The great advantage of cooking and freezing on weekends is that it gives you the luxury of some no-cook nights during the week. Casseroles and curries in particular benefit from slow cooking, freezing and slow reheating. Pasta sauces can be made ahead and frozen, then all you have to do is boil some pasta on the night. Dishes such as hamburgers and fish cakes can be prepared, frozen then thawed and quickly assembled on the plate. Plus there are freezer-friendly pies, bakes, cakes, biscuits and slices, all bound to make this book the busy cook’s best friend.