Recipes, Methods and Chef Guides

The two-stage oven method from the pack — covered to heat it through, uncovered to bring the top back — with the real times at 180°C, and why a microwave ruins it.

The oven temperatures and times published on each lamb dish, why the shoulder needs a full 36 hours to defrost, and the one lamb dish that reheats in a pot of simmering water.

Soup is the most forgiving dish in the freezer — with one exception. The published times for each soup, and why the cauliflower and Comté is stove only.

Stove times from each curry's own pack, why the prawn curry is stove-only — its prawns are raw and cook as you reheat — and how to bring a thickened sauce back.

Our own page, so read it with that in mind. What it costs, what the constraints actually are, and the four kinds of household it does not suit.

Premium frozen meals are worth it only when the quality is measurable. Here are the six checks that separate better cooking from better marketing.

The first British chef to win three Michelin stars, and the man Gordon Ramsay learned under. His six dishes on the Providoor menu, and what each one actually asks of you.