Now you know what food you’ve got, start batch cooking. Start making the meals you identified after making your inventory. Portion them up and get them in the freezer.

Batch cooking isn’t always about cooking complete meals, think also about fresh ingredients that you can prepare in some way to give them a longer lease of life. What fresh ingredients have you got that aren’t going to last much longer that you can roast, steam, boil and mash, pickle or preserve in some other way and store in the fridge, freezer or cupboard?

Tinned and dried goods might be scarce at the supermarkets but there are still plenty of fresh ingredients available. What else can you buy now to prepare and store to ensure you’ve got a good range of foods and nutrients to hand?

If you need help working out what to make with what you’ve got, get in touch!