Easy Batch Cooking for Beginners

If you're like me and struggle to get dinner on the table during the week, Batch Cooking is a lifesaver. It’s all about cooking once and eating multiple times, which is perfect for those busy days when I’m tired or have a million other things to do.

raw chicken and vegetables with curry sauce mixture in crockpot

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I love using my Sunday afternoons to prep meals for the week, so I can skip the stress, avoid those 5pm grocery runs, and get dinner on the table with ease.

How Is Batch Cooking Going To Help?

I used to be skeptical about batch cooking, mainly because I enjoy fresh meals every day. But after a couple of years of trying it, I’m now a big fan for several reasons:

No daily dinner decisions: With batch cooking, you don’t have to figure out what to make each night.
Try new things: You can experiment with recipes when you have time, then freeze them for when you're too tired to cook.
Portion control: Pre-portioning meals helps you stay mindful of your intake.
Better taste: Homemade meals always taste better than frozen or processed foods.
Effortless meal planning: Once you batch cook, meal and menu planning pretty much happens on autopilot.

Batch cooking works well for both freezing and storing in the fridge, but it depends on how long you plan to keep the meals.

Freezing: This is ideal for meals that you want to keep for a longer time (up to a few months). Freezing preserves the food and prevents waste. Make sure to store meals in airtight containers or freezer bags to avoid freezer burn. Dishes like soups, stews, casseroles, and cooked grains freeze particularly well.
Fridge: Storing meals in the fridge works best for dishes you plan to eat within the week. These meals will stay fresh for 3–5 days. This method is great for things like salads, cooked vegetables, or proteins like grilled chicken. Just make sure they’re stored in airtight containers to prevent spoilage.

For a balance, I usually freeze larger batches of meals and keep smaller portions in the fridge for easy access throughout the week.

Glass containers with food in from batch cooking

How Long Does Batch Cooking Take?

I allocate 1 hour of prep time to make 2 recipes on a Sunday afternoon. I prep one dish and get it cooking, meanwhile I prep the second dish.

For example: If I'm doing a slow cooker recipe, it might only be 10 minutes of prep and then 8 hours cooking. After I've put on the slow cooker, I might spend 15 minutes making a shepherds pie which then bakes for 40 minutes.

How Much Time Will I Save With Batch Cooking?

I save upto 1 hour each evening during the week when I’ve done a batch cook on the weekend. This extra one hour gives me more time to spend with my husband, phone family, read a book, play with our dog or importantly, EXERCISE!

Will Batch Cooking Save Me Money?

Batch cooking saves money on groceries because I’m cooking more of the same thing and that requires less ingredients. Cooking a double batch of one dish, or two separate dishes, is cheaper than making four separate dishes with four separate lots of ingredients.

When you get into the rhythm of batch cooking and you have your regular dishes on rotation you can save even more money on groceries as you become better at using what you already have in the cupboard and fridge.

Two containeres of pre-prepared meals that have been batch cooked

The Ultimate Beginners Guide To Batch Cooking

If you're new to batch cooking, don't worry – it’s easier than it sounds! Here are some of the best methods I’ve found for getting started:

Pick Simple Recipes: Start with a few easy recipes that reheat well. I usually go for things like soups, stews, or pasta bakes. These are great because they taste even better after a few days in the fridge, and you don’t have to worry about overcomplicating things.
Cook in Batches: Instead of making one meal at a time, make enough for several portions. For example, I'll cook a big pot of chili or curry, and divide it into containers for the week. This way, I can just grab a portion, heat it up, and dinner’s ready.
Use Your Freezer: Anything that freezes well is perfect for batch cooking. I like to make a double batch of something like lasagna or baked ziti, and freeze half for later. It’s like having homemade frozen dinners that taste so much better than store-bought ones.
Prep Ingredients in Bulk: Sometimes, I’ll prep veggies or grains in bulk. I'll roast a big batch of veggies or cook a large pot of quinoa or rice. Then, I can mix and match with different proteins or sauces throughout the week. This makes it super easy to throw meals together.
Plan Your Meals for the Week: I like to take a bit of time on Sunday to plan out the week’s meals. I’ll choose one or two base recipes (like a stir-fry or a curry) and then switch up the sides, so it feels like different meals even though it’s all prepped.
Invest in Good Storage Containers: Good containers are key for batch cooking. I recommend glass containers with tight lids – they’re great for storing everything from soups to salads, and they’re microwave and freezer safe. That way, I can store everything properly and avoid any messes when reheating.

How To Store and Label your meals

When storing batch-cooked meals, I always make sure to use airtight containers to keep everything fresh. I prefer glass containers since they’re microwave and freezer safe. They also tend to not stain like some of the plastic ones.

For labeling, I stick a piece of masking tape on the top and write the meal name and date on it. This helps me easily keep track of what I’ve cooked and when it was made. This system keeps my fridge and freezer organized and ensures nothing goes to waste!

Here’s how I use different kitchen tools for batch cooking:

Pressure Cooker (Instant Pot): I love using this for quick, large portions of soups, stews and curries. It cuts cooking time in half, which is super helpful when I’m in a rush but still want to prep a big batch.
Slow Cooker: This is my go-to for dishes like curries or pulled meats. I just throw everything in in the morning, set it, and by the time I’m home, dinner’s ready. It takes longer to cook, but it’s so hands-off and convenient.
Air Fryer: I use this for crisping up smaller batches of things like chicken breast, roasted veggies, or even meatballs. It’s perfect for when I want to make healthier, crispy food without a ton of prep.
Stovetop: I rely on this for things like easy stir-fries or cauliflower soup. It lets me control the process, and I can easily cook smaller batches or dishes that need a bit more attention.

I like to mix and match these depending on the meal I’m prepping, which makes it easier to get a variety of meals ready for the week.

Beginners Guide To Batch Cooking Ideas

1. A Double Batch of Curry

Make a double batch of your favourite curry on a Sunday, wait for it to cool and portion it out into containers and store. Stovetop or slow cooker. Use whatever you’ve got to make it happen.

Monday: Curry and Rice
Tuesday: Curry with mashed sweet potato and peas
Wednesday: Curry with cous cous with some crunchy toasted nuts
Thursday: Curry with pasta and steamed green beans

The trick is to add something different each night to the curry to make it seem new and exciting from the previous night.

2. A Double Batch Stir Fry

Pick a stir fry and make a double batch of it and keep it in the fridge for3 to 4 days. Each night, change what you serve it with. For example, jasmine rice, brown rice, cauliflower rice, thin noodles, fat noodles, soba noodles, rice noodles, steamed greens

Top Tip

Try serving your meals on different plates or bowls each night. I’ve collected a variety over the years, from fancy ones to thrift store finds. You’ll be surprised how much it changes the experience of eating the same dish!