Welcome food lovers! This week we’re tackling a topic close to our hearts here at Ballyknocken Cookery School: Love Food, No Waste. Did you know that Irish households throw away tonnes of perfectly good food? It’s a huge waste of money and resources, but thankfully, a little kitchen mindfulness can make a big difference!

I’ve cooked up three fantastic, freezer-friendly, batch cooking recipes—Smoky Chicken Chilli, Beef and Lentil Cottage Pie and Root Vegetable Curry—that are brilliant for using up those leftover fridge and pantry staples.

Top Tip: Plan your weekly meals around what needs using up, and always check your fridge for leftovers that can be frozen (cool quickly to freeze!) within the 3-day window! Let’s get cooking and champion a sustainable kitchen.

I hope you enjoy the recipes

Catherine

Smoky Chicken and Black Bean Chilli

Serves 4

6-8 deboned, skinned chicken thighs, diced

2 chopped medium onions

2 chopped red or yellow peppers

3 chopped cloves garlic

1 tbsp tomato puree

½ tsp dried red chilli flakes

1 tsp ground cumin

½ tsp ground coriander

1 tsp smoked paprika

400g tinned chopped tomatoes

200ml vegetable stock

400g tinned black beans, drained

Salt and black pepper

Olive oil

To serve: Rice and Sour cream

1. Heat a large saucepan with oil and add the chicken thighs, brown on all sides. Remove and place on a clean plate.
2. Add a little more oil and add the onions, sauté for 3 minutes before adding peppers and garlic, season with salt and freshly ground black pepper. Sauté for a further 2 to 3 minutes.
3. Stir in the tomato puree, chilli flakes, cumin, coriander, smoked paprika and tinned tomatoes and stock.
4. Add in the browned chicken. Bring to the boil and then reduce the heat and simmer for 30 minutes.
5. Mash the beans slightly and add, simmering for a further 10 minutes.
6. Check the seasoning, adding a little more salt and freshly ground black pepper.
7. Serve with rice, sour cream

This recipe can be batch cooked as well as frozen (cool quickly to freeze).

It will keep for 3 days in the fridge. 

Beef and Lentil Cottage Pie

Serves 4

500g minced beef

2 chopped medium onions

1 grated large carrot

2 chopped trimmed celery stalks

2 chopped garlic cloves

1 tbsp tomato puree

1 tsp dried thyme (or fresh if you have it)

60g brown or green dried lentils (or 1 can of lentils, drained)

200ml beef stock

1 tbsp Worcestershire sauce

1.2 kg peeled & diced potato

200ml milk

2 tbsp butter

Salt and pepper

Olive oil

1. Heat a little oil in a large saucepan or frying pan and add the minced beef in batches and brown.
2. Drain off the excess fat.
3. Add the onions, grated carrots, celery and garlic and sauté until the vegetables are softened.
4. Season with salt and pepper.
5. Stir in tomato puree and thyme and cook for 1 minute.
6. Add lentils, beef and beef stock and Worcestershire sauce, bring to the boil and then reduce the heat to simmer until the lentils are cooked and the sauce thickened (allow 30 minutes approx.). Dust with 1 or 2 tbsp flour and cook, if you feel that the filling needs thickening.
7. While the filling simmers, prepare the diced potatoes by steaming them until tender.
8. Then mash or spoon into a ricer and push through into a bowl.
9. Heat the milk and butter together and stir into the mashed potatoes. Season with salt and pepper.
10. Preheat the oven to 190°C/fan 170C/gas 5.
11. Transfer the beef and lentil mix to an ovenproof dish.
12. Spoon the mashed potato over the top and run a fork over it.
13. Place in the oven for 20 minutes or until golden and bubbly.

This recipe can be batch cooked as well as frozen (cool quickly to freeze).  

For freezing let the Cottage pie cool completely.

It will keep for 3 days in the fridge. 

 Hearty Roasted Root Vegetable and Chickpea Curry

Serves 4

For the roasted veg

400g butternut squash, peeled and diced

3 large carrots, peeled and chopped

½ tsp ground cumin

½ tsp ground coriander

¼ tsp smoked paprika

For the curry

2 diced medium onions

3 chopped garlic cloves

2cm grated fresh ginger

½ tsp ground turmeric

½ tsp ground cumin

½ tsp ground coriander

¾ to 1 tbsp mild curry powder (add more if you like it hot) or curry paste if you have it

400g tinned chopped tomatoes

400g tinned chickpeas, drained and rinsed

100ml vegetable stock

400ml tinned coconut milk

100g baby spinach

Salt and black pepper

Oil

Lime juice (optional)

Flaked almonds (optional)

Garnish with fresh coriander and serve with rice and a dollop of sour cream

1. Preheat the oven to 200°C/Fan 180°C/gas 6. Place the diced sweet potatoes and carrots on a roasting tray. Drizzle with oil and add the ground cumin and coriander. Season with salt and freshly ground black pepper.
2. Roast for about 20 to 25 minutes until golden and caramelised. Set aside.
3. For the curry, in a large saucepan, add a little oil and add the chopped onions, sauté for 5 to 6 minutes before adding the garlic, ginger, spices and curry powder and cook for 1 minute, keep stirring.
4. Add the tinned tomatoes, chickpeas, vegetable stock and season with salt and freshly ground black pepper. Simmer for about 25 minutes.
5. Stir in the coconut milk and bring to a simmer for about 5 minutes before adding the roasted vegetables and baby spinach and heat through.
6. Check the seasoning, adding as needed – a spritz of lime can lift flavour well. Garnish with fresh coriander and serve with rice

This recipe can be batch cooked as well as frozen (cool quickly to freeze).

It will keep for 3 days in the fridge. 

 Suggested Shopping List

 Vegetables

6 medium onions OR 3 large                                      Chilli, Cottage Pie and Curry

1 garlic bulb                                                                Chilli, Cottage Pie and Curry

2 yellow or red peppers                                              Chilli

4 large carrots                                                            Cottage Pie and Curry

1 bunch celery                                                            Cottage Pie

1.2 kg potatoes                                                           Cottage Pie

400g butternut squash                                                Curry

1 small ginger root                                                     Curry

Baby spinach                                                              Curry

Lime (optional)                                                           Curry

Meat and Dairy

6 deboned, skinned chicken thighs                            Chilli

500g minced beef                                                       Cottage Pie

200ml milk                                                                 Cottage Pie

30g Butter                                                                  Cottage Pie

1 tub sour cream                                                        Chilli and Curry

Store cupboard / press

2 x 400g tinned diced tomatoes                                  Chilli and Curry

1 x 400g tinned black beans                                       Chilli

1 x 400g tinned chickpeas                                          Curry

1 bag of brown or green lentils (or can)                     Cottage Pie

Beef stock cube                                                          Shepards Pie

Veg stock cube or make your own                              Chilli and Curry

1 tin coconut milk                                                       Curry

1 tube tomato puree                                                   Chilli and Cottage Pie

Worcestershire sauce                                                 Cottage Pie

Flour for thickening                                                    Cottage Pie

Oil                                                                              Chilli, Cottage Pie and Curry

Rice                                                                            Chilli, Cottage Pie and Curry

Flaked almonds (optional)                                         Curry

Spice drawer

Smoked Paprika                                                         Chilli and Curry

Ground cumin                                                             Chilli and Curry

Ground coriander                                                       Chilli and Curry

Ground turmeric                                                         Curry

Dried red chilli flakes                                                 Chilli

Mild curry powder                                                      Curry

Dried Thyme                                                              Cottage Pie

Salt & pepper                                                             Chilli, Cottage Pie and Curry

Ground pepper                                                           Chilli, Cottage Pie and Curry

Oil for cooking                                                           Chilli, Cottage Pie and Curry