Batch Cooking Winners: Healthy & Delicious Family Recipes 

After a long day, nothing beats having a tasty and nutritious dinner ready to enjoy when you get home. By spending time at the weekend batch cooking, family mealtimes are made even easier, without the stress of cooking each night.

Discover Great Veg is here to help and has created three new family favourites that can be cooked in advance. Each recipe makes enough for eight portions, so you can either freeze half or serve up twice over the week. TOP TIP:  save on precious freezer space by batching into freezer bags rather than tubs.

These three simple, yet flavoursome dishes, packed full of delicious vegetables, will keep everyone at the dinner table happy and well nourished – all for under £2 per portion.

The Creamy Spinach & Potato Bake is perfect for dark chilly nights, and each portion contains one of your five a day. It is suitable for vegetarians and tastes great on its own, or you can serve with some protein on the side, such as chicken or fish.

For kids (and grown-ups) that love sausages, the Sausage, Kale and Puy Lentil Casserole contains two of your five a day and is high in vitamin K, plus a source of vitamin A & C – key for supporting immunity during the colder months. 

This twist on a classic meal, the Turkey & Kale Bolognese is low in fat, high in protein and contains two of your five a day. Either freeze half in a big tub to defrost and eat as a meal for four, or freeze in individual portions that can be enjoyed as a wholesome lunch served with some rice or topping a jacket potato.

Creamy Spinach and Potato Bake

Serves 8

Prep 10 minutes

Cooking 1 hr 15 minutes

Just £0.65 per portion

1.5kg floury potatoes, peeled and finely sliced

2 tbsp butter

3 garlic cloves, sliced

3 tbsp plain flour

400ml milk

300ml vegetable stock

1 tbsp white miso

2 tbsp fresh thyme

200ml reduced fat crème fraîche

Pinch of nutmeg

260g bag of spinach

100g cheese, grated

• Pre heat your oven to 180c/ gas mark 4
• Layer the potatoes in a medium high sided baking/casserole dish (28 x 22cm dish)
• In a large frying pan, fry the garlic in the butter for 1- 2 minutes, then stir in the flour
• Slowly add the milk and stock, stirring continuously until you it forms a smooth and thick sauce
• Now add the miso, thyme, crème fraiche, nutmeg, spinach and grated cheese. Stir to combine 

and simmer for a further minute or so until the cheese is melted and the spinach wilted

• Season to taste
• Pour the mixture over the top of the potatoes, making sure all the layers of potatoes are submerged in the liquid
• Bake, uncovered, for 1 hr or until tender when pierced through the middle with a knife, and the top is golden and bubbling.

Cook’s tip: You can swap the spinach for cavolo nero. Great on its own or with some protein on the side (fish, chicken etc).

Sausage, Kale & Puy Lentil Casserole

Serves 8

Prep 10 minutes 

Cooking 45 minutes 

Just £1.55 per portion

2 tbsp olive oil

2x 454g pack of 8 reduced fat sausages

2 leeks, cleaned and sliced

3 garlic cloves, sliced

1 tbsp smoked paprika 

1 tsp dried oregano

3 carrots, finely chopped

4 tomatoes, chopped

2 tbsp sun dried tomato paste 

300g dark green French or puy lentils, rinsed 

1.5 litres vegetable stock 

(made up from very low salt stock cubes)

250g bag of kale

• Heat 1 tbsp of oil in a large non-stick frying pan and fry the sausages (in batches) gently for 10 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. 
• In the meantime, add the remaining oil and the leeks to a large pan (34 cm) and fry gently on a low heat for around 7-8 minutes until soft and browning. 
• Add the garlic, paprika, oregano, and carrots and fry for 2-3 minutes
• Next add the tomatoes, tomato paste, lentils, sausages and stock, stir to combine 
• Bring to the boil then cook on a low heat for approx 30 minutes. Add more stock if needed
• Finally add in the kale, simmer until wilted and then season to taste.

Cook’s tip: Swap the sausages for veggie or vegan versions. You could add extra veg like mushrooms and courgette for extra texture and nutrition. If freezing, save freezer space by batching into freezer bags

Turkey & Kale Bolognese

Serves 8

Prep 10 minutes 

Cooking 35 minutes 

Just £1.90 per portion

2 tbsp olive oil 

2 leeks, cleaned and sliced

800g turkey breast mince 

3 cloves garlic, sliced 

1 tsp dried mixed herbs

2 peppers, chopped 

300g mushrooms, chopped

2 cans cherry tomatoes 

750ml vegetable stock

2 tbsp sun dried tomato paste/tomato puree

2 tbsp balsamic syrup

2 tbsp Worcester sauce 

250g bag of kale

Pasta to serve

• Add the olive oil and leeks to a large pan (34cm) and fry over a medium heat. Fry for approx 7-8 minutes until soft and browning
• Add the turkey mince and cook for 2 minutes, breaking up any lumps
• Once the mince is browned all over, add in the garlic, mixed herbs, peppers and mushrooms, and stir for another few minutes
• Add the tinned tomatoes, stock, sun dried tomato paste, balsamic, and Worcester sauce
• Simmer for 20 minutes, stirring occasionally
• Add the kale 5 minutes before serving
• Season to taste.

Cook’s tip: Using Turkey mince is a great lower fat option. You can also use pork or veggie/vegan mince.