How to defrost, pack, and heat your batch-cooked meals safely, so you get a proper hot lunch at work.
Batch cooking only saves you money if the food is safe and tastes good when you eat it. Getting from freezer to lunch break is simple once you know a few basics.
Defrost fully in the fridge
Move your portion from the freezer to the fridge the night before. Slow defrosting keeps the food at a safe temperature, and it means the meal is fully unfrozen before it goes in your lunch box. If you're short of time, use the defrost setting on a microwave at home. Don't put frozen food straight into the lunch box.
Pack it and heat it
Once the meal is fully defrosted, pack it in your container and plug in your electric heated lunch box. It runs from a 12V or 24V vehicle socket, so it works in vans, trucks, and tractors, and it heats the food ready for your break. Follow the instructions that come with your lunch box for how long to heat, and make sure the food is hot all the way through before you eat it.
Keep it hotter for longer
Once your meal is heated, the thermal carry bag helps it stay hotter for longer, whether you're carrying it to the job or leaving it in the cab until your break.
Reheat only once
Once a meal has been frozen, defrosted, and heated, don't freeze it again. Only heat what you plan to eat, and bin anything left over rather than saving it.
Take extra care with rice
Cooked rice should be cooled quickly and refrigerated or frozen soon after cooking. Heat it once only, until it's hot all the way through.
Quick checklist
- Cool food quickly and freeze it in single portions.
- Label with the date.
- Defrost fully overnight in the fridge.
- Heat it in your lunch box and check it's hot all the way through.
- Use a thermal bag to keep it hotter for longer.
- Don't refreeze meals that have been heated.
Make it easy
A set of reusable stainless steel meal prep containers makes the whole routine simple. For more recipes to fill your freezer, see our best freezer-friendly meals.