Coconut beef & masala baked beans: 5 brilliant new batch cooking recipes

Herby venison shank ragù
Having a slow-cooked ragù in the freezer makes weeknight dishes a doddle. This one highlights the incredible flavour of venison, eschewing tomatoes in favour of lots of herbs. Great with pasta, but equally good on a bed of polenta or mashed potato.

Batch cook: Make up to the end of step 3, remove the bay and any bones, shred the meat, divide into portions, then cool completely. Cover and keep in the fridge or freeze for up to 3 months. Defrost and reheat, adding a splash of water to the pan as you do so.

Southern Thai-inspired braised pork belly with peppercorns
This sticky pork belly dish is inspired by moo hong, a recipe from Phuket in southern Thailand. Simmered for hours, the peppercorn-packed sauce mellows as it cooks, leaving you with complex floral flavours and a warming heat.

Batch cook: Make to the end of step 4, leave the pork belly to cool completely, then cover and keep in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat with a splash of water.

Masala baked beans with coriander chutney
Homemade baked beans are creamier and far more flavourful than those from a can – and these are completely transformed with a combination of warming spices. Enjoy with rice, spoon them over a jacket potato, serve alongside your favourite curry or – of course – eat them on toast.

Batch cook: Make the recipe up to the end of step 6, then leave the beans to cool completely. Cover and keep in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost, then reheat until piping hot – and breathe new life into them with the coriander chutney and yogurt.

Duck and prune tagine
Duck legs are the ultimate choice for low-and-slow cooking, as they become fall-apart tender with ease. What’s more they’re flavoursome enough to stand up to lots of spices. It’s also a beautiful meat to match with fruit, which this tagine effortlessly proves.

Batch cook: Make to the end of step 3, then cool completely. Cover and the fridge for up to or in the freezer for up keep in 3 days, to 3 months. Defrost and reheat, adding a splash of water to the pan as you do so.

Caramelised coconut beef
Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant braise is a favourite-in-the-making – it’s all down to the coconut milk, which is gently reduced and caramelised during cooking.

Batch cook: Make the beef up to the end of step 7, divide into portions and freeze for up to 3 months. Defrost and reheat, adding a splash of water to the pan as you do so.

Discover our full range of batch cooking recipes to make your weeknights easier.