Batch cooking planner — free printable batch cook & freeze sheet

Batch cooking — making large quantities of food in one session to portion and freeze — is one of the best ways to save time, money and stress on busy weeknights, and a plan makes a session far more productive. Start by choosing recipes that batch and freeze well: stews, curries, soups, chillies, bolognese, casseroles and bakes are ideal, as they freeze and reheat brilliantly. Decide how many portions you want and work out your shopping list accordingly (buying in bulk is often cheaper). On cook day, it's efficient to make two or three different things at once, and to bulk-prep components like chopped veg, cooked rice or roasted vegetables that you can use across meals. The golden rules for the freezer: cool food fully before freezing, portion it into meal-sized amounts, and label everything clearly with the name and date so you know what's what and use it in good time. Then you've got a freezer full of home-cooked meals ready to grab. A few hours of cooking can set you up for weeks, cutting both your food bill and the temptation of takeaways. Always follow food safety guidance for cooling, freezing and reheating food safely.

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