If you’re serving now… Cut the pudding into wedges and serve hot, with double cream alongside for pouring. The Batch Lady method will inspire you to make fast, simple and portion-controlled meals in under 10 minutes. By spending a couple of hours, one day per week, cooking meals that have the same basic ingredients, you can prepare a host of varied, healthy and delicious dishes, which you can pop into the freezer until you need them.

Do you want to save time, money and hassle when it comes to cooking? Do you prefer to feed everyone in the family the same meal? Combat fussy eaters? Get lots of hidden veg into your children?

My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you. PDF / EPUB File Name: The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.pdf, The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.epub If you are making spaghetti bolognaise, you will need chopped onions, mince and grated carrots. You also need those ingredients to make, burgers, meatballs, chilli, fajitas and lasagne: one large pot of veg and mince will serve as a base for six different dishes. Always make a basic recipe, that way it’s easy to add spices and salt to taste after you have portioned out the kid’s meals. If you want to save time and money in the kitchen, while making your ingredients go further, get on board with batch cooking.

If you’re making ahead to freeze… Set the bread and butter pudding aside until cooled to room temperature, then cover with a lid or wrap in a layer of clingfilm followed by a layer of foil, label and freeze flat for up to three months.

Diaries & Calendars

This deliciously gooey bread and butter pudding, spiked with luxurious chocolate chips, takes a family favourite and elevates it to the next level. Make this whenever you have a loaf of bread that’s past its best that needs using up for a thrifty treat that minimises on waste. We are giving away 3copies of The Batch Lady: Cooking on a Budget.For your chance to win, simply answer the following question: Pat the fish fillets dry on kitchen paper, then working with a single fillet at a time, dip the fish in the batter until fully coated and carefully transfer to the hot oil. Cook the fish in two batches for 3-5 minutes each, until the batter is crisp and golden and the fish is cooked through. Remove the fish from the oil and leave to drain on kitchen paper while you cook the second batch.

Spread the slices of bread with the butter, then cut in half diagonally so that you have 18 buttered triangles coated in butter. Arrange half of the bread, buttered-side down and slightly overlapping, in a medium baking dish to form an even layer that covers the surface of the dish. Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them. Sweet potato chilli quesadillaRemove the pan from the heat, add the flour and toss gently to coat, then add the oil to the pan and toss again. Season with salt, then tip the chips onto the prepared baking sheet and spread out in an even layer.

If you’re cooking now… Preheat the oven to 200°C/400°F/gas mark 6. Transfer the baking sheet to the oven and cook for 30-40 minutes, until the chips are crisp and golden. Serve hot. Put the oil in a deep-fat fryer or large, deep-sided saucepan and heat slowly until the oil reaches 180°C/350°F. If you aren’t using a deep fat fryer and don’t have an instant-read thermometer carefully add a spoonful of the batter (see below) to the pan – if it floats and turns golden brown within 60 seconds then the oil is ready. If the batter burns then the oil is too hot and should be carefully removed from the heat to cool down. If you’re serving now… The fish is now ready to be served with chip-shop chips and mushy peas alongside. I’ve tried freezing left over food in the past and never tasted the same so very rarely did I do this. Now with batch cooking and the technique followed in freezing I’ve found it defrost and cooks as fresh as if I had made it that day.If you’re going to make one meal, simply double the ingredients to make another. It will only take about 3 extra minutes!