Aunt Bessie's

Aunt Bessie's grew up in British freezers with one idea: take the parts of a roast dinner that need the most time and the steadiest nerve, and do them in advance. Its Yorkshire puddings and roast potatoes are the lines most families know, and they have become the quiet shortcut behind many a Sunday lunch.

We carry two Aunt Bessie's lines in our frozen department. The golden Yorkshire puddings sit in frozen ready meals, baked and frozen in a tray so they come out risen and crisp in a few minutes. The crispy and fluffy roast potatoes, cut and lightly fried before freezing, are in frozen chips and potatoes, part of frozen chips, pizza and meals.

Both go straight from the freezer into a hot oven, with no thawing. Put the potatoes in first, since they need longer, turn them once so every side colours, and add the Yorkshires for the last few minutes. Serve with roast chicken or lamb, plenty of gravy and peas. Many families give the roast a desi turn: rub the chicken with tandoori masala, toss the cooked roasties in chaat masala and chopped coriander, or fill a Yorkshire with leftover keema for a quick lunch.

Store at -18°C or below and cook from frozen; do not refreeze once thawed. For peas, mixed vegetables and other sides to complete the plate, see frozen vegetables, and for another easy freezer dinner browse frozen pizza.