Chef Poppy O'Toole has published two recipes designed for batch cooking and freezer storage to simplify meal preparation on busy weekdays. The first combines spiced chicken with baked rice, while the second features Thai-style lemongrass fishcakes. Both dishes are intended to reduce reliance on takeaway options by using readily available pantry ingredients.
The lemongrass fishcakes require approximately 10 minutes to cook from frozen, according to O'Toole's description. She noted that the dishes can be prepared in advance and stored until needed for weeknight meals or work-from-home days.