Eat the Week with Iceland is one of Channel 4's latest cooking show and features Sunday Brunch presenter Simon Rimmer, who will be helping busy families have a healthier diet.
Made in partnership with budget supermarket Iceland, the 10-episode show will focus on how families can still cook nutritious and tasty meals using frozen food (opens in new tab) products.
Simon Rimmer and celebrity cook and mum Michela Chiappa will be promoting the benefits of frozen food, especially when it comes to busy families who might not have the time or flexibility to cook homemade meals from scratch everyday.
Eat the Week with Iceland will demonstrate how frozen food can help save time, but also avoid wasting food.
The Sunday Brunch presenter will be showing how busy families can have a healthier diet
In each episode of the TV show, Simon Rimmer will be helping families tackle the challenges that stand between them and a healthy and varied diet, giving them hints, tips and hacks to make the most of their time and their food.
Eat the Week with Iceland's recipes will show how you can make mealtimes as a family fun again. The show will feature Iceland's range of fresh and frozen ingredients, which will be used within the recipes.
What will they be making on Eat the Week with Iceland?
Eat the Week with Iceland's recipes will surely become a firm favourite amongst busy families who are short on time but still want to enjoy homemade meals together.
Simon Rimmer will be helping families to find out exactly what types of meals works for them, while Michela Chiappa will also be on hand to explain how to make the most of certain foods.
Falafel (opens in new tab) is one of Simon's recommendations for busy families
Amongst the challenges Simon will help families tackle on the show are a family that have to cater to both pescatarians and meat eaters, and another family who wants to have a more varied diet.
Eat the Week with Iceland's recipes will include spicy duck (opens in new tab) legs, falafel (opens in new tab), a roast-with-a-difference (opens in new tab), plus a frittata with leftover sausages (opens in new tab).
Eat the Week with Iceland recipes: Episode 1
In the first episode of Eat the Week with Iceland Simon whipped up a whole host of tasty dinner ideas, as well as an indulgent pudding.
Family favourites included potato bravas (opens in new tab) and pork chops (opens in new tab) with rarebit (opens in new tab), a rich cheese and potato pie (opens in new tab), indulgent smoked haddock rarebit (opens in new tab), spicy chorizo and smoked haddock hash and a creamy smoked haddock mornay. And for pud? Well, Simon whipped up a delicious-looking chocolate Mississippi mud pie (opens in new tab). Yum!
Eat the Week with Iceland recipes: Episode 2
Episode two of Eat The Week With Iceland saw the celebrity chef go international, using flavours from all over the world while letting us in on some clever shortcuts. Making use of mainly frozen ingredients he put together an indulgent Indian rogan josh (opens in new tab) beef brisket, a crisp and succulent spiced slow roast duck (opens in new tab) and a Middle Eastern sweet potato and chickpea falafel (opens in new tab).
The savoury treats didn't stop there though, he also showed viewers how to make a cheap Greek spanakopita (opens in new tab), which he made from layers of cheese and frozen spinach encased in crisp ready-made pastry, a classically crunchy pork Schnitzel (opens in new tab), a speedy sausage and spinach frittata (opens in new tab), and a meal perfect for Sunday supper - rack of lamb (opens in new tab) with creamy potato gratin (opens in new tab).
Simon didn't let those of us with a sweet tooth down either. Putting a twist on a classic, Simon demonstrated his favourite way to make a Victoria sponge (opens in new tab) - with a goat's cheese and strawberry filling! The sharp, and salty cheese compliments the sweet strawberries for a surprisingly moreish flavour. Going back to basics he also showed us how to make a simple rocky road (opens in new tab), which he added frozen blueberries and chocolate covered cranberries too for a fruity tang.
Eat the Week with Iceland recipes: Episode 3
In episode 3 of Eat The Week with Iceland, Simon explored the use of more exotic meats, like ostrich in his family meal planner. There were classics too, though, with the chef whipping up quick and easy pasta dishes made with frozen ingredients. These included spaghetti with meatballs (opens in new tab) and macaroni cheese (opens in new tab) with meatballs (opens in new tab).
Eat the Week with Iceland recipes: Episode 4
In this week's episode, Simon Rimmer offered advice on using spices to improve your meals, using recipes like duck (opens in new tab) with caramelised potatoes, baba ganoush (opens in new tab), and scallop ceviche (opens in new tab).
For all the sweet-tooths, Simon also gave us the perfect recipe for a healthy chocolate cake (opens in new tab) (with courgette!), as well as recipe for tiramisu (opens in new tab) and chocolate and raspberry mouse (opens in new tab) - yum!
Eat the Week with Iceland recipes: Episode 5
This week was all about one-pot (opens in new tab) wonders - the fabulous easy and convenient meals that can make cooking for a big family a lot easier.
Eat the Week with Iceland recipes: Episode 6
In the sixth episode of Eat the Week with Iceland, Simon Rimmer helped a Swansea mother of three making meals for the entire family.
These including Korean chicken bites and chickpea stew, as well as crispy fish tacos (opens in new tab) which are always a great way to get the kids eating more fish. More savoury treats came in the shape of a mouthwatering ham hock risotto (opens in new tab), a toasted chicken tortilla wrap (opens in new tab) with rainbow slaw and spaghetti (opens in new tab) with pork fillet and clams.
Eat the Week with Iceland recipes: Episode 7
In another episode of Eat the Week with Iceland, Simon Rimmer helped a super-busy family from Huntingdon who struggled to make time for healthy and nutritious family meals.
His answer to their food dilemmas included lamb (opens in new tab) with a super-herby salmoriglio sauce, a quick and easy chicken and celeriac dish (opens in new tab), as well as a quick Caesar salad (opens in new tab), and sea bream (opens in new tab) with chorizo potatoes.
Simon also showed them how to whip healthy snacks for the week in the form of almond granola bars (opens in new tab). In the dessert department, Simon made a super easy ice cream sundae (opens in new tab) and a honey lemon polenta cake (opens in new tab).
Eat the Week with Iceland recipes: Episode 8
In the eight episode of the series, Simon had his hand full helping the Morphew family, who have seven hungry mouths to feed.
To cope with the family's needs, Simon focused on easy but filling meals that can be made in big portions for little prices.
Some of the dishes he whipped up included the super easy and convenient fish cakes (opens in new tab), as well as a tray bake with sausage and squash (opens in new tab). Simon also made an unusual Wellington (opens in new tab) - instead of the usual beef, he used smoked haddock.
Frozen food: The best freezer meals to make from scratch
People often associate freezer meals and frozen food with ready meals - dinners that are usually high in salt, sugar and fat. Frozen food can, however, be a really quick and easy way of rustling up healthy family meals that don't cost a fortune. Frozen veggies, carbs and meat come in all sorts of shapes and sizes and make delicious meals in minutes, as well as minimising waste.
Here are some of our favourite frozen food ingredients and how to rustle them up into something a little bit special.
Frozen rice, couscous and quinoa
The freezer aisle might not be the first place you head to for carbs, but rice, couscous and quinoa can all be found there along with some of your other more common suspects (like chips and mash!). Frozen rice means you can whip up a stir fry (opens in new tab), fried rice (opens in new tab) or even rice pudding (opens in new tab) in next to no time. Couscous can often be found ready cooked with veggies or other flavourings which make it perfect for making into a really speedy couscous salad (opens in new tab) for a simple fuss-free packed lunch (opens in new tab), by just adding a few fresh veggies or some aromatic herbs. Quinoa can be rustled up similarly, or used in place of rice in many recipes such as our squash and feta salad (opens in new tab).
You can get all sorts of frozen fruits now in your local supermarkets, including smoothie packs of mixed fruits and one-variety options. Smoothie (opens in new tab) packs are perfect for making into breakfast drinks to help you and the kids reach your 5-1-day and last for weeks, if not months, tucked away in one of your freezer drawers. Other tasty treats that are perfect for making with frozen fruit are crumbles (opens in new tab), fruit pies, milkshakes and even instant sorbets (opens in new tab). For a super speedy sorbet simple add frozen fruit to a food processor and blend until a smooth, ice cream-like texture is achieved (we love mango!)
Sweetcorn comes in lovely big bags and makes a cheap and quick way to serve up a portion of veg to the kids. If you're stuck short with nothing in the fridge then frozen sweetcorn is perfect for making a whole meal out of, all by itself. Think sweetcorn fritters (opens in new tab), quick sweetcorn chowder (opens in new tab), creamed corn (opens in new tab) or even chicken and sweetcorn soup (opens in new tab).
Often prawns are quite expensive, but you can pick them up in bulk down the freezer sections of shops. This lovely shellfish tastes just as good from frozen and takes minutes to defrost (although you can also cook straight from frozen). Make them into flavoursome instant prawn curry (opens in new tab), Thai prawn fish cakes (opens in new tab), tapas dishes like gambas pil pil (opens in new tab) or a simple pad Thai (opens in new tab).
Another great-value purchase from the frozen aisle is steak. Much cheaper than the fresh alternative, you can pick up all sorts of juicy cuts from freezer chests in the shops. Once defrosted this will make a delicious steak (opens in new tab) dinner or can become the star of the show in dishes like Teriyaki beef (opens in new tab) or steak and ale pie (opens in new tab).
Okay, ice cream (opens in new tab) isn't a new idea to pick up from the freezer section. But this gorgeous sweet stuff makes an instant pudding for unexpected guests. Not only does it make a delicious treat it can also be incorporated in new recipes. Why not give something a bit different a go, like our ice cream bread (opens in new tab)? We think you'll be pleasantly surprised...
Frozen smoked haddock
Frozen haddock packs a real punch of flavour and can be cooked straight from frozen if poached gently to defrost. The chunks of flaky fish work perfecty in kedgeree (opens in new tab), smoked haddock fish cakes (opens in new tab), fish pie, (opens in new tab) chowder (opens in new tab) and more.
If you think pies and pastries have to be time-consuming affairs, think again. Frozen pastry sheets defrost in minutes and make all sorts of sweet and savoury dishes quick and practical to pull together in a hurry. Puff pastry is the perfect topper for British comfort food recipes like chicken and mushroom pie (opens in new tab), while frozen shortcrust pastry makes a great apple tart (opens in new tab) base, as for filo – well use it to whip up a vegetarian pie (opens in new tab) or even a traditional Greek baklava (opens in new tab).
Frozen mashed potatoes
Even though mashed potatoes are quick, cheap and easy to make – there’s nothing like a shortcut. Frozen mash is the perfect thing to make into a cheesy mashed potato hash (opens in new tab) for the kids or to use to top a tasty cottage pie (opens in new tab).
If there was ever a winner for favourie freezer food, we’re sure it would go to the humble pea. This gorgeously green veg is ideal for making into quick soups (opens in new tab), pea and potato cakes (opens in new tab), mixing into samosa (opens in new tab) mixes, serving up on the side of sausage and mash (opens in new tab), or even popping into salads (opens in new tab). We love this trick for summer - simply add frozen peas to your lunchbox and by the time you’re ready to eat they’ll be defrosted and delicious.
Frozen banana, a bit like mango, can be made into an instant banana ice cream (opens in new tab). If you’re looking for something a bit more substantial then you can blend the frozen chunks of fruit in to a puree, like you would to make the ice cream, and stir it through some beaten egg to make thee clever banana pancakes (opens in new tab) or whizz the mash into a delicious banana bread (opens in new tab).
When is Eat the Week with Iceland on?
Channel 4's cooking show with Simon Rimmer originally premiered in May 2017 but is now being broadcast again before Sunday Brunch every Sunday for ten weeks, until 17th June.
Mariana is a lifestyle writer who has written for Goodto.com and My Imperfect Life. She joined the Goodto.com team as an intern after completing her journalism MA at City University. After six months spent writing about food, celebrity news, and family trends, Mariana left to write for Healthy Food magazine - but returned in 2017, to join the Future team once again. In her spare time, you’ll find Mariana in the kitchen cooking for her friends.
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