The Batch Lady: Cooking on a Budget: Unlock the power of batch-cooking with simple, freezable, store-cupboard recipes that won't break the bank from Sunday Times best-selling author

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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. My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you. These can be cooked directly from frozen. Simply preheat the oven to 180˚C/350˚F/gas mark 4 and line a baking sheet with foil. Lay the frozen fish on the prepared baking sheet and transfer to the oven for 25–30 minutes, until crisp, golden and piping hot all of the way through. Serve as described above. Chip-shop chips

Spread the slices of bread with the butter, then cut in half diagonally so that you have 18 buttered triangles coated in butter. Arrange half of the bread, buttered-side down and slightly overlapping, in a medium baking dish to form an even layer that covers the surface of the dish. Always make a basic recipe, that way it’s easy to add spices and salt to taste after you have portioned out the kid’s meals. 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.PDF / EPUB File Name: The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.pdf, The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.epub The Batch Lady method will inspire you to make fast, simple and portion-controlled meals in under 10 minutes. By spending a couple of hours, one day per week, cooking meals that have the same basic ingredients, you can prepare a host of varied, healthy and delicious dishes, which you can pop into the freezer until you need them. 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. If you want to save time and money in the kitchen, while making your ingredients go further, get on board with batch cooking.

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. Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them. Sweet potato chilli quesadillaIf you’re serving now… The fish is now ready to be served with chip-shop chips and mushy peas alongside.

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? We are giving away 3copies of The Batch Lady: Cooking on a Budget.For your chance to win, simply answer the following question: 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. Put the oil in a deep-fat fryer or large, deep-sided saucepan and heat slowly until the oil reaches 180°C/350°F. If you aren’t using a deep fat fryer and don’t have an instant-read thermometer carefully add a spoonful of the batter (see below) to the pan – if it floats and turns golden brown within 60 seconds then the oil is ready. If the batter burns then the oil is too hot and should be carefully removed from the heat to cool down.Fantastic recipes for freezing. I now get a home cooked meal every night. No more ready meals or takeaways. As a busy mum I struggle to meal plan and often too tired to cook when I get home from work. 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.