Two Batch-Cook Recipes for Busy People

Because you all loved the first part of my budget series, this week I’m back with more. This time, here are a few budget-friendly batch cook recipes that you can cook, store and save for later. The key to batch-cooking it making delicious meals that you can enjoy later, eliminating the hassle and making it as easy as possible for you to stick to plan. 

1.  Potato, Leek and Pesto Pie. Makes 4 portions 

This recipe includes chicken, which can easily be removed or replaced with tofu for a vegetarian option.  


1.  200g of peas (tinned or frozen)  

2.  One tin of cannellini or butter beans  

3.  One tin of mushrooms (can be switched for 400g fresh) 

4.  2 Large leeks, sliced and chopped 

5.  3-4 tbsp of lighter pesto  

6.  150ml chicken stock / chicken stock cube dissolved in water  

7.  125g thinly sliced potatoes 

8.  Low calorie spray oil 

9.  4 chicken breasts (optional) 

10.  1 tablespoon of Mixed Herbs 

11.  Cloves of garlic 

12.  Salt & Pepper to taste 

How you’ll make it:  

1.  Preheat your oven to 200 degrees 

2.  Chop the chicken into chunks and season with salt & pepper 

3.  In a pan, spray with oil and the leeks and chicken. Cook the chicken whilst the leaks are softening.  

4.  Chop and add the garlic and the mixed herbs 

5.  When softened, add the peas, mushrooms, beans and pesto, stirring for 3-4 mins. 

6.  Add the stock and bring to a simmer for 5-7 minutes until the stock has reduced. 

7.  Spoon the mixture into an oven safe dish, arrange potato slices on top.  

8.  Bake in the oven for 20 minutes or until potatoes are golden brown and cooked through.  

This is a simple and easy recipe to meal prep and can even be frozen for effective batch cooking.  

2. Lemon, Garlic and Rosemary Chicken Bake | Recipe makes 6

You’ll need:  

1.  450g potatoes of choice (I love baby potatoes), cut into wedges  

2.  6 chicken pieces (I like to use chicken legs. Thighs or breast will also work)  

3.  1 Bulb of garlic  

4.  1 sprig of fresh rosemary, or heaped teaspoon if using dried 

5.  1 large red onion, roughly chopped 

6.  3 large peppers, roughly chopped 

7.  1 lemon, sliced 

8.  1 tsp ground paprika  

9.  Spray oil  

10.  Salt & Pepper to taste 

How you’ll make it:  

1.  Preheat oven to 200 degrees 

2.  In a bowl, Spray the pan and combine the potato wedges, pepper, onion and chicken.  

3.  Add the paprika, rosemary and s

4.  Salt and pepper whilst they are cooking Cook for around 5 minutes before transferring into an oven tray 

5.  Add the lemon slices 

6.  Peel and separate the garlic cloves, dispersing the garlic over the tray  

7.  Cover and cook at 200 degrees for 30-40minutes 

8.  Uncover and cook for a further 5 minutes for the potatoes to get crispy 

9.  Remove the lemon slices, divide into six portions and enjoy! 

Top tip: serve this with low-fat yoghurt on the side.