The key to having your meals planned for the week ahead is organisation. That is why I prepare a pile of veg over the weekend and get batch cooking. Don’t be under any illusions now, I’m no food preparation machine, but it is so easy to lash a dinner together during the week when I’ve put the time in at the weekend.
It goes a bit like this:
Saturday morning I set aside an hour in the morning. The vegetable peeler gets used, alot. I peel a pot of potatoes and set them to boil on the hob.
I peel a good few carrots and a turnip, then chop them into equal sized pieces. Half of which goes into a second pot, just about covered with hot water to simmer into a soup. I add in some black pepper and coriander seeds to add to the flavour.
At which point the spuds (potatoes) are cooked. I drain them off and add in a good slurp of milk only, no butter. Then mash with the potato masher. The pot gets covered and left to cool to room temperature.
The remaining chopped carrots and turnip gets divided between 2 plastic takeaway containers. They then go in the fridge for meals during the week. They’ll last for between 4-5 days.
Soup is ready. I turn off the heat and leave it to cool for 3 minutes before wuzzing (technical term) with the handheld stick blender. The soup is lunch and the remainder goes into a jar and is left to cool before sealing and putting in the fridge for a lunch during the week.
The hour is up. I clear down the surfaces and put the peelings into the brown compost bin.
It’s another hour or so before the potatoes are cold enough to decant into more plastic boxes with lids. Potato doesn’t keep so well in the fridge so they get frozen instead. There’s enough there for 3 weekday meals.
For 1 hour and preparing 3 different vegetables I have:
2 soup lunches
3 sets of mashed potato for weekday meals
3 meals worth of chopped vegetables