Tips for batch cooking

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Looking for inspiration for versatile batch cooking. I batch cook tomato based bases to make chilli, lasagne, spag bog, cottage pie, lamb tagine, meatballs etc all at the same time just adding some different herbs etc but dont actually add the pasta/potatoes etc until on the day of eating. This works very well as very time efficient but am looking for inspiration for other meals that I can batch cook to cover several different meals (adding more ingredients/meat/fish to some on the day eaten). Thank you

I freeze cheese sauce https://thebatchlady.com/recipe/cheese-sauce/ for macaroni cheese, fish pie, lasagne etc…
Curry sauce and then you can add whatever meat and veg.
I also freeze pulled pork, which is useful for fajitas, jacket potatoes, enchiladas, sliders…

I make a batch of Char Siu pork with shoulder, & freeze in portions. Handy for bottom-of-the-fridge stir-fry nights.

I also caramelise a big batch of onions; cut into half-moons, slowly cook in oil, season, then freeze in mini plastic boxes.

I froze some leftover sauce from a Chinese takeaway I had the other week, had eaten all the meat. Going to have it with some fresh stir fry meat/veg at some point as a meal for one. But maybe make a batch of something similar?

Also curry bases for something similar (from scratch, not jars?)

Thanks does the cheese sauce freeze well? How do you find the batch lady? Any other authors to follow?

The cheese sauce freeze well without any impact on taste and texture.

@GGeorgyporky please please could you share your pork char sui recipe pretty please. Ps. Love your name!

I cook joints of pork and beef and slice up to reheat in gravy with homemade frozen roast potatoes for a quick dinner.

I also freeze chicken thighs with various marinades.

What about soups and stews.

I double up all casserole type recipes and freeze half for another day. Sometimes I freeze left over cooked chicken and use with curry sauce for another meal. If I'm making cottage pie or fish pie I double the base and freeze without the potato on top so I just have to add potato on busier days

Another one who always doubles up stews and casseroles. If there's a small amount left it can always be bulked out with peas or beans to form the base of a chunky textured cottage pie. Mash also freezes well.

Basic tomato sauce frozen in small portions - can defrost several to make a pasta bake or just the one to top a pizza base.

Curry sauce is frozen the same way.

Dal freezes well. I try to keep a couple of boxes in the freezer as that, plus a pack of microwave rice is a good way to pad out a yellow sticker ready meal curry on a night I cba to cook.

Best batch cooking for me is some base things that could go in different directions to make different meals
For example a base minced meat ragu can then be made into pasta bolognese, lasagna or a base for chilli adding beans and spice
You can do something similar with chicken- poach browned chicken breasts in white wine and stock- then they can be made into tarragon chicken, chicken pie with the addition of ham or mushrooms, dijon chicken, or a pasta sauce
A mixed veg ratatouille can go pasta sauce or lasagne or side dish, or veg chilli with the addition of beans /chick peas and spices
Slow cooked ox cheek can make a pie, a pasta sauce or a main dish with veg

What do you store family meals in?
We are a family of 4. Hoping to start batch cooking next week but the containers on Amazon look small.

@pinkyponkyplink - I use Biokips storage boxes - they come in a range of volumes on the same sized square base that makes them easy to organise in the freezer. The 37oz one is big enough for a bolognese sauce for 4. The one that is half as tall is enough to freeze ragu for 2 (which makes a cottage pie for 4 if you add a tin of beans or some peas to the sauce before topping with mash). The same smaller size also comes "bento" style with 4 removable subdividers which are the perfect size for an individual portion of tomato sauce for pasta or enough to top two pizza bases. Also the ideal size for portioning curry bases/pesto etc.

I use these boxes from Amazon in various sizes. https://www.amazon.co.uk/We-Can-Source-Ltd-Recyclable/dp/B07P13D6Y2/ref=sr_1_18?crid=2G8W5166P48ZZ&dib=eyJ2IjoiMSJ9.6UU-7gvzLsDAU7pnO4i-EJf6s7dwLKys7eBJFDoGBbjTIK1kwjl_gVphKTujPJPNoQ-8pa1JI-00NJO8InAmFhFdt3qu36eHQ_oRtXk4L3vldMFeVr9s8BFD8DeML0zMF-VwOUG-G-iOkEgabjZy3yJfr7D_zPuA7ohRlXcFpg6vmPtm_Aogz5aiZRl4d0-YeMby8oIBKWrvovQDgUxccQGHiel5LiC0-qq7X-cz7qvAxp2ybIFbXr1h2u9VEYhlJBYUPWuiwZr_ltDKowqw_BlAet6simkCBb46O8L2Cmg.o-sJ_R5DY9VRacsW6tOho3kWmVUcmq9E_oglmFG3EQk&dib_tag=se&keywords=freezer%2Bstorage%2Bboxes%2B1l&nsdOptOutParam=true&qid=1731075009&sprefix=freezer%2Bstorage%2Bboxes%2B%2Caps%2C266&sr=8-18&th=1

And labels so you know what it is.

I rarely batch cook and freeze full dishes. However, I do prepare and freeze the ingredients I use a lot in bulk. I like to have sliced onions (red and white), mushrooms, peppers, courgettes, carrots, leeks, shallots, etc. Then it's just a question of going into the freezer for handfuls of whatever when I want to do a casserole or pasta dish, for example. I have grated cheese, cooked bacon bits and part roasted potatoes. I also do pureed cooked mushrooms as I discovered, due to a friend hating the texture of whole ones, this adds a lovely depth of flavour to meat based casseroles. If I was cooking for more people, I'd probably also have browned meat, mince and onions, etc, ready to go in the slow cooker or pan.

You can buy a lot of these ready frozen but the packs are small and the size of the pieces can also be so small they just disappear in your dish. It's also much cheaper to buy them yourself and resign yourself to a day of slicing or putting stuff through the food processor.