Batch It Like a Brit: Your Cosy Kickstart to the Week Ahead

There’s something quietly satisfying about a fridge that hums with promise. A tray of sausage rolls ready to reheat, a jar of something pickled with love, or even a stack of muffins for weekday munchies.
Whether you’re baking for comfort, prepping for chaos, or just trying to avoid that midweek "what’s for tea?" panic—this is your sign to get ahead.
This week I’m nudging you (with love and maybe a rolling pin) to set aside an hour or two for a little food prep. Not a military operation, just a bit of British batch-cooking magic.

Here’s a few gentle suggestions:

• Bake something snackable: Cheese scones, flapjacks with proper butter, or muffins that don’t last past Tuesday.
• Make a ‘hero’ meal: Think shepherd’s pie, fishcakes, or a pasta bake—something that’ll give you leftovers.
• Jars and jars: Got chutney, mustard or that homemade relish? Add them to sandwiches, cold meats, or salad bits to make lunchtimes a little less boring.
• Use what you’ve got: That bendy carrot, the last of the cheddar—turn it into something. Your fridge will thank you.

And if you’re not quite feeling it today, that’s alright too. But if you do put the oven on—tag me in your bakes, your batch-ups, or your best “Sunday Sorted” moment. I’ll pop the kettle on and cheer you from afar.

Lets start with comforting, prep-ahead dinners that carry folk through the week without fuss, two hearty recipes that reheat beautifully and are made for leftovers:

Recipe 1: Cottage Pie with a Hidden Veg Twist
(Warming, freezer-friendly, and perfect for batch cooking)
Ingredients (serves 4–6):
500g beef mince
1 onion, finely chopped
2 carrots, grated
1 courgette, grated
2 tbsp tomato purée
1 tbsp Worcestershire sauce
400ml beef stock
1 tsp dried thyme
Salt & pepper
800g potatoes, peeled and chopped
50g butter
Splash of milk

Quick Instructions:
Sauté onion, add mince and brown. Stir in carrots, courgette, purée, Worcestershire sauce, stock, thyme and simmer for 25 mins. Boil spuds, mash with butter and milk. Layer meat in a dish, top with mash, fork the top, bake at 200°C (fan 180°C) for 25 mins.
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Recipe 2: Cheesy Vegetable Pasta Bake
(Family-friendly, no-fuss, and good for odds and ends in the fridge)
Ingredients (serves 4)
250g dried pasta (penne or fusilli)
1 onion, finely chopped
2 cloves garlic, minced
1 red pepper, chopped
1 courgette or handful of mushrooms, sliced
400g tin chopped tomatoes
1 tsp dried oregano
1 tbsp tomato ketchup or paste
100g grated cheddar
2 tbsp cream cheese or a splash of cream (optional) Quick Instructions:
Cook pasta. Sauté onion, garlic, and veg. Stir in tomatoes, oregano, and ketchup, simmer 10 mins. Mix with pasta and half the cheese. Tip into baking dish, top with remaining cheese, bake at 180°C (fan 160°C) for 20 mins until golden.

​Shopping List:
Prep-ahead Dinners
Fresh:
500g beef mince
1 onion (x2 total)2 carrots
1 courgette (x2 total if using in both meals)
1 red pepper
Mushrooms (optional)
800g potatoes
Garlic cloves
Pantry/Cupboard:
Tomato purée
Worcestershire sauce
Dried thyme
Dried oregano
Ketchup or tomato paste
Tinned chopped tomatoes (400g)
Dried pasta (250g)
Fridge:
Butter (for mash)
Milk
Grated cheddar (100g)
Cream cheese or cream (optional)

​Show Me Yours! If you’ve batch-cooked this week—or even just got a cheeky cottage pie in the oven—tag me! I love seeing your makes and sharing them in stories. Let’s make batch-cooking British again.