Gareth Mullins
speaker
2,800 appearances
20 recordings
2 series
first heard Apr 2026
last heard 10 Sep
Gareth Mullins’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 20 in all, peaking in Jul 2026 with 6.
Appearances
Dishing It Out · S8 EP2 Jet Setting to Dancing With The Stars with Kevin Dundon · 10 Sep 2026
podcast
So up now we've got our culinary
Do you know I I think people don't split it up and use their freezer correctly as well.
Like I think sometimes people are going make a kilo of bolognese with the intention of turning it into shepherd's pie and nachos and like I would say go go and invest in either freezer bags where if you make a kilo of bolonnaise, like I said there, and then split it into four or five bags, depending on what side your family is.
and then lay it out nice and flat, right on it what it is, and stick it into the freezer.
Mm.
And then really, on a day where you're going into work, it just means you're taking one of those freezer bags out.
And if it's bolognese, for example, but you've had bolognese already, when you get in from work, it's defrosted, pop that bolognese into a small little pot.
If you wanted to turn that into a shepherd's pie, I would season it up then with like Worcestershire sauce, throw a handful of peas into it,
stick it into a little dish, stick some mash on the top and pop it into the oven.
If you wanted to turn it into nachos, then you just throw it into a saute off some onions with some spices, so you've got cumin, coriander, smoked paprika, then add that bolognese mix into it with some kidney beans and have it with some rice or have it on a wrap as a burrito or and then really I think what happens is people make that kilo of mince and they try and eat mince over
Four or five days and you're like,
even like do your batch cook this week you're gonna do mince, next week you're gonna do a chicken curry and don't try and eat it all that week.
Yeah.
Use batch
have this spul uh it's either little I use tuberwares at home rather than freeze, I've exotic little tuberwares and just little stickers on them.
Always put a sticker on
We're coming back to to this time of year now where people are gonna have the challenges of like the grind has already started back, the traffic has got there, you're getting in from work a little bit later.
The kids are asking you if you've kids what what's gonna be eaten.
I'd also say learn a couple of dishes that are quick.
That when you walk in from work, chefs have hundreds of them.
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