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There’s really nothing like settling down to a home cooked meal at the end of a long day, but honestly, it’s easier said than done once that busy week kicks in. Try not to wrestle with dinner every night, save yourself the time and hassle, by planning a bit ahead and turning the weekend into one of those batch cooking recipe.
Fill your fridge and freezer with meals that can really see you through for weeks. From filling soups and stews to cozy pies and slightly fiery curries, these are our favorite batch cook recipes that should satisfy just about everyone.
Easy Make-Ahead Meals for Busy Weeknights
Whether you're bolstering a family or basically looking to disentangle your week by week dinner schedule, these freezer-friendly formulas offer comfort without compromising on flavor. Plan bigger parcels amid the end of the week and appreciate stress-free suppers all through the week.
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Steak and ale pie
Meltingly tender little chunks of beef in a hearty gravy, with mushrooms and smoked bacon all tangled in for those sharp, Savory notes this steak pie is honestly sensational. Make a big batch of the filling, then portion it out for the freezer, you’ll be glad later. When it’s thawed, just lay over a sheet of shop-bought puff pastry, then bake it. Easy, like really easy, and still proper good.
Rum-spiced roast ham
A joint of ham, simmered in treacle and spices, then coated in a sticky glaze, isn’t only for the holidays you know. Cooked ham can keep for as long as five days in the fridge, which makes it handy and easy, and it’s great for savouring in sandwiches and toasties, also for tossing into pasta dishes and salads or just serving alongside fried eggs for a filling morning meal. And if you have leftovers, slice them up and freeze them, so nothing goes to waste.
Chicken casserole
Chicken thighs, cooked in that creamy white wine plus mushroom sauce, with bacon and some fresh herbs sort of everywhere, are like the ideal meal to help you get a little ahead. Cook double the amount the recipe says, and then freeze half of it for later, another day. Serve what’s left with creamy mash potatoes and buttered greens.
Espresso and cocoa nib banana bread here
So yeah, this banana bread recipe, jazzed up with coffee and cocoa nibs, performs really well when you batch bake. It will stay good for about three days in an airtight container, and if you want to go longer it freezes well too. Honestly, it’s kind of worth it to freeze the banana bread in individual slices, then you can pull one out whenever you feel like it, no fuss. We usually serve it a bit lightly toasted, with a small dab of butter or peanut butter, and that’s pretty much it.
Butternut squash mac 'n' cheese
So, it’s a tasty twist on classic mac’n’cheese, because roasted squash is added, plus this cheesy, crispy breadcrumb thing on top. The entire pan is baked, then it is portioned out and frozen. Later when it’s thawed, it is warmed up in the microwave, then it is popped under a really hot grill for a bit so the topping turns browned and bubbly again.
Chinese sweet sticky ribs
Honestly, really great ribs like these, not too sweet, wonderfully tacky and spicy pork ones, kind of require a labour of love. They sort of need to marinate overnight, then you must slowly cook them in the oven until they go all meltingly tender, you know. The good news is once you properly cook them, they freeze well too.
Then when you want to eat them, just thaw them completely, spoon in a bit more of that marinade and reheat in a very hot oven until they’re bubbling and ready.
Corn fritters
Truly great corn, sweet potato or white potato fritters do take a bit longer than you think, to prep. So it’s kinda logical to set aside a small pocket of time, make a big batch, and then stock your freezer with them; from there you can turn things into countless meals pretty easily.
For breakfast you can pile on avocado and bacon. For brunch go with smoked salmon and poached egg, that kind of vibe. Or if you want something simpler, you can just dip the fritters in sweet chilli sauce for a fast but really satisfying nibble.
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Chilli con carne
A really wholesome, warming chilli requires slow cooking, like it kinda needs the time, so it comes out best. This recipe feeds eight people, so you could prepare it for one meal and freeze the extra bits, or go the whole way and double up if you want to get ahead for later. Spoon it over tortilla chips, ladle it on rice, or pile it up beside jacket potatoes, then put out sour cream, guacamole, and grated cheese for everyone to help themselves.
FAQs
1. What is batch cooking?
Batch cooking includes planning bigger amounts of nourishment at once and putting away parcels in the cooler or cooler for future suppers, sparing time and exertion amid active weekdays.
2. Which nourishments are best for group cooking?
Soups, stews, casseroles, curries, chilli, pies, pasta heats, and heated products like banana bread are perfect since they solidify and warm well.
3. How long can batch-cooked suppers remain in the freezer?
Most batch-cooked dinners can be securely put away in the cooler for up to three months when legitimately fixed in waterproof containers.
4. Does group cooking spare money?
Yes. Clump cooking diminishes nourishment squander, permits you to purchase fixings in bulk, and minimizes the allurement to arrange takeout amid active days.
5. How ought to I warm solidified batch-cooked meals?
Thaw dinners overnight in the fridge when conceivable, at that point warm completely in the microwave, broiler, or on the stovetop until channeling hot all through.