How to cook once, eat twice

We’re all looking for ways to save time cooking. But while meal prepping can be great, a fridge full of the same dish to be eaten all week long can often leave you a little uninspired. That’s where ‘cook once, eat twice’ cooking comes in. Spend time making one base recipe, then transform the leftovers into something totally different.

It’s all about making your meals work harder. That means investing a bit of time to make a ‘flexible’ dish that can be turned into one or more totally different dishes. Think a pan of slow-cooked tomato sauce that becomes the base of a rich bolognese or pasta bake; a creamy soup becoming an easy pie filling, or Sunday’s roast chicken becoming Monday’s sandwich fillings.

Find some of our 10 best cook once, eat twice combinations below.

A great tomato sauce can be the base of all sorts of dishes. Spend time slowly simmering it to create a rich depth of flavour, and enjoy it tossed through pasta on day one. The next day, use it to top pizzas in this mini tomato and mozzarella pizza recipe.

Other ways to use tomato sauce:

• Use as a base for shakshuka.

• Simmer with browned beef mince for a shortcut spaghetti bolognese.

Stretching out your Sunday roast chicken is a brilliant way to cut down on cost and time in the week. Make this creamy roast chicken, then use the bones and leftover meat in a nourishing chicken broth.

Other ways to use roast chicken:

• Pile into sandwiches or salads for packed lunches.

• Shred and add to a stir-fry with noodles and fresh veg.

Whip up a double batch of spiced, shredded chicken and black beans. On day one, use to top loaded fries, then top with fluffy sweet potato mash to make a chilli chicken pie that’s super satisfying.

More ways to use chicken and black beans:

• Use to top tacos or fold into wraps to make burritos.

• Serve over rice with sliced avocado and lime wedges.

These easy tomato meatballs let the slow cooker do all the work, creating rich, deep flavours. Use in a crowd-pleasing meatball pasta bake, then the next day add bold spices and fresh veg to transform them into a fragrant meatball curry.

More ways to use meatballs:

• Serve in ciabatta rolls with mozzarella and fresh basil.

• Simmer with a tin of lentils and a spoonful of ras el hanout and serve over herby cous cous with pomegranate seeds and a dollop of yogurt.

A batch of slow-cooker dal can be a base for all sorts of delicious dishes. Serve it over rice, then use the leftovers to make an Indian-inspired twist on shepherd’s pie.

More ways to use dal:

• Stir through leftover cooked rice, then pan-fry or cook in the air fryer to make lentil fritters.

• Serve over jacket potatoes with shredded cooked chicken.

A batch of Italian braised lentils creates a flavour-packed dinner when served with sausages. The next day, top with zingy roasted carrots and a vibrant yogurt and coriander dressing.

More ways to use Italian lentils:

• Stir through a tin of tuna along with any fresh herbs you have to hand, then drizzle with a little olive oil and balsamic vinegar.

• Cook with a dash of cream and a good grating of parmesan, then pile onto toasted sourdough with a fried egg.

A container of crispy chickpeas is a brilliant thing to have in your culinary arsenal. Toss with halloumi and Green Goddess dressing in a lunchbox-ready salad, or use to top roasted sweet potatoes with tuna.

More ways to use crispy chickpeas:

• Top a creamy root vegetable soup with a dollop of yogurt.

• Load into these layered jam-jar salads and pack for lunch.

It’s always worth doubling up when you’re cooking a bolognese; the base is brilliantly versatile. After you’ve eaten it the classic way tossed through spaghetti, simmer the leftovers with kidney beans and fajita seasoning then load into burritos.

More ways to use bolognese:

• Use to top a ready made pizza base with torn mozzarella.

• Combine with fresh pasta sheets and bechamel for a quick lasagne.

It’s worth investing the time to make a big tray of sweet, sticky roasted vegetables – and a great way of clearing out your fridge ahead of your weekly shop. Blitz half into veg-packed pasta sauce, then serve the rest over grains with whipped feta for a Mediterranean-inspired lunch.

More ways to use roasted vegetables:

• Use in sandwiches or pittas, with cheese or chicken, a handful of rocket and a dollop of pesto.

• Beat eggs, then fold in roasted vegetables, and bake for a midweek-friendly frittata.

Double up on your favourite frittata recipe and use the leftovers in creative ways. Try loading into these cheesy frittata bagels for a hearty brunch.

More ways to use frittata:

• Cut squares into tortilla wraps with refried beans in these high-protein breakfast burritos.

• Add to lunchboxes, served in fluffy brown rolls with ketchup, if you like.

Whether you’re looking for tips on how to meal prep, great-value dinner ideas or a little help planning your weekly shop, M&S is the home of food that’s as delicious as it is easy. Visit our online home of recipes and plan your weekly dishes, saving your favourites to your very own cookbook. Plus, discover more foodie inspiration, from cooking guides to top picks from the Foodhall.