This week we are focusing on hearty batch-cooking that lends itself to preparation in bulk without compromising on flavour. These recipes are particularly handy at a time of year when lives are busier, kids are back in school and the evenings are closing in. For me, the key to batch cooking and reducing waste in our kitchens is twofold: lots of Tupperware, and plenty of freezer space. If you really want to express your inner chef, you can also add labels and a Sharpie to that list.
At home, I’ll often batch cook a spaghetti Bolognese sauce, a ragu or the dishes below. I’ll serve up dinner and then decant the remainder into my containers before labelling and dating them and freezing down. I’ll often pull out some dishes and use them to bulk up a weekend brunch or WFH lunch, saving on time and mess. This week’s lentil dahl is a great example of something that can be defrosted and added to when you have a crowd.
To make it, we are turning to our store cupboard for inspiration. The key to this dish is in the caramelisation of the spices and aromatics. We need to apply enough heat to bring out the spice without making it bitter and, at the same time, caramelise the vegetables sufficiently to draw out the sweetness. Green lentils form the bulk of the dish; it’s packed with protein and is a real sponge for flavour. Once the lentils have cooked through and absorbed all the spice, we finish the mix with lots of butter, salt, lime juice and mustard. These finishing moves transform the dahl into a bowl of pure comfort food. It can be served on its own, but also acts a tasty garnish for a piece of fish, some roasted chicken or even some roasted cauliflower if you want to keep it vegetarian.
The second recipe is a heartier version of minestrone soup, using slow-cooked pork belly in the base to bulk it up. This is exactly the type of dish you want to be sitting down to on a colder autumn evening. The addition of paste, spinach, carrots, chard and beans are reflective of the traditional recipe but feel free to incorporate any leftover vegetables you have. This dish is an exercise in fridge emptying. Where possible, use the best chicken stock you can find, and focus on getting lots of colour on the pork at the beginning. These are the smaller details that make great food.
