Pour the beef mixture into a medium baking dish and arrange the sliced potatoes over the surface, overlapping them slightly to create an even layer that covers right to the edges of the dish. Jamie’s brand new book, ONE , has an entire chapter dedicated to the art of batch cooking. What’s more, every recipe is cooked in just one pan or tray, meaning less washing up! From a warming veggie chilli and Bolognese to an outrageous pulled pork, these are big-hitters that are designed to take the hassle out of everyday cooking. Plus, they’re the gift that keeps on giving – each principle recipe comes with Jamie’s favourite ways to use the leftovers. Looking for convenient and tasty go-to meals for busy days? These are recipes the whole family will love. My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you. This deliciously gooey bread and butter pudding, spiked with luxurious chocolate chips, takes a family favourite and elevates it to the next level. Make this whenever you have a loaf of bread that’s past its best that needs using up for a thrifty treat that minimises on waste. Loved the batch cook 10 means in one hour and how to make meat go further and selecting the cuts of meat.

Remove the bread and butter pudding from the freezer and transfer to the fridge to fully defrost, ideally overnight. Once defrosted, preheat the oven to 180°C/350°F/gas mark 4, cover the baking dish with foil (removing any clingfilm if you used it to wrap the dish before freezing) and transfer to the oven for 20 minutes, until piping hot all the way through. Serve as described above. While the oil is heating, combine the flour, baking powder and salt in a large mixing bowl, then slowly pour in the water, whisking continuously to a smooth batter as you do. Do you want to save time, money and hassle when it comes to cooking? Do you prefer to feed everyone in the family the same meal? Combat fussy eaters? Get lots of hidden veg into your children?Over time, I found that cooking once a week with a view to freezing meals was the best way to save time, money and my peace of mind. This way, I could add salt or spice to some portions before serving, thus keeping everyone happy and healthy. Whisk together the eggs, milk, cream, vanilla extract and cocoa powder in a measuring jug until combined, then pour over the bread mixture in the baking dish. Sprinkle the sugar over the surface of the pudding and scatter over the remaining chocolate chips, then carefully transfer to the oven to bake for 30 minutes, until the surface is crisp and golden and the egg, milk and cream mixture has set. Drizzle 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. While the stew is cooking, make the dumplings. Combine the flour, salt, suet and parsley in a large mixing bowl and stir to combine. Make a well in the centre and add six tablespoons of cold water, then use your hands to bring everything together to form a dough, adding a couple more tablespoons of water if the mixture is too dry. 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. Roll each piece of dough into a ball with your hands and set aside.

If you’re making ahead to freeze… Set the bread and butter pudding aside until cooled to room temperature, then cover with a lid or wrap in a layer of clingfilm followed by a layer of foil, label and freeze flat for up to three months. Home> Competitions> Win a copy of The Batch Lady: Cooking on a Budget Win a copy of The Batch Lady: Cooking on a Budget Closing Date: 31st January 2023 Pat the fish fillets dry on kitchen paper, then working with a single fillet at a time, dip the fish in the batter until fully coated and carefully transfer to the hot oil. Cook the fish in two batches for 3-5 minutes each, until the batter is crisp and golden and the fish is cooked through. Remove the fish from the oil and leave to drain on kitchen paper while you cook the second batch. 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. If you’re cooking now… Preheat the oven to 200°C/400°F/gas mark 6. Transfer the baking sheet to the oven and cook for 30-40 minutes, until the chips are crisp and golden. Serve hot.

So, whether you’re a part of a huge family, a new parent, a student or living alone, let this book help take the stress out of the weekly shop and help you to get tasty meals on the table that everyone will love, whilst saving you some much-needed pennies in the process. 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. If you want to save time and money in the kitchen, while making your ingredients go further, get on board with batch cooking. If you’re serving now… Cut the pudding into wedges and serve hot, with double cream alongside for pouring.