From dishes that taste even better the following day to those that freeze beautifully for another time, we've asked our editors to share the recipes they make in generous quantities. The only problem? They’re so good that leftovers are far from assured.
Creamy Courgette Beanotto by the Bold Bean Co
Becky, Features Editor
This recipe is the most unbelievable crowd-pleaser every time I whip it out. It works well alone, or with very good bread, for vegetarians but is also a dreamy accompaniment to roast chicken. I love it cold as much as I do warm. Warning: you do actually have to make vats of the stuff if you have a hope of there being any left over.
Get the recipe.
Slow Cooker Breakfast Beans by BBC Good Food
Lydia, Lifestyle Editor
I love to do a slow cooker batch of breakfast beans to see us through lazy weekend brunches. They’re great alone on sourdough, topped with an egg, or as part of a full fry up post week sports matches.
Get the recipe.
Aubergine Parmigiana Lasagne by BBC Good Food
Lucy, Shopping Editor
This is such a delicious dish, bringing together two of my favourite Italian classics: lasagne and aubergine parmigiana. The flavours are brilliant, and it's just as good served as a main event as it is alongside something else. Best of all, it freezes beautifully, so it's a great one to have on standby for those evenings when cooking from scratch is the last thing you feel like doing.
Get the recipe.
Chicken Normandy by Olive Magazine
Nancy Alsop, Editor
Much as I do love a batch-cooked Bolognese or lasagne, come autumn, a warming chicken Normandy is hard to beat. Chicken gently cooked with apples, cider and cream is just about my idea of heaven, particularly when served with buttery mashed potatoes and something green. It's particularly excellent for feeling special despite in fact being pretty straightforward to make. I'm always delighted to find it waiting in the fridge the following day.
Get the recipe.
Butternut Squash Soup
Annabel, Contributing Editor
Make double, freeze half. When winter sets in, you’ll be very glad to find a vat of this warming butternut squash soup in the freezer.
Batch-Cooked Freezer Essentials
What are the best meals to cook in batches?
Lasagne, casseroles, curries, soups and slow-cooked stews are all excellent choices. Look for recipes that reheat well and can be easily divided into portions.
Can you freeze batch-cooked meals?
Many batch-cooked dishes freeze beautifully, particularly tomato-based sauces, stews and lasagnes. Cool food promptly, freeze in airtight containers and check individual recipes for freezing guidance.
How long does batch-cooked food last in the fridge?
As a general rule, cooked leftovers should be cooled quickly, refrigerated and eaten within 48 hours, or frozen for later. Reheat until steaming hot throughout.
