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LOVE YOUR LEFTOVERS:
Leftover coriander? Keep it wrapped in damp paper towel in the fridge drawer. Roughly chop and add to spicy soups, throw into stir-fries or sprinkle onto poached eggs.
Leftover feta? Feta is super versatile, but it doesn’t keep for a long time once opened, so store it in an airtight container in the fridge. Crumble into frittatas or over pasta. It’s also a delicious topping for pea soup.
FOR SWEET POTATO CHILLI SALAD BOWLS:
Reheat some chilli until piping hot, then layer in 4 bowls with rice (about 300g dry weight), some crunchy salad like shredded carrot (about 4) and juicy tomatoes (about 4); dressed with lemon and a handful of fresh coriander. Finish each with a dollop of yoghurt or soured cream, a drizzle of hot chilli sauce and a tiny bit of feta cheese (about 20g in total).
HOW TO FREEZE & DEFROST YOUR BATCH-COOK 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.