The art of batch cooking

Batch-cooking was an essential part of my routine when I was living in a flat share of four with my friends. Each of us believed a good meal was one that was cooked once and could stretch for a few days. Batch cooking refers to prepping or cooking extra-large portions that can be stored and used later. I enjoy batch cooking because I’ve found that it leaves me with more free time to enjoy my evenings. Also, by knowing exactly what I intend to make and eat, I only buy and use what I need. I find that this limits my impact on food waste and saves me more money than if I were to cook something new every night. How much is saved may depend on your needs, but as the cost-of-living increases, we can all appreciate saving pennies where we can.

There are a couple of ways to approach batch cooking. Personally, I tend to focus on making one meal that can stretch for at least 3 or 4 days. Another option is to batch prep ingredients that can be mixed and matched for more variety. This way, at least part of the cooking process is done when it comes time to assemble the meal of your choice. Roasting a large whole chicken and then using shredded portions in a cheesy pasta dish would make for an excellent meal with a salad. You could then pop any other leftovers into a soup or stew for a different meal.

In my opinion, there isn’t a right or wrong way to batch cook. It’s important to make it work for you and your needs. There is some level of organisation involved, though. I find that I do need to sit down and make a game plan for what I want to focus my main meal of the week on and will plan my shopping list accordingly. I then need to decide on a time during the week I want to cook it in. Whatever way you decide to approach the batch cooking process, here are some tips that I hope you will find useful to help you along the way.

1. Think about incorporating ingredients together that you know you will enjoy. This will help keep you motivated to batch cook and will make sure that it’s tasty every time.

2. Onions and peppers can be used for flavour in just about any dish. I suggest buying these in bulk and then spending time dicing in one go. These will freeze well in a bag or reusable container, and you can measure out how much you need when you’re ready to whip up a batch cook.

3. Similarly, I recommend buying a bulk pack of your protein of choice, such as chicken breasts, as this usually works out cheaper in the long term. Use what you can and then freeze the rest for a recipe later.

4. If you tend to stock frequently used ingredients in bulk, such as tinned tomatoes or vegetables, do have a look at what you have in your cupboards before you shop. Try to tailor your recipes with what you may already have on hand, then buy what you need to supplement.

5. Don’t be afraid to experiment with recipes and ingredients if something is available on offer. Most things can work as a substitute and will be just as tasty. Sometimes it works out to be even better than the original recipe!

6. Get creative with your batch cooking and have it in multiple ways. A chili, for example, will go well over tortilla chips, rice, or will be tasty in a burrito or a jacket potato.

7. After allowing to cool completely, store batch cooked meals in the fridge in an airtight container and eat within 3 to 4 days. When reheating, make sure food is piping hot throughout.

8. If you’re freezing meals, make sure they’re in an airtight container, and freeze for up to 3 months. Be sure to defrost completely overnight in the fridge before reheating.

The batch cook really is an art. I hope I have provided some useful tips, but if you need anymore inspiration, try looking at our recipes (they really do help).