On batch cooking

Over the past couple of months I've gotten back into cooking larger meals. Saving portions for freezing, or eating the next day.

Part of this has been my recent craving for food like Beef Stew that my Nan used to make. The other part has been dipping into Hugh Fearnley-Whittingstall's book, 'Eat Better Forever'.

Now while this book is not revolutionary in it's advice, the recipes do harken back to my childhood. Both my Grandparents and Parents went through the imposed rationing of WWII. Myself growing up in 70's Britain, meant the lessons they learned then carried over.

Left over veg from the Sunday roast was Monday's Bubble & Squeak. Lasagna was many weekday dinners. Eating out was pretty much reserved for birthdays.

While getting that "taste of childhood", turns out I'm eating healthier (at least more veg) and saving money.

Roots, bangers, and beans

Here's an example. One recipe from the book that looked delicious was 'Roots, bangers, and beans'. A hearty soup/casserole, great for this time of year.

Now bangers (British slang for sausages) are hard to come by in the USA. The closest I've found are the bratwurst made by our local butcher-Which are great.

Buying those, and a collection of vegetables from our local Farmers Market came to under $20. This is roughly what a single fast-food lunch or dinner would run me.

Vegetable stock

First off, make the vegetable stock (recipe from the book).

This makes more than enough for the soup, plus some left over to freeze or use for ramen.

Vegetable hash

Another idea from the book is to keep those veg from the stock. Fry them up with a little garlic and have them with eggs.

I've had this for breakfast 3 days in a row. Topped with some chilli oil. Fantastic way to start the day.

Roots, bangers, and beans

Now onto the main recipe. The remaining vegetables get cooked with the cut-up brats and stock.

This makes enough for 6 large portions, with some leftover for Baby James, who lapped it up (sans bangers)

Meals for days

So for around $20 of fresh ingredients I have:

• Dinner for 2 days (soup)
• Breakfast for 3 days (veg hash)
• Lunch for 1 day (ramen+stock)
• and 4 frozen portions for future breakfast, lunch, or dinner

It isn't so much I had forgotten to cook like this, but more the perceived inconvenience of doing so.

With continuing tough times ahead for tech jobs, falling back on this type of whole cooking may get us through a little easier.

If all else fails, sometimes the old ways are the best.