When you’re batch cooking regularly, it’s easy to fall into the habit of eating the same meal on repeat and begin to dread it or simply deny its existence in the freezer until it loses its label, becomes frost damaged and is left as an unidentifiable lump until such a time you dare to try and work out what it was you made all that time ago! 

To avoid this misery, I like to find different ways of serving my batch cooks so that I can ring the changes. If you freeze it in varying portion sizes, you have greater flexibility over how you use it and can choose the right amount for your meal. 

My Mexican ‘lasagne’ makes use of a batch cook chilli (meat or veggie or a bit of both) to create the ultimate in winter comfort food.  

Why not give it a go this week?