HI, I’m Suzanne Mulholland, AKA The Batch Lady. Like you, I’ve missed having friends over, so it’s lovely that we can entertain in our gardens again.

It’s time to dust off the grill with these sizzling BBQ recipes – which can all be made in advance and frozen.

Prepping ahead means that when the sun shines you’ll have everything ready to go, including a couple of tasty sides – with no last-minute rush to the shops.

Simply check the weather forecast, then take the recipes out of the freezer to defrost and put the beers on ice.

BBQ bags

Serves 4

Prep time: 5 minutes

Cook time: Various

The BBQ bag isn’t much of a recipe, but rather a hack. It’s really for you to add everything you like on a BBQ to one bag and then it’s there ready for you in the freezer when you want it.

This will save you so much time when it comes to shopping and trying to grab the last of the BBQ food at the supermarket when the sun suddenly appears. In true batch style, I always make two bags at a time, as making two bags is as easy as making one.

Why are these so good? You can split packs of meat into each bag, saving money. You already have the BBQ bag in your freezer for whatever day you choose. Everything you need (except the salad) is in the bag.

What can you fill them with?

  • Chicken: Take a small, sealable freezer bag and add 3 diced chicken breasts, 80ml BBQ sauce and then mix it all together and seal it with no air left in the bag.
  • Sausages: Next, add 4 sausages to a large freezer bag.
  • Beef: Take 2 steaks, marinate them with olive oil and steak seasoning, in a small freezer bag (I like to use ½ beef stock cube grated into the olive oil, but there are lots of steak seasonings available). Seal in a small freezer bag.
  • Veg: Add the chicken and steak bags to the large sausage bag. Cut a large green pepper into quarters and add this to the large bag along with 4 small corn on the cobs, and seal. You can add anything to your bags ­– just remember to keep the raw chicken separate from the rest of the ingredients.

Ready to BBQ: The night before you are going to BBQ, remember to take out your BBQ bag and defrost it in the fridge overnight. Once defrosted, get BBQing and enjoy!

MY TOP TIP

If you want to defrost food quickly, make sure it’s in a sealed bag or packet and submerge in cold water.

Most BBQ food will defrost within an hour of using this method.

Halloumi skewers

Serves: 4

Prep time: 5 minutes

Cook time: 10 minutes

YOU NEED:

  • 2 packets halloumi cheese
  • Large handful coriander
  • 100g button mushrooms
  • 1 x 220g packet sweet mini peppers
  • Olive oil

METHOD:

  • Cut the halloumi into large chunks. Finely chop the coriander and then roll the halloumi chunks in the coriander.
  • Take 4 pre-soaked wooden skewers and start layering up. Add a chunk of halloumi, then a mushroom, then a mini pepper and repeat for all 4 sticks.
  • If you prefer different veggies, feel free to use them – courgettes and tomatoes also work great.
  • Now place the loaded skewers carefully into a large labelled freezer bag.

    • Ready to freeze: Place the bag of skewers in the freezer.

    Ready to cook: Remove from the freezer and leave the skewers to defrost fully. Once they have defrosted, drizzle with a little olive oil and then place on the barbecue, turning occasionally and serving once the halloumi is golden and vegetables have softened, which should take approximately 10 minutes.

    Coleslaw

    Serves 4

    Prep time: 5 minutes

    YOU NEED:

    • ½ white cabbage
    • ½ onion
    • 100g carrot, grated
    • 120ml mayonnaise
    • 1 tbsp cider vinegar

    METHOD:

  • Take your cabbage and onion and slice them as thinly as you can.
  • Once they are both sliced, add to a large mixing bowl and then add in your grated carrot.
  • Next, add the mayonnaise, cider vinegar and season well with salt and pepper.
  • Mix everything together and let it sit in the fridge for a couple of hours before serving.

    • Ready to freeze: Although you can’t freeze coleslaw with the dressing on, remember you can freeze the shredded veg, so you don’t waste the leftover ½ of each cabbage etc. With your leftover ½ cabbage, ½ onion and grated carrot, make up a coleslaw freezer bag.

    To do this, slice up the rest of your cabbage and onion and add to a large freezer bag along with the leftover grated carrot, and freeze.

    When you fancy coleslaw, take this out of the freezer, pour it into a sieve over a bowl and leave to defrost.

    Once defrosted, use your hands to squeeze out as much of the liquid as you can. Now add it to a mixing bowl and add your mayo, vinegar and salt and pepper, and there you have it.

    Harissa lamb skewers

    Serves: 4

    Prep time: 5 minutes

    Cook time: 15 minutes

    YOU NEED:

    • 3tsp harissa paste
    • 400g diced lamb
    • 400g cherry tomatoes

    METHOD:

  • Place the harissa paste in a bowl – use half this amount if making for children who prefer a milder flavour. Mix the lamb well in the paste until thoroughly coated.
  • Take some pre-soaked wooden skewers and thread the pieces of lamb on to the skewers alternately with the tomatoes.

    • Ready to freeze: Wrap the skewers together in a piece of cling film and place in a freezer bag.

    Ready to eat: Defrost in the fridge overnight. The lamb will have a delicious flavour from marinating in the harissa paste. Simply pop your skewers on the barbecue and cook for 10-15 minutes, depending on how hot your BBQ is.

    Chicken drumsticks

    Serves 4

    Prep time: 5 minutes

    Cook time: 15-20 minutes on BBQ or 30 minutes in the oven

    YOU NEED:

    • 8 chicken drumsticks
    • 240ml BBQ sauce
    • 2 tsp frozen chopped garlic
    • 1 tsp Worcestershire sauce

    METHOD:

  • Add the drumsticks, BBQ sauce, garlic and Worcestershire sauce to a large freezer bag.
  • Mix well.

    • Ready to freeze: Place the labelled freezer bag flat in the freezer.

    Ready to cook: Leave to defrost fully in the fridge overnight. Once defrosted, cook on the BBQ for around 15-20 minutes turning regularly, or cook in the oven at 180C/160C fan/gas mark 4 for 30-35 minutes.

    Fill ’n’ grill potato skins

    Serves 4

    Prep time: 5 minutes

    Cook time: 15 minutes

    YOU NEED:

    • 6 medium-sized potatoes
    • 100g cream cheese
    • Splash of milk
    • 2-3 tbsp drained sweetcorn
    • 3 spring onions, finely diced
    • 140g cheddar, grated

    METHOD:

  • Preheat the oven to 180C/160C/gas mark 4. Pierce each potato with a knife and place in the microwave for 15 minutes.
  • Once soft, add the potatoes to a baking tray and bake in the oven for 5-10 minutes to crisp up. Once cooked and crispy, remove from the oven and partially cool them.
  • Carefully halve each potato and scoop out the centre, popping the potato into a mixing bowl, without damaging the skin. Place the empty potato skins on a tray.
  • Add cream cheese, milk, salt and pepper to the bowl of potato, and mash until you have a mashed potato consistency.
  • You can add the sweetcorn, spring onions or another veg of your choice, but make sure whatever you add is freezable – wet ingredients such as tomatoes will not work.
  • Add cheese into the potato mix, then transfer the mash into the empty potato skins, and sprinkle with a little cheese on top.

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    Ready to freeze: Once fully cooled, place the potatoes on the tray into the freezer for one hour to flash freeze.

    Once frozen, add to a freezer bag and seal with as much air out as possible.

    Ready to cook: Defrost the potatoes and cook for 15 minutes at 180C/160C/gas mark 4 (or until piping hot) in the oven to crisp up. Or wrap in tin foil and place on the barbecue for 10-15 minutes.

    • The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
    • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

    Suzanne The Batch Lady shows us how to prepare sticky sesame chicken

    This post first appeared on Thesun.co.uk

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