The Tastiest Batch Cook Recipes To End Your Constant Washing Up

Washing up is relentless. Relentless. No matter how often you work through a big load or how efficiently you get your plates on the drying rack, you turn around and another load has magicked itself out of thin air. If you exist, you produce washing up. It's like a byproduct of carbon dioxide at this point.The pandemic has only emphasised this small but constant annoyance. If you are one of the many confined to your home by the restrictions, you may have noticed that days, weeks and months bleed into each other with only washing up to punctuate mealtimes. And if you don't do it promptly it's always there, looming on the periphery.So recipes that lessen the literal load are only a good thing, right? Making lunch ahead or batch cooking breakfast might seem like a relic of a time when 'going to the office' was a thing. But it's as useful now as it was then. Meal prepping doesn't just make meals easier, it removes the possibility of having to work through a mountain of dishes in the middle of the day. All you need to wash up is cutlery and a plate or bowl. Lovely stuff!With that in mind we've picked some of our favourite recipes from the brilliant food writer Sam Gates' new book, The Batch Cook Book. Save money, cook ahead and wash up less!Tarragon, Fennel And Cider One-Pot Chicken Serves 4-6Ingredientsknob of butter1 tbsp olive oil, plus more for oiling2 garlic cloves, crushed1 fennel bulb, cored, halved and finely sliced, trimmings saved1 Spanish onion, finely sliced300g mushrooms (any type), thickly sliced1 tbsp chopped tarragon leaves, plus extra to serve330ml cider1.6–1.8kg (large) chicken2 tbsp wholegrain mustard4 tbsp single creamsalt and black pepper to seasonInstructions1. Preheat the oven to 180°C/160°C fan/ Gas mark 4.2. Heat the butter and oil together in a flameproof casserole. Add the garlic, fennel, onion, mushrooms and chopped tarragon. Cook for 10–12 minutes until the vegetables have softened. Pour in the cider and bring to the boil.3. Oil the chicken and season well with salt and pepper. Place the chicken on top of the vegetables and roast, covered, for 45 minutes. Remove the lid, baste and roast uncovered for a further 25–35 minutes, basting occasionally, until the skin is crispy and the chicken is cooked through.4. Remove the chicken from the casserole and keep warm.5. Put the casserole on the hob and bring the liquid to the boil. Cook for 8–10 minutes until reduced by half, then turn the heat right down and add the mustard and cream and gently warm without boiling. Taste the sauce and add more seasoning if needed. Pour the sauce with all its bits into a jug, sprinkle the chicken with extra tarragon leaves and serve.LeftoversIf any meat is left on the chicken, strip it from the bones and place in an airtight container with leftover sauce. This will keep in the fridge for 2 days. Reheat it gently until piping hot (but without boiling) and serve with couscous or rice. You can repurpose the leftover chicken carcass to make a delicious stock.Photo Courtesy of The Batch Cook Book.Smoky Aubergine And Fennel TagineServes 6Ingredients2 tsp fennel seeds2 tsp ground cumin2 tsp ground coriander1 tsp smoked paprika1 tsp turmeric2 cinnamon sticks4 tbsp olive oil2 aubergines, trimmed and cut into 1cm cubes1 red onion, finely chopped300g fennel, halved, trimmed and thinly sliced, fronds reserved3 garlic cloves, crushed1 red chilli, deseeded and finely chopped2 x 400g tins of chopped tomatoes250ml vegetable stock1 tsp runny honey2 x 400g tins of chickpeas, drained and rinsedfinely grated zest and juice of 1 lemonsalt and black pepper to seasonrice or couscous, cooked, to serveInstructions1. Dry-fry the fennel seeds over a medium–high heat until they start jumping in the pan, then crush them in a pestle and mortar. Place the crushed fennel in a small bowl with the cumin, coriander, paprika, turmeric and cinnamon sticks.2. In a large, deep, frying pan or cast-iron casserole, heat 3 tablespoons of the olive oil over a medium–high heat until very hot. Fry the aubergine quickly until lightly golden brown all over. Remove the cubes and set aside.3. Turn the heat down and add the remaining oil, along with the onion, fennel, garlic and chilli. Cook gently for 6–8 minutes until soft, then add the bowl of spices and cook for 2 minutes.4. Tip the aubergine cubes back into the pan along with the tomatoes and stock. Bring to the boil, turn down the heat and simmer gently for 20–25 minutes until the sauce is reduced. Stir in the honey and season to taste with salt and pepper.5. Add the chickpeas and cook for 8–10 minutes until warmed through, then add the lemon zest and juice. Sprinkle with the reserved fennel fronds and serve with rice or couscous.LeftoversIt makes a generous amount, but freezes well. To freeze, cool the tagine completely and transfer it to airtight bags or boxes. Freeze for up to 2 months. Defrost, then reheat slowly until piping hot throughout. Photo Courtesy of The Batch Cook Book.Curried Smoked Fish ChowderServes 4Ingredients1 tbsp olive oil1 celery stick, finely chopped1 onion, finely chopped1 leek, finely chopped1 carrot, peeled and grated½ tsp medium curry powder½ tsp ground cumin½ tsp ground coriander½ tsp turmeric1 tbsp plain flour500ml chicken stock1 potato, washed and cut into 1cm cubes300g skinless smoked haddock, chopped into 3cm chunks3 tbsp single cream1 x 150g tin of sweetcorn, drainedsalt and black pepper to season1 tbsp chopped chives, to serveInstructions1. Heat the oil in a heavy-bottomed pan on a medium heat and add the chopped celery, onion and leek and the grated carrot. Cover and cook gently for about 10–15 minutes until the vegetables are soft. Tip in the spices and cook for another 2 minutes until fragrant.2. Sprinkle the flour over the vegetables and stir well, then gradually pour in the chicken stock. Add the diced potato and bring to the boil. Turn down the heat and allow the mixture to simmer gently for 6–8 minutes until the sauce has thickened and the potatoes are cooked through.3. Add the haddock and simmer for 3–4 minutes until cooked, stirring gently. Stir in the cream and sweetcorn, warm through, then season with salt and pepper. Sprinkle with the chives to serve.LeftoversIf not eating immediately, allow to cool completely, then refrigerate. To reheat, place in a saucepan and heat very gently until warmed through, but do not allow to boil. It will keep for a few days in the fridge. Recommended served with a poached egg on top.Photo Courtesy of The Batch Cook Book.Brown Book Group, Little The Batch Cook Book, $, available at WaterstonesLike what you see? 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