A note from our editor.
The more things change, the more they stay the same, as someone more poetic than me once put it. Back in the day, cooking on a Sunday to get ahead for the week wasn’t called ‘batch cooking’, it was just called cooking. And it was a necessity; usually economic but also produce driven. To save money, the leftover roast from Sunday would be turned into Monday’s shepherd’s pie, while the corned beef would make sandwiches through the week. To make the most of seasonal peaks in fruit and vegetables, the Fowler’s Vacola would be dusted off to make jams and preserves for the cooler months, and chutneys and pickles for the hotter months. Italian families had the annual passata-making day, when the bounty of ripe tomatoes was cooked, decanted into bottles and stored to get through ’til next year. These days, our most precious commodity is time, so although the money-saving aspect of batch cooking is undeniable and important, what we really crave is a less harried and hurried life. And, if we can get that from a few hours in the kitchen on a Sunday, then we’ve saved time and our sanity. Bliss.
mash on top, mash underneath. twice-as-nice cottage pie