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Meal prepping means different things to different people. For some, it’s all about batch cooking, preparing a variety of meals in one go which are then pragmatically portioned into containers for the fridge or freezer. Others are make-ahead cooks, opting for super-sized meals that can be kept in the fridge and enjoyed for days on end—think lasagna, curries, braises, ragus and soups.
And then there are people like me, for whom meal prepping doesn’t come naturally. I’m the kind of eater who never wants to eat the same meal twice. But I’ve found that, with a family of five likeminded eaters to feed, there is always some degree of prepping and planning needed to get us through the week.
The most effective form of meal prep for me is more piecemeal, cobbling together fun elements that will make future meals easier, quicker and most importantly, more delicious.—it is a sub-recipe of sorts that can be used over and over again, in many different ways, to create vastly different meals.
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