whats your favourite ...

[Snoop Puss]

Brilliant, Vince. Thanks. So you freeze par-cooked, is that right?

[Bren In Pots]

Thanks Vince I’ll give those a go.

[nick the grief]

I fry big slices floured and egged and coated in breadcrumbs or polenta, well seasoned with salt and pepper. I freeze a lot of them, still got a few left in the freezer. I drizzle them in oil and put on a baking tray when cooking from frozen.

Hmmm thats got me wondering now ... I wonder if you could make a them into a 'hash brown' type thing ( not that the things you buy here are hash browns thyre more of a rosti ... I'm used to proper hash brown as mum and dad lived in Canada during the war for a few years so I was raised on Hash brown and maple syrup long before it got trendy )

Good idea though VInce ... Aubergines might be back on the list

[greenishfing]

I love Delia's oven roasted ratatouille and when/if I get a glut of the ingredients I freeze lots of it for winter.

https://www.deliaonline.com/recipes/...ed-ratatouille

[Vince G]

Brilliant, Vince. Thanks. So you freeze par-cooked, is that right?

I do Snoop, have to cook them for a few mins so the breadcrumbs crisp up and stick to the aubergine

[Snoop Puss]

Thanks, Vince.

That link looks good, CG. A kind of traybake ratatouille. I'm not much of a fan of the stuff cooked in a saucepan, but baked sounds a lot more tempting.