<h3 id="our-new-cookbook-good-food-best-ever-batch-cooks-published-by-hamlyn-is-out-now-1ad1af87">Our new cookbook, Good Food Best Ever Batch Cooks (published by Hamlyn), is out now!</h3><p><strong>Get the cookbook now:<br><a href="https://geni.us/goodfoodbestever" target="_blank" rel="noopener">Order your copy here</a></strong></p><p>Whether your goal is to save time, reduce stress or simply waste less food, batch cooking is the perfect solution.</p><p>Batch cooking ensures that you always have something nourishing, delicious and ready to eat when you need it most. Good Food Best Ever Batch Cooks has clear instructions for storing, freezing and reheating every single recipe, as well as an introduction featuring tips for getting started and making the most of your freezer.</p><p><strong>Recipes include:</strong><br>- <strong>Breakfasts</strong> such as American blueberry pancakes and overnight oats<br>- <strong>Snacks</strong> and <strong>sharers</strong> such as ploughman’s sausage rolls and Jamaican veggie patties<br>- <strong>Meat, poultry</strong> and <strong>fish</strong> such as big-batch bolognese and mango, lime & chilli prawn fishcakes<br>- <strong>Veggie</strong> dishes such as easy lentil curry and easy vegetarian chilli<br>- <strong>Soups, salads</strong> and <strong>sides</strong> such as spiced lentil & butternut squash soup and green bean casserole<br>- <strong>Bakes</strong> and <strong>desserts</strong> such as rhubarb crumble, ultimate sticky toffee pudding and the best ever chocolate brownies</p><p>Every recipe uses simple-to-source ingredients, is written using easy-to-follow steps and is accompanied by full nutritional values and a photograph of the finished dish.</p><p><strong>Get the cookbook now:<br><a href="https://geni.us/goodfoodbestever" target="_blank" rel="noopener">Order your copy here</a></strong></p><p>To give you a taste of what’s inside, we’ve shared three recipes from the cookbook…</p><h2 id="sausage-ragu-d37f90b1">Sausage ragu</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2025/05/Sausage-ragu-89e87ab.jpg" width="1418" height="945" alt="Pot of sausage ragu" title="Sausage ragu" />
<p>Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good.</p><p><strong>Serves</strong> 4<br><strong>Prep</strong> 5 mins<br><strong>Cook</strong> 45 mins<br><strong>Easy</strong></p><h3 id="ingredients-959318bd">Ingredients</h3><ul><li>3 tbsp olive oil</li><li>1 onion, finely chopped</li><li>2 large garlic cloves, crushed</li><li>¼ tsp chilli flakes</li><li>2 rosemary sprigs, leaves finely chopped</li><li>2 x 400g cans chopped tomatoes</li><li>1 tbsp brown sugar</li><li>6 pork sausages</li><li>150ml whole milk</li><li>1 lemon, zested</li><li>350g rigatoni pasta</li><li>Grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve</li></ul><h3 id="method-e95e7188">Method</h3><p>1. Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.</p><p>2. Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.</p><p>3. Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.</p><h2 id="carbonara-cacio-pepe-mac-cheese-6e9b1053">Carbonara cacio & pepe mac & cheese</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2025/06/Carbonara-cacio-e-pepe-mac-and-cheese-960f498.jpg" width="900" height="836" alt="Carbonara cacio e pepe mac & cheese in a baking dish" title="Carbonara cacio e pepe mac & cheese" />
<p>Combine three classic dishes to make the ultimate version of this timeless pasta bake. To make it veggie, leave out the pancetta and use vegetarian cheeses</p><p><strong>Serves</strong> 4<br><strong>Prep </strong>10 mins<br><strong>Cook</strong> 45 mins<br><strong>Easy</strong></p><h3 id="ingredients-959318bd">Ingredients</h3><ul><li>50g butter, plus extra for the dish</li><li>150g smoked diced pancetta</li><li>1 tsp cracked black pepper</li><li>50g plain flour</li><li>700ml whole milk</li><li>350g macaroni</li><li>150g extra mature cheddar, grated</li><li>50g parmesan, finely grated</li><li>50g grated mozzarella</li><li>50g panko breadcrumbs</li></ul><h3 id="method-e95e7188">Method</h3><p>1. Melt the butter in a saucepan over a medium heat until sizzling, then fry the pancetta for 5-6 mins until crisp and golden. Turn the heat down to low, add the black pepper and cook for 2 mins until well toasted. Stir in the flour and cook for 1 min more, then gradually whisk in the milk until smooth. Simmer for 3-4 mins, stirring, until thickened.</p><p>2. Meanwhile, cook the macaroni following pack instructions until al dente, then drain. Take the sauce off the heat and stir through the cheddar and half the parmesan until melted and smooth. Taste and season if needed, then mix in the pasta. At the last minute, stir through the mozzarella.</p><p>3. Heat the oven to 200C/180C fan/ gas 6 and butter a 25 x 18cm ovenproof dish. Spoon in the pasta and smooth the top. Scatter over the panko crumbs and remaining parmesan and bake for 25-30 mins until golden and bubbling.</p><h2 id="next-level-tomato-soup-80645bde">Next-level tomato soup</h2>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2022/08/Next-level-tomato-soup-e67b61a.jpg" width="900" height="836" alt="Tomato soup drizzled with basil oil and topped with croutons, served in two bowls" title="Next level tomato soup" />
<p>Let the flavour of tomatoes shine through in our ultimate tomato soup. To get the best from tomatoes, we’ve used every trick we know to boost their flavour.</p><p><strong>Serves</strong> 6<br><strong>Prep</strong> 30 mins<br><strong>Cook</strong> 1 hr 30 mins<br><strong>More effort</strong></p><h3 id="ingredients-959318bd">Ingredients</h3><ul><li>1.2kg ripe tomatoes of your choice (we like plum), halved</li><li>6 garlic cloves, sliced</li><li>½ red chilli sliced (optional)</li><li>30g golden caster sugar</li><li>1 tsp dried oregano</li><li>100ml red wine vinegar</li><li>100ml olive oil</li><li>1 large bunch of basil</li><li>2 onions, sliced</li><li>400ml vegetable stock</li></ul><p>For the croutons (optional)</p><ul><li>200g white bread sourdough or another whole loaf (slightly stale bread works well), crusts trimmed away</li><li>2 tbsp olive oil</li><li>10g parmesan or vegetarian alternative, finely grated (optional)</li></ul><h3 id="method-e95e7188">Method</h3><p>1. Heat the oven to 200C/180C fan/gas 6. Line a large, shallow roasting tin with baking parchment and arrange the tomatoes in the tin, cut-side up. Season generously with salt, then scatter with the garlic, chilli (if using), 1 tsp of the sugar and the oregano. Drizzle with 1 tbsp of the vinegar and 1 tbsp of the olive oil. Roast for 45 mins until the tomatoes are shrivelled and have released plenty of juice.</p><p>2. If making the croutons, tear the bread into small pieces and tip onto a baking tray. Drizzle with 2 tbsp olive oil and scatter with the parmesan, if using. Toss to coat the bread in the oil and cheese. Bake alongside the tomatoes for 20-25 mins, tossing a few times until golden and crunchy. Remove from the oven and set aside to cool. <em>Will keep in an airtight container for a day</em>.</p><p>3. Meanwhile, set aside a large handful of basil leaves, reserving the stalks and remaining sprigs. Heat another 2 tbsp olive oil in a saucepan or frying pan over a medium-low heat and cook the onions with a little salt for 20 mins until soft and sticky. Stir in the rest of the sugar, then pour over the remaining vinegar. Bring to the boil, then simmer for 3-5 mins until the onions have broken down a little and the liquid is syrupy.</p><p>4. Tip the tomatoes, along with their roasting juices, into the pan with the onions, then pour in the stock and scatter over the basil stalks and whole sprigs. Stir well and bring to the boil, then reduce the heat and simmer for 20 mins until the tomatoes have broken down into a chunky sauce. Remove from the heat and leave to cool slightly, then tip everything into a food processor or blender and blitz until the soup is as smooth as you like. Or, use a hand blender (you may need to blitz the soup in batches). For an even smoother soup, you can pass it through a sieve, if you like. <em>Once completely cool, the soup will keep chilled in a non-metallic airtight container for up to three days or frozen for up to three months</em>.</p><p>5. Crush the reserved basil leaves with a pinch of salt to a paste using a pestle and mortar. Stir this into the remaining olive oil to make a bright green basil oil. Tip the soup into a clean pan and reheat until piping hot, then ladle into bowls. Drizzle with the basil oil, then scatter with the cheesy, crunchy croutons, if using.</p><p><strong>Get the cookbook now:<br><a href="https://geni.us/goodfoodbestever" target="_blank" rel="noopener">Order your copy here</a></strong></p>
