How to batch cook

Batch cooking is making larger batches of dishes to eat later. Whether you make extra food to use throughout the week, double up your recipe and store half in the freezer to eat another day, or make extra to pack for lunch, embracing batch cooking can save you time, money and stress later down the line.

Batch cooking doesn't always mean eating the same thing over and over again. Escape boring batch-cooked meals with clever cook once, eat twice recipes that transform one base dish into multiple meals.

Whether you're a meal prep pro looking for fresh ideas or a batch cooking first-timer, keep reading for expert tips, tricks and recipe inspiration to help you batch up some brilliance.

• Freezer-fillers: Make a double-batch of bolognese sauce, creamy dal, or soup, then divide up into sandwich bags or containers to keep in the freezer.

• Base sauces: Go for versatile recipes that can be used in different ways – try this roasted vegetable sauce, tomato pasta sauce or chicken broth for noodle soup.

• Flavour builders: Whizz up a double-quantity of homemade curry paste or a fiery marinade then freeze or store in the fridge.

• Meal makers: Try slow-roasting a tray of tomatoes and pop in a jar, ready to be added to salads. Shake up a salad dressing to make midweek salads easier. Or make protein-packed sandwich fillings ready for speedy packed lunches.

• Complete dishes: Go all-out with a fish pie, lasagne or pasta bake, ready to be re-heated another day.

• Cook once, eat twice dinners: Want to make dinner for tonight which will yield leftovers for tomorrow? Try our cook once, eat twice recipe ideas.

1. Plan your meals. Browse recipes online, and get the family involved, letting them help choose which dishes you'd like to batch cook. Be realistic given the amount of freezer and fridge space and time you have!

2. Shop for your ingredients. Browse our digital food catalogue and make a shopping list on the M&S app before you shop in store, so you know exactly what you're getting.

3. Stock up on great-value basics – think tinned pulses and lentils, tinned tomatoes, or chicken thighs. Browse our Bigger Pack, Better Value range for inspiration.

4. Make sure you have enough food storage, like containers and zip-lock bags (a permanent marker is handy for labelling these with the name of the dish and date).

5. Clear some space in your fridge and freezer.

6. Set aside an afternoon or a few hours on the weekend, pop your favourite playlist or podcast on, and get cooking.

• It saves you money, since you can take advantage of larger pack sizes and save on energy used to cook.

• You can invest some time now to save time when you need it most (hello, that frazzled monent at 5pm when you're staring at the fridge wondering what to make for dinner).

• You can cut down on food waste by only using what you need and freezing the rest.

• Some foods – like slow-cooked sauces and curries – actually taste better when prepped ahead. The flavours are able to mingle and intensify.

Ready to get started on your own batch cooking marathon? Before you start, check out these top tips to help you batch like a boss.

• Plan your meals: Having a menu in mind – whether for the week or a few weeks out – means you'll only buy what you need and won't forget what you've got stashed in the freezer. Download our meal planning template (opens a PDF file) to stick on the fridge.

• Give your cupboards and fridge a clear out before you start – batch cooking is a great excuse to use up those odds and ends you've got.

• Embrace your freezer: Lots more foods can be frozen than you might think. Read our freezer food guide for advice.

• Stock up on shortcut ingredients to save you time – our pre-chopped soffritto mix, stocks and gravies and flavour-boosting cooking pastes.

• Batch cook to cut down on waste – follow these easy food waste-busting tips for inspiration.