Phil Vickery served up a three course frozen veg feast that included a frozen peppers minestrone soup, prawn massaman curry and a frozen red berry tart on This Morning.

The ingredients are: 150g dried spaghetti, 1 x 400g can chopped tomatoes in juice, 1 x 500g sachet passata, 500ml water, roughly, 2 x 10g vegetable stock cube, 2 x 500g bags frozen sliced pepper, Salt, Ground pepper, Vinegar, Sugar, Extra virgin olive oil and Frozen baguette, baked and sliced.

For the curry: 2kg small frozen cauliflower florets, defrosted and drained well, 4 tbsp any oil, Salt and ground pepper, 1-2 tbsp green massaman curry paste (or use a ready bought pack of all ingredients), 1 x 400g can coconut milk, 2 x 10g vegetable stock cubes, 200g frozen mash pellets, 150-200ml water, approx, 300g raw Aldi wild shelled prawns, 200g frozen peas, defrosted, 2-3 tbsp dry roasted peanuts, 50g frozen fresh coriander and 2 microwaveable coconut rice packets.

For the red berry tart: 300ml single cream, 350g fruits of the forest (or any red frozen fruit), defrosted, 1 x 312g jar lemon curd, 75g caster sugar, 4 egg yolks, 1 whole egg, ½ tsp cornflour, 1 x 24cm x 4cm deep sweet pastry (frozen 500g block defrosted), 250g frozen blueberries, defrosted and 1 large lemon, zest finely grated.

See recipes by Phil in his book titled: The Canny Cook: Freezer & storecupboard meals on a budget available from Amazon now.