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Digital Subscriptions > Delicious Magazine > Sep-17 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

Whip up a pot of ragù, serve half for dinner and freeze the rest – it’s then a cinch to make this tasty curry puff pie another day

Easy mince ragù

MAKES 8 PORTIONS (ENOUGH FOR TWO MEALS FOR 4). HANDS-ON TIME 35 MIN, SIMMERING TIME 30 MIN

MAKE AHEAD

Make the ragù up to 48 hours in advance, then cool and chill, covered. See box, opposite, for how to freeze.

NEXT TIME

Swap the anchovies for a couple of rosemary and thyme sprigs.

FOOD TEAM’S TIP

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About Delicious Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.
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