Derval O’Rourke says batch cooking and meal prepping are his midweek savior. “It makes life easy,” she says. The Olympian has written in several of her posts about the benefits of spending an hour or two in the kitchen at the weekend, saying that in addition to batch cooking curries, stews and soups, she often roasts a chicken for sandwiches or salads during the week. .
“I also like to roast vegetables and bake potatoes to use during the week,” she says. “Another great time saver is to chop up lots of vegetables and put them in the fridge in a container, then I know it’s there for sandwiches, salads, curries, soups and stir-fries.”
Darina Allen has been touting the virtues of batch cooking for decades, especially for those of us who live on a budget or want to cut down on food waste. “
This is where the freezer, the magical kitchen appliance that almost everyone owns, can really transform the lives of busy people,” she says.
Michelle Darmody freezes scones and cookies so you can dip into them and grab something sweet anytime. She even came up with her own method of freezing scones.
“The scones freeze very well. Once cooled, I usually cut them in half, as you would before serving, and place the separated pieces in a freezer bag. You can then toast the halves straight from the freezer for a quick fix.”