Batch cooking can make free-from eating simpler because you control the ingredients once and create several clearly labelled meals.
Plan a flexible base
Choose dishes that portion and reheat well: bean chilli, lentil curry, vegetable stew or a suitable pasta sauce. Keep the first batch mildly seasoned, then vary accompaniments and toppings through the week.
Check every ingredient first
Before cooking, review labels for stocks, spice blends, sauces and substitutes. Place approved ingredients together so an unsuitable product is not picked up midway through preparation.
Cook with clean equipment
Begin with clean hands, surfaces and utensils. If the kitchen also handles allergens that must be avoided, prepare the free-from batch first and protect it from shared crumbs, spoons and splashes.
Cool and portion promptly
Divide cooked food into shallow containers so it can cool efficiently. Follow recognised food-safety guidance for cooling, refrigeration and freezing. Label each portion with the dish name, preparation date and any important allergen information.
Reheat safely
Defrost as directed, reheat thoroughly and follow the storage life appropriate to the dish and ingredients. Avoid repeatedly warming and cooling the same large container; individual portions make this easier.