Recipe exclusives from my new BATCH book
With my new book, Poppy Cooks: The Actually Delicious Batch Cookbook out NOW, here’s a little taste of what you might find inside…
PANCETTA AND GRUYERE POTATO GRATIN
Naturally I had to start with a potato dish, because would I be the potato queen if I didn’t? Can’t be letting that crown slip. This dish is ideal if you want to prep the main portion fresh but not have to faff about with the sides. This gratin is beautifully cheesy thanks to a mix of parmesan and gruyere cheese and has a lovely salty kick from the meaty pancetta. Cheese, bacon and potatoes will always be a winner in my eyes.
This potato dish freezes well (of course!) and can be stored for up to 3 months. When ready, simply cook from frozen and it’ll take about 50 mins.
CHILLI NON CARNE
One for the veggies! Or those trying to reduce their meat consumption. This is a proper family favourite but with a cheffy twist as we’ve got some bold, spicy flavours thrown in to make it feel more restaurant worthy than last minute midweek meal when everything is tired and hangry. It is a great option to serve alongside rice, wraps, nachos or even slathered atop a baked sweet potato. Don’t forget to sprinkle over spring onions, cheddar and fresh coriander.
Once cooled, you can store for up to 3 months, then simply defrost in the fridge overnight and reheat in a saucepan.
CHEEKY RICOTTA, FENNEL AND SAUSAGE LASAGNE
If you want to make your classic lasagne a bit boujee, this is the recipe you need. It’s decadent, deliciously creamy and the cheeky element is down to the fact that in place of your traditional bechamel, we’re using ricotta. So it’s easier, faster and equally as delicious (if not more so). The fennel also once cooked mellows out and gives you a sweet and mild anise flavour that works beautifully with the sausage. It’s ideal for those who love a lasagne but just want to mix it up a little.
If freezing, cover the uncooked lasagne tightly with clingfirm and freeze for up to 3 months. Then defrost in the fridge overnight, remove the cling film and cover with foil. It’ll take around 1hr 30 mins to cook.
MOROCCAN STYLE LAMB STEW
Who doesn’t love a good stew? All those wonderful Middle Eastern flavours meld together and what you’re left with is tender, juicy lamb and a rich stew that is wonderful piled over jewelled cous cous or a steaming dollop of creamy mashed potato. This is an absolute winter warmer for me and knowing I have at least 4 portions ready to go in the freezer, makes me incredibly happy.
If freezing, allow to cool completely then scoop into airtight containers. This will be good in for the freezer for up to 3 months. Again, this is best defrosted overnight and reheated in a saucepan.
HARISSA CAULIFLOWER, CHICKPEA AND COUS COUS SALAD JARS
One for the commuters who are very much over their Tesco meal deals or Gregg’s sausage rolls. Put the cheese and onion sandwich back down, step away from the steak bakes and instead, prep a week’s worth of salad jars to tuck into. And trust me, this spiced and roasted cauliflower is truly beautiful. I’ve never fully got behind cauliflower rice and won’t even try to sell you on that because it doesn’t taste like rice and never will, but I will aim to convince you to give this cauliflower recipe a go.
If you want to mix the salad jars a little throughout the week, you can switch out the toppings or add extra nuts, veg or cheese. I could happily eat these jars as they are all week long though.
You can refrigerate the jars for up to 5 days, perfect for a week in the office!
SMASH BURGER TACOS
Yes, this is a meal you can actually batch cook, and it’s also incredibly efficient recipe because the smashed beef and taco combo lay flat in the freezer, so take up virtually no space. You can slot them into gaps and really utilise all your freezer space.
Once defrosted, you can lather on those toppings knowing the cooking element is already done. I typically go for slices of the super bright yellow American cheese, burger sauce, sliced red onion and torn lettuce. A side of French fries is also a must. However, you could also opt for Mexican-inspired toppings like guacamole, jalapenos and salsa.
These are also perfect as snacks or if you’re dining for one and don’t want to defrost a big tub of stew as these are stored individually.
PERI PERI PANEER
Paneer is actually one of my favourite cheeses. It’s a squeaky cube of deliciousness and can really take some flavours. That’s why smothering it in peri-peri like spices makes for a perfect combo.
We’re talking smoked paprika, ground coriander, garlic, oregano, basil, ginger, cayenne pepper and plenty of zingy lime. It’s smoky, spicy, fragrant and absolutely anything but bland. Fry those little chunks until golden and you’ve got crispy-edged, flavour-packed paneer that is dangerously easy to eat straight from the pan. And yes, you’ll probably want to make extra.
Once cooked, serve alongside your favourite sides (think Nando’s!). I like chips, corn on the cob and a good squeeze of lime.
IRISH CREAM AND CHOCOLATE GINGERBREAD TART
Is this not the most decadment and glorious dessert you’ve even seen?! Boozy, chocolatey, gingery, fudgey, flaky…I could go on and on. Plus, if you have dinner guests, it’s the perfect prep in advance pudding. Just make sure you have lots of super cute gingerbread men to hand for decorating. It’s almost too cute to eat. Almost.
If freezing, I tend to wrap individual slices (undecorated), wrapped tightly in cling film or placed in airtight containers for up to 3 months. Then it takes around 1 hour to defrost at room temp!
Sound good?
If the above sounds incredibly delicious and you want even more recipes, order my new book and get batching! If you could see my freezer, you’d see stack upon stack of batched muffins, cookie dough, soups, stews, wraps and more. I have honestly never felt more organised.
You can also find more batching tips right here. And remember, you don’t need fancy Tupperware to batch, use what you’ve got. It’s all about tasty homemade food that doesn’t cost silly amounts. Save those takeaway containers, keep hold of your empty jars and get meal prepping.