Make the most out of your batch prepping, baby! 

Here are a few tips to get the most out of batch cooking, because you don’t need a load of new stuff and no, it’s not just something to do for dinner! Batching is ideal for breakfast on the go, prepping perfectly portioned office lunches and even making sure you have individual desserts for when you fancy a little sweet treat. 

No need to splash out

Rather than spending a load of money on new containers, use whatever is available to you. I’m talking old takeaway tubs, glass jars, plastic tupperware, ziplock bags or tin foil. Remember when you’d open your nans biscuit box and find her sewing kit inside? I was always devastated that I’d missed out on a shortbread biscuit. But basically what I’m saying is, save anything that makes for a great food container! To avoid confusion, write on the container so you remember what’s in it. 

Lunch prep

In the summer (and when I’m attempting to get organised), I’ll prep a few days worth of salads and store in the fridge. To avoid soggy bits, I either put the dressing at the bottom, or store in a small separate tub. Then you can add when ready, or simply give it a good shake. 

Defrosting is not always essential 

One common misconception is that you don’t to defrost everything. Lots of stews, soups, chilli etc don’t need to be defrosted, instead you can warm through in a pan over a low heat, stirring regularly to avoid it catching. But make sure it’s piping hot throughout before serving. 

Dinner for one 

Every so often, I’m alone and need a quick dinner for one. So, make it easy for yourself! Freeze things in single portions which are clearly labelled and add a note of what to serve it with to avoid decision fatigue. Sometimes I like to prioritise convenience but that doesn’t mean I’ll be enjoying an average meal! 

Versatility delivers more 

Use versatile base recipes. If you make a large batch of bolognese, freeze some down and when you’re ready to eat, add some chipotle paste, kidney beans and a bit of smoked paprika for a super simple chilli. That way you’ve got options to vary up your meals without needing wildy different ingredients. 

Flat pack your meals

Double win here because if you use ziplock bags to freeze soups or sauces flat, not only do they defrost quickly but they take up far less freezer space. That space is precious when you’re an avid batcher, so make the most of it. 

Potato tips 

Naturally, I had to throw in a little potato hack.  If you’re making mashed potatoes, always make extra. It freezes and reheats really well. If you’re making a cottage pie in the future, line the baking dish you will use with cling film and spread your mash into the base. Freeze this and then you can remove it from the dish and pop it into a bag. This means you have the dish back until you’re ready, and you have a perfect block of mash for the topping to pop on and bake from frozen. A good mash takes a bit of effort, so make more and save precious time later on.