SBAINSBURY’S MAGAZINE COLLECTION Cook once, eat twice... TUSCAN BEAN AND PANCETTA SOUP page 17 / ONE ROAST CHICKEN - FOUR FABULOUS MEALS VEGGIE AND VEGAN OPTIONS | GET-AHEAD BAKESWelcome As we head into the shorter, cooler days of autumn and winter, it's often time to take stock and change our habits, including how and what we are cooking. With the seasonal change our thoughts and appetites naturally turn towards comfort food such as wholesome soups, slow-cooked stews, hearty pies and tempting bakes, all of which lend themselves to big batch cooking. If you have the freezer space, it’s very little extra work to double-up the quantities on a recipe so that you can stash the extra portions on ice, ready for a next-to-no-effort meal in the future. We've collected our favourite recipes together to inspire your meal planning, adding in plenty of hints on how to get the best results when you're cooking ahead as well as twists on how to serve them, to keep mealtimes interesting. We love seeing what you've been cooking, so do post pictures of what you've tried on social media, tagging @sainsburysmag (see below). Happy cooking! eG | Quast Tamsin Burnet'-Hal odor HOW TO CONTACT US © oe © Ee eme feedback@ Tweet us sainsburysmagazneco.uk @sainsburysmag (please include your ‘topic in the subject line) call cookery tearn@seven.couk eee (eeipe queries) PS Tried one of our recipes? Share your own cooking triumphs on Twitter and instearam tagging @isainsburysmag and use #IMadeThis To contact Sainsbury's supermarkets rather than the magazine, al| 0800 636262 oF visit sainsburys.co.uk/help 2 bbateh eo0k 2021 sainsburysmagazine co.uk 5 iiss ine HEAD OF CONTENT Helena Lang alter Tamsin Burnet Hal aCepirbating ator Cote Dison PRODUCTION PUBLISHING FINANCE MANAGING DIRECTOR HichselDoulanars cover recipe ‘Abigail Spooner Cover photograph ‘Ant Duncan Food styling Liberty Fennel Prop styling Morag Farquhar OreeyeOn the cover | Tuscanbeanand pancettasoup pl7 Batch cooking 101 Soups Double-up dinners Our top tips for the best Hearty and comforting - an Meal planning made easy, with results when cooking ahead easy way to your S-a-day _different meals from each recipe Plant based Seafood suppers Perfect poultry Veg-packed chill, curries, Our favourite fish pies, tarts ‘From warming stews and casseroles and perfect pasta and freeze-ahead fishcakes braises to crisp-topped pies 2. Welcome from the editor 4 Recipe index ‘At-a-glance guide to our triple-tested recipe collection 34 Subscribe to Sainsbury's magazine now! Get 12 issues delivered direct to your door, a set of plastic-free Stasher food storage bags, worth £23, and a free digital subscription E 91 Get social 5 Follow Sainsbury's magazine on our e ser Instagram account @sainsourysmag | Marvellous meat Baking tin treats t Slow-cooked beet, lamb and pork Traybakes, laf cakes and dishes that are full of flavour _cookies for the biscuit tin & PON a as ‘i sainsburysmagazine co.uk bateh eook 2021 3ne Pray appeared in rin res Recipe index Our recipes work We test all our recipes at least three times until we think they are perfect m with confider BROCE TURTON BGAN WOM Ru ASD FOSS SOUSKUIHAC —KCOMERLCM OHA carn MD OES y ere ss TEETH ae ADKn CARA suave oo asst ‘ain BN MOSRUCHOOL yp Vn GF DF sue caworconsoncuaer enue BOSORPRW —-NUUGINORLE ‘asa ioo VeMBESEN MOUAELA GORE TAME eset SA EL ei ! i SIOKOMZNEA LDR RMKGENUSHROST. sao aren see. 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Unless otherwse ‘ Stated weap well and freeze for up to va ve ve ‘months defrost thoroughly. ‘saxon SSAAYTASHEROINE SLID URL GNER ——AESEDORCHMDAMIEGKE | SU ge appropriate substitutions where ‘ARTA ao suggested in recipes and always check food packaging t ensue its sutable for particu dietary needs. 6 tch cook 2028 sainsburysmagazine coking 101 Batch cookFridge and freezer storage tips Food temperature + Make sure food is completely Cold before sealing it in an airtight container, to prevent condensation which will make your food perish faster. To cool food down faster spread it out ina large shallow dish to increase its surface area Containers + Reduce your reliance on single-use plastic! Wash and reuse takeaway Containers, of invest in reusable ones. Instead of clingfilm, you ean place 2 plate on top of a bowl or dish to seal iter use beeswax wraps for chilled food. If you do use plastic, choose resealable bags and wash and dry them between use (cooked foods only, not raw mest or fish) Clever stacking + Stack flat tems such as burgers, cookies and cakes between sheets (of baking paper to prevent them sticking together as they freeze, Labels Label everything so you don't forget what's inside and when you froze it! You don't have to have food labels vite on strips of masking tape or directly on the container cit should ‘wash off in hot soapy waten, Storing food at room temperature Cool rules + Keep food in an airtight container ina cool dark place, away from sunlight Food satoty + Use very clean containers and wash your hands well before handling food to prevent cross contamination, hateh cook 2021 sainsburysmazazine co uke Batch cooking for the fridge Freshness is key + if your recipe wil be chilled, not frozen, use really fresh ingredients for the longest fridge life. when prepping something like salmon en ‘route, make a note ofthe use-by date from the packaging of the fish (or other key raw ingredient) Storage times + In general, dishes containing cooked fish will keep in the fridge for up to 2 days and those with cooked meat for 3-4 days (4 days for meat that is part of @ veg-heavy dish, such asin 2 stew or with pulses), Batch cooking for the freezer Freezer favourites + Soups, stews and casseroles freeze ‘especially well due to their higher ‘water content. Pies and bakes can also be froz0n succosstully Waste not, want not + Extra milk and cheese, woody herbs, frash stock or even over-ripe bananas freeze well Foods to avold + Foods that freeze less well include soft cheeses (such as cottage cheese), mayo, veg with ‘high water content (such as ‘cucumber, celery an lettuce, cooked eggs (leave them out of fish pies if making to freeze) {and tender herbs (such as basi parsley and mint) Freezer burn + This occurs where oxygen replaces moisture on frozen food, resulting Indiier, tougher and discoloured food that is often covered in ice crystals. Although safe to eat, the flavours often affected, To prevent this, ensure your freezer is bolow 18°C, allow food to coo! fully bbofore sealing it, store food in as small a container as possible and remove air from packaging where possible (feod storage clips on reusable bags are a great help). Storage times + Freeze raw meat, poultry and fish for 2 months, baked cakes, pastries and pies for up to 3 months; soups and stews for up to 6 months. Maintain freezer temperature + Cool food to room temperature before putting itn the freezer s0 you don't increase the freezer temperature and accidentally damage other food Room for expansion + Liquid expands by 10% when frozen, so always leave a bit of room at the top of your container Koop track + Put ust-made food at the back of Your freezer draviers, bringing older items to the front so you use them first. Keep a note of what's in your freezer and tick it off as you use it. Re-freezing + Once defrosted, you should avoid re-freezing food. The exception to this s for defrosted raw meat or fish which can safely be refrozen after cooking, such as in a pie.