There's nothing like sitting down to a home-cooked meal at the end of a long day, but that's easier said than done once the busy week begins. Save yourself the time and hassle by planning ahead and making a weekend project of batch cooking, filling your fridge and freezer with meals that can keep you going for weeks. From hearty soups and stews to comforting pies and spicy curries, these are our best batch-cook recipes to please everyone.
Feeling thrifty? Click or scroll through our gallery to discover 40 tasty cook-in-bulk recipes that will save you time and money.
Meltingly tender chunks of beef in a rich gravy, with mushrooms and smoked bacon adding intense, savoury flavours – this steak pie is simply sensational. Make a big batch of the filling and portion up for the freezer. Once thawed, simply cover with a sheet of shop-bought puff pastry to bake.
A joint of ham, simmered in treacle and spices then coated in a sticky glaze, isn't just for the holidays. Cooked ham keeps for up to five days in the fridge and is perfect for enjoying in sandwiches and toasties, adding to pasta dishes and salads or simply serving with fried eggs for a hearty breakfast. What's more, any leftovers can be sliced and frozen.
Chicken thighs, cooked in a creamy white wine and mushroom sauce with bacon and fresh herbs, is the perfect dish to help you get ahead. Cook double the quantity specified in the recipe, then freeze half for another day. Serve the remainder with creamy mashed potatoes and buttered greens.
A tasty twist on classic mac ‘n’ cheese, thanks to the addition of roasted squash and a cheesy, crispy breadcrumb topping. Bake the whole dish, then freeze in individual portions. Once thawed, reheat in the microwave then flash under a hot grill to get the topping browned and bubbling again.
Really great ribs, such as these not-too-sweet, wonderfully sticky and spicy pork ones, are a labour of love. They need to be marinated overnight, then gently cooked in the oven until meltingly tender. The good news is that once cooked, they can be frozen. When ready to eat, thaw them completely, add a little extra marinade and reheat in a very hot oven.
If you're looking for a rich, creamy quiche without dairy, this fresh, herby tart – which uses almond milk instead of cream – is just the thing. It's quite a large quiche and serves six, so you can freeze individual slices for another day. The pie crust is a homemade gluten-free one, but you can substitute with shop-bought shortcrust pastry if you prefer.
A wholesome, warming chilli needs slow cooking to be at its best. This recipe serves eight, so you could easily make it for one meal and freeze the rest, or double the recipe to really get ahead of the game. Serve spooned over tortilla chips, rice or jacket potatoes and offer sour cream, guacamole and grated cheese on the side.
A new take on a classic, this recipe uses a combination of minced beef, pork and sausage meat and is topped with a moreish spicy tomato glaze. You can either pop the cooked meatloaf in the freezer whole or cut it into slices and freeze between sheets of baking paper. The rich, flavoursome gravy, meanwhile, should be frozen in a separate container.
This creamy Indian favourite is easy to whip up at home, but it does require some effort to make the fragrant tandoori spice blend, so it's worth prepping ahead and making extra. What’s more, the flavours are intensified through freezing, and it will also keep for two days in the fridge. Serve with basmati rice and naan bread.
This recipe combines the West African rice dish, jollof, with Italian rice balls, arancini, typically made with leftover risotto. While they aren't taxing to make, doing so does take a little time, so it's worth preparing a big batch and stashing the extras in the freezer. You can follow the basic method to use up any leftover risotto or other rice dishes, too.
With a smoky kick from the chipotle chillies, extra creaminess from the cauliflower and a vibrant, fruity acidity courtesy of the lime, this soup is warming, nourishing and comforting – and packs a real flavour punch. Make double and freeze in sealable bags or plastic tubs.
If there are vegans or vegetarians in the household, this plant-based take on Caribbean goat curry would be great to have in the freezer. Jackfruit has a meaty texture and absorbs all the hot and fragrant spices perfectly.
Lamb koftas are spicy, fragrant patties which are often served with flatbreads, fresh lemon and coriander. For optimum flavour, they should be chilled in the fridge for an hour or so before cooking. Alternatively, open freeze them on a tray, then bag up in individual portions and keep in the freezer until needed. Allow them to thaw fully before cooking on the barbecue or under the grill.
As a comforting winter warmer, this soup really hits the spot. The onions must be cooked low and slow, so they soften and caramelise, giving a hint of sweetness to the dish. Our recipe uses chicken stock, but traditionally a rich beef stock is used. Freeze the soup in portions, then once thawed and reheated, top with toast covered in bubbling, melted cheese.
This Burmese-inspired curry is sweet, fragrant and mild. It's easy to make (the hob does all the work for you) but does need slow cooking, as it uses pork leg or shoulder, which takes time to tenderise. The slow cooking also accentuates all the flavours. With that in mind, this is a great dish to double up on for the freezer. Simply serve with rice and stir-fried greens.
A whole chicken, gently poached with vegetables and fresh herbs until the meat is falling off the bone, is one of the most versatile and thrifty batch-cook dishes you can make. The chicken will keep in the fridge for up to five days (or you can freeze it in portions) and you’ll end up with a tasty stock, too. Shred the cooked meat, then use in stir-fries, tacos, wraps, sandwiches and soups.
Sweet, salty and cheesy, this straightforward quiche made with shop-bought pastry freezes very well. Open-freeze wedges on a tray before wrapping in cling film and returning to the freezer. If feta's not your thing, halloumi or soft goats' cheese work well, too.
Beef shin is an economical, wonderfully tasty cut of meat; here it’s used to make a meltingly tender, rich sauce, which is perfect for spooning over pasta or polenta. The dish does require slow cooking, though, so it’s worth making in bulk. The ragù keeps for up to four days in the fridge, or can be frozen in portions and thawed as required.
Homemade pesto knocks the socks off anything you can buy and makes for an instant meal when stirred through pasta – think tagliatelle, penne or spaghetti. Whip it up in a food processor, then simply freeze portions in ice cube trays. Even better, it only takes around 20 minutes to thaw at room temperature.
Here, chunks of roasted tofu are marinated in a spice mix and cooked in a creamy coconut and tomato sauce. It's a really tasty vegan option, although you could replace the tofu with paneer, if you prefer. The recipe serves two, so double up the ingredients to make an extra portion for the freezer.
For this dish, juicy chicken thighs are cooked in a creamy mushroom sauce with smoked bacon and vegetables, then topped with shop-bought pastry. The recipe makes six servings, so why not prep individual pies to have to hand in the freezer? If freezing, leave the pastry raw; once thawed, bake as instructed.
Enjoy the flavours of the Deep South with a big bowl of gumbo packed with prawns, crab, vegetables and a lovely chilli kick. The recipe serves eight, so there's likely to be plenty leftover. If you do plan to freeze the extras, ensure you use raw fresh prawns rather than frozen (as a general rule, and to avoid food poisoning, food shouldn’t be re-frozen).
This North African–inspired tagine is full of warming spices, with sweetness from the honey and dried apricots to match the lamb. There's plenty of vegetables and chickpeas, too, and it would be lovely served with couscous or rice. It freezes really well and keeps for two days in the fridge.
Rich, meaty ragùs are perfect batch-cook dishes, not least because they keep well in the fridge and taste just as good after being frozen. This dish is loaded with savoury flavours, with three different meats, red wine and mushrooms. It needs an hour or two on the hob, so best to double up the recipe, as it won't take much longer to cook and you'll have portions to freeze.
This veggie curry is wonderfully light, with fluffy potatoes, cubes of paneer and chickpeas all cooked in a spicy sauce. Use your food processor to do the chopping and you'll save time. It's lovely served with herby rice or flatbreads.
A creamy, cheesy, comforting fish pie is always a winner – but speedy it is not. There are potatoes to prepare, fish to cook and a sauce to make. It does freeze well, though, so is a perfect batch-cook option. Freeze it once assembled, and allow to thaw before baking. In this case, it's best to omit the traditional boiled eggs from the pie, as they’ll go rubbery in the freezer.
Salmon and dill is a classic combination that works brilliantly in these easy burgers, which are served with lemon and caper mayonnaise. The recipe makes eight patties, so cook what you need and freeze the rest raw. Take the burgers out of the freezer in the morning, leave in the fridge to defrost and dinner will be ready in a dash come evening.
The key to this warming stew is in the slow cooking, which tenderises the chicken to perfection and brings out the smoky flavours from the chorizo, chipotle and paprika. It freezes well or will keep for up to three days in the fridge. The black beans are dried, with no pre-soaking required, but if you'd rather use canned beans, add them to the pan 30 minutes before the end of the cooking time.
A rather special pasta bake, here the rich white sauce is flavoured with fennel and sweet-salty Parma Ham, then topped with Parmesan. Make two dishes and freeze one, or divide into portions and decant into individual containers to freeze. Thaw thoroughly before reheating in the microwave.
Quiche Lorriane is a classic French dish, rich with Gruyère cheese (you could also use mature Cheddar) and salty, savoury flavour from the smoked bacon. If you don't want to freeze it in its tin, open freeze on a tray, then wrap tightly in cling film. Alternatively, freeze individual slices for a quick lunch in the future. It's best served warm, so do reheat in a hot oven.
If there was ever a soup you should stash in the freezer for when someone is under the weather, chicken soup is it. This version is nourishing, rich and creamy and comes topped with comforting dumplings. It takes a bit of effort to make, but is well worth it. Freeze the soup and open-freeze the raw dumplings separately until solid, then bag up. Defrost the soup and dumplings, then heat through in a saucepan – the dumplings will cook in the liquid.
This traditional Greek stew sees chunks of beef marinated in red wine and orange, then slow cooked with small pickling onions and tomatoes. Freeze the completed dish or store in the fridge for up to three days. Serve with small pasta shapes such as orzo or macaroni.
British comfort food at its best, shepherd's pie comprises minced lamb cooked with mushrooms, vegetables and Worcestershire sauce, topped with creamy mashed potato and baked until browned and bubbling. Divide the filling and topping between containers for the freezer, but don't do the final bake until it's thawed. Add an extra 10 minutes or so to the cooking time specified in the recipe.
It's worth making a big batch of this roasted pepper, tomato and garlic pasta sauce – it tastes much better than anything from a jar. Shop-bought sauces can be overloaded with salt and sugar, whereas here, you’re in control. Serve with pasta or simmer with meatballs for a wholesome, family-friendly meal.
Slow cooking beef in red wine creates a rich, wholesome gravy that's fragrant with rosemary. This recipe only requires 15 minutes prep, but it does need two-and-a-half hours in the oven, so it's worth making a double batch – one for dinner in a day or two (it will keep for up to three days in the fridge) and one to freeze. The recipe uses Chianti, but any full-bodied red wine will do the job.
Juicy pulled pork needs to be first marinated and then slow cooked, but it freezes well and keeps in the fridge for two days, so it's worth cooking a large piece. Freeze in portions, then use to make burgers, wraps, tacos, stir-fries or pasta bakes.
This spiced, aromatic lentil dish is easy on the wallet, super-tasty and vegan. It will keep for up to four days in the fridge or you can freeze it – just don’t add the fresh coriander until you’re ready to eat. It can be served as is with flatbreads or rice, or add a little extra water or vegetable stock to thin it down for a delicious soup.
Originating from Vietnam, this noodle soup is warming, nourishing and bursting with flavour – think lemongrass, hot chillies, ginger and spices. It uses beef short ribs, which taste fantastic, but also need slow, gentle cooking. The recipe uses a slow cooker, but you can simmer the ribs gently on the hob for two hours too. Make the base and freeze, then defrost and add cooked noodles, lime and fresh coriander to serve.
Everyone's favourite carby, cheesy, meaty comfort food, the perfect lasagne takes time. The meat sauce needs slow-cooking and there's also a béchamel to prepare. For that reason, it makes sense to make one large lasagne or a couple of smaller ones. You can freeze lasagne unbaked or fully cooked – ideal if there are leftovers.
Herby, garlicky pork meatballs simmered in a rich, wine-laced tomato sauce are a sure winner. They'll keep for up to two days in the fridge and freeze perfectly once cooked. When you want to serve the meatballs for dinner, all you need to do is thaw them and reheat in the microwave or on the hob until piping hot throughout.
Get the recipe for spaghetti with meatballs here
Inspired? Discover the best recipes for dinner today and lunch tomorrow