8 brilliant batch cooking hacks for summer

Let’s face it, when the sun pops out from behind the clouds, we don’t always have the luxury of abundant free time to try an array of intricate new recipes for outdoors. Sometimes we need summer recipes that are quick and easy because, well, life. This is where these genius batch cooking hacks come in – you can mix and match these marinades, dressings, sprinkles and syrups to upgrade your regular summer repertoire with all the flavour and flair you could want. And we won’t tell anyone if you simply use them to zhuzh up some shop-bought favourites.

8 batch cooking hacks for summer

The best homemade ranch dressing
This creamy American dressing is a classic for a reason.

• Buttermilk gives a tangy edge, onion and garlic powder provide a savoury base, while dill and chives add a bright finish.
• This dressing is great on crisp lettuce wedges or potato salads.
• Use as a dip for crudités or as a barbecue condiment – it’s ideal for dunking chicken wings in.
• Use any leftover buttermilk in a marinade or to make pancakes.

Spicy peanut butter dressing
Crispy chilli oil, peanut butter and lime come together to create a punchy yet comforting dressing that’s great on all kinds of salads.

Serves 4-6 (makes about 250ml)

• 3 tbsp peanut butter (crunchy or smooth)
• 1½ tbsp crispy chilli oil (with the bits)
• ½ tbsp toasted sesame oil
• 1 tbsp rice vinegar
• Juice 1 lime
• 1 tbsp light soy sauce (or tamari if you need it to be gluten free)
• 2 tsp maple syrup
• 1 garlic clove, crushed

1. Whisk together all the ingredients in a jug or shake them in a jam jar. Taste and season with salt and pepper. You could also add a splash of water if needed to reach a pourable consistency. Use straightaway or keep in a sealed container in the fridge for up to 2 weeks, shaking well before pouring over your salad.

Chilli and lime tortilla crumb
Inspired by the flavours of the Mexican seasoning blend Tajín, this toasted tortilla crumb combines chillies with zesty lime and sweet agave nectar.

• The crumb is great on grilled corn, aubergines or fresh tomatoes.
• Scatter it over grilled meats, salads, pasta or potatoes to add crunch and flavour.

Serves 6-8 (makes about 200g)

• 80g tortilla chips
• 40g pumpkin seeds
• 1/2 tsp chipotle chilli flakes
• 1/2 tsp chilli flakes
• 1/4 tsp cayenne pepper
• Finely grated zest and juice 1 lime
• 1 tbsp agave syrup
• 1 tbsp olive oil

1. Heat the oven to 180°C/160°C fan/gas 4 or an air fryer to 160°C. Put the tortilla chips in a bowl and bash with the end of a rolling pin until roughly crushed. Add the pumpkin seeds.
2. Put all the chilli flakes, the cayenne, lime juice, agave, oil and a pinch of salt and pepper in a medium pan over a low/medium heat. Warm gently until combined. Remove from the heat, then stir in the crushed tortillas and seeds.
3. Spread out on a baking tray or air fryer basket. Bake in the oven for 12-15 minutes, or 6-8 minutes in the air fryer, until dry and fragrant. Stir in the lime zest while hot, then season to taste with salt and pepper.
4. Use straightaway while warm or cool, then transfer to a sealed container and keep at room temperature for up to 2 weeks.

The best smoky BBQ marinade
Coffee adds a rich roasted flavour to this sweet, smoky and tangy barbecue marinade. This is best used for steaks, ribs, sausages, smoking joints, firm tofu and a range of veg, from wedges of cabbage or cauliflower to chunks of peppers or courgettes.

Garlic and yogurt marinade
Fresh, smoked and powdered garlic make this yogurt marinade a triple threat. Balanced with lemon zest and cumin, it’s a great marinade for chicken, pork, lamb, fish or root vegetables.

Plum, ginger and lemon syrup
Fiery ginger and bright lemon bring out the rich, juicy taste of plums in this versatile syrup. It’s delicious as a cordial with soda water or ginger beer, in a sour cocktail with gin and more lemon juice, or in a highball with whisky and soda. Try it drizzled over ice cream, fruit or sundaes.

Serves 6-8 (makes about 300ml)

• 300g plums, stoned and chopped (about 4)
• 30g ginger, cut into matchsticks
• Pared strips zest and juice
• 1 lemon
• 100g clear honey (or date syrup to make it vegan)

1. Put the plums, ginger, pared lemon zest and honey or date syrup in a medium pan. Juice the lemon into a measuring jug, then add enough water to make it up to 150ml (or weigh to 150g). Add this to the pan and bring to a simmer. Reduce to a gentle simmer and cook for 15-20 minutes until the fruit has broken down.
2. Pass through a fine sieve (or a sieve lined with muslin) into a jug, then pour into a bottle or jar to store. Cool, then use straightaway, or keep the cooled syrup in a sealed jar for up to 1 month in the fridge.

Pistachio, lemon and black pepper oat sprinkle
This addictively good oaty sprinkle is bright, zesty, crunchy and savoury but also a little bit sweet.

• Try the pistachio and oat crumb sprinkled over grilled halloumi, baked feta, chicken or fish.
• Use it to add crunch to a salad, marinated vegetables or dips such as houmous.
• You could even scatter some over fruit and ice cream with a drizzle of honey for a dessert.
• Swap the nuts and seeds for any you have and the oats for barley flakes.
• Use agave syrup or maple syrup in place of the honey to make the recipe vegan.

Serves 6-8 (makes about 200g)

• 1 tbsp olive oil
• 2 tbsp clear honey
• Finely grated zest and juice 1 lemon
• 100g rolled oats (rolled oats are gluten free but can be cross-contaminated – check the packet to be sure if you need it to be gluten free)
• 60g pistachios, roughly chopped
• 1 tbsp sesame seeds
• ¼ tsp fine salt
• ½ tsp freshly ground black pepper

1. Heat the oven to 170°C/150°C fan/gas 3½ or an air fryer to 140°C. Put the oil, honey and lemon juice in a medium pan over a low-medium heat and warm gently until combined. Remove from the heat and stir in the oats, pistachios, sesame seeds, salt and pepper.
2. Spread everything out on a baking tray or in the air fryer basket. Bake for 25-30 minutes if using the oven or 12-15 minutes if using an air fryer, stirring halfway, until dry, lightly toasted and fragrant. Stir in the lemon zest, then taste and season, if needed, with a little more salt and pepper while hot.
3. Use straightaway while warm or leave to cool completely, then transfer to a sealed container and keep at room temperature for up to 4 weeks.

Passion fruit, mint and lime syrup
A fresh and summery syrup that’s great for cocktails, mocktails, cordials and more. This cold syrup method gives a beautifully fresh taste from the passion fruit, rather than the deeper, jammier taste you get from a cooked syrup. It also makes it so simple – and you don’t have to wait for it to cool down.

• This syrup is delicious when used as a cordial with soda or lemonade – or make it a hard lemonade with a shot of vodka.
• You can also use it in a spritz with sparkling wine and soda, with white rum for a passion fruit mojito or with tequila for a tropical margarita.
• You could swap the passion fruit for berries. Raspberries, blueberries, strawberries and blackberries all work well.
• You could also use lemon or grapefruit juice in place of lime – just make sure you add only enough water to give 80g liquid in total for the sugar syrup.

Serves 4-6 (makes about 150ml)

• 80g caster sugar
• Finely grated zest and juice 1 lime
• 160g freshly scooped passion fruit pulp (from about 8 passion fruit)
• 2 mint sprigs

1. Put the sugar in a jam jar, then add the lime juice, weighing how much lime juice there is. Add enough water to make it up to 80g liquid. Shake to dissolve (you could, alternatively, stir it in a jug). Set aside.
2. Put the passion fruit pulp in a mortar, jug or small bowl, then crush with the end of a thin rolling pin, muddling spoon or pestle. You want to break down the coating of the seeds. Scrape into the lime syrup jar and add the mint sprigs. Screw on the lid and shake it all up.
3. Leave to steep for at least 30 minutes, or keep the jar in the fridge for up to 2 weeks until you’re ready to use. When ready to use, strain the mixture through a fine sieve to get the syrup. The strained syrup will keep in the sealed jar in the fridge for up to a month.

Next: Browse our complete collection of summer recipes, and heatwave ideas for when it’s simply too hot to cook.