3 No-fuss prep-ahead meals to make life easy

The Batch Lady: Grab and Cook is the new book from Suzanne Mulholland (The Batch Lady), explaining how you can save time, money and stress with her life-changing approach to everyday cooking. The recipes are between five and ten minute prep times and can be made in an air fryer, slow cooker, pressure cooker or an oven. 

Mulholland explains, "Making dinner every night can often seem like a groundhog day task, consistently taking up headspace from what to buy, what to eat, when to serve. Take the monotony away, prep these meals in a few minutes, throw them in your fridge or freezer for the week ahead and enjoy clarity of headspace".

Here are three delicious, healthy meals to make your life more easy. 

This is one of my favourite curries! The mild coconut peanut sauce is so delicious, and it’s the perfect balance of sweet and savoury. If you’re a peanut lover, this one’s for you!

Tip: Serve with fluffy rice, fresh coriander and a squeeze of lime. 

Prep: 5 minutes

Serves: 4

650g skinless and boneless

chicken thighs

2 cups (350g) frozen mixed sliced peppers

3 tsp frozen chopped garlic

3 tsp frozen chopped ginger

1 onion, finely sliced

3 tbsp crunchy peanut butter

1 tbsp mild curry powder 1 tbsp runny honey 2 tbsp soy sauce juice of 1 lime

1 tbsp frozen chopped coriander

1 chicken stock cube, crumbled

1 x 400ml tin of coconut milk

Put all the ingredients into a large labelled freezer bag, mix well, then freeze flat.

Remove from the freezer and leave to fully defrost, then pour into a large saucepan or casserole dish. Bring to the boil, then reduce to a simmer. Pop the lid on the pan and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.

Remove from the freezer and leave to fully defrost, then pour into the slow cooker. Pop the lid on and cook for 4 hours on high, or 8 hours on low. Once cooked, shred the chicken using two forks.

Remove from the freezer and leave to fully defrost, then pour into the pressure cooker. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks.

Put all the ingredients into a large saucepan or casserole dish and mix. Bring to the boil, then reduce to a simmer, pop the lid on and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.

Put all the ingredients into the slow cooker and mix. Pop the lid on and cook for 4 hours on high, or 8 hours on low. Once cooked, shred the chicken using two forks.

Put all the ingredients into the pressure cooker and mix. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks.

If you have ever been to Greece you have likely tried spanakopita, and these swirls are my take on it. Grab your tin of cooked spinach purée from the world food aisle in your local supermarket, or use frozen chopped spinach, and give these cheesy, crunchy swirls a go!

Tip: Serve with a lovely side salad and some tzatziki.

Prep: 10 minutes 

Makes: 8

800g tinned spinach purée, or 30 cubes of frozen chopped spinach (roughly 800g), defrosted

a large handful of fresh parsley, finely chopped

a large handful of fresh dill, finely chopped

200g feta cheese, crumbled

1 egg, beaten 1 tsp salt

a good grind of black pepper

1 pack of filo pastry (you will need 8 sheets)

3 tbsp olive oil

Preheat the oven to 180°C. Place the frozen swirls on a lined baking tray and cook for 22–25 minutes, until golden.

Preheat the air fryer to 180°C. Put the frozen swirls on some baking parchment and cook for 12–14 minutes, flipping over halfway through, until golden.

Follow the method in the "making ahead to freeze" section up until the end of step 4.

Preheat the oven to 180°C. Place the swirls on a lined baking tray and cook for 20–22 minutes, until golden.

Preheat the air fryer to 180°C. Place the swirls on baking parchment and cook for 12 minutes, flipping over halfway through, until golden.

This decadent brioche bake is so delicious, and the perfect weekend brunch for friends and family! Dust with icing sugar and add a dollop of Greek yoghurt, if you like. Yum!

Prep: 5-10 minutes

Serves: 4-6

8 butter brioche rolls

(approx. 280g)

1 cup (130g) frozen or fresh raspberries

120g white chocolate, cut into rough chunks

1⁄2 cup (50g) pecans, roughly chopped

4 eggs

1⁄2 cup (120ml) double cream

1 cup (240ml) whole milk 1⁄4 cup (60ml) maple syrup 1 tsp vanilla extract

1. Tear the brioche rolls into pieces and put them into a large labelled freezer bag along with the raspberries, the chunks of white chocolate and the chopped pecans.

2. Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing jug. Whisk together with a fork, then pour into the freezer bag. Give everything a good mix and freeze flat.

Remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Pour everything into a lightly greased, medium-sized ovenproof dish and place in the oven for 30–40 minutes, until golden.

Remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil. Return to the air fryer for another 10–12 minutes, until golden.

Preheat the oven to 180°C. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30–40 minutes, until golden.

Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil. Return to the air fryer for another 10–12 minutes, until golden.