The Batch Lady: Cooking on a Budget: Unlock the power of batch-cooking with simple, freezable, store-cupboard recipes that won't break the bank from Sunday Times best-selling author

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Fantastic recipes for freezing. I now get a home cooked meal every night. No more ready meals or takeaways. As a busy mum I struggle to meal plan and often too tired to cook when I get home from work. Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them. Sweet potato chilli quesadilla

Remove the pan from the heat, add the flour and toss gently to coat, then add the oil to the pan and toss again. Season with salt, then tip the chips onto the prepared baking sheet and spread out in an even layer. If you’re making ahead to freeze… Set the pan aside until the stew has cooled to room temperature. Ladle the stew into a large, labelled freezer bag and place the dumplings in a separate freezer bag. Freeze both flat for up to three months. Serve your children curries, chilli and fajitas, but adapt them to their palates by adding crème fraiche to their portions prior to serving, so they get a milder version of your meal.If you are making spaghetti bolognaise, you will need chopped onions, mince and grated carrots. You also need those ingredients to make, burgers, meatballs, chilli, fajitas and lasagne: one large pot of veg and mince will serve as a base for six different dishes. These can be cooked directly from frozen. Simply preheat the oven to 180˚C/350˚F/gas mark 4 and line a baking sheet with foil. Lay the frozen fish on the prepared baking sheet and transfer to the oven for 25–30 minutes, until crisp, golden and piping hot all of the way through. Serve as described above. Chip-shop chips

Spread the slices of bread with the butter, then cut in half diagonally so that you have 18 buttered triangles coated in butter. Arrange half of the bread, buttered-side down and slightly overlapping, in a medium baking dish to form an even layer that covers the surface of the dish. I’ve tried freezing left over food in the past and never tasted the same so very rarely did I do this. Now with batch cooking and the technique followed in freezing I’ve found it defrost and cooks as fresh as if I had made it that day. If you’re serving now… Cut the pudding into wedges and serve hot, with double cream alongside for pouring. Put the oil in a deep-fat fryer or large, deep-sided saucepan and heat slowly until the oil reaches 180°C/350°F. If you aren’t using a deep fat fryer and don’t have an instant-read thermometer carefully add a spoonful of the batter (see below) to the pan – if it floats and turns golden brown within 60 seconds then the oil is ready. If the batter burns then the oil is too hot and should be carefully removed from the heat to cool down. PDF / EPUB File Name: The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.pdf, The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.epubDrizzle with a little olive oil, then transfer to the oven to bake for 30 minutes, until the potatoes are golden and the mince is bubbling.