Poppy O’Toole’s midweek timesavers: spicy chicken and baked rice, and Thai-style lemongrass fishcakes – recipe

You’ll thank yourself for making these batch-cooking beauties to store in the freezer until the next busy worknight I’ve called this spicy chicken and baked rice “midweek”, but you can enjoy this baby all week long.

Juicy, spiced chicken, fluffy baked rice and enough flavour to make you bin that takeaway menu and raid your cupboards instead.

Then some fragrant, delicate fishcakes with a lovely, bouncy texture, which are such a winner for the freezer.

Taking only 10-ish minutes to cook from frozen, they save you from hunger and distraction on a busy WFH day.

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