Batch cooking has a reputation for being worthy, time-consuming and slightly joyless. But Calum Harris <internal link> thinks we’re making it much harder than it needs to be. His approach is simple: cook food you actually want to eat, make enough for several meals and use a few clever shortcuts to take the effort out of feeding yourself during the week.
So what does successful batch cooking actually look like? Calum’s answer is surprisingly simple – and it could save you a fair few trips to the supermarket. Calum tells us why we should be batching – and how to do it right.
01 Be a tactical batch
Choose dishes with overlapping ingredients – makes shopping easier and means you’re less likely to end up with half a bag of something languishing at the back of the fridge. If you’re making several meals, look for ingredients you can use across more than one dish.
02 Make one thing do many
Make a big batch of something versatile – bolognese sauce, crispy tofu, roasted veg or a curry base – then use it in different ways. Bolognese sauce makes the perfect base for chilli, pasta or shepherd’s pie, while crispy tofu is great in stir-fries and salad bowls.
03 Get it done in one go
Set aside an hour or two and batch-cook three recipes at once. It might feel like more effort upfront, but you’re swapping several nights of cooking for one concentrated session. Once everything is portioned up, future you only needs to reheat and eat.
04 Chop once, thank yourself later
Set aside an hour or two and batch-cook three recipes at once. It might feel like more effort upfront, but you’re swapping several nights of cooking for one concentrated session. Once everything is portioned up, future you only needs to reheat and eat.
05 Check your freezer space
Before you start cooking enough food for the entire week, check you actually have somewhere to put it. Make sure your containers are airtight and, crucially, that they fit in your fridge or freezer. Label and date anything you freeze, too, so you don’t end up playing freezer roulette three months later.
06 Let things chill
Give cooked food time to cool before putting it into the fridge or freezer, rather than sealing up something that’s still piping hot. Portion it into containers once cooled and get it stored properly, so it’s ready to grab when hunger strikes.
07 Save the good stuff for later
Some things are simply better fresh. If your batch-cooked meal calls for rice, pasta or bread, cook those on the day rather than freezing them with the rest. They take minutes to prepare and make a reheated meal feel much more freshly cooked.
Calum Harris is a vegan recipe creator and bestselling author. His latest book, Batch: Prep Ahead. Easy Meals. All Plants is available now.
