Ruth Alexander

Say you've gone to the shops and there's meat in the refrigerators there that's reduced because it's got a very short shelf life, perhaps needs to be cooked that day.

Is it okay to freeze that on the day of purchase and then defrost it and cook it at a later date?

And could you then refreeze that meat once cooked?

Thank you very much, Natalie.

There is a lot to think about, isn't there?

Jess and Kevin, so once you've done all your batch cooking and your fridge or your freezer is stacked full of meals, how on earth do you know what is what?

What systems do you have?

I like, that's also known as masking tape or decorator's tape, kind of like papery tape that just you can, if you're painting a wall, you can put it on your carpet or your floor and it just comes off really easily.

Top tip.

Thank you.

Hannah, I wonder how you're feeling now.

We've had so much great information and tips.

I hope we haven't added to the overwhelm.

Do you think you are ready to dive in and batch cook?

Well, best of luck.

And we will catch up with you and hear how it goes.

So you have to do it now.

Jess and Kevin, what one final tip would you give Hannah or anyone else listening who would like to get ahead with their meals?

Kevin, I know it's something you've done over time and made mistakes and had failures and then had success.

Why would you say it's worth doing?