As the evenings get cooler, it’s easy to default to takeaways or convenience foods. But autumn is the perfect season to lean into batch cooking and prep. Not only does it save time and money, but it also helps you eat more healthfully without adding stress.
Why Autumn Works So Well
Affordable Seasonal Foods – Pumpkins, squash, sweet potatoes, leeks, mushrooms, cabbage… affordable, nutrient-packed, and perfect for cooking in bulk.
Comfort Foods – Soups, stews, and curries naturally suit larger portions that keep or freeze well.
Energy Savings – Cooking bigger batches means fewer oven or hob sessions (and lower energy bills).
The Benefits
- Time – Cook once, eat multiple times. Less midweek decision fatigue.
- Money – Bulk buying seasonal produce means less waste.
- Nutrition – Home cooking puts you in charge; more veg, fibre, beans, and wholegrains.
Two Ways to Batch
Batch cooking – Make whole meals (soups, curries, casseroles) and portion for fridge/freezer.
Batch prep – Wash, chop, or pre-cook ingredients so meals come together in minutes.
How to Start
- Pick 2–3 base recipes each week (e.g. soup, curry, traybake).
- Shop seasonal and in bulk.
- Cook double and portion straight away.
Rotate flavours with different spices, toppings, or grains.
Tip: Label containers and keep a freezer list on your fridge door—no more UFOs (Unidentified Frozen Objects).
Autumn-Friendly Ideas
- Soups: Make 2 types each week and rotate
- Stews/Curries: Perfect for freezing in single portions
- Traybakes: Protein, veg, carbs and fats all cooked on one tray!
- Grains: Batch-cook for quick sides
Making It Work for You
Start small. Consider prepping breakfast for 3 days (chia pudding, overnight oats). Over time, you’ll find your own favourite recipes and storage hacks.
Batch cooking isn’t about eating the same thing all week. It’s about creating a bank of ready-made nutrition to dip into when life gets busy.
Why not try this delicious Chicken and Barley Soup recipe - perfect for making in a large batch for the week ahead. Make it vegetarian/vegan by switching the chicken for cannellini beans.
Click here for the Chicken & Barley Soup Recipe
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