Freezing Korean Keema

Our answer

Nigella's Korean Keema (from KITCHEN) cooks turkey mince (ground turkey) in a sweet and spicy sauce with spring onions and peas. The meat part of the dish can be made ahead and frozen. Steep the mince, cook the vegetables and mince and add the ingredients for the sauce (steps 2 to 5 of the recipe). Cool and chill within 2 hours of making then transfer to an airtight container and freeze for up to 3 months.

To reheat the cooked turkey, thaw it overnight in the fridge then transfer it to a saucepan with a splash of water and reheat over a low heat, stirring regularly, until piping hot. Alternatively reheat in a microwave following the manufacturer's instructions for reheating. We would however mention that the peas will tend to turn a rather khaki colour on reheating so you may prefer to omit the peas when first cooking the turkey and freeze the meat sauce without the peas. When reheating the turkey, thaw the peas as directed in step 3 of the recipe then drain and add them to the turkey before reheating it.