40 batch-cook recipes to save you time and money
Recipes to make ahead
Salmon and dill burgers
Salmon and dill is a classic combination, perfect in these easy burgers served with lemon and caper mayonnaise. The recipe makes eight patties, and they freeze really well. It's best to freeze them raw then thaw in the fridge. Take the burgers out of the freezer before work and dinner's ready in a dash.
Rum-spiced roast ham
Ham cooked in treacle and spices, then coated in a sticky, spiced rum glaze is not just for the holidays. A cooked ham keeps for up to five days in the fridge, although given it's unlikely you'll want to eat it every day, slice it and freeze the leftovers. Perfect for cheese toasties, pasta dishes and salads.
Chicken casserole
Chicken thighs with bacon and fresh herbs, cooked in a creamy white wine and mushroom sauce is a perfect dish to help you get ahead. Cook double the quantity then freeze half. Serve with creamy mashed potato and buttered greens.
Butternut squash mac 'n' cheese
A twist on a classic, with roasted squash and topped with cheesy, crisp breadcrumbs. Bake the whole dish then freeze it into usable portions. Once thawed, reheat in the microwave then flash under a hot grill to get the topping browned and bubbling.
Chinese sweet sticky ribs
Really great ribs, such as these not-too-sweet, spicy, sticky pork ribs, are a labour of love. They should be marinated overnight, then require gentle cooking in the oven to make them meltingly tender. But once cooked, they can be frozen. When ready to eat, thaw them completely, add any marinade left from the cooking and reheat in a very hot oven.
Broccoli and herbs quiche
If you're looking for a rich, creamy quiche without dairy, this fresh, herby tart will do the job. It uses almond milk instead of cream. It's quite a large quiche which serves six, so freeze individual slices for another day. The pie crust is also gluten-free, but substitute with shop-bought shortcrust pastry if you prefer.
Get the recipe for broccoli and herbs quiche here
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Chilli con carne
A wholesome, warming, tasty chilli needs slow-cooking to be at its best. This recipe serves eight, so you could easily make it for one meal and freeze the rest, or double it up to be really ahead of the game. Serve over tortilla chips, rice or jacket potatoes, and topped with sour cream, guacamole and grated cheese.
Meatloaf with gravy
A new take on a favourite, using minced beef, pork and sausagemeat, which will give the gravy a rich flavour, and topped with a spicy tomato glaze. Freeze it whole, or cut into slices and freeze between sheets of baking parchment. The gravy should be frozen in a separate container.
Butter chicken
This creamy Indian takeaway favourite is easy to whip up at home, but it does need some effort to make the fragrant tandoori spice blend, so it's worth prepping ahead. The flavours are intensified through freezing and it will also keep for two days in the fridge. Serve with basmati rice and naan.
Jollof arancini
Jollof is a West African dish of rice, meat, spices and tomatoes; arancini are cheesy deep-fried rice balls made with leftover risotto. This recipe combines the two. They aren't hard to make, but do take some time and are a lovely snack or light lunch. Follow the basic method to use up any leftover risotto too.
Squash, lime and chilli soup
With the smoky kick from chipotle chillies, extra creaminess from cauliflower and a vibrant fruity acidity from the lime, this soup is warming, nourishing and comforting. Make double and freeze in 'pour and store' bags, which have a solid base.
Caribbean curried jackfruit
If there are vegans or veggies in the household, this meat-free take on Caribbean goat curry would be great to have in the freezer. Jackfruit has a meaty texture and absorbs all the hot and fragrant spices perfectly.
Lamb koftas
Lamb koftas are spicy fragrant patties, which are traditionally finger-shaped, served with flatbreads, fresh lemon and coriander. For optimum flavour, they should be chilled in the fridge for an hour or so before cooking. Instead, open-freeze them on a tray, then bag up into portions. Allow them to thaw before grilling on the barbecue or under the grill.
French onion soup
As a comforting winter warmer, this classic soup really hits the spot. The onions must be cooked long and slow, so they soften and caramelise, giving a hint of sweetness. Our recipe uses chicken stock, but traditionally a rich beef stock is used. Once thawed and reheated, top with toast covered in bubbling, melted cheese.
Burmese pork curry
This classic curry is sweet, fragrant and mild. It's easy to make and the hob does all the work for you. It needs slow-cooking, as it uses pork leg or shoulder, which takes time to tenderise. The slow-cooking also accentuates all the flavours. This is a great dish to double up on for the freezer. Simply serve with rice and stir-fried greens.
Shredded chicken
A whole chicken, gently poached with vegetables and fresh herbs until it's falling off the bone, is one of the most versatile batch-cooks you can make. Use in stir-fries, tacos, wraps, sandwiches and soups, plus you'll also have a tasty stock to freeze. The chicken will keep in the fridge for up to five days, or freeze in portions. A whole chicken is much better value than buying pieces too.
Pea, Parma Ham and feta quiche
Sweet, salty and cheesy, this straightforward quiche made with shop-bought pastry freezes very well. Open-freeze wedges on a tray before wrapping. If feta's not your thing, it works perfectly with halloumi or soft goats' cheese.
Beef shin ragù
Beef shin is an economical, tasty cut of meat, but it does require slow-cooking for this meltingly tender, rich sauce, perfect for pasta or polenta. It keeps for up to four days in the fridge, or freeze in portions and thaw as required.
Fresh basil pesto
Homemade pesto knocks the socks off anything you can buy and makes for an instant meal to serve with pasta, such as tagliatelle, penne or spaghetti. It's easy to make in a food processor, then simply freeze portions in ice cube trays. It only takes around 20 minutes to thaw at room temperature.
Goan tofu curry
Chunks of roasted tofu are marinated in a spice mix and cooked in a creamy coconut and tomato sauce. It's a really tasty vegan option, although you could replace the tofu with paneer, an Indian cheese. The recipe serves two, so double up the ingredients to make an extra portion for the freezer.
Chicken and bacon pie
Juicy chicken thighs are cooked in a creamy mushroom sauce, with smoked bacon and vegetables, topped with shop-bought pastry. The recipe makes six servings, so why not make individual pies in foil containers to have to hand in the freezer. If freezing, leave the pastry raw then once thawed, bake as in the recipe.
Cajun seafood gumbo
Enjoy the flavours of the Deep South with a big bowl of gumbo, packed with prawns, ham, crab, vegetables and a lovely kick of chilli. The recipe serves eight, so there's plenty to freeze. If freezing, ensure you use raw prawns for the recipe. Food shouldn't be re-frozen in its same state, to avoid any bacterial risk.
Lamb tagine
A North African tagine is full of warming spices, with sweetness from honey and dried apricots to match the lamb. There's plenty of vegetables and chickpeas, and couscous or rice would be lovely to serve. It freezes really well too, and keeps for two days in the fridge.
Pappardelle with mushroom ragù
Rich, meaty ragùs are perfect batch-cooking recipes. They keep well in the fridge and taste just as good from frozen. This dish is loaded with savoury flavours, with three different meats, red wine and mushrooms. It needs an hour or two on the hob, so best to double up the recipe, as it won't take much longer to cook and you'll have portions to freeze.
Potato, paneer and chickpea curry
This veggie curry is light, with fluffy potatoes, cubes of paneer and chickpeas, all cooked in a spicy sauce. Use your food processor to do the chopping and save time. Serve with rice or flatbreads.
Fish pie
A creamy, cheesy, comforting fish pie is always a winner, but speedy it's not. There are potatoes to prepare, fish to cook and a sauce to make. It does freeze well though, so is a perfect contender for batch-cooking. Freeze it once assembled, then allow to thaw before baking it. If you like to add boiled eggs to fish pie, omit them if freezing, as they go rubbery.
Steak and ale pie
Melt-in-the-mouth, slow-cooked tender chunks of beef in a rich gravy, with mushrooms and smoked bacon adding intense, savoury flavours. To save space in the freezer, freeze the filling, then once thawed, cover with a sheet of shop-bought puff pastry to bake.
Smoky chicken and black bean stew
The key to this warming stew is in the slow-cooking, which tenderises the chicken to perfection and brings out the smoky flavours from chorizo, chipotle and smoked paprika. It freezes well or will keep for up to three days in the fridge. The black beans are dried, with no pre-soaking required. If you'd rather use canned beans, add them 30 minutes before the end of cooking.
Parma Ham and fennel pasta bake
A rather special pasta bake: the rich white sauce is flavoured with fennel and sweet-salty Parma Ham, and topped with savoury Parmesan. Make two and freeze one, or divide into portions and decant into foil containers. Thaw thoroughly before reheating in the microwave.
Quiche Lorraine
The classic favourite French quiche, rich with Gruyère cheese (or use strong mature Cheddar) and salty and savoury from smoked bacon. If you don't want to freeze it in its tin, open-freeze on a tray until frozen, then wrap well. Alternatively freeze individual slices for a quick lunch. It's best served hot or warm, so reheat it in a hot oven.
Chicken soup and dumplings
If there was ever a soup you needed a stash of in the freezer for when someone is under the weather, chicken soup is the one. It's nourishing, rich and creamy, topped with carb-rich dumplings. It takes a bit of effort, but is well worth it. Freeze the soup and open-freeze the raw dumplings separately until solid, then bag up. The dumplings will cook as you reheat the soup.
Beef stifado
This traditional Greek stew comprises chunks of beef, marinated in red wine and orange, then slow-cooked with small pickling onions and tomato. Freeze the completed dish or keep for up to three days in the fridge. Serve with small pasta shapes such as orzo or macaroni.
Shepherd's pie
British comfort food at its best, shepherd's pie comprises minced lamb cooked with mushrooms, vegetables and Worcestershire sauce, topped with creamy mashed potato and baked until browned and bubbling. Divide the filling and topping between foil containers for the freezer, but don't do the final bake until it's thawed, and bake for an extra 10 minutes or so.
Marinara pasta sauce
It's worth making a big batch of this roasted pepper, tomato and garlic sauce for the freezer – so much better than anything from a jar. Shop-bought sauces can be overloaded with salt and sugar, whereas here, you are in control. Serve with pasta or use with meatballs.
Beef casserole
Slow-cooked beef in red wine gives a rich, wholesome gravy, fragrant with rosemary. There are only 15 minutes of preparation, but it does need two and a half hours in the oven, so it's worth making two batches – one for dinner in a day or two (it will keep for up to three days in the fridge) and one to freeze. The recipe uses Chianti, but any full-bodied red wine will do the job.
Pulled pork
Juicy pulled pork needs marinating and slow-cooking, but it freezes well and keeps in the fridge for two days, so it's worth cooking a large piece. Freeze in usable portions, for burgers, wraps, tacos, stir-fries or pasta bakes.
Tarka dal
This spiced, aromatic lentil dish is easy on the pocket, super-tasty and vegan. It will keep for up to four days in the fridge, or freeze it without adding the fresh coriander until ready to serve. It can be served on its own with flatbreads or rice, or add a little extra water or vegetable stock to thin it down for a delicious soup.
Beef pho
Originating from Vietnam, this noodle soup is warming and nourishing, with the citrus flavours of lemongrass, hot chillies, ginger and spices. It uses beef short ribs, which taste fantastic, but also need slow, gentle cooking. The recipe uses a slow cooker, but you can cook it gently on the hob for two hours. Make the base and freeze, then add cooked noodles, lime and fresh coriander to serve.
Lasagne
Everyone's favourite carby, cheesy, meaty comfort food, lasagne takes time to make for a perfect result. The meat sauce needs slow-cooking and there's a béchamel sauce to make. It's mostly hands-off time, however. You can freeze lasagne unbaked or fully cooked – great if there are leftovers. If uncooked, portion it into foil containers for ease.
Spaghetti with meatballs
Herby, garlicky pork meatballs in a rich, wine-laced tomato sauce are a sure winner. They'll keep for up to two days in the fridge and freeze perfectly when cooked. All you need to do is allow them to thaw and reheat in the microwave or on the hob until piping hot throughout.
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