Batch Cooking for Beginners: How to Cook Once and Eat All Week

Batch cooking simply means cooking a bigger amount of food in one go, then eating it over several days or freezing it for later. It saves time on busy evenings, it's cheaper than takeaways and ready meals, and it means there's always a proper meal waiting for you.

This guide explains how to get started, which meals work best, and how to store food safely.

Why batch cooking saves money

• You buy in bigger packs, which usually cost less per kg.
• You use the oven or hob once instead of every night.
• You waste less food, because ingredients go into meals before they go off.
• You're less tempted by takeaways when dinner only needs reheating.

How to start: five simple steps

1. Pick two recipes. Don't try to cook a whole week of different meals on your first go. Two big recipes, like a chilli and a curry, is plenty.

2. Write a shopping list. Look for ingredients the recipes share, like onions, garlic, tinned tomatoes and rice.

3. Choose a time. Many people cook on a Sunday afternoon. Two hours is usually enough for two dishes.

4. Get some containers. Freezer-safe boxes or bags with a label and date are all you need.

5. Cook, cool, portion and freeze. Split the food into single or family portions so you only defrost what you need.

Meals that batch cook well

• Chilli con carne or a bean chilli
• Bolognese sauce, which also works for lasagne and cottage pie
• Curries, such as chickpea, lentil or chicken curry
• Soups, like vegetable, lentil or minestrone
• Stews and casseroles
• Pasta bakes

Foods that don't freeze as well include salad leaves, cucumber, and dishes with lots of mayonnaise or cream.

How to store and reheat batch-cooked food safely

• Cool food quickly. Spread it into shallow containers and get it into the fridge or freezer within about two hours of cooking.
• Keep your fridge cold. The Food Standards Agency recommends 5°C or below.
• Eat chilled leftovers within two days, or freeze them.
• Label everything with the name and date.
• Defrost safely, in the fridge overnight or in the microwave, not on the kitchen worktop.
• Reheat until steaming hot all the way through, and only reheat food once.

Our top tip

Start small. One double-sized recipe a week is enough to build the habit. Once you see how much easier your weeknights are, you can add more.

Common questions

How long does batch-cooked food last in the freezer?

Food stays safe in the freezer for a long time, but the taste and texture are usually best within about three months. Always label your food with the date.

Can I freeze rice?

Yes. Cool cooked rice quickly, ideally within an hour, then freeze it. Reheat it until it's steaming hot and only reheat it once.

What containers are best for batch cooking?

Any freezer-safe container with a tight lid works. Flat freezer bags save space, and glass containers can usually go straight from the freezer into the microwave or oven (check the label).

Is batch cooking good for one person?

Yes, it's ideal. Cooking for one is often more expensive per portion, and batch cooking fixes that by freezing single portions.

Related guides

• How to Save Money on Your Food Shopping
• Cheap, Healthy Lunch Ideas for Work
• How to Reduce Food Waste at Home

This guide is for general information only. Prices, rules and offers can change, so always check the latest details before you decide.