How can we turn autumn’s abundant harvest into soups and sauces to help us through the leaner months ahead?

I recently spoke with Anna Berrill, who shared valuable insights on this topic. Jess Elliott Dennison, the author of *Midweek Recipes*, highlighted that one of the most effective strategies is to roast a batch of tomatoes for homemade sauce. “There’s something truly special about that fresh flavor,” she explains. “Plus, it feels like ages until we see those beautiful heritage tomatoes again next summer.” By portioning and storing the sauce, you create a versatile base for a variety of meals, whether it’s pasta, risotto, or chickpea curry. After all, nobody wants to eat the same dish three days in a row!

Alastair Jeje, author of *Socafro*, also advocates for batch cooking. He creates a tangy sauce using scotch bonnet chilies, vinegar, salt, and coriander, which can elevate dishes like Caribbean brown stew chicken, Nigerian pepper soup, or jerk chicken curry. He recommends freezing whole scotch bonnets in a sealed bag to have them ready for whenever inspiration strikes.

Soups are another excellent choice for “make now, freeze for later,” especially with seasonal produce like squash or pumpkin. Dennison advises tossing onion, pumpkin, and potatoes in oil and salt before roasting. “If you don’t feel like chopping the squash, just roast it whole, scoop out the seeds, and blend it,” she suggests. After simmering the roasted veggies with toasted hazelnuts, boiling water, and a splash of wine, blend until smooth. To keep things exciting, she serves her soup topped with fried mushrooms and crispy sage or mixed into tagliatelle, crafting a delightful autumn dish.

Chetna Makan, the author of *Easy Indian Vegetarian*, may not consider herself a freezer person, but she knows how to make batch cooking work for her. She often roasts large trays of cauliflower seasoned with salt, pepper, chili powder, and oil. “I often include harissa, which opens up endless possibilities,” she says. The roasted cauliflower can be incorporated into curries, pastas, salads, or even as a filling in wraps with yogurt or coriander chutney. “For dinner, I like to mix it into onion and pea pilau and add a dollop of yogurt on top—that’s delicious!”

Batch cooking doesn’t stop at main courses; it extends to sweet treats as well. Kate Humble, author of *Home Made: Recipes from the Countryside*, likes to keep emergency cookies in her freezer along with a stash of fruits. She freezes blackberries and apple pieces or cooks them down into a compote that can top granola or serve as a crumble base. Humble recalls her favorite childhood dessert—a meringue-topped compote pie, baked until the meringue is crisp; it’s a true delight.

Finally, there’s nothing more satisfying than having a cake on demand. For Dennison, that translates to a brown butter apple cake. She melts butter with rosemary until it’s golden, strains it, and mixes the infused butter with flour, baking powder, sugar, eggs, and a splash of rum. The cake is layered with sliced apples before baking. “You can freeze it whole or slice it, so you don’t have to eat the entire thing at once—like we often do!”

Do you have a culinary question? Reach out to [email protected].