The Batch Lady: Healthy Family Favourites

THREE WAYS WITH…

Just like my last book, within the chapters you will find features titled ‘Three Ways With…’ This is where I show you how to take one basic recipe and serve it three different ways. There are some recipes that lend themselves really well to being adapted in this way, for example the Sweetcorn Fritters. These can be enjoyed with eggs and bacon for breakfast or dressed up with avocado, crème fraîche and sriracha sauce and served for lunch. In this way, one basic recipe becomes three different meals, all of which feel fresh and different. This is a great way of making a big batch of one type of food and keeping the whole family interested every time you serve it!

My Batch Commandments

When planning your food for the week, follow these rules and you can’t go wrong!

LIFE DOESN’T ALWAYS GO TO PLAN

Make a firm meal plan for 3–4 days of the week, then pencil in a rough outline for others. It’s a good idea to leave a few nights blank for when plans change, to use up leftovers or just for those days when you fancy getting a takeaway!

THINK ABOUT MEALS IN TERMS OF TIME

And pair them up with your life plan accordingly. Busy night? Pull a fast, pre-made meal from the freezer. Lazy Sunday? Why not cook a roast?

EAT MEALS FROM YOUR FREEZER

A few nights per week so you are not always cooking from scratch.

DOUBLE UP!

Cooking double quantities often takes no extra time and gives you two full meals in the time it would take to make just one. Simply eat one on the day and store the other in the freezer.

ALLOCATE A ‘FILL-YOUR-FREEZER’ HOUR

Once a month when you focus on cooking meals to freeze for later. To save time, make meals that use similar ingredients. (The three for the fridge, three for the freezer sections in this book are great for this.)

GET THE FAMILY INVOLVED

Asking your family what they’d like to eat in the week ahead takes the pressure off you to come up with ideas and helps keep everyone happy!

STICK TO WHAT YOU KNOW

It’s fun to try something new, but don’t take on too much all at once. Add one new recipe to your repetoire each week to start branching out.

BE HONEST!

Only plan meals that you know you will make. The more ‘real’ you are, the better the process will work.

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