General |  22 September 2016 | Simon Ellis

Food prep

Cooking nutritious, delicious food from scratch is always worth it, but it takes time. And time isn't always in easy supply if you're working, need to pick the kids up after school, want to see your friends… It's why more and more people are batch cooking – prepping for and/or cooking meals in advance to save you time later on when you don't have as much. Sound good? We've got some handy pointers that'll have you prepping like a pro in no time at all.


Plan ahead

It's worth thinking about what you'll want to be eating ahead of time. If you've got a family dinner coming up, you'll need to stock up accordingly and make sure you've got enough storage space. And if you've got a busy week ahead, you might want to prep a few meal options so you don't have to eat the same thing every night!


Some foods, like stir-fries, don't keep well once cooked so you can't batch cook them and freeze them for later. But, you can prepare the veg you need in advance so it's as simple as throwing it together in a wok with a splash of Pura to bring the flavours to life when the time comes to cook. Chopped peppers, carrots and onions keep well in the fridge for up to two days when stored in small freezer bags. Or if you want to save time cooking spuds, peeled potatoes can also be stored for up to 24 hours before use if kept in the fridge in cold water.

Batch cooking

Lots of family favourite meals are absolutely fine to freeze and reheat later. Soups, casseroles and stews are particularly freezer friendly – but just remember to portion them appropriately so you don't have to reheat a big two litre block all at once! Allow the cooking to cool to room temperature before freezing, and try to minimize the amount of air in your containers to avoid the dreaded freezer burn.