Summer batch-cooking recipes | Good Food

Find out what else is in season in June, July and August.

To help you feel motivated to batch-cook, we’ve shared our best batch-cooking recipes below. Simply batch-cook one of these easy dinners, then freeze the leftovers for a speedy midweek meal.

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Using fresh produce when it’s in season will also help lower food bills, and they will also taste better.

For help on how to use your freezer, read our tips on what foods you can freeze, as well as our top 10 freezer essentials, with recipe suggestions for each.

We also have guides on how to freeze fruit and vegetables, as well as simple ways to make your freezer work for you.

Try our favourite freezable recipes for more ideas on how to get ahead with your midweek meal prep. Or, take a look at general collection of batch-cooking recipes, as well as vegetarian batch-cooking recipes for meat-free meal inspiration.

Summer batch-cooking recipes

Baked ratatouille & goat’s cheese

A summer batch-cooking winner, transform a traditional ratatouille into a gooey bake with a layer of cheese sauce. Featuring seasonal courgette (a mixture of green and yellow will look nice), it serves up to six and can be frozen for future mealtimes. A top-rated vegetarian recipe on the site, it also delivers three of your five-a-day.

Find more vegetarian summer recipes.

Pesto salmon & bean gratins

This summery seafood bake with a cheesy breadcrumb topping will please everyone at the table. This recipe serves up to six, and any leftovers can be frozen into individual portions for up to two months – just remember to label them with the cooking instructions.

Find more summer fish recipes.

Chicken tagine with lemons, olives & pomegranate

This one-pot tagine for a summery chicken dinner is laced with gentle but heady Moroccan-inspired spices. It showcases summer flavours while still feeling warming and comforting. It makes up to five portions, and leftovers can be frozen.

Discover more summer chicken recipes.

Creamy courgette lasagne

Put a glut of courgette to brilliant use in this quick and creamy courgette & ricotta lasagne. It can be easily doubled – making your meals go further – and it happens to be our highest-rated lasagne recipe on the site, so you know you’re in safe hands.

Take a browse through our vegetarian lasagne recipes.

Summer couscous salad

Perfect for an al fresco lunch or dinner, try this simple, hearty couscous salad that combines vine tomatoes, fried halloumi and seasonal courgette. The recipe serves four, but it can be easily doubled, making your food stretch further.

See our courgette recipes for more dinner inspiration.

Gnocchi fish pie

Check out this summery spin on a fish pie, topped with golden gnocchi instead of regular mashed potato. It takes just 30 minutes to make and serves up to four, and any leftovers can be frozen. Serve with broccoli or green beans.

Take a look at more recipes with gnocchi.

Aubergine & chickpea curry

This mildly spiced vegan curry sings of summer, balancing fragrant coconut sauce with golden aubergine and fresh tomatoes. It’s a brilliant example of how to use seasonal ingredients to make a filling family meal, and since it serves up to six, it’s perfect for batch-cooking.

Check out more vegan curries.

Next level ratatouille

Seasonal vegetables such as red pepper, courgette and aubergine are slow-cooked together in this next level dish that truly celebrates summer. Serving up to six, it makes a healthy, veg-packed meal to prep for the week ahead.

Find more ratatouille recipes.

Summer chicken one-pot

Try this lovely and light chicken one-pot for dinner tonight, and freeze any leftovers for a speedy midweek meal. It makes the most of fresh produce, such as broad beans, new potatoes and cherry tomatoes, plus chicken thighs, which are an inexpensive cut of meat.

See more family summer one-pot meals.

Roast summer vegetables & chickpeas

This tomato-based stew is packed with summery roast veg such as courgette, aubergine and red pepper. A vegan dinner that can be made ahead, it’ll last in the fridge for about three days, or frozen for up to three months.

Try more vegan summer recipes.

Bacon, pea & basil macaroni

Elevate macaroni cheese for summer with extra veg and herbs, plus salty bacon to cut through the richness of the cheese. It’s the epitome of comfort food, and the beauty of this recipe is that it’s freezable, so you can have a portion saved for any time cravings hit.

Try more twists on macaroni cheese.

Vegan courgette risotto

This fresh vegan one-pot makes the most of summer’s fresh produce, with ripe tomatoes joined by diced courgettes and frozen peas. It’s freezable, plus it’s a great way to get kids to eat their veg.

Try more summer risotto recipes.