Shelf-Stable Batch Cooking
Batch cooking from your pantry, no fridge or freezer space required.
I love filling my freezer with batch-cooked meals but people often ask me for ideas on how to batch prep without a lot of fridge or freezer space. This is where cupboard-stable batch prep comes in.
Today I’m sharing four shelf-stable batch recipes you can prep in advance. These meals don’t need to be frozen or refrigerated, just store the dry ingredients in containers or labelled bags, and add a few fresh or tinned extras when it’s time to cook.
1. Lasagne Soup Kits (x2 = 4 portions)
Why I love it: All the flavour of lasagne, none of the faff and the kit stores beautifully in the pantry.
🫙 Kit Ingredients (per kit - 2 portions):
6 dried lasagne sheets
1 tsp onion granules
1 tsp garlic granules
1 tsp mixed herbs/oregano
Salt & pepper to taste
🛒 To add when cooking:
1 tin chopped tomatoes
250ml water
Optional: add cooked beef mince and grated cheese
🍲 Cooking Instructions:
Tip the dry ingredients into a saucepan.
Add the chopped tomatoes and water.
Bring to a boil then simmer for 12–15 mins until pasta is tender.
Add cooked beef mince and allow it to warm through.
Top with grated cheese.
🍳 2. Shakshuka Sauce Kits (x2 = 4 portions)
Why I love it: Add eggs and you’ve got a hearty, spiced meal.
🫙 Kit Ingredients (per kit - 2 portions):
1 tsp smoked paprika
1 tsp cumin
Pinch of dried chilli flakes
1 tsp garlic granules
Salt and pepper to taste
🛒 To add when cooking:
1 tin chopped tomatoes
A splash of water
Eggs (2–4 depending on how hungry you are)
Crumbled feta or fired halloumi
🍳 Cooking Instructions:
Tip the spice mix into a frying pan with a bit of oil.
Add the tomatoes and splash of water. Simmer for 5–10 mins.
Crack in your eggs and cover with a lid until set to your liking.
Sprinkle with crumbled feta or add fried halloumi on the side
Serve with toast or flatbreads.
🍚 3. Spanish-Style Rice (x2 = 4 portions)
Why I love it: Full of flavour.
🫙 Kit Ingredients (per kit - 2 portions):
1/2 cup of long grain rice
1 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1/2 tsp mixed herbs
Salt & pepper to taste
🛒 To add when cooking:
1 tin chickpeas
1 - 2 tsp lemon juice
300ml water
1 tbsp olive oil
Chopped chorizo (one small handful per person)
🍚 Cooking Instructions:
Place all dry ingredients in a pan.
Stir in olive oil and water.
Bring to a boil, reduce heat, cover and simmer for 15–18 mins until rice is cooked and liquid is absorbed.
Stir in drained tin of chickpeas and chorizo - allow them to warm through.
Fluff with a fork and serve.
🌶 4. Mexican Rice Bowl Kits (x2 = 4 portions)
Why I love it: These are great with just beans and rice, or bulk it out with fresh toppings if you’ve got them.
🫙 Kit Ingredients (per kit - 2 portions):
1/2 cup long grain rice
1 tsp smoked paprika
1/2 tsp cumin
1 tsp garlic granules
1 tsp onion granules
Salt & pepper to taste
🛒 To add when cooking:
1 tin chopped tomatoes
1 tin black beans (drained)
1/2 - 1 cup water water
Poached eggs, grated cheese, chopped avocado, sour cream
🥣 Cooking Instructions:
Add rice and spice mix to a saucepan with the tin of chopped tomatoes.
Bring to a boil, cover and simmer until rice is tender—about 15–18 mins. (You may need to add more water).
Add black beans and allow to warm through.
Serve on its own or topped with grated cheese, chopped avocado, poached egg, sour cream.
🧂 Final Tips
Store your dry kits in clean, labelled jars or ziploc bags.
Write the fresh/tinned ingredients you’ll need to add right on the label or store them all together in the cupboard.
Keep a few of these kits on hand for busy days, illness, or just when the fridge is empty.
If you’re starting to think ahead to autumn or want to slowly prep for Christmas, this kind of shelf-stable cooking is a brilliant way to get ahead without using up freezer space.
Let me know if you try one!
Here’s the full youtube video of the process 👇