A foolproof way of saving time and money in the kitchen, while still serving up tasty food
If you’re looking for an easy way to take the stress out of dinner, then batch cooking could be the answer.
This smart, time-saving approach isn’t just about convenience – it can also help cut your grocery bill, reduce food waste, and ensure you always have a homemade meal ready when you need it. And few people know the benefits better than Suzanne Mulholland, better known as The Batch Lady.
Here, she shares three healthy, delicious recipes that come together in under 30 minutes – or can be prepped ahead and stored in the freezer for extra-busy days.
Carrot and onion bhaji burgers
Serves 4
- 2 red onions, finely sliced
- 1 large carrot, grated and as much moisture squeezed out as possible
- 30g fresh coriander, finely chopped
- 2 tsp rogan josh curry paste
- 1 fresh green chilli, finely diced (optional)
- 1 tsp salt
- 1 tsp ginger purée
- 1 tsp garlic purée
- 1 cup (110g) gram flour
- ¼ cup, plus 2 tbsp (80ml) cold water
- vegetable oil
Put all the ingredients except the water in a bowl and mix well. Gradually add the water, a little at a time, until you have a thick batter that holds together.
Divide the mix into 4 equal portions and form into burgers.
Preheat the oven to 190°C. Place the bhaji burgers on a baking tray lined with baking parchment and drizzle with a little vegetable oil. Cook for 25-30 minutes, until golden and crisp.
Serve in a bun with salad, vegan yoghurt, mango chutney and a sprinkling of crispy onions.
Lemon and Parmesan breaded cod
Serves 4
- 1 cup (45g) panko breadcrumbs
- zest of 1 lemon
- ¼ cup (40g) grated Parmesan
- ½ cup (60g) plain flour
- 2 eggs, beaten
- 4 x skinless cod fillets
- salt and pepper
- olive oil
Combine the breadcrumbs, lemon zest, grated Parmesan and some salt and pepper in a wide, shallow bowl. Put the flour into another bowl and the beaten eggs into a third bowl.
Take one of the cod fillets and, making sure it is well coated on both sides at each stage, dip it first in the flour, then in the beaten egg and lastly in the breadcrumb mixture. Repeat with the other cod fillets.
Preheat the oven to 180°C. Place the breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 20–25 minutes, until golden and cooked through. Serve with herby new potatoes and seasonal greens.
Sausage, squash and sage traybake
Serves 4
- 8 pork sausages
- 500g frozen butternut squash chunks
- 2 red onions, thickly sliced
- 1 courgette, thickly sliced
- 2 tsp dried sage
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 2 tbsp olive oil
Preheat the oven to 180°C. Put all the ingredients into a large mixing bowl and mix well. Tip everything into a baking tray, sitting the sausages on top. Cook for 30-35 minutes, until the sausages are browned and cooked through. Serve.
The Batch Lady Rapid Dinners is out now (Ebury Press, £22)