Batch-cooking and freezing are two of the best ways to ensure you're eating well and getting the most out of your fresh ingredients. Here, we've gathered ten of our favourite recipes to batch-cook and stow away in the freezer, from a tasty lamb curry to a nourishing vegetable soup.
Roasted Butternut Squash Soup from Foolproof Cooking by Mary Berry
This butternut squash soup is a cut above the rest – the squash is roasted first, giving the soup a deeper, richer taste, while the addition of red pepper and ginger provide the dish with added sweetness and just a hint of fiery heat.
Get Foolproof Cooking here.
Lamb Bhuna with Garlic Naan from Nadiya's British Food Adventure by Nadiya Hussain
A richly flavoured takeaway alternative from Nadiya Hussain, this dish can be prepared very quickly and freezes welll. You could also make double the amount of curry paste and freeze half, so you're ready to go the next time a curry craving strikes.
Get Nadiya's British Food Adventure here.
Down-to-Earth One-Pot Stew from The Self-Care Cookbook: Easy Healing Plant-Based Recipes from Gemma Ogston
A warming and substantial vegan one-pot stew, made with butterbeans, mushrooms, and herbs. It's ideal for batch-cooking, and freezing, and is delicious served with mashed potato or fresh crusty bread.
Get The Self-Care Cookbook here.
Spinach, Squash and Sweet Potato Dhal with Cauliflower and Spinach Pakora from Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends by Elly Pear
A soothing dhal recipe from Elly Pear that will keep in the freezer for 3 months. Serve it with the Cauliflower and Spinach Pakoras, or alternatively, plain basmati rice or naan.
From the book
Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends
Inspiring vegetarian and vegan recipes
Quick and easy ideas for weeknights
Laid-back feasts and batch cooking tips for weekends
Vegetable Chilli from Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day by Rachel Ama
This vegan chilli from Rachel Ama is packed with veggies, beans, and delicious spices, and is ideal for feeding a crowd.
Get Rachel Ama’s Vegan Eats here.
Ragù Bolognese with Pappardelle from Mary Berry Everyday by Mary Berry
A slow-cooked beef ragù bolognese, inspired by traditional Italian cooking methods, this recipe from Mary Berry is the ultimate crowdpleaser. Stash it in the freezer, ready for when you need a comfort food hit.
Get Mary Berry Everyday here.
Smoky Veggie Feijoada Black Beans, Squash, Peppers and Okra from Everyday Super Food by Jamie Oliver
Feijoada is a traditional Brazilian stew, usually involving beans with beef or pork. This vegetarian version from Jamie Oliver makes a quick and tasty supper, and freezes well too.
Get your copy of Everyday Super Food here.
Slow-cooked Chicken with a Crisp Corn Crust from Simple by Yotam Ottolenghi
Make the slow-cooked chicken without the crust and store in the freezer for up to 3 months. Then defrost and either cook it with the corn crust, or simply heat it up and serve it with plain rice or spooned over a fluffy jacket potato.
Get Simple here.
Caribbean Chickpea Curry with Coconut Rice from The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood by Heather Thomas
This hearty vegetarian curry is packed with Caribbean flavours – the perfect thing to take out of the freezer when you need to be warmed up from the inside!
Get The Chickpea Cookbook here.
Zuppa di Verdure from The Soup Book by Sophie Grigson
A hearty, Tuscan-inspired bean soup that is ideal for using up any lefotver vegetables you happen to have hanging around in the fridge. If you're freezing this, leave out the cavolo negro (you can add this, or any other leafy green, into the soup once you've defrosted and heated it through).
Get The Soup Book here.
