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If you’re too busy to cook, you’re not alone. One in eight Brits they 'never' or 'hardly ever' cook a meal from raw ingredients, often because they don’t have time.

We’ve teamed up with Eat Well For Less’ dietitian Priya Tew to bring you a simple way to save time (and money), by turning one quick and easy family meal of roast veggies into three delicious dinners.

Tasty ideas for batch cooking

Batch cooking doesn’t have to mean beef mince (bolognese, lasagne, chilli, we’re looking at you). Plenty of recipes can be made ahead of time, then either frozen and defrosted or kept in the fridge until you need them. You don’t even have to make complete recipes – simply cook some grains, such as quinoa, or pulses, and keep them in the fridge to turn into salads or frittatas.

Other meals that can be batch cooked include:

• Dal – the possibilities are endless. Make a big batch, freeze, then reheat and top with onions and coriander for a quick, easy, nutritious meal. Try our top 12 dal recipes.
• Pies – fish pie freezes and reheats really well as long as there’s no boiled egg in it. Meat pies topped with mash or pastry also freeze well. Make a double batch and keep one in the freezer, your future self you will thank you.
• Curries and stews – meat or vegetable curries and stews freeze well. Just double up the ingredients (you may need to extend the cooking time too), then allow to cool and freeze.
• Pancakes – make extra pancakes at the weekend and freeze. They defrost in no time and make midweek breakfasts a joy!
• Meatballs – make a big batch, lay them on a baking tray and freeze, then transfer to freezer bags or pots in portions.
• Sauces – our favourite sauces to batch cook and freeze include tomato and béchamel.
• Soups – freeze in individual portions and take to work frozen; they should be defrosted just in time for lunch!