If you’ve ever stood in the kitchen on a busy evening thinking “what on earth are we having tonight?” this one’s for you. Batch cooking is one of the habits that has genuinely changed how I run my home, and today I’m walking you through everything: how I do it, how to freeze safely, how to defrost and reheat properly, and exactly why it saves you time, money and stress every single week.
I’m making my chilli recipe, a family favourite, found on page 209 of Through the Seasons, using five pounds of mince from my butcher and cooking it low and slow in the simmering oven of the AGA. It freezes beautifully, it’s even better the next day, and it’s endlessly versatile: jacket potato, rice, couscous, wraps. One cook, multiple meals.
Alongside the recipe I’m sharing all of my freezing and defrosting tips, the golden rules for cooling before freezing, how much room to leave for expansion, why glass containers are worth the investment, the cold-water emergency defrost method, how to bring things back to room temperature safely, and even how to freeze and reheat roast potatoes at Christmas. A downloadable freezer tips guide with all of this in one place is available on my website and linked below.
Leave a comment if there’s a batch cooking recipe or topic you’d like me to cover next, I love hearing from you.
Charlie x
Freezer Tips PDF (free download): https://www.askcharlie.how
Order Through the Seasons (the chilli is on p.209): https://www.askcharlie.how/shop/p/through-the-seasons (Ad/Own Brand)
Batch Cooking Online Course: https://www.askcharlie.how (Ad/Own Brand)
The Efficient Home Course: https://www.askcharlie.how (Ad/Own Brand)
Glass storage containers (the ones I use): https://amzn.to/4mYxApr (Ad/Aff)
Website: https://www.askcharlie.how
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TIMESTAMPS 0:00 Introduction why batch cooking saves time, money and stress
1:22 Making the chili ingredients and getting started
1:55 Building the flavour base onions, celery, pepper & chili
2:38 Herbs, spices & finishing the chili
3:25 Into the simmering oven why it’s even better the next day
4:03 Through the Seasons the chilli recipe is on page 209
4:28 After simmering and all the ways to serve it
5:11 Freezing tips extra liquid and always leave room for expansion
6:02 Portioning, labelling and dating your containers
8:26 The golden rules for freezing food safely
9:15 Glass vs plastic what works best in the freezer
9:44 Aluminium trays the one type you can go straight from freezer to oven
10:05 Defrosting safely the fridge method (the right way)
11:19 Emergency defrost the cold water method
12:10 Bringing food to room temperature before reheating
12:16 The Christmas roast potato tip how to freeze and reheat them perfectly
13:06 Build up your freezer stock one of the best habits you can start
13:47 Backup freezers in outbuildings what to watch out for
15:00 The free freezer tips PDF download it here
#batchcooking #howtobatchcook #freezingfoodtips #defrostfoodsafely #chillirecipe #familymealprep #agacooking
21 Comments
What size is your Le creset pan?
Useful video which was very much enhanced also by that beautiful blackbird singing in your garden.
Where did you get your glass containers from?
.❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ Adored the Introduction 👌. We ler the food overnight to defrost inside the fridge.
Thanks for all the great tips. Another good video, as always.
What is Naked Creative?
Charlie what a wonderful video i have just sent this to a young lady who really appreciate these tips x absolutely delicious recipe ,i will be trying this and what handy glass containers very useful xx shared xxx
Thank you Charlie! I’ve been wanting this video.
Wonderful Charlie, thank you so much x
Great advice Charlie. Just done a class with young mums last week on how to batch cook and use their freezers. I haven't made chilli in ages. A batch of that is now on my list.
A really helpful video Charlie.Thank you.❤
Thank you.
Great tips thanks Charlie 😊
Fresh or tinned beans ? Otherwise tinned beans hours cooked will be mushy
Brilliant Charlie I’m forwarding to my daughter in law. Great content explained in an easy to understand way 💜💜💜💜
It doesn't matter how long you have been cooking for your family there is always something more to learn. Another helpful video. Thank you, Charlie.
Hi Charlie, I love how your kitchen turned out, very beautiful! What color is your Aga? Everything is very charming!
Does anyone know what is the advantage of the air vent in the cover of the glass container for the freezer?
Thanks for the great advice. The glassware is exactly what I've been looking for. And with a new freezer delivery on Friday I'm looking forward to filling it up again.
I use a silicon freezer bag it takes up,less room you can flatten them before you pop in the freezer when packed .
I do this all the time. I caramelise a kg of onions at a time, pop them in the slow cooker, knob of butter and cook for 6-8hrs,then freeze them in the large square ice cubes for adding into soups, stews and casseroles. I freeze home grown herbs in oil or water into small ice cube trays. I double up on mince bases to use in bolognaise/ argue, cottage pies, mince and tatties etc. I make lots of soups and freeze in rectangles too
Thank you for a lovely video