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Meal planning and batch cooking
Cooking in bulk and planning ahead saves money, time and stress. Here is a simple routine you can start this week.
Why plan?
Without a plan, you buy ingredients that don't go together, run out of ideas on Wednesday, and end up with a takeaway and a fridge full of food going off. A plan fixes this. Love Food Hate Waste advises basing plans on what is already in your fridge, freezer and cupboards, and on who is eating each night.
A simple planning routine
- Check the stock. Look through everything you already have and note what needs using first.
- Check the week. Who is home on which night? Late finish on Tuesday? Put a quick meal there.
- Choose 4 or 5 dinners. Leave a night for leftovers and one flexible night.
- Use overlaps. Choose recipes that use the same fresh ingredients, such as a half cabbage in two dishes.
- Write the shopping list. Only list what the plan needs.
- Stay flexible. Swap days if things change; what matters is that the food gets used.
Batch cooking
Batch cooking means making more than you need for one meal and freezing or refrigerating the rest. Love Food Hate Waste suggests cooking larger quantities and freezing the extra portions for quick meals later, and notes that bigger packs are also cheaper per unit.
Good dishes for batches
- Chilli, bolognese and other mince-based sauces, which can be made with part lentils or beans to stretch the meat.
- Soups of any kind.
- Curries and stews.
- Cooked rice portions, cooled quickly and frozen (see the note below).
- Pasta bakes, lasagne and shepherd's pie.
- Pancakes, flapjacks and muffins.
Not so good for freezing
- Salad leaves, cucumber and raw tomatoes.
- Fried foods that rely on crispness.
- Dishes with lots of cream or mayonnaise, which can separate.
Safe freezing and reheating
Cool cooked food quickly, then refrigerate or freeze it. Label containers with the dish and date. Defrost in the fridge, and when reheating make sure food is piping hot all the way through. Reheat food only once. Rice needs special care: cool it quickly and refrigerate or freeze promptly, as it can cause food poisoning if left at room temperature. For the official rules, read the Food Standards Agency's guidance on its website.
Love Food Hate Waste points out that you can freeze food before its use-by date, including dairy, and that fruit lasts longer in the fridge, kept below 5°C, with bananas and uncut pineapples the exceptions. Sliced bread can be toasted straight from frozen.
A sample week
| Day | Dinner | Notes |
|---|---|---|
| Monday | Bean chilli with rice | Make a double batch; freeze half |
| Tuesday | Omelette and salad | Quick for a busy day |
| Wednesday | Pasta with tomato and veg sauce | Use up odds and ends |
| Thursday | Frozen chilli, baked potato | Zero effort |
| Friday | Fish fingers, peas, oven chips | Easy and cheap |
| Saturday | Roast chicken, veg | Save the carcass for stock |
| Sunday | Chicken soup or curry | Uses the leftovers |
Equipment worth having
- Freezer-safe containers or reusable bags in a few sizes.
- A marker and tape for labels.
- A large pot or slow cooker.
- A fridge thermometer.
Keep it going
Don't aim for perfection. Even planning three dinners a week and batch cooking one meal makes a difference. If you want recipe ideas, see cheap recipes. For using leftovers, go to food waste and leftovers, and for shopping habits, shopping tips.
Frequently asked questions
How many meals should I plan?
Four or five dinners with a leftovers night and a flexible night. Even partial planning helps.
Can I freeze food before its use-by date?
Yes. Love Food Hate Waste advises freezing food before its use-by date, including dairy.
What is the best food to batch cook?
Soups, stews, chilli, curry, pasta sauces and bakes freeze well and reheat easily.