BUY A COPY

Cook for three or four nights, then raid the fridge for the rest of the week, says Lizzie Kamenetzky in her new book, Batch [But Better]. You’ll soon become a thriftier, more flexible, creative cook. For each made-from-scratch dish in the book, there are two more easy dishes for using leftovers: turn roast brinjal with tomatoes into a pasta bake and mini calzones, or lamb koftas into moussaka and lamb wraps. Batch [But Better] (Kyle Books, distributed in SA by Jonathan Ball) is available at good bookstores for R405.