© BAZA production / Shutterstock.com
The government intervention means the rise next month will be less than previously predicted, as an 80% increase would have seen energy bills rocket to £3,549 per year. In the latest round of government support, announced on 21st September, energy bills for UK businesses will also be 50% less than their expected winter level.
The new business scheme will freeze wholesale gas and electricity prices for firms for six months from 1st October. Schools, hospitals and charities will also get aid to shield them from crippling price hikes. Analysts estimate the combined help for companies and households could cost up to £150 billion.
What is batch cooking?
Batch cooking means preparing and cooking meals in bulk. Then, you can freeze the surplus in individual portions and get them out of the freezer to defrost and eat when required.
Most people will turn on the oven to cook one meal just for their lunch or dinner on the same day. Batch cooking means you have the oven on for only the same length of time, but rather than cooking one small meal, you're cooking enough for seven days in bulk.
It's a great way to avoid food waste, as most meals can be kept in a deep freeze for six to nine months when stored properly.
The key is keeping the food in an appropriate container to avoid freezer burn, which can ruin your meal - wrap foods carefully, leaving enough room for them to expand.
Read on for our handy tips on the best recipes for batch cooking. These can be frozen and reheated at a later date...
- Pesto chicken stew
Combine 700g chopped chicken thigh fillets with 1 tbsp plain flour and toss to coat. Heat 1 tbsp vegetable oil in a pan over medium heat. Brown the chicken all over and put it on a plate. Add 150g smoked pancetta lardons to the pan and cook until crisp and golden. Add 2 carrots, peeled and cut into 1cm rounds, to 3 crushed garlic cloves and cook for two minutes.
Pour in 200ml of dry white wine and bring to a boil, stirring to avoid caramelised bits on the bottom of the pan. Keep it bubbling to reduce the liquid by around 50%. Return the chicken to the pan and add 400ml of hot chicken stock. Cook for 15 minutes until the liquid reduces. Stir in 200g peas and cook for two minutes. Stir in 200g full-fat cream cheese, 4 tbsp basil pesto, lemon zest and juice and 3 finely diced spring onions.
- Lemony broccolini pasta
Bring to the boil a large pot of salted water. Add 1lb of short pasta and cook until soft. Heat 2tbs of extra-virgin olive oil and 1tbs of unsalted butter in a large skillet over medium heat. Add 1lb of roughly chopped broccolini and sauté until tender for about five minutes. Add 2 thinly sliced garlic cloves, the zest and juice of 1 lemon and sauté for around one minute.
Stir in half a cup of heavy thick cream and simmer over medium heat. Add one-third of a cup of grated Parmesan cheese. Drain the pasta and add the sauce, tossing it well to coat the pasta. Season with salt and pepper and garnish with half a cup of pine nuts and 3tbs chopped fresh basil.
- 15-Minute cheater’s pad Thai
Fill a medium pan with water and bring it to the boil over medium heat. Place 1lb of wide rice noodles in a large bowl and cover with the boiling water. Leave it to sit for 5 to 7 minutes until tender. Heat 2tbs of vegetable or peanut oil in a large skillet. Add 1 bunch of green onions, thinly sliced, and 1tbs of grated ginger. Cook for about two minutes until softened.
Add 1lb ground pork and cook for about five minutes until it’s well browned. Add half a cup of chicken broth, 2tbs soy sauce or tamari, 2tbs rice vinegar and 2tsp sriracha to the skillet. Simmer over medium heat, cooking until reduced slightly, for around three minutes.
Add 3 cups mustard greens and toss until wilted, for about one minute. Add the rice noodles and mix well to combine. Then, garnish with half a cup of bean sprouts and half a cup of chopped peanuts.
- Tomato soup
Soup can be one of the easiest meals to prepare and freeze. It's also a good idea to have some ready in the freezer now autumn is coming. Cook one large, diced onion, one finely chopped carrot and one stick of finely chopped celery in 50g butter for 10-15 minutes until soft.
Add 3 sprigs of thyme and 2 bay leaves and cook for one minute. Then tip in 500g of ripe plum or vine tomatoes, roughly chopped, plus 850ml of chicken stock. Simmer for 30 minutes, fish the herbs out and add 4 tbsp of crème fraîche. Blend together using a food processor or a stick blender until it's completely smooth.
Freezing food
With every meal, cool completely, place in an airtight container and freeze. It's better to separate the food into individual portions beforehand, so you can take meals out of the freezer one by one. Before serving, defrost overnight in the fridge and then reheat until piping hot.
Batch cooking will save you money on food and energy bills - plus everyone can make nutritious meals, even on a budget. Some cooks who are advocates of batch cooking find it easier to set aside one afternoon each week to cook in bulk, when they will prepare enough food for the next seven days - making life simpler and meals cheaper!