The no-foot revolution of the Batch Lady for real kitchens: "... I don't really love to cook. I actually hate it easily."

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The five -minute meal liability

Forget visions of high -towering botties from curry or endless storage boxes with the same old stew. Mulholland’s approach is refreshingly modern. “What it is are dinner that can be made in five minutes – they are all frozen.” If you make it to a boil, it’s not like leftovers … you cook a fresh piece of chicken. “

This method, so it insists that real people with real life-the-way who want a homemade meal without FAFF. “Never do more than doubles,” she advises. “One for the refrigerator, one for the freezer. You want to eat a variety of food.”

Charge without boredom

Mulholland is on a crusade to banish the idea that cooking from Batch means eating the same meal for days. Her weekly plans offer five different dinner for families of four children, all of whom are prepared at once. “You only get your choping board, get your knife out … put a meal, put it in the freezer or in the fridge, do the next meal, put it in. Even if you do not use your freezer, you only have your meals – but they are all different.”

The result? Cooking less time, more variety and a kitchen that feels more like a sanctuary than a production line. “It is not the love of cooking – I want to feed my family good food. I want to eat that is like a comfort in preparation and served food, but I want it to be homemade.”

The freezer: Unsungener hero

Mulholland is evangelical in terms of the modest freezer, which she believes that he was unjustly malignant. “If a freezer comes out at the same time as its air fryer, people would buy them as if they were buying air fryers,” she laughs. Your top tip? Freeze meals flat in bags – “Like Library Books” – to save space and accelerate it.

Stack of freezer bags packed with different vegetables

It is also a champion of reusable and compostable freezer bags and asks the home chefs to wash and reuse them. “The main thing is that you have the double zipper at the top … you work perfectly.”

Food planning without pressure

For those who are discouraged by the prospect of meal planning, Mulholland’s advice is easy: starting small. “Select two nights a week when you have more time. Make this meal and double an additional one. Or while cooking, do something, but a little different and put it in the freezer.” These homemade “ready meals” become lifesaver on busy nights.

She is also passionate about reducing waste and saving money. “Frozen vegetables are 20% cheaper than fresh. It is selected immediately and frozen so that all this quality is still in it. I am a massive advocate of frozen vegetables and without waste.”

Organization for the real world

Mulholland’s own kitchen is proof of your method: a drawer for frozen vegetables and fruit, one for flat meals and the tip for delicacies – “I am a massive ice lover.” She is open about the realities of family life: “I live on a farm in the Scottish borders. My house says: ‘Come in, I’m the feeder.’ I don’t sell perfection here.

From television to table

Mulhollands Channel 4 Show ‘Back From Scurre’ raises their philosophy in houses across Great Britain. Each episode deals with the kitchen chaos of another family and offers practical solutions for real challenges – be it shift work, nutritional needs or simply the fight to keep everyone.

The joy of a stress -free meal

For Mulholland, good food is more than just ingredients. “Good food means to sit down and eat something that was stress -free and answered all the questions it should answer.” Your ultimate tip? “Be your future friend. If you really had a garbage day, you can pull out a fish cake and be cooked by frozen. You must have a dish to wash, you’re done.”

A revolution for everyday cook

Suzanne Mulholland’s Batch Cooking Revolution is just as much about thinking as a method. It’s about making life easier, making meals fresher and freeing time for what is most important. In its world, the best cuisine is one in which stress is frozen – and the taste is always on the menu.