The new year is well underway, school will soon go back and we’re slipping back into the rhythm of our regular routines. To make the coming year a little easier, we’ve collated a bunch of recipes perfect for meal prepping and batch cooking – meaning you’ll always have something in the fridge or freezer for tomorrow’s lunch or a solid meal after a hectic day.
Cook up a batch of Julia Busuttil Nishimura’s versatile “weekend sauce” to use in a variety of meals throughout the week; marinate a batch of salmon to keep in the freezer for last-minute dinner emergencies; or give last night’s leftovers a second life in an Italian take on bubble’n’squeak for tomorrow’s lunch. Here are 11 recipes to keep on file for when you’re feeling organised.
Tony Tan’s beef rendang

This “complex and delicious” rendang is traditionally served on festive occasions, but we reckon it’ll perk up a quotidian midweek meal. Spend a few hours making this Indonesian classic tonight and you’ll have enough for leftovers for several meals in the future.
Joseph Abboud’s tahini chicken

Joseph Abboud’s chicken, dressed in a rich and creamy tahini sauce, is the gift that keeps on giving. Eat the first serve as advised, with a sprinkling of nuts and sumac. But the rest of the bird can be used in the coming days for sandwiches or shredded with crispy bread.
Yotam Ottolenghi’s mushroom lasagne

Ottolenghi’s colourful, veg-heavy dishes are classic dinner-party stars. But they’re often also perfect for meal prep. Take this lasagne: not only can you construct the whole thing today and store it in the fridge for future baking, but you can also make just the sauce and refrigerate it to pour over pasta or polenta later on.
Recipetin Eats’ baked satay chicken

Nagi Maehashi’s recipes work. So we trust her when she tells us this sweet-savoury satay chicken tray bake will keep in the fridge for three days, or in the freezer for up to three months. Make a batch on the weekend, and you’ll have dinner or lunches for several more days.
The Fishmonger Son’s miso-marinated salmon and veggie rice bowls

You’ll need to devote a bit of time to marinate the salmon in this recipe – at least 24 hours. Make the most of those hours by prepping a couple of extra batches to freeze for up to a month. That way you’ll have an umami-bomb protein at hand next time you need an emergency midweek meal.
Sophie Hansen’s one-tray rice, potato and chorizo pilaf

Batch cooking can be a great way to use up ingredients taking up space in the fridge, and this pilaf is perfect for tweaking with whatever you have on hand. It makes around eight servings, so you can have some for dinner tonight and save the rest for the coming week’s lunches.
Silvia Colloca’s frittata di spaghetti

Silvia Colloca’s frittata di spaghetti – which she says is like a Neapolitan bubble’n’squeak – pulls double duty. You can make it using last night’s leftover pasta to make dinner for tonight, then eat the leftovers for lunch or dinner tomorrow.
Julia Busuttil Nishimura’s weekend sauce

Multiple meals can be made using this sauce, which heaves with many meats: pork ribs, steak and sausages. Once cooked, each can form the bulk of its own meal, served with salad or vegetables, then the sauce itself can be poured over pasta for a fourth meal. And if you don’t get around to eating all the elements immediately, they’ll keep in the fridge for a few days and in the freezer for even longer.
Christine Manfield’s chickpea dal

While this recipe serves four, it’s easy to scale it up and freeze, so you’ll have a vat of beautifully spiced, textural chickpea dal for future dinners. And though it requires a little more than an hour of cooking time, most of that is hands-off, making batch cooking all the easier.
Danielle Alvarez’s tomato and cheddar tart

This tart is a perfect make-ahead meal for hot summer nights when you simply can’t be bothered in the kitchen. It harnesses the punch of heirloom tomatoes, which are at their best in mid-to-late summer. Serve a slice alongside a salad for a breezy hot-night meal.
Shane Delia’s lamb kefta

Not only is this lamb and eggplant dish portable, but it reheats extremely well – in other words, it’s perfect for office lunches. Plus, it is easily tweaked to squeeze in seasonal veggies and only takes around an hour to make.