6 big-batch recipes to cook this week
Stretched for time while working from home and taking care of kids? These six, filling and easily-doubled (or tripled) big-batch recipes will feed your family again and again. So you can cook once, and eat twice – or thrice!
Trying to make the most of your cooking while in lockdown? Work smart, not hard next week by prepping some of these big-batch recipes and thank yourself later.
KALE-AND-HERB BARLEY BOWL WITH POACHED EGG
The pesto here can be doubled and used for a bright pasta sauce for dinner, but also adds a punch of flavour to the earthy barley. Bonus: It’s a way to use up any fresh herbs before they wilt. Feel free to swap the poached egg for a 6-minute boiled egg, and add any leftover roast veg to this salad too.
PERSIAN-STYLE RICE AND LENTILS
Make extra rice for curry night and repurpose the leftovers into this fragrant and filling dish – perfect for lunch with hummus, or yoghurt, and for stretching other dinner leftovers even further.
SLOW-COOKED COWBOY BEANS
This recipe can be doubled and frozen, making these beans a hearty lunch option or an emergency mid-week dinner.
CHICKEN-AND-MUSHROOM PIE
Make a double batch of the ragù, freeze, and switch up the toppings: we’re talking mash, cauli-mash, and even frozen röstis.
TAMARIND CHICKEN CABBAGE WRAPS WITH PISTACHIO PESTO
The cabbage works double-time here as it results in a lower carb lunch option that won’t go soggy, plus it makes for a nice update on regular wraps. You could also use lettuce, or flour wraps – if you’ve got a freezer stash.
WARM “KABBOULEH” SALAD
There’s nothing this salad can’t handle. Double it, serve it warm or cold, throw in whichever leftover veggies you have to hand, and it will still shine.