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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Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. Once the stew has been simmering for 15 minutes and all the vegetables are tender, dilute the cornflour with a couple of teaspoons of water in a small bowl. Heat the oil in a large saucepan with a lid over a medium heat, then add the onions, garlic and celery and cook, stirring, for 4 minutes, until soft.

recipes from The Batch Lady - Metro Three delicious, low-cost recipes from The Batch Lady - Metro

Once you have a smooth dough, turn out onto a lightly floured surface and cut in half, then cut each half into quarters, leaving you with eight equal-sized pieces. Lentils are the secret weapon in this dish, helping the meat go that much further, while adding extra nutrition, ensuring it’s the gift that keeps on giving. Reheat both in a pan until piping hot, then serve with cubes of ripe avocado, fresh coriander leaves, yoghurt or soured cream, and toasted tortillas.

For these summer meal plans I have collated my favourite light and delicious recipes that taste even better enjoyed in the garden with friends and family. I quickly found myself cooking for a large crowd every day, trying to please everyone and satisfy various dietary requirements and tastes. If you’re cooking now… Remove the lid from the stew and arrange the raw dumplings over the surface, cover with the lid again and continue simmering for another 20 minutes, until the dumplings are puffed up, light and fluffy. This is one incredibly versatile batch-cook recipe to have ready in your freezer – whether you use it for pasta dishes, curries, soups, in a chilli or even on a pizza, it’s got you covered for any occasion. These batch-cook recipes don’t take much effort, but they’re great for helping you save money and get ahead for busier days.

Recipes - The Batch Lady Recipes - The Batch Lady

Lay the skewered chicken on the prepared grill pan and cook under the grill for 12-14 minutes on each side, until juicy, golden brown and cooked all the way through. 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. By spending a couple of hours, one day per week, cooking meals that have the same basic ingredients, you can prepare a host of varied, healthy and delicious dishes, which you can pop into the freezer until you need them. Make your own healthier, tastier version of the classic freezer food, chicken nuggets, using staple household ingredients. This deliciously gooey bread and butter pudding, spiked with luxurious chocolate chips, takes a family favourite and elevates it to the next level.Plus, it couldn’t be easier to rustle up – you’ll only need 8 ingredients and just 12 minutes of prep time. Thread the chicken thighs onto two large skewers so that each skewer runs parallel to the other through all the pieces of chicken (if using wooden skewers, it’s a good idea to soak them in cold water for half an hour before using). Visit our budget-friendly recipe hub for more cooking inspiration to help you save time and money in the kitchen. Fajitas – microwave for 3 minutes (or until piping hot) and serve on soft tortilla wraps, with ½ fat crème fraiche, lettuce, tomato and grated cheese. If you are looking to save time and money when it comes to cooking then these meal plans are for you!