Four cheap and easy batch-cooking recipes that will feed you all week long
HAVING a busy summer, with no time to whip up a tasty lunch?
These quick, easy, affordable recipes for batch cooking will keep you fed all week.
Store in freezer bags or old takeaway tubs for no-fuss dining.
Here’s how to do it . . .
PASTA POWER: This no-cook wonder is perfect for hot days.
Simply boil 500g penne until al dente, then mix with two tins of drained tuna, four tablespoons of mayo, a handful of sweetcorn and some diced cucumber.
The creamy, crunchy combo makes four generous servings and keeps fresh in the fridge for up to three days.
For extra zing, add a squeeze of lemon or a sprinkle of chilli flakes.
SALAD SAVIOUR: Massage 200g of kale with olive oil to soften the leaves, then toss with 400g of fluffy cooked couscous, crumbled feta and charred roasted peppers.
Packed with Mediterranean flavours, this veggie bowl stays fresh for 72 hours — ideal for work lunches or lazy dinners.
Want more protein? Throw in some leftover grilled chicken or chickpeas.
BBQ BEANS: For a protein-packed staple, soak 500g of dried butter beans overnight then slow-cook with two tins of chopped tomatoes, a tablespoon of smoked paprika and a drizzle of honey.
The smoky-sweet beans can be frozen for three months and they are perfect with crusty bread or as a veggie BBQ side.
They can also make a great baked potato topping or a lovely addition to morning eggs.
COOL SOUP: Blitz two chopped cucumbers with 500ml of natural yoghurt, a garlic clove and handful of fresh mint for a refreshing, chilled soup that can be kept in a tub in the fridge until needed.
Serve with warm pitta bread for dipping.
For extra texture, add in chopped nuts or croutons made from stale bread.
- All prices on page correct at time of going to press. Deals and offers all subject to availability.
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