This is creamy, smoky, sweet, simple to cook and oh-so delicious. And if that weren’t enough, it freezes really well and so can be frozen in perfectly sized portions for your household and just popped in the microwave whenever you need a quick and comforting supper. I love it teamed with gnocchi that’s been fried until crisp and golden, but you could also serve it with rice or pasta ribbons.
Prep time: 15 minutes
Cooking time: 30 minutes
- 1 tbsp olive oil
- 1 tbsp butter
- 200g frozen chopped onion (or 1 onion, diced)
- ½ tbsp frozen chopped garlic (or 1 fresh clove, finely chopped)
- 1 tbsp sweet smoked paprika
- 600g frozen mixed mushrooms
- 500g sliced frozen peppers
- 1 vegetable jelly stock pot
- 2 tsp Dijon mustard
- 120g crème fraîche
- A small bunch of parsley, chopped, or a handful of frozen chopped parsley
- Gnocchi, to serve
- Add the oil and butter to a large frying or sauté pan. Add the onion and sauté for 5 minutes until it is starting to soften. Add the garlic and the sweet smoked paprika and stir in, then add the frozen mushrooms and cook for about 5 minutes until the mushrooms are defrosted and beginning to cook down.
- Add the peppers and cook for a couple of minutes longer, then add the stock pot and the mustard. Cook for a further 15 or so minutes, until everything is well cooked and the liquid has reduced (frozen vegetables will let out quite a lot of water, so be patient and cook this off).
- Stir the crème fraîche and most of the parsley into the sauce, and season generously with salt and pepper to taste.
- Serve with gnocchi, sprinkled with the reserved parsley.
Foolproof Freezer by Rebecca Woods is published by Quadrille (£12.99). Order your copy from The Telegraph Bookshop.