The Batch Lady
Shop Once. Cook Once. Eat Well All Week.
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- $12.99
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- $12.99
Publisher Description
’Cookery’s answer to Mrs Hinch’ Hello! magazine
The revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 simple, freezable store cupboard recipes.
The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she’s going to share her secrets with you.
With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.
This is the only guide you will ever need to save you money, time, and headspace, and change your life for good.
Reviews
‘Saves time, money and food waste’ The Times
‘Cookery’s answer to Mrs Hinch. You’re going to love this lady.’ Hello! magazine
‘delicious, purse-friendly dishes and savvy batch cooking tips’ Daily Mirror
‘Perfect for those busy weekdays when you’re struggling to find the time to cook!’. Health & Wellbeing
‘Lockdown meals made easy with The Batch Lady cooking guru’ Marie Claire Online
‘Tasty, filling meals you’ll love’ YOURS
‘Appreciate the joy of smart meal preparation at home’ The Times Alba
‘No Panic Food Guide’ The Sun
‘hassle free’ Sunday Express Magazine
About the author
Suzanne Mulholland is The Batch Lady. She is an expert in how to reclaim time and headspace by getting organised in the kitchen and beyond, through her batching method. Suzanne shares her organisational secrets and recipes with her committed social media following of over 435k and lives in the Scottish Borders where she has been running demonstrations around Scotland in homes, schools and Women’s Institutes since 2018.
PUBLISHERS WEEKLY
U.K. food vlogger Mulholland calls on "easy cheats" for a "fuss-free" approach to home cooking in this useful debut. Pulled together with assembly line efficiency, her dishes are reminiscent of cafeteria comfort food with an international twist. Mulholland uses few whole ingredients (save fresh meats and fish) relying instead on frozen chopped vegetables, seasoning packets, and canned items from the grocery. These mostly dinner recipes are organized by key proteins (poultry, meat, fish) and vegetarian meals. Freezable baked dishes abound: There's Lazy Lasagna (made with frozen carrots, mushrooms, and onions); cottage pie with root vegetables; and a shepherd's pie with sweet potato mash. Lamb and feta burgers can be tossed onto a salad or molded into meatballs, while fish cakes get a twist with Thai flavors and sweet potatoes. Desserts include no-bake fudge, as well as a sweetened condensed milk based ice cream. Mulholland includes weekly meal planning suggestions, tips for freezing and defrosting, and shopping lists for four 10-meals-in-an-hour prep sessions. The recipes are far from inventive, yet Mulholland's batch method and freezing strategies can streamline dinner prep and deliver minimal food waste, economy, and satisfying meals. This volume is best suited for busy home cooks looking to easily feed hungry mouths.
