Retro Batch Cook – April 2026

This month I went with a retro inspired theme to my batch cook and it was really fun eating some of the meals which I enjoyed at  home when younger, and those which my parents remember too! As always, I’m a homecook and not a chef, the portion sizes are to suit my family (2 adults, 2 small children) – so be sure to adapt for your circumstances.

During this batch cook I made the following meals:

• 1 Bolognese used 4 ways: Lasagne, Cottage Pie, Chilli Con Carne & Findus Pancakes
• 1 Chicken used 3 ways: Coronation Chicken Pizzas, Chicken Pie & Vesta Chow Mein
• Mushroom Stroganoff 
• Chicken Casserole
• Beef Bourgignon
• Coq au Vin
• Sweet and Sour Chicken 
• Chicken & Mushroom a la King
• Lentil Moussaka & Veg
• Cheese, Onion & Potato Pie
• Fish Pie 

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Shopping List

This time I haven’t specified an amount of how much rice / pasta to serve as this really depends on you / your family. I have also suggested 4kg of potatoes, but in the video I don’t make this much mash as I already had some leftover in my freezer from before. 

1.8kg chicken breast	1 bag frozen peas	Kidney Beans x1
1kg stewing beef	1 bag frozen garlic	Black Beans x1
1kg beef mince	2x 100g pots of creme fraiche	2 boxes of Lasagne Sheets
1 Extra Large whole chicken	770g cheese	2x medium naans / 1 pack small
16 chicken thighs	2l milk	1 jar mango chutney
2 peppers	250g butter x2	8 chicken stock cubes – 300ml
4kg potatoes	puff pastry x2	4 beef stock cubes
1 bag of carrots	cream cheese x1	2 veg stock cube – 200ml stock
1 pack of leeks	6 eggs	2 bottles red wine
2kg mushrooms	500g passata	1 packet of medium egg noodles
1 bag frozen chopped veg	2 tins pineapple	1 multipack  thai lentil crisps (lidl)
1 bag frozen mixed veg	1 tin of lentils	1 pack tortilla wraps
3 bags of frozen onions	4 tins of chopped toms	Pasta to serve
650g frozen fish fillets	150g tom puree	Rice to serve

Storecupboard Items 

Smoked Paprika	Sugar	Ketchup
Thyme	Flour	Vinegar
Oregano	Mustard Powder	Mayonnaise
Bay Leaves	Mild Curry Powder	Soy Sauce
Pinch nutmeg	Sultanas	Dijon Mustard
Lemon Juice	1-2 slices of bread	Wholegrain Mustard

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Recipes

Beef Bolognese – Used 4 ways!

I love completely filling my slow cooker at the beginning of a batch cook to maximise time and split it up into lots of different meals! This is a really efficient way to make ingredients go further – especially as this time I’m using minced beef. 

Bolognese base

Ingredients:

• 1kg beef mince
• 1 tin of lentils
• 4 tins of chopped toms
• 250g frozen chopped veg mix
• 2 onions
• 3 frozen garlic cubes or 12 cloves of garlic
• 500g passata
• 50g tom puree
• 250ml red wine
• 2 beef stock cubes
• Oregano
• Bay leaves

Method:

1. Place all of the items in the slow cooker and cook on high for 6 hours
2. Remove bay leaves before portioning out

Lasagne

Ingredients:

• 1 box of Lasagne Sheets
• 80g Butter
• 80g Flour 
• 800ml Milk 
• 1 tsp Mustard Powder (optional)
• 150g Mature Cheddar (grated)
• Salt & Pepper
• Pinch of nutmeg (optional)

Method:

1. Add the butter, flour and mustard powder (if using) to a pan and heat until bubbling – keep stirring to avoid lumps
2. Slowly add the milk in a bit at a time and keep stirring
3. Once all milk added, add the grated cheddar
4. I like to then pop the cheese sauce in the fridge to chill, before I assemble the lasagne later on.
5. To assemble the lasagne, layer the beef sauce, cheese sauce & cheese, followed by lasagne sheets and repeat until the top layer where I like to save some of the cheese sauce and swirl it a little with the remaining beef sauce. I freeze and then top with cheese when I’m ready to cook. 
6. To reheat, defrost thoroughly and cook at 200 for at least 30-35 minutes until golden on top and piping hot inside. 

Cottage Pie

Ingredients:

• 400g frozen mixed vegetables
• Mash to top 

Method:

1. Pour the frozen vegetables into 2 oven safe trays / dishes
2. Top with the bolognese mix
3. Top with mash
4. We like to put some grated cheese on ours before cooking
5. Defrost thoroughly and cook at 200 for at least 30-35 minutes until bubbling and piping hot inside

Chilli

Ingredients:

• 1 tin Kidney Beans
• 1 tin Black Beans
• 1 tbsp Smoked Paprika
• 2 tbsp Chilli Sauce (optional)

Method:

1. Divide the beans between 2 boxes
2. Mix in with some of the bolognese
3. Add in the spice and any chilli sauce (if using)
4. To reheat, defrost thoroughly and either warm through on the hob or microwave until piping hot

Findus Inspired Pancakes

• 1 pack Tortilla Wraps
• 150g Grated Cheddar 
• 15g butter
• 1 tsp Dried parsley
• 1-2 slices of bread

Method:

1. Portion off some of the bolognese
2. Cut tortilla wraps in half (into semi circles)
3. Place some bolognese in the middle of the wrap, top with cheese and fold like an envelope
4. Butter a dish with melted butter mixed with some parsley
5. Lay the wraps on top to make a circle
6. Brush with more parsley butter and a sprinkle of cheese
7. When ready to cook, top with some breadcrumbs (I make mine by toasting a piece of bread then blitzing it up in the food processor) 
8. Bake at 200 for 20 mins until bubbling

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1 Roast Chicken used 3 ways

This is another trick I love to do when batch cooking – getting a chicken onto roast at the start, means you’ve got time to prepare other meals while this cooks. This time, I bought an extra large chicken to use across three different meals 

Coronation Chicken Pizza Naans

My mum makes an amazing coronation chicken and it’s always on the menu if she’s hosting a buffet! I decided to take this delicious base and put a fun spin on it for the kids. Now I decided not to put cheese on these pizzas, but you could put a sprinkling on if you prefer! 

Ingredients:

• Naan Breads – We went for 2 Medium Sized and a pack of mini naans for the kids (I’ll freeze the spares) 
• Shredded roast chicken (I split the shredded meat from my chicken into 3 equal parts)
• 2-3 tbsp Mayonnaise
• 1-2 tbsp Curry Powder (do 1 first, taste and decide if you want more!)
• 1-2 tbsp Mango Chutney (for the mix) / 1-2 tbsp for the topping
• Handful sultanas
• Handful fresh chopped coriander
• Squeeze of lemon juice

Method:

1. Mix the shredded chicken with the mayonnaise, curry powder and mango chutney – taste to check you like it then add more of each ingredient if needed. Then add in the sultanas and freeze.
2. When ready to eat, I like to spread a little mango chutney on the naan bread, before adding the chicken and baking in the oven at 200 for 15-20 mins until golden.
3. I serve it with some coriander over the top and a squeeze of lemon juice!

Vesta Style Chicken Chow Mein

I had heard of this before on TV in a programme where they looked back at what we used to eat and thought this would be quite a fun challenge! Here’s my attempt at a 2026 version of this convenience food dinner – you’re either going to love it or think I’ve crossed a line!

Ingredients:

• Shredded roast chicken (I split the shredded meat from my chicken into 3 equal parts)
• 1 onion (chopped)
• 2 tsp mild curry powder
• 1 chicken stock cube made up with 400ml water
• 1-2 tbsp creme fraiche 
• 1 tbsp flour
• 1 tsp mango chutney
• 1 tsp lemon juice
• Handful sultanas / raisins
• To serve: Frozen Mixed Veg, Noodles & Lentil Crips 

Method: 

1. Fry off the onion in the pan, then add in the spices and cook for 1 minute. Add in the flour then gradually stir in the stock. 
2. Remove from the heat and stir in the chicken, mango chutney, creme fraiche and sultanas / raisins then freeze.
3. Defrost thoroughly and reheat the sauce then mix in some cooked frozen mixed vegetables and some cooked medium egg noodles. Then, top with my crispy noodle alternative….!

Chicken Pie

We always used to enjoy a delicious chicken pie and my mum loved to use a tin of cream of mushroom soup to cut corners with the sauce. I’ve made mine from scratch this time using an all time favourite sauce from the Gousto Cookbook.

Ingredients:

• Shredded roast chicken (I split the shredded meat from my chicken into 3 equal parts)
• 250g Frozen Chopped mixed vegetables
• 2 leeks (thinly sliced)
• 2 tsp dijon mustard
• 4 cloves of garlic
• 2 tbsp flour
• 200g cream cheese
• 1 pack of puff pastry
• 2 chicken stock cubes mixed up with (insert) water 

Method

1. Soften the frozen vegetables mix in a pan with the chopped leeks
2. Once softened, add the garlic and flour 
3. Next add in the dijon mustard, chicken stock and cream cheese
4. Finally stir through thyme to taste 
5. Pour into a pyrex dish and allow to cool slightly, before topping with the puff pastry.
6. Defrost thoroughly, brush some whisked egg over the top and bake at 200 for 35-40 minutes until golden on top and piping hot throughout. 

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Dump Bags

If you’ve watched any of my videos, you’ll know I love making dump bags – they’re such a great time saver and work really well for slow cooker meals. I love the feeling of knowing that the slow

Mushroom Stroganoff

Ingredients:

• 800g mushrooms
• 2 onions
• 2 garlic
• 2 tsp paprika
• 2 tbsp tom puree
• 1 tsp mustard
• 2 veg stock cube – 200ml stock
• To serve: 100ml creme fraiche (per meal), rice & lemon juice

Method: 

1. Place all of the ingredients (except those required for serving) split across two freezer bags and freeze.
2. Defrost thoroughly before cooking and slow cook on low for 6 hours. 
3. Once cooked, stir in the creme fraiche and a squeeze of lemon juice. 

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Chicken Casserole

Ingredients:

• 8 chicken thighs
• 4 carrots
• 2 onions
• 200g mushrooms
• 2 tsp thyme
• 2 chicken stock cubes – 300ml stock
• 1 tbsp flour

Method: 

1. Place all of the above items into two freezer bags and freeze
2. Defrost thoroughly before cooking and cook on low for 6-7 hours
3. We like to eat ours with mash!

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Beef Bourgignon

Ingredients:

• 1kg stewing beef
• 4 carrots (chopped into slices)
• 2 onions
• 300g mushrooms, quartered
• 2 tbsp tom puree 2
• 2 tsp thyme
• 500ml red wine
• 2 beef stock cubes – 150ml stock
• 2 tbsp flour

Method: 

1. Place all of the above items into two freezer bags and freeze
2. Defrost thoroughly before cooking and cook on low for 7-8 hours
3. We like to eat ours with mash

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Coq au Vin

Ingredients:

• 8 chicken thighs
• 2 onions
• 2 carrots (chopped)
• 300g mushrooms
• 500ml red wine
• 2 chicken stock cubes – 150ml
• 1 tbsp thyme

Method: 

1. Place all of the above items into two freezer bags and freeze
2. Defrost thoroughly before cooking and cook on low for 6-7 hours
3. We like to eat ours with mash

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Sweet and Sour Chicken

Ingredients:

• 1kg chicken breast
• 2 peppers
• 2 onions
• 2 tins pineapple
• 6 tbsp ketchup
• 4 tbsp vinegar
• 4 tbsp sugar
• 2 tbsp soy sauce

Method:

1. Place all of the above items into two freezer bags and freeze
2. Defrost thoroughly before cooking and cook on low for 4-5 hours, then remove 1-2 tbsp of the sauce and mix with 1 tbsp cornflour, add the paste back in and cook on high for 15-20 minutes until thickened. 
3. We like to eat ours with rice

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Chicken a la King

Ingredients:

• 800g chicken
• 2 onions
• 300g mushroom
• 2 chicken stock cubes – 300ml
• 2 tsp mustard
• 2 tbsp flour
• 100ml creme fraiche to serve (200g)

Method: 

1. Place all of the above items into two freezer bags and freeze
2. Defrost thoroughly before cooking and cook on low for 5-6 hours
3. We like to eat ours stirred through pasta and topped with some parmesan

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Lentil Moussaka

I made mine in the Thermomix and wouldn’t recommend the recipe – even with the help of the machine, it was a bit more complex than I’d have liked. I only share recipes that I would recommend – so I’m leaving this one out! 

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Fish pie

This is my mum’s fish pie recipe, and it always goes down a storm! The secret is to poach the fish in the milk, which is then used for the sauce. The pie leverages the same topping as the chicken one, to save time for your batch cook.

Ingredients: 

• 700g frozen fish fillets 
• 6 eggs hard boiled 
• 500g cheddar
• 500ml milk
• 40g butter
• 40g flour
• Mustard Powder (optional) 
• 300g frozen peas or sweetcorn
• 1 pack of puff pastry 

Method: 

1. Place your fish in a saucepan and cover with milk, then poach for 10-12 minutes.
2. Sieve off the milk and keep the fish to one side. 
3. In a pan, heat butter, flour and mustard powder until it becomes a brown and bubbling roux. Then slowly add in the reserved milk and keep stirring to prevent any lumps. Finally add in the cheddar until melted, followed by the fish.
4. Whilst this cooks, hard boil the eggs to your liking – I brought my pan to the boil, then cooked my eggs for 7 minutes before plunging into cold water. I then peeled and halved them. 
5. Pour the sauce into a pie dish and stir in the frozen peas or sweetcorn, then place the halved eggs on top.
6. Finally, top with the puff pastry.
7. Defrost thoroughly, brush some whisked egg over the top and bake at 200 for 35-40 minutes until golden on top and piping hot throughout. 

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Cheese and Onion Pie

Ingredients:

• 700g maris piper potatoes (sliced)
• 2 onions
• 150g cheddar cheese (grated)
• 180ml milk
• 25g butter
• 1 tsp mustard
• Salt & Pepper 

Method:

1. Par boil the potatoes for 5-6 minutes until tender, then drain well and steam dry
2. Heat butter in a pan and cook the onions on a low heat for 10-15 minutes and season well 
3. In a dish, layer potatoes, onion and cheese 
4. Finish with cheese on the top and pour over the milk
5. Bake at 180 fan for 25-30 minutes
6. Cool completely then freeze
7. Defrost thoroughly and cook at 180 for 20-25 minutes, cover the dish for the first half and then uncover to crisp up the top.