Batch Cooking

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Batch Cooking

I recently got invited to a cooking event at the Waitrose Cookery School near St Pancras, with John Lewis Home. The cooking event was going to be covering batch cooking. This is something I am a big fan of. Both my husband and I work full-time and have a plethora of hobbies, so are often short for time to cook, particularly during the working week. So anything we can do at the weekend, in bulk, is a welcome addition to our weekend. It makes the week run smoother!

The John Lewis cooking event showed us how to batch cook a delicious tomato sauce. This can then be used in a number of other dishes during the week.

Batch Cooking

Here’s the recipe for the delicious tomato sauce. It is a really amazing sauce and I’m sure you wouldn’t be disappointed if you recreated this yourself for use in your cooking during the week. It’s also only got a few ingredients and is really simple to make.

You can store it in a sealed container for a few days after making it, so it’s perfect for a few meals. Obviously multiply up the ingredients to make more.

Tomato Sauce - Serves 2

Batch Cooking

Ingredients

3 tbsp rapeseed or sunflower oil
1 clove garlic, peeled and finely sliced
400g tin plum tomatoes
6 large fresh basil leaves, torn

Method

Heat the oil in a saucepan and cook the garlic over a medium heat for a few minutes, until soft.

Add the tomatoes and basil, and season with salt and pepper.

Cook for 12-15 minutes or until the sauce becomes thick and glossy.

There’s a number of great recipes you can use this sauce in. Take a look at the John Lewis batch cooking section on their website for these recipes. Here’s one of the recipes I’ve now cooked a few times. You can cook this with either dried or fresh pasta. I enjoy making my own pasta, but again if you only have time for a quick meal, dried will work well.

Puttanesca - Serves 2

Batch Cooking

Ingredients

2 tbsp olive oil
1 tsp dried oregano
1 tsp dried chilli flakes
2 large cloves of garlic, crushed
20g anchovies in oil
200g cherry tomatoes
35g olives
Handful fresh basil leaves
200g dried pasta, cooked
Parmesan

Method

Place a large frying pan over a medium heat and allow to preheat.

Once the pan has warmed up, add the olive oil, oregano, chilli, garlic and anchovies.

Cook for 30 seconds, making sure not to burn the garlic.

Add the cherry tomatoes and olives, and increase the heat to high.

Cook the tomatoes until they begin to break down, then toss through the pasta and basil.

Serve immediately, finishing with plenty of yummy Parmesan.

Hope you enjoy these delicious dishes. Not only will batch cooking save you time, it will also save you money.

Read more posts in the Food & Drink Category

2 thoughts on “Batch Cooking

  1. Kate says:

    I've never thought of batch cooking tomato sauce but it would make dinners super fast. Thanks for the idea #AnythingGoes

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