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Batch cook recipes
Get ahead with these convenient batch cook recipes. Make more than you need, portion them out and freeze for another day.
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Gunpowder-spiced dal
The best bread & butter pudding
The best chilli con carne
Rarebit cottage pie
Chicken cacciatore
Chicken & tomato baked orzo with feta and spinach
Chicken with sauerkraut, bacon & apples
Overnight oats with stewed apple & coconut hazelnut granola
Sausage, tomato & bean stew
The best granola
Cheesy broccoli soup
Turkey & courgette traybake with sumac onions and yogurt
Filo pie with slow-cooked harissa chicken & tahini sauce
Double ginger, apple & pecan crumble
Roast gunpowder cauliflower & lentils
Roasted squash & chickpea soup
Creamy tomato soup with goat’s cheese & poppy seed scones
Green tomato chutney
The best vegetable curry
The best bolognese
Turkey curry
Christmas gravy
The best cottage pie
One-pan beef lasagne with ricotta & basil
Aubergine & white bean summer stew
Harissa-spiced chicken & chickpea filo pie
Leek, cannellini bean & ham stew
Three-cheese squash & sage lasagne
All-in-one vegetarian lasagne
Martha’s Guinness beef stew with herb dumplings
The Happy Pear's vegan lasagne with cashew cream & celeriac
Easy chick pea, aubergine and spinach curry
Pancetta, butternut & bean stew
Runner bean, broad bean & pecorino risotto
Jumbo chestnut & sage sausage roll
Pulled lamb & aubergine ragù
Spicy mixed stone fruit chutney
Lamb & carrot tagine
Pineapple & aubergine red curry
Butternut squash, sage & feta risotto
Baked smoked haddock risotto
Mild chickpea, carrot & pepper curry
Jerusalem artichoke risotto
Baked mushroom & Taleggio risotto cakes
Flageolet stew with cod & gremolata
Mint, broad bean & bacon risotto
Spring chicken stew with peas and herbed dumplings
Tiger prawn & fish stew
Pea risotto with spinach
Indian sweet potato and red lentil curry
Malaysian prawn laksa curry
Roasted tomato risotto with courgette and lemon
Aubergine and peanut butter curry
Mary Gwynn's squash & chorizo risotto with pine nut crisp