, rinsed
600ml vegetable stock
1 bunch spinach, trimmed
4 spring onions, sliced
¹⁄³ cup coriander or Thai basil

Heat oil in a large saucepan with a tight-fitting lid. Add onion and cook over a low heat, stirring occasionally, until softened. Add garlic, ginger, chilli and spices and cook for 2-3 minutes. Turn up heat to medium then tip in lentils and stock. Bring to the boil, then reduce heat, cover and cook for 15-20 minutes, until lentils are tender. Taste and adjust seasoning. When ready to serve, reheat, stir in spinach and serve topped with spring onions and herbs. Serves 4