Trying to make the most of your cooking while in lockdown? Work smart, not hard next week by prepping some of these big-batch recipes and thank yourself later.
This recipe can be doubled and frozen, making these beans a hearty lunch option or an emergency mid-week dinner.
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PERSIAN-STYLE RICE AND LENTILS
Make extra rice for curry night and repurpose the leftovers into this fragrant and filling dish – perfect for lunch with hummus, or yoghurt, and for stretching other dinner leftovers even further.
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KALE-AND-HERB BARLEY BOWL WITH POACHED EGG
The pesto here can be doubled and used for a bright pasta sauce for dinner, but also adds a punch of flavour to the earthy barley. Bonus: It’s a way to use up any fresh herbs before they wilt. Feel free to swap the poached egg for a 6-minute boiled egg, and add any leftover roast veg to this salad too.
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Make a double batch of the ragù, freeze, and switch up the toppings: we’re talking mash, cauli-mash, and even frozen röstis.
TAMARIND CHICKEN CABBAGE WRAPS WITH PISTACHIO PESTO
The cabbage works double-time here as it results in a lower carb lunch option that won’t go soggy, plus it makes for a nice update on regular wraps. You could also use lettuce, or flour wraps – if you’ve got a freezer stash.
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There’s nothing this salad can’t handle. Double it, serve it warm or cold, throw in whichever leftover veggies you have to hand, and it will still shine.
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