This week kicks off with a batch-cook chilli, the recipe serves 12 – so you can split it into three meals for 4. You can enjoy one lot straight away. Cool and freeze the remaining two lots separately. Defrost and enjoy one of these later this week, transformed into a salad bowl. Then keep the final batch to defrost and enjoy in week 4!
There’s also a tasty frittata and a great-value freezer-friendly lasagne, plus easy homemade pizzas – the perfect fakeaway for a cosy night in. And, if you fancy a treat, try my crowd-pleasing fruit crumble, made with frozen mixed fruit and store-cupboard staples, it’s easy to make and great value, too.
Download your shopping list here
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
Kick-start your week with a moreish batch-cook aubergine daal, the recipe serves 8, so you can eat half straight away and cool and freeze the remaining half to enjoy in week 4. There’s a speedy stir-fry and a super-versatile veggie chilli and other good-value family meals to enjoy too!
Plus if you’re a fan of banana cake (who isn’t?!), we’ve got you covered with an easy bake for only 24p per serve!
Download your shopping list here
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
Your last big batch-cook recipe of the plan is my vegan shepherd’s pie, the recipe serves 8, so you can eat half straightaway and cool and freeze the remaining half to enjoy in week 4. We’re also cooking up a comforting freezer-raid risotto, a hearty minestrone and fun-to-make Chinese-style steamed dumplings.
If you’re in the mood for a comforting dessert this week, don’t forget your bonus recipe – warm up with my mango rice pudding, it’s super simple to make with just 5 ingredients!
Download your shopping list here
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
Congratulations! This week you get to take your foot off the cooking pedal and enjoy the fruits of your labour. We’ll show you how to defrost and transform those batch-cook beauties and we’ve also got a couple of £1 wonders in the mix.
And, if you fancy celebrating your meal-plan success, try making my Nan’s peach clafoutis – it’s a total treat!
Download your shopping list here
How to prepare your frozen meals:
Day 1 — Sweet potato chilli: get your batch of chilli out of the freezer and thaw in the fridge. When thoroughly defrosted, gently reheat on the hob, stirring regularly until piping hot through.
Day 3 — Smoky aubergine daal: get your batch of daal out of the freezer and thaw in the fridge. When thoroughly defrosted, gently reheat on the hob, stirring regularly until piping hot through.
Day 5 — Vegan shepherd’s pie: get your batch of vegan shepherd’s pie out of the freezer and thaw in the fridge. When thoroughly defrosted, bake in a preheated oven (200°C/400°F/gas 6) for 20 to 30 minutes or until bubbling and piping hot through.
If you’ve frozen cooked food, don’t freeze it again after reheating it.
This week kicks off with a batch-cook of my 50/50 Bolognese — so you can split it into three meals for 4. You can enjoy one lot straight away with spaghetti. Cool and freeze the remaining two lots separately. Defrost and enjoy one of these later this week, transformed into cottage pie. Then keep the final batch to defrost and enjoy in week 4!
There’s also tasty fishcakes, great-value freezer-friendly lasagne, and a moreish chicken curry – the perfect fakeaway for a cosy night in.
Download your shopping list here
For Day 3’s Cottage pie, remember to get one of your Bolognese batches out of the freezer and thaw in the fridge.
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
*Prices correct as of October 2022.
Kick-start your week with a moreish batch-cook fish pie. The recipe serves 8, so you can eat half straight away and cool and freeze the remaining half to enjoy in week 4. Then enjoy a speedy stir-fry, a super-versatile veggie chilli and other good-value family meals.
If you’re a fan of banana bread (who isn’t?!), we’ve got you covered with an easy bake for only 24p per serve!
Download your shopping list here
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
*Prices correct as of October 2022.
Your last big batch-cook recipe of the plan is my Smoky aubergine daal, the recipe serves 8, so you can eat half straight away and freeze the remaining half to enjoy in week 4. You’re also cooking up a comforting freezer-raid risotto, a hearty store-cupboard pasta and fun-to-make spiced meatballs.
If you’re in the mood for a comforting dessert this week, don’t forget your bonus recipe – warm up with my mango rice pudding, it’s super simple to make with just 5 ingredients!
Download your shopping list here
How to freeze and defrost your batch recipes
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
*Prices correct as of October 2022.
Congratulations! This week you get to take your foot off the cooking pedal and enjoy the fruits of your labour. We’ll show you how to defrost and transform those batch-cook beauties and we’ve also got a couple of £1 wonders in the mix.
And, if you fancy celebrating your meal-plan success, try making my Nan’s peach clafoutis – it’s a total treat!
Download your shopping list here
How to prepare your frozen meals:
Day 1 — Sloppy Joes using 50/50 Bolognese: get your Bolognese batch out of the freezer and thaw in the fridge. When thoroughly defrosted, gently reheat on the hob, stirring regularly until piping hot through.
Day 3 — Sweet pea fish pie: get your the fish pie out of the freezer and thaw in the fridge. When thoroughly defrosted, bake in a preheated oven (180ºC/350ºF/gas 4) for 30 to 40 minutes or until piping hot through.
Day 5 — Smoky aubergine daal: get the daal out of the freezer and thaw in the fridge. When thoroughly defrosted, gently reheat on the hob, stirring regularly until piping hot through.
If you’ve frozen cooked food, don’t freeze it again after reheating it.
*Prices correct as of October 2022.