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Shivi Ramoutar's freeze ahead dinner party

For the time-strapped and wallet-wary among us, we've got the solution to make all your dinner party worries melt away! Shivi Rhamatour is the queen of the freezer and she's stepping into the This Morning kitchen for the first time with three easy ideas for a stress-free dinner party menu. 

Spicy butter prawns

Serves 8 - 12


250g unsalted butter, at room temperature 

Zest of 2 limes, plus a squeeze of the juice 

2 tbsp sriracha (or 1 red chilli, deseeded and finely chopped) 

2 tbsp finely chopped coriander leaves 

Large pinch of sea salt 

Large pinch of cracked black pepper

Per 2 butter cubes, use 300g prawns, ready cookedServe with flatbread (recipe below)


1. Beat the butter in a bowl with a wooden spoon until light and fluffy. 2. Add the remaining ingredients and mix together until well combined

2. Fill ice-cube trays with the butter, cover and freeze until solid. Once the cubes are frozen solid, pop them out and transfer to a labelled resealable freezer bag

3. When ready to reheat with the prawns, place the butter cube straight into a medium-hot frying pan on the hob, and when foaming add the prawns and stir through. Heat through until the prawns are piping hot then serve on top of flatbread.

Spiced flatbreads

Makes 8 - 12


400g self-raising flour, sifted, plus extra for dusting 400g yoghurt 1½ tsp baking powder 1 tsp ground cumin 1 tbsp chopped coriander leaves Butter, for brushing


1. Put all the ingredients, except the butter, in a bowl along with a little salt and pepper and use a spoon to mix together, then bring it all together with your hands. 

2. Knead for a few minutes on a clean, flour-dusted surface then divide the dough into 8–10 balls and press into flatbreads about the thickness of a £2 coin. 

3. Place a griddle pan or a dry frying pan over a high heat. Add a couple of flatbreads to the pan and cook for about 1 minute on each side, until puffed and golden, or charred by the ridges of the griddle pan. Repeat with the remaining flatbreads, cooking in batches that fit the pan. Brush half of the cooked flatbreads with a little butter, but leave the rest unbuttered, for freezing. 

4. Allow the unbuttered flatbreads to cool completely, then put them into a resealable freezer bag, separated by layers of baking parchment.

5. FREEZER TO TABLE: Brush each flatbread with a little butter, wrap in foil and put into an oven preheated to 200°C/180°C fan/Gas Mark 6 for about 10 minutes.

Chipotle pulled pork tacos

Serves 8 - 12


8 tbsp chipotle paste 

4 tbsp cider vinegar 

2 tbsp tomato purée 

2.5kg skinless and boneless pork shoulder, slashed a few times with a sharp knife 200g orange juice 

2 tbsp honey

Serve with guacamole and pink pickled onions (recipes below) in tortilla wraps


1. Mix together 6 tablespoons of the chipotle paste with the cider vinegar and tomato purée. Massage into the pork and, if possible, leave to marinate in the fridge overnight. 

2. When you are ready to cook the pork, preheat the oven to 150°C/130°C fan/Gas Mark 2. 

3. Put the pork into a deep-sided roasting tin, pour in the orange juice and cover with a ‘tent’ of foil, ensuring that it is sealed at the edges of the dish but doesn’t actually touch the pork. Bake in the oven for 5–7 hours until the meat is falling apart. Check to make sure it hasn’t dried out, topping up with a little more orange juice if needed. 

4. Increase the heat to 200°C/180°C fan/Gas Mark 6 and remove the foil. Brush with the honey and cook for another 30 minutes until crisp and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix through the remaining 2 tablespoons of chipotle paste, ensuring all the juices coat the pulled meat. Season with salt and pepper to taste.

5. Cool quickly and completely, then portion up (I like preparing portions of two) and put into labelled resealable freezer bags. Lay flat to freeze, then ‘file’ upright. 

6. To reheat from frozen, empty into a lidded saucepan and place over a low-medium heat, breaking it up as it defrosts. Once fully defrosted, add a splash of water, increase the heat and cook, stirring often, until piping hot through. 

7. Serve in wraps, then top with guacamole and pickled pink onions (recipes below).

Easy freezy guacamole

Serves 4


3 avocados, flesh roughly mashed, seed removed

1 lime, juice only

1 chilli, finely chopped, or snipped with scissors

¼ red onion, finely chopped

4 coriander sprigs, leaves only, roughly chopped

Dash of olive oil

2 tomatoes, roughly chopped


1. Mix together the mashed avocado, the lime juice, chilli, red onion, coriander sprigs and olive oil with seasoning to taste.  

2. To freeze, spoon into ice cube trays, then when frozen solid, decant into a labelled resealable freezer bag.

3. To serve, defrost in the fridge, then mix in the tomato and adjust seasoning, if necessary.

Quick pink pickled onion

Serves 4


1 red onion, sliced thinly

2 limes, juice only


1. Mix the onion and the lime along with a good pinch of sea salt, for 10 seconds or so, until all well combined.  Leave to steep and turn bright pink, an hour or so.

Frozen yoghurt bark

Serves 8


2 x 600g tubs Greek yoghurt 

6 tbsp honey 

2 tsp ground cinnamon 

2 tsp vanilla extract 

2 large handfuls of desiccated coconut 

2 large handfuls of dark chocolate chips (or roughly chop dark chocolate bar) 

2 large handfuls of frozen (or fresh) berries 

2 large handfuls of chopped nuts (pecans, walnuts or hazelnuts are my favourite)


1. Mix everything together, except for the chocolate, berries and nuts. 

2. Line a baking tray with baking parchment. Spread the yoghurt mix on to the paper, to a thickness of about 1cm. Stud with the chocolate, berries and nuts.

3. Cover the baking tray with foil and put into the freezer until firm, about 4–6 hours. Break into shards and store in a labelled resealable freezer bag.

4. FREEZER TO TABLE: Place the shards in the fridge to defrost and soften for just a couple of minutes before serving. (If left out of the freezer for more than 10 minutes, the bark will melt.)

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