The Batch Lady: Cooking on a Budget: Unlock the power of batch-cooking with simple, freezable, store-cupboard recipes that won't break the bank from Sunday Times best-selling author

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If you’re going to make one meal, simply double the ingredients to make another. It will only take about 3 extra minutes! 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? Serve your children curries, chilli and fajitas, but adapt them to their palates by adding crème fraiche to their portions prior to serving, so they get a milder version of your meal. Remove 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 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.

Remove the bread and butter pudding from the freezer and transfer to the fridge to fully defrost, ideally overnight. Once defrosted, preheat the oven to 180°C/350°F/gas mark 4, cover the baking dish with foil (removing any clingfilm if you used it to wrap the dish before freezing) and transfer to the oven for 20 minutes, until piping hot all the way through. Serve as described above. While the oil is heating, combine the flour, baking powder and salt in a large mixing bowl, then slowly pour in the water, whisking continuously to a smooth batter as you do. Drizzle with a little olive oil, then transfer to the oven to bake for 30 minutes, until the potatoes are golden and the mince is bubbling.While the stew is cooking, make the dumplings. Combine the flour, salt, suet and parsley in a large mixing bowl and stir to combine. Make a well in the centre and add six tablespoons of cold water, then use your hands to bring everything together to form a dough, adding a couple more tablespoons of water if the mixture is too dry. Once you have a smooth dough, turn out onto a lightly floured surface and cut in half, then cut each half into quarters, leaving you with eight equal-sized pieces. Roll each piece of dough into a ball with your hands and set aside. These can be cooked directly from frozen. Simply preheat the oven to 180˚C/350˚F/gas mark 4 and line a baking sheet with foil. Lay the frozen fish on the prepared baking sheet and transfer to the oven for 25–30 minutes, until crisp, golden and piping hot all of the way through. Serve as described above. Chip-shop chips

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. If you’re serving now… The fish is now ready to be served with chip-shop chips and mushy peas alongside. 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’re serving now… Cut the pudding into wedges and serve hot, with double cream alongside for pouring.

Toys

My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you.