Get some help
Batch cooking can be time-consuming (and you might even get a bit lonely). It can be a good idea to recruit some help and maybe get the kids involved. If it is too difficult, you could try cooking something else with them and check out our page for how to get kids interested in the kitchen.
How to batch cook
When you’re cooking to store in the freezer, it’s a good idea to slightly underdo your food.
That way when you heat it up, it won’t burn before it’s ready to eat.
Good foods to batch cook
Good ideas for batch cooking are dishes that require a lot of time but don’t lose their flavour when you come to defrost them. A great example is lasagne, or if you’re trying to cut down on your meat intake, you could always try our vegetarian lasagne.
Equipment you’ll need
First and foremost, you’ll need something to store your leftovers in. Most Tupperware is fine to put in the freezer, but not all, so double-check. You can also use plastic freezer bags, though if you’re trying to cut down on plastic waste, they aren’t the best choice.
Surprisingly, although it’s the easiest way to reheat leftovers, you don’t need a microwave if you’re planning on batch cooking. Our grandparents managed well enough without them! But some foods are easier to reheat than others.
You can cook and store veg ahead of time and then defrost it when needed. If you’re storing cooked veg, as soon as it is ready drop it into cold water to stop it cooking further and get it into the freezer.
Freezing Sunday dinner
If you’re having RSPCA Assured chicken for Sunday roast, you can freeze any leftover for another day. For the best results, separate the meat from any stuffing and put them into different bags. This will prevent the meat from going soggy.