What could be better than some warming, comfort food after a day out exploring with the family? We asked ByRuby to share some of their favourite winter warmer recipes from their new cookbook ‘FREEZE’, with generous quantities big enough for a family feast, or even better, to portion out and save for a rainy (time-poor) day.

Seriously special, handmade food for your family and for your freezer - that’s what ByRuby is all about. Co-founded in 2018 by Leiths trained chef Ruby and business partner Milly, ByRuby’s mission is to make delicious and nutritious food accessible and convenient to all, without the usual compromises on health, time, and waste.

By making and freezing big batches of food in advance, you can eat nutritious meals every single day of the week. It's basically like pressing 'pause' on a fresh dish that's packed with nutrients – until you decide to press 'play' and reap the benefits when you're ready for a feast. In case you fancy stocking up your freezer with some of Ruby’s own freshly made meals, which can be delivered straight to your door, use code MUDDY10 for 10% off all ByRuby.

Fishcakes for the family

Makes 12 fishcakes These fishcakes go down fantastically with children and are brilliant as a last minute staple – think healthy alternative to fish fingers. They are a full meal in themselves so don’t need anything extra served with them, brilliant to feed the whole family at a moment’s notice. For the perfect mid week dinner, try adding a poached egg on top or make a quick green salad. Inspired by the wonderful Chiappa Sisters from their book ‘Baby at the Table’.

Ingredients:

250 grams sweet potato

250 grams salmon or trout fillets

100 grams frozen peas

500 ml of full fat milk

Zest of 1 lemon

2 eggs

100 grams of crushed cornflakes or breadcrumbs

Method:

Preheat the oven to 180ºC (350ºF), Gas Mark 4.

1. Peel and chop the sweet potatoes into 1cm cubes.
2. Cut the fish into chunks ensuring all bones are removed.
3. Put the sweet potato, fish and peas into a pan and cover with the milk. Bring to a simmer and cook for 10 minutes or until sweet potato is soft and the fish is cooked.
4. Drain the fish, potato and pea mix from the milk and set aside into a bowl, mash with a potato masher leaving a bit of texture to the fish*
5. Once slightly cooled, add the lemon zest and one of the eggs, whisked, stir together. Season to taste.
6. Split the mixture into 10 or 12 even sized portions (depending on if you’ve removed some for the baby) and form into patties about 2cm thick.
7. Whisk the other egg in a shallow bowl and put the breadcrumbs or cornflakes into another...now it’s time to get messy!
8. Take each fishcake, dip into egg and follow by tossing in the breadcrumbs or cornflakes until well coated, set aside onto a greased baking sheet
9. Drizzle all of the fishcakes with olive oil and put into the oven for 20 minutes until golden brown.
10. Once golden brown, remove from the oven and serve immediately or cool.

*At this stage, remove a portion for your baby if necessary and blend to appropriate consistency

Freezing tips: Once the fishcakes have cooled, store in freezer bags in the freezer for up to 12 months. If you are freezing the puree for a baby, store in a tupperware container or ice cube tray.

To reheat straight from frozen: Place onto a baking sheet and cook for 20-25 minutes at 180ºC (350ºF), Gas Mark 4 until warmed through.

Peggy’s gingerbread

Makes 16 generous slices This recipe comes from a wonderful lady called Peggy who looked after Milly’s husband, Harry when he was a child. Her instruction was ‘be heavy handed on the treacle!’ Sticky and spiced, it is exactly what you want to eat on a cold winter evening. Serve with ice cream as a pudding or brilliant at tea time with a cuppa.

Ingredients

225g plain flour

225g wholemeal flour

225g hard margarine

340g caster sugar

570ml boiling water

2 tsp bicarbonate of soda

2 heaped tbsp of golden syrup

2 heaped tbsp treacle

2 tbsp ground ginger

2 eggs

Method:

1. Preheat the oven to 160ºC (325ºF), Gas Mark 3.
2. Line a traybake tin 30 x 23 x 4cm with baking parchment.
3. Rub the flours and margarine together with your fingers or blitz in a food processor, add the caster sugar to combine.
4. Stir the bicarbonate of soda into the boiling water and add to the flour mix with the rest of the ingredients, adding the eggs last.
5. Beat the ingredients until smooth or continue to blitz in the food processor.
6. Pour the mixture into the prepared tin (it will be very wet) and bake in the oven for 45-55 minutes until springy to touch. Remove from the oven and allow to cool a little before turning out on to a cooling rack.
7. Slice into 16 squares and serve.

Freezing tips: If you want to warm from frozen, freeze in portions of 2 wrapped in cling film or foil. Otherwise do not slice and freeze as a full tray. To defrost in a full tray, defrost in the fridge for 24 hours To heat from frozen: Microwave on full heat for 1 minute wrapped in clingfilm or preheat the oven to 160ºC (325ºF), Gas Mark 3 and heat wrapped in foil for 5-10 minutes until warmed through. You can follow ByRuby for more food inspiration on Instagram: @byrubyfoods.