COMFORT FOOD …ON ICE!

Hearty greens & meatball soup

■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins FREEZABLE

3 tbsp olive oil
2 onions, finely chopped
1 garlic clove, crushed
1-2 red chillies, finely chopped
1 litre chicken stock
200g kale or spring greens, roughly chopped
3 tbsp orzo
50g parmesan, grated

FOR THE MEATBALLS

1 crustless slice white bread, drizzled with 2 tbsp milk
250g pork mince
1 egg yolk
2 tbsp chopped flat-leaf parsley
½ garlic clove, crushed
2 tbsp finely grated parmesan

1 To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp olive oil until browned and cooked through. Scoop out onto a plate.

2 Heat the remaining olive oil in the same pan. Fry the onions, with a good pinch of salt, for 5-10 mins or until golden brown and caramelised. Stir in the garlic and chillies, and cook for 2 mins. Add the stock, kale, orzo and meatballs, and simmer for 15-20 mins or until the orzo and greens are cooked. Will keep frozen for up to three months. Sprinkle over the parmesan to serve.

PER SERVING 389 kcals, fat 23g, saturates 8g, carbs 13g, sugars 5g, fibre 5g, protein 29g, salt 2.6g

Smoky sausage casserole

If you don’t have cannellini beans, use any other canned variety instead. Similarly, if you don’t have spinach, use another leafy green, like kale.

■ Serves 4 ■ Prep 15 mins ■ Cook 1