Batch cooking session meal plan

Batch cooking doesn’t have to mean eating the same thing on repeat. This plan is built around one focused Sunday session that sets you up with nine meals for the week ahead. It features a mix of make-now, freeze-for-later and ready-to-assemble components, chosen by our editors for maximum return on your effort.

The Sunday batch cook is designed to maximise efficiency while building a strong foundation for other versatile dishes. A mushroom, lentil and beef ragu stretches meat with pulses, adding richness and body while keeping costs low. Serve one portion straight away with bulgur, a quick-cooking grain that absorbs sauces well, and freeze the rest. Pork and harissa meatballs are cooked in bulk and frozen in portions, ready to be used across multiple meals later in the week. Alongside these, a summery bean dish with herby green aioli is made and chilled. Beans hold their texture well in the fridge, and the aioli, packed with herbs and garlic, adds freshness and contrast to richer dishes.

From there, the week builds in variety. You’ll move between lighter meals, including baked feta with beans and herby fish with olives, to more comforting options such as beef and mushroom stroganoff and meatball pizza. The pre-cooked components are reused in different ways, helping you avoid flavour fatigue while making the most of what you’ve already prepared.

Designed to save time, reduce waste and streamline shopping, this plan shows how a single, well-planned batch cook can carry you through a full week of satisfying and nourishing dinners with minimal extra work. To keep things simple, use the in-app shopping list to add ingredients from each recipe, then check the My Good Food tab for one clear, organised list before you shop.

How to follow the plan

This plan is designed around one Sunday batch cook session. Cook this base meal:

• Mushroom, lentil & beef ragu (makes 3 portions)

Freeze and save 2 portions, and serve the other portion on the day in the following recipe:

• Harissa beef & tomato bulgur

Next, batch cook the second base meal:

• Pork & harissa meatballs (makes 3 portions)

And finally, cook and chill:

• Summery beans & herby green aioli (makes 3 portions)

Once you're done, use the portions you've cooked to make these meals throughout the week:

Monday: Baked feta & bean salad (made with 1 portion of summery beans & herby green aioli)

Tuesday: Black bean & spicy beef pasta (made with 1 portion of mushroom, lentil & beef ragu)

Wednesday: Parmesan chicken & green bean salad (made with 1 portion of summery beans & herby green aioli)

Thursday: Herby baked fish with green olives (made with 1 portion of summery beans & herby green aioli)

Friday: Crispy meatball pizza (made with 1 portion of pork & harissa meatballs)

Saturday: Beef, mushroom & marsala stroganoff with herby mash (made with 1 portion of mushroom, lentil & beef ragu)

Sunday: Honey-glazed meatballs with turmeric giant couscous (made with 1 portion of pork & harissa meatballs)

Monday: Spring meatball soup (made with 1 portion of pork & harissa meatballs)