batch cookbook

If you’re new to batch cooking, let me explain why it should be your next obsession (and not just because I’ve got a whole new book about it!).

Since welcoming my first child, I’ve never appreciated a batched meal more in my life…hence the 90 recipes I developed during pregnancy and after my baby was born. This latest book from my collection (Poppy Cooks: The Actually Delicious Batch Cookbook) is easy to follow, perfect for busy families who want to eat well but might not have a big freezer, and packed with food that’s actually delicious. Whether you’re making one and freezing one, or prepping ahead for quick mid-week meals, these recipes are all easily multiplied or divided so you can tailor them to how you cook and eat.

Stress-free cooking, exciting meals and dishes you’ll actually look forward to reheating. No watery freezer meals here!

What actually is batch cooking?

The idea is that you’re creating bigger versions of your favourite recipes and saving a few portions for later in the week or month. You can typically store in the fridge for a few days or freeze them in portion tubs for ease. 

Pros of batch cooking

  • Save time on busy weeknights 
  • Get organised (and save money) with your food shop
  • Prevent food waste by freezing produce before it goes off
  • Reduces the urge to order a takeaway 
  • LESS CLEANING – probably my favourite pro 

Cons of batch cooking 

  • Dedicating that time in the week/month to prep and cook 
  • Potential for taste and texture changes during the reheating stage 
  • Remembering to defrost!  

Why it’s worth it (time, money, energy, stress)

It stops there being so much decision fatigue – just grab out a delicious slow-cooked chilli or bolognese without having to make any effort aside from cooking a bit of pasta or rice on the side. It frees up your evenings so you can relax and spend more time with family, less time stressing. It’s usually more cost-effective to buy things like meat or fish in larger bulk packages and split it up.

Who it’s best for 

Busy families, students, couples, anyone really! It saves time so you can be more present with your family and friends. Great for preparing when you’re about to have a newborn baby around too.

TIPS & TRICKS 

Fridge vs freezer

Keeping it in the fridge works well if you want to make a big batch of something like bolognese and change the flavour with chipotle paste, kidney beans and smoked paprika to make it into a delicious chilli. It makes midweek nights super simple, or it’s easier to take to the office for lunch too. Freezing means that you can have variety throughout the week, having a spag bol one day and chicken pie the next.

Start small

I like to make sure I make my base recipes perfect for a few classics, then work my way up to some more complicated ones. Make a few extra portions of your dishes each time and stock up the freezer as you go.

Shopping tips

Make a shopping list before you go to ensure you have everything you need in the right quantities – don’t try to wing it, otherwise you’ll end up with 5 bottles of hoisin sauce. And you also want to make sure you don’t make excessive amounts and not have the freezer space to fit it all in. 

Prepping ingredients efficiently

I like to do all of my chopping before I start cooking because it keeps everything in order, so you know exactly what you’ve got before you start. I also like to get any tins or pantry staples out and group everything together by recipe.

Examples of what freezes well and what doesn’t 

Anything with a good amount of liquid will freeze well – as long as it’s not got a lot of cream/dairy in which can split when reheating. Slow cooked meats like pulled pork or brisket also freeze well. Marinated meats like chicken thighs, pork chops, even steaks can be popped in a freezer bag and frozen flat for up to 3 months.

How to store food properly in the freezer

Store in sealed, airtight containers or ziplock bags. Only freeze when completely cooled, you can do this by increasing the surface area to cool it quickly or placing over a bowl of ice water. Make sure everything is frozen within 2 hours.

How to defrost quickly (and safely)

You can use a microwave or a bowl of cold water to defrost food quicker, but it’s always safest to defrost overnight in the fridge. If you find the meal has dried out a little, usually a splash or water or stock van revive a sauce. 

I need recipes to start batching…

You’re in luck because my latest book, Poppy Cooks: The Actually Delicious Batch Cookbook is available to pre-order now and will be officially out in September 2026! Since becoming a mom, I now definitely need flexible yet tasty meals that give me a little extra freedom, which is exactly what my recipes have been designed to do. So, I hope you enjoy and become as invested in batch cooking as I am!