Slow Cooking From Scratch: Batch Cooking Ideas and Tips

With life getting busier, most of us can relate to the all-too-familiar feeling that we have too much to do and not enough time to do it. But batch cooking could be the solution.
We’re here to help you scratch, batch and store nutritious, homemade meals so you can hit the ground running this year and save yourself a bit of time (and money!).
Kathryn Farrell, Buyer at Lakeland, shares her top tips to make batch cooking a breeze, along with our healthy recipe ideas and must-have tools to get you started. From hearty soups to clever storage solutions, we’ve got everything you need to make your kitchen routine a whole lot easier!
Contents
- What is batch cooking?
- What are the benefits of batch cooking?
- How to batch cook: Our top tips
- The best healthy batch cooking recipe ideas
- The essential batch cooking equipment and tools
What is batch cooking?
Batch cooking, also known as bulk cooking, is meal prep made easy. It’s all about cooking up bigger batches of food, splitting them into portions, and popping them in the fridge or freezer. Then, when life gets a bit hectic — or you just don’t fancy cooking — you’ve got delicious, homemade meals ready to reheat and enjoy throughout the week.
What are the benefits of batch cooking?
UK searches for the term ‘batch cooking ideas’ have skyrocketed by nearly 180% over the past three years, climbing from 1,930 in February 2021 to 5,337 in February 2024, according to Ahrefs data.
With so many benefits to batch cooking, it’s no wonder more and more people are turning to it. Here’s why it’s worth giving a try:
- Saves time — Cook once, eat all week! Our 2024 survey on the top UK kitchen trends found that 1 in 4 people spend two or more hours preparing their evening meal! But with a little planning for the days ahead, you can reclaim your evenings. With your meals ready and waiting, you’ll have more time to relax or enjoy with your family — without the stress of last-minute cooking.
- Cuts costs — Buying ingredients in larger quantities often works out cheaper, and it’s a great excuse to snap up those seasonal bargains or supermarket offers. Plus, with your fridge or freezer fully stocked with homemade dishes, you’ll be far less tempted to splurge on expensive ready meals or last-minute takeaways. For some inspiration, read our guide on cheap family meals to help you live better for less.
- Healthier choices — We’ve all been there — coming home hungry and reaching for something quick and unhealthy or even grabbing a chippy on the way home. While those treats are perfectly fine every now and then, batch cooking gives you a bank of ready-made meals, so you’re more likely to stick to nutritious options.
- Reduces food waste — Batch cooking is a brilliant way to make the most of everything you buy, helping to minimise food waste and save money at the same time. That big bag of carrots? Blend them into a soup or pop them into a casserole. Got a lonely courgette in the fridge? Toss it into your batch-cooked pasta sauce or veggie curry. It’s a great way to do your bit for sustainability.
How to batch cook: Our top tips
Starting with batch cooking might feel overwhelming, but with a little planning, it’s easy to master. Before diving into batch cooking ideas and recipes, let’s take a look at the basics:
- Plan your meals carefully
Kathryn says: “Start by thinking about what meals you want to batch cook — it’s all about choosing recipes you enjoy and that are easy to reheat and serve. Soups, stews, curries, pasta bakes, and casseroles are brilliant options because they’re simple to prepare in larger quantities and taste just as good the next time around.”
“Just steer clear of dishes with ingredients like raw lettuce, as it wilts and becomes soggy quickly, or really creamy sauces that can separate when reheated. Anything with a delicate texture, like crispy coatings or soft-fried foods, might not hold up well either.”
“It’s a good idea to plan for variety too — batch cooking doesn’t mean eating the same thing on repeat all week.”
“A big batch of tomato sauce, for example, is a versatile hero in batch cooking. Use it as a quick and easy topping for pasta one night, or turn it into the base for soup the next by adding some stock, vegetables, and beans. You can even spread it over pizza bases! With just one batch, you’ve got endless possibilities to keep your meals varied and exciting throughout the week.”
And just remember: before you hit the shops, check what you’ve already got in. Planning your meals around those ingredients not only reduces waste but also saves you money.
- Have the right equipment
Kathryn recommends: “Having the right tools can really make all the difference when it comes to batch cooking. High-quality, reusable containers with airtight lids are essential for keeping your meals fresh.”
“Freezer bags are also a game-changer, especially for liquids like soups and sauces. They’re compact, flexible, and take up far less space than traditional containers, making them perfect for smaller freezers.”
“And if you’re serious about batch cooking, it’s worth investing in time-saving gadgets like slow cookers and food processors. These handy electricals can help you chop, blend, or cook large amounts of food with minimal effort.”
- Make a shopping list
Once you’ve settled on your meals, it’s time to make a shopping list. Batch cooking works best when you buy in bulk, so stocking up on long-lasting cupboard essentials like rice, tinned tomatoes, and lentils can save you time and money.
Not sure where to start when writing your shopping list? Begin by thinking about what you want to cook for the week ahead. Choosing a few versatile dishes that share common ingredients can help you make the most of your shop and reduce waste.
Kathryn recommends: “I always find it helps to group my shopping list by category — fresh ingredients, cupboard staples, dairy, and proteins. It makes navigating the aisles so much quicker, and you’re far less likely to forget something or end up doubling back. Plus, it stops me from grabbing things I don’t really need!”
“If you want to stay really organised, a meal planner or a whiteboard in the kitchen is a game-changer. You can keep track of what you’ve got and what needs topping up, so you’re never caught out when it’s time to cook.”
- Store your food correctly for safety
Storing your food correctly is one of the most important steps in batch cooking.
Kathryn advises: “Always let your meals cool completely to room temperature before putting them in the fridge or freezer. If you freeze food while it’s still hot, it can raise the freezer’s temperature, which might cause other items to partially thaw and refreeze — not ideal for safety or quality. Plus, hot food can create condensation in your containers, leading to ice crystals when frozen that affect the texture and taste of the food.”
“It’s also a good idea to use airtight containers or freezer bags to avoid freezer burn. Freezer burn happens when food is exposed to air, causing it to dry out and lose flavour. By keeping the air out, airtight storage ensures your meals are just as delicious when you reheat them.”
- Freeze cooked food as soon as possible
For the best results, always freeze food when it’s at its peak freshness. If you’re batch-cooking meals from scratch, let them cool completely, then freeze them straight away to lock in their flavour, texture, and nutrients. The sooner food goes into the freezer, the better it will taste when reheated!
Kathryn says: “Avoid freezing leftovers that have been sitting in the fridge for a few days. Freezing doesn’t improve the quality of food — it simply preserves it as it is. If food is already on the turn or has lost its flavour and texture, freezing won’t bring it back to life.”
“A good rule of thumb is to freeze meals you’ve cooked on the same day or the day after at the latest.”
- Defrost and reheat with care
Kathryn advises: “Defrosting your batch-cooked meals properly is essential for food safety. The best way to thaw your meals is to pop them in the fridge overnight, giving them plenty of time to defrost gradually.”
“If you’re short on time, the microwave’s defrost setting is your best friend. But whatever you do, don’t leave food to thaw at room temperature, especially in summer, as this creates the perfect conditions for bacteria to grow. Room temperature is within the ‘danger zone’ for bacteria, between 5°C and 60°C, where harmful microorganisms can multiply quickly.”
After defrosting, always reheat your meals thoroughly. They should be piping hot all the way through, especially in the centre. If you’re using the oven or microwave, give your food a stir or rotate it partway through to make sure it heats evenly.
Kathryn adds: “Be particularly careful with foods like chicken and rice. Chicken can harbour bacteria such as salmonella, which can survive in cold spots if not fully defrosted and reheated well. And rice can contain Bacillus cereus, a bacteria that produces toxins if the rice isn’t defrosted or reheated correctly.”
“Always defrost these foods completely and reheat until steaming hot to kill any bacteria. A little extra care with these foods goes a long way to keeping your meals safe and delicious.”
- Keep your freezer organised
A well-organised freezer is the secret to stress-free batch cooking. After cooking, portion your meals into individual servings, store them in containers and label everything clearly.
We also recommend our Stack-a-Boxes Food Storage Containers to make the most of your freezer space. You can store meals efficiently without the dreaded avalanche whenever you open the door.
“Labelling is your best friend,” says Kathryn. “Use freezer-safe labels and a marker pen to jot down the meal name, the date it was cooked, and whether it’s raw or pre-cooked. It’s a simple step that stops you from playing ‘freezer roulette’ later!”
“Use a rotation system — newer meals at the back and older ones at the front — so you eat them before they expire. It’s an easy way to make sure nothing goes to waste.”
Freezing slows down spoilage, but it doesn’t stop it entirely. Check your freezer regularly and follow recommended storage times — soups and stews, for example, are best used within two to three months.
The best healthy batch cooking recipe ideas
For healthy batch cooking ideas, focus on balanced meals that include a variety of proteins, veggies and grains. Here are some tried-and-tested favourites to inspire you:
Warming stews: Italian Sausage and Cannellini Bean Stew

When it comes to healthy batch cooking, stews are a true staple. Slow-cooked to perfection, they allow rich, deep flavours to develop, making them even tastier the next day. Plus, they’re incredibly versatile — whether you prefer a classic beef stew, a protein-packed chickpea and tomato ragu, or a fragrant coconut curry, there’s a recipe to suit every taste.
Our Italian Sausage and Cannellini Bean Stew is a must-try for batch cooking. Made in the Lakeland 3.5 Litre Digital Slow Cooker, it’s a fuss-free dish that develops deep, comforting flavours with minimal effort. The secret? Good-quality Italian-style sausages, which bring a rich depth to the dish, complemented by creamy cannellini beans and a tomato-based sauce.
Casseroles: Slow Cooked Lamb, Carrot and Barley Casserole

A casserole is a one-dish meal baked in the oven, bringing together a mix of proteins, vegetables, and grains in a rich, flavourful sauce. By layering lean meats, fibre-rich beans, whole grains, and plenty of vegetables, you get a balanced, nutrient-packed meal in every bite.
Looking for a deeply satisfying, slow-cooked meal that’s packed with goodness? This Lamb, Carrot and Barley Casserole brings together tender, fall-apart lamb, naturally sweet carrots, and nutty, fibre-rich barley in a flavourful broth.
Not only is it a nutritious choice for a hearty midweek meal, but it’s also incredibly easy to prepare — whether you’re using a slow cooker or a pan for a more traditional approach.
Hearty soups: Roasted Carrot, Sweet Potato and Turmeric Soup

When it comes to batch cooking, soups are the ultimate comfort food heroes. They’re perfect for colder days — or whenever you need something warm and satisfying. They’re packed with nutrients, easy to portion into single servings or family-sized batches, and wonderfully versatile.
They also freeze beautifully and often taste even better once defrosted and reheated, as the flavours have had time to mingle and deepen.
Why not try our Roasted Carrot, Sweet Potato and Turmeric Soup? It’s ideal for chilly evenings but just as delicious all year round. It serves four but can easily be doubled or even tripled for a big batch that will last for days.
We made ours in a Touchscreen Soup Maker — it easily speeds up the process and gets the texture just right. But if you’re cooking the old-fashioned way, a trusty saucepan on the hob and a blender work just as well.
When storing, portion your soup into airtight containers or freezer bags, but be sure to leave a little space at the top — liquids expand as they freeze, and this extra room helps prevent spills or containers from cracking.
Lasagne and pasta bakes: Sue Ashworth’s Perfect Lasagne
Pasta bakes are the ultimate crowd-pleasers, and for good reason. In fact — our 2024 Kitchen Trends Survey found pasta to be Britain’s favourite comfort food to cook at home, with 44% of respondents choosing it as their top pick!
Whether it’s a classic lasagne or a rich tomato-based bake, they’re comforting and hold their structure beautifully when reheated.
If you’re looking for the gold standard of pasta bakes, you can’t go wrong with Sue Ashworth’s Perfect Lasagne. A great friend of Lakeland and recipe-writing whizz, Sue has crafted an easy-to-follow, step-by-step guide for a lasagne that’s pure comfort on a plate.
The secret lies in Sue’s top tips: sear the mince for maximum flavour, let the tomato sauce reduce for that rich depth, and melt your cheese gently for the creamiest sauce without any stringiness.
Kathryn recommends: “To make the most of your time and freezer space, cook your pasta bake in a large baking tray. Once it’s done, let it cool completely — this stops condensation from forming, which can lead to soggy pasta, and it’s easier to cut into neat portions when it’s cold.”
“When cooled, use a knife to divide the bake into portions while it’s still in the tray, then carefully transfer each piece into airtight containers. If you’re short on space, freeze portions in bags — they’ll stack neatly and save you loads of room.”
“When you’re ready to tuck in, defrost the portions overnight in the fridge. It’s best to reheat lasagne in the oven at 180°C (Gas 4) until piping hot, covered with foil to stop the pasta from drying out. Or, for a quick option, you can pop it in the microwave with a microwave-safe lid.”
Overnight oats: EasiYo Overnight Oats
Mornings are often a rush — especially if you’ve got little ones to get ready — but overnight oats are here to save the day. They’re a no-cook breakfast made by soaking oats in milk or a dairy-free alternative overnight, creating a creamy, delicious base that’s the perfect make-ahead breakfast for busy weeks.
If you’re looking for a twist on the classic, take a look at our EasiYo Overnight Oats recipe. Made with creamy vanilla yoghurt, grated pear, and your favourite muesli, it’s hearty, filling, and simple to prepare. Plus, you can get creative with toppings — think apples, crushed berries, or a swirl of maple syrup.
The best part? “Overnight oats can be stored in the fridge for up to five days, making them ideal for batch-prepping,” says Kathryn. “You could spend a bit of time on a Sunday evening preparing five jars or containers, and you’ll have breakfast sorted for the entire week!”
The essential batch cooking equipment and tools
Food containers
5 Lakeland Clip Round Nestable Storage Containers
Kathryn says: “These nestable storage containers are essential for batch cooking. With five different sizes in one pack, there’s a perfect food container for everything — from single portions to family-sized meals.”
“They’re freezer and microwave-safe, so you can store, defrost, and reheat all in one container. No need to transfer or create extra washing up.”
“The clever nestable design means they tuck away neatly when not in use, keeping your cupboards tidy and clutter-free. Plus, you get all this for less than £10!”
Freezer bags
20 Soup ‘n’ Sauce Press Seal Freezer Bags 1L
Kathryn says: “These freezer bags are sturdy and can stand up, meaning you can easily pour soups, sauces, or stocks straight in without the usual juggling act.”
Unlike containers, they take up far less space in the freezer, which is ideal when you’ve got a lot to store. And they’re not just for soup — they’re great for stews, chilli, or even pasta sauce.
“Here’s a tip: fill the bags, pop them inside a container until they freeze, and then take the container away. You’ll be left with neatly stacked frozen bags that save so much freezer space.”
Blender or food processor
Ninja Foodi 3-in-1 Food Processor
Kathryn says: “The Ninja Foodi 3-in-1 Food Processor is a batch-cooking powerhouse. It combines a food processor, multi-serve blender, and personal blender in one, so you can chop, slice, mix, and purée in seconds — perfect for prepping large quantities of veggies, soups and sauces.”
“The generous capacity and powerful motor make light work of even the toughest ingredients. Plus, it’s easy to clean, so you can spend more time enjoying your meals and less time washing up!”
High-quality knives
Lakeland Fully Forged Stainless Steel 5-Piece Knife Block
“Prepping big batches of meals often includes plenty of chopping, slicing, and dicing, and having the right knives makes all the difference,” Kathryn suggests.
This beautifully designed set includes five knives, each crafted from a single piece of hardened stainless steel, ensuring strength and durability. From the precision of the paring knife for prepping vegetables to the bread knife that effortlessly slices through crusty loaves for soups, every batch cooking task is covered.
The stylish rubberwood block keeps your trusty knives neatly stored and within easy reach, saving you time when you’re busy in the kitchen.
A large cooking pot
Lakeland Stainless Steel 24cm Stockpot 8.9L
Kathryn says: “This large stockpot has a generous 8.9L capacity, making it ideal for making big batches of soups, stews, or curries.”
“The even heat distribution ensures your food cooks evenly without burning. And the vented glass lid lets you check on your dishes without letting out steam, keeping everything moist and full of flavour.”
A slow cooker
Lakeland 3.5L Digital Slow Cooker
“Batch cooking is so much easier with the Lakeland 3.5 Litre Digital Slow Cooker — it’s the perfect size for making nutritious meals for the whole family,” explains Kathryn.
“I love that it has four heat settings — low, high, warm, and delay — so I can set it up in the morning and come home to a perfectly cooked dinner. The digital touchscreen makes it really simple to use, too.”
If you’re after a different size, we have plenty of other slow cooker options to fit any kitchen!
Meal prep like a pro with Lakeland
At Lakeland, we’ve got everything you need to make batch cooking as easy as pie. From large pots and pans and chopping boards to food containers and handy fridge and freezer bags, we’ve thought of every detail to help you prep, store, and reheat with ease.
Whether you’re cooking for the week ahead or stocking the freezer with family favourites, our products make your batch-cooking sessions simple, stress-free, and even a little fun!
For more cooking tips, inspiration, and recipes, be sure to check out our blog — you’ll find plenty of ideas to get started.
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