7 days of batch cook recipe inspiration

Freezing advice

Where these recipes can be frozen, cool each dish completely, then transfer to 1 or 2 freezerproof containers and freeze for up to 1 month. Defrost in the fridge overnight, if need be, then reheat until piping hot throughout or follow the ‘next time’ advice.

Monday

Coconut and tamarind tofu curry
This vegan coconut curry uses firm tofu because of its ‘meatier’ texture and is jam-packed with fresh, zingy flavours from the curry leaves, coconut, tamarind and cumin. If freezing a batch (see above), omit the peas, then add them to the defrosted portion to cook through as it reheats.

Take two: Thai-style tofu curry
Fry 2 tbsp Thai green curry paste in a little oil in a large saucepan, add a batch of the defrosted coconut and tamarind tofu curry, then reheat until piping hot. Top with a large handful of roughly chopped fresh Thai basil or coriander to serve.

Tuesday

Chicken thighs with chilli tahini noodles
This speedy chicken dish is simple to double – store a second serving in the fridge as a great lunch. Golden chicken thighs, fresh greens and comforting noodles mingle in a flavour-packed tahini, lemon and chilli sauce.

Next time: Chicken & halloumi bake
Omit the greens and noodles and make the dish to the end of step 3. Put the chicken in a baking dish, top with 250g cubed halloumi, 60g pine nuts and 2 torn pitta breads. Drizzle with olive oil, then grill until the cheese is golden.

Wednesday

Sausage soup with greens
Sausages, greens, pasta and beans combine in this comforting Italian-inspired soup that’s satisfying at any hour of the day. Cook double and freeze (see above) to then make…

Take two: Sausage bake
Reheat a batch of sausage soup in an ovenproof dish at 200°C/180°C/gas 6. Instead of lemon zest and pine nuts, top with breadcrumbs mixed with chopped fresh basil or parsley, grated parmesan and a pinch of ground cinnamon. Put the dish back in the oven for 20 minutes to brown the topping.

Thursday

Hake with beetroot, crème fraîche and dill
This low-calorie hake recipe is the perfect way to get started cooking fish during the week. Spoon a dollop of crème fraîche on top and serve alongside buttery mash for a cosy yet light dinner. Leftovers are great for lunch the next day.

Next time: Fish pie with a twist
Cook the vegetables as in step 1. Put them in an ovenproof dish, top with the fish, chopped herbs and the sauce from step 2, then cover with the mash. Bake for 25 minutes at 200°C/180°C/gas 6 until cooked through.

Friday

Beef, olive and walnut koftas with red cabbage and flatbreads
We’ve added olives and raisins to the mince mixture for these beef koftas, giving them a deliciously moreish salty-sweet kick. Serve on a bed of warm flatbreads and scatter with red cabbage, pickled chillies and cucumber for a meal everyone can get stuck into and eat with their hands. Make double the beef mixture and freeze (see above), if you like, to defrost and make…

Take two: Saucy meatballs
Shape the beef mixture into meatballs, brown in a little oil in a frying pan, then set aside while you make quick tomato sauce. Fry 1 chopped onion in a little oil, add 3 tbsp chopped garlic, then simmer for 20 minutes with 400g passata and 200ml red wine. Add the meatballs and simmer for 10 minutes more to cook through.

Saturday

Duck breasts with butter beans and creamy apple slaw
This elegant yet hearty dish is enhanced with an easy crème fraîche slaw. So simple, yet so sophisticated – and freezer-friendly (see above).

Next time: Make duck pot pie
In step 1 only cook the duck skin-side down. Finish steps 2-4, then remove the duck skin, chop the meat and stir into the vegetables and sauce. Put it all in a medium pie dish, top with readymade puff pastry, then brush with beaten egg. Bake at 220°C/200°C fan/gas 7 until piping hot and the pastry top is golden.

Sunday

Aromatic lamb casserole with prunes
This lamb stew takes just 15 minutes to throw together, with the oven doing all the hard work before you serve over simple couscous. Prunes, spices, pomegranate molasses and pistachios add punch. Want to freeze a double batch? Follow the guidelines above, then use to make…

Next time/Take two: Turkish-style pizza
At the end of step 2 (or after defrosting and reheating until piping hot throughout), remove the lid from the casserole and cook for 15-20 minutes more to thicken the sauce. Spread 4 pizza bases with a little yogurt, then add a large spoonful of casserole. Bake in a hot oven for 10-12 minutes until the bases are crisp and the lamb is piping hot. Serve with extra yogurt, scattered with the coriander and pistachios.

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