The joy of ingredient prep
The joy of ingredient prep
Shopping lists, prep instructions & essential recipes
At home, I like to consider meal times as cooking projects - opportunities to practice my technical skills and creativity. Like most people, I don't enjoy toiling over endless chopping, especially on a Tuesday night after a 10-hour workday. I would much prefer to have space to riff and see where my cravings and imagination take me which is why I love to have a selection of ingredients all prepped and ready to go.
This concept is not new; it's employed in restaurants where efficient planning and attention to detail is recognized as the foundation for consistent quality. Understandably, when service begins, it's totally impractical to prepare everything from scratch, making ingredient preparation essential to the timely execution and delivery of orders during a hectic service schedule.
After posting the way I organize my refrigerator, on TikTok, I was surprised to receive numerous appreciative comments from many who assumed that I must have acquired experience working BOH at a restaurant. How else would I know about this system? Unusually, perhaps, I didn't learn this system in a professional environment, but rather, at home.
From the age of 5 I would assist my mother in preparing for endless dinner parties and supper clubs for neighbors, friends and anyone who might happen to drop by. Despite not having gone through the rigmarole of culinary school or working in a restaurant, Mum instinctively organized her kitchen very much as a professional might, if only on a much reduced scale. She had to, given the quantity of food she cooked and the diminutive size of her kitchen.
Before each dinner party, everything was meticulously prepared; each element was labeled and dated, menus and prep lists were printed, and recipes were constantly developed, researched and tweaked. Her talent in wrapping containers and bowls perfectly tightly in cling wrap is a skillI I still cannot master!
As many have often observed, some of the world's best chefs are the countless unknown women who tirelessly cook for their families, from scratch, every night. Unfortunately, there's no Michelin star for the toil and excellence demonstrated by home cooks.
And so to this ‘guide’. But first, let me say, that sometimes I feel as though I’m not bringing anything groundbreaking to the table, and as the last thing I want to do is add to the noise, I had some doubts about sharing this in a newsletter format. However, it turns out, from the lovely comments I received on Tiktok and the discussion that ensued, that the practice of food/ingredient prep is (to my surprise) of interest to many people. The system certainly reduces domestic friction when my husband and I discuss what to have for dinner, making midweek home-cooking a joy, rather than a tiresome task, and that certainly seems worth writing about.
And just to be clear, ingredient prep is not meal prep. I detest batch meal prep; I don’t want to eat the same thing day after day.
The Basics
So, let’s start with the basics. To kick things off, I'm beginning with an overview. This is most certainly not a comprehensive guide, but a simple system that works for me and my family.
Below you will find:
A shopping list
Equipment recommendations
Prep instructions
Essential recipes (such as lemon spatchcock chicken)
Condiment suggestions
Before you scroll down, here is some unorthodox advice - read the recipe suggestions and then forget them! Be a flavor explorer willing to travel to parts unknown. Consider this your launchpad into creating a more fluid and creative workflow in the kitchen. This is your food, your kitchen and your menu. Go forth and conquer.
FAQ
How long does prepared produce stay fresh in the refrigerator?
Usually, I don't prep ingredients more than 3 days in advance. Obviously, items such as lettuce, should be eaten within 1-2 days of preparation. However, staples such as: compound butters, sauces, vinaigrettes etc will, of course, last longer. It goes without saying, produce is best eaten as soon as possible after it has been washed and prepared, but we are also balancing this requirement alongside the pressures of busy working schedules and home life, as well as making time for R & R. My husband and I like to plan, and then look forward to going out towards the end of the week, even if it is simply to escape mundanity and have some wine and share a main course. Certainly, as the weekend beckons, daily routines start to slacken, so although preparing enough ingredients for 3-4 days keeps meal preparation simple, it also avoids waste, when you spontaneously decide to eat out.
Do the nutrients of the produce diminish after being cut and washed?
The answer is yes, slightly, but here’s my take: the easiest way to lose nutritional value from food is to buy it, forget about it, and then end up chucking it in the trash. Food waste sucks and ingredient prep doesn’t. If you have a balanced diet full of color, you’ll be fine.
What about the plastic deli containers, are they reusable? And what about microplastics leaking into the food?
Yes, they are very much reusable. However, I never reheat food in these containers, although manufacturer directions often state that you can. I always reheat food in ceramic or glass bowls. I also use glass mason jars wherever possible.
I cannot give you a conclusive answer regarding the question concerning whether or not chemicals leak into the food. There are many non-conclusive studies and there was MUCH debate about this issue online. However, every single restaurant uses plastic deli containers for prep and storage. As with everything, balance is key. Carry out your own research before you invest in containers and always avoid single-use plastic.
When do you ingredient prep and does it take long?
I prep ingredients on Sunday afternoon or whenever I have a free afternoon towards the start of the week. Depending on how ambitious my weekly menu is, this can take between 1 - 4 hours. However, the whole process saves me an inordinate amount of time during the week, so it is well worth the effort, as well as being rather therapeutic.
The Plan
It’s always good to start each week with a prep list so here’s this week’s:
Sunday afternoon master prep list
Design a flexible menu for your home café/restaurant (print it out and stick it on your fridge if you like)
Clean out the fridge and create space for the prepped ingredients
Grocery shopping
Organize cooking equipment, containers and have masking tape and Sharpie pen at the ready to label and date everything.
Chicken prep (two optional methods below)
Prepare chicken stock
Vegetable prep
Prepare sauces, condiments and toppings.
Optional: prepare desserts and snacks, for example, now would be the time to prepare some breakfast granola bars or make and freeze cookie dough (recipe for brown butter chocolate cookies coming soon.)
Shopping list for this week’s recipes
You will probably already have some of these items, but here is a shopping list for you to copy and paste to your notes app. Read the shopping list and recipe suggestions then create a menu of your own. Always note any expiration dates on produce and be especially careful with items such as: poultry, pork, shell fish and dairy. For food safety guides, please see here:
Kale
Romaine lettuce
Red onion
Cherry tomatoes
Cucumber
Avocado
Carrots
Onions
Celery
Dill
Garlic
Parsley
Citrus (lemons, grapefruit, blood oranges etc)
Meat
1 organic whole chicken
Cheese and dairy
Blue cheese
Feta
Goat’s cheese
Mayo (or homemade)
Yoghurt
Sour cream
Other
Pecans
Dried herbs and spices, such as thyme, tarragon, cayenne, paprika, oregano and sumac
Red wine vinegar
White wine vinegar
There’s no point in starting to prep and cook only to find that you can’t find the packet of cheesecloth you ordered online, so get everything organized.
Useful containers and kitchen equipment
Sharpie pen
Cheesecloth (for straining stock)
Le Creuset dutch oven (great for everything and lasts a lifetime or two)
Spatchcock chicken and stock prep
Why spatchcock the chicken?
The spatchcock method cooks the chicken more evenly and in less time than it takes for a normal roast chicken resulting in incredibly juicy meat. It also exposes the skin of the whole bird, thus ensuring that there is enough crispy skin for everyone!
One chicken will provide 2-4 meals for 2 people that might include options such as: Sunday roast, risotto, pasta, salads, sandwiches and soups. Consume the chicken within 3-4 days.
Spatchcock prep notes and salting process
If working with a 24 hour lead time, remove the backbone of the chicken with kitchen shears and reserve for homemade stock (see below). Once you’ve removed the spine, lay the chicken on a board breast side up then push down firmly on the breastbone until you hear a distinctive ‘pop’. Pat the chicken dry and confidently salt with kosher salt on both sides before placing in a roasting pan, uncovered, in the refrigerator, overnight. Remove 1-2 hours before cooking to allow the chicken to come to room temperature.
If you only have a 1-2 hour window, repeat the above process without the refrigeration step and leave at room temperature for 1 hour - 1 hour 30 mins before cooking.
Cooking notes
Preheat the oven to 425-450F depending on the ferocity of your specific oven. You can roast the chicken one of two ways:
Method 1 (Basic recipe)
Heat oil in a medium-large cast iron skillet over medium heat, then place the chicken in the pan, breast side down and brown for 5-6 minutes. Flip the bird over, and place the cast iron pan in the oven and cook for 40-45 minutes or until the chicken juices run clear. If you want to learn more about this method, I highly recommend you buy and read Samin Nosrat’s Salt, Fat, Acid Heat.
Method 2 (Tarragon recipe)
Sometimes, only favorite flavor profiles will do. For me, there are times when I crave tarragon, lemon, garlic and creamy mustard sauce so I prepare and cook spatchcock chicken using the recipe below. The first evening my husband and I enjoy the roasted tarragon chicken as it is, and then I slice, cube or shred the remaining chicken and refrigerate for chicken orzo, salads and soups.
Ingredients
1 organic chicken (save the chicken carcass/bones, giblets etc for stock!)
3-4 tbsp olive oil
1 garlic bulb
1 tub mascarpone (you can always use heavy cream instead)
A few tbsp of buttermilk (optional)
Lemon, juice and zest (however many you like)
A bunch of fresh tarragon, leaves picked and roughly chopped (or a smaller quantity of dried tarragon)
1-2 tbsp Dijon mustard
100ml (or more) of dry white wine
Method
After following the salting process, drizzle the skin with a little olive oil, ensuring the chicken is well coated. Break open the garlic bulb and scatter the cloves around the chicken then cook for 12-20 minutes at 425F or until the skin begins to turn golden brown.
Combine the mascarpone, buttermilk, lemon, zest, tarragon (dried or fresh) and mustard in a bowl and then season with a little salt and pepper.
Reduce the oven temperature to 400°F. Remove the chicken with care from the oven. Pour the mascarpone lemon sauce over the chicken and then gently pour the white wine into the bottom of the tray. At this point, you have the option to add any vegetables you like around the chicken, such as potatoes, fennel, carrots etc. Return the chicken to the oven for 30-45 minutes until cooked through and the chicken juices run clear (the USDA recommends the chicken reaches an internal temperature of 165 °F as measured with a food thermometer). Once cooked, allow the chicken to rest for 10 minutes.
The chicken can now be served immediately with the sauce or divided to provide protein for other recipes during the week in which case save the sauce to add to soup.
Chicken Stock
For a quick stock, place the saved chicken backbone + any other chicken parts (from your cooked roasted chicken) in a large pot, together with vegetables such as onions, carrots and celery as well as herbs and spices such as parsley, a bay leaf, cloves, and garlic. Cover with lightly salted water, bring to a gentle boil, then turn down the heat and simmer for 1-2 hours. Ideally you would leave it for 3-4 hours, but as we are short on time here, 1-2 hours will do. Finally, strain and use as desired.
For a deep dive into how to make a traditional stock, you might find my home culinary school diary helpful.
Vegetable prep
Kale - if buying kale on the stalk, remove stalk, and then chiffonade. Do this by stacking the washed leaves, rolling them tightly into a cylinder, and then thinly slicing them crosswise with a sharp knife to create fine ribbons.
Romaine lettuce - wash whole romaine lettuce heads, remove excess water using a salad spinner, trim off the bottom inch, cut into ribbons. Store the lettuce in a sealed container lined with a paper towel. Consume within 2 days.
Cherry tomatoes - cut into halves.
Kalamata olives - cut in half or finely slice.
Cucumber - wash, but only cut when you are ready to prepare your recipe.
Avocado - as above.
Dill - rinse under cold water/or dunk in an ice bath. Use a salad spinner to remove excess water, then gently wrap the dill in a damp paper towel. Place the wrapped bundle in a plastic bag or airtight container.
Parsley - start by rinsing thoroughly under cold water/dunking in an ice bath. Shake off excess water and pat dry with paper towels. Then, trim off any wilted or discolored leaves from the stems. If you're only using the leaves, you can simply pluck them from the stems. If you're using the stems as well, chop them finely or according to recipe instructions. Once prepped, store parsley wrapped in a slightly damp paper towel in a plastic bag in the refrigerator.
Citrus (lemons, grapefruit, blood oranges etc) - for an easy salad prepare mixed citrus with fennel and a little pomegranate molasses + freshly cracked black pepper. To supreme citrus, slice off the top and bottom of the fruit, then cut away the peel and pith in strips following the curve of the fruit, and finally, carefully cut between the membranes to release the segments, or simply cut slices. Store in an airtight container.
Onion - for a mirepoix, dice the onion. For all you visual learners here’s a link to Chef Ramsey’s onion cutting technique.
Carrots - for a mirepoix, dice (if the carrots are organic, keep the skin on!).
Celery - for a mirepoix, trim top and bottom ends and dice.
Fennel - to cut fennel, first trim off the stalks and feathery fronds (reserve these for garnish or stocks). Then, cut the bulb in half vertically from the top to the root end. Lay each half flat on the cutting board, cut side down, and slice thinly vertically or horizontally, as you prefer. Alternatively, you can cut the bulb into quarters before slicing.
Making use of your ingredient prep
The basic recipes
The whole idea of ingredient prep is that this method gives you, the cook, the space and creative opportunity to riff in the kitchen. Below you will find the basic recipes for my easy menu suggestions.
You’ll notice for recipe suggestions such as the chicken orzo soup or cobb salad there aren’t exact measurements for the ingredients. Don’t panic, if you have a good foundation, such as homemade stock, a lovely roasted chicken and pre-prepared organic ingredients you don’t need a recipe! Get creative, taste as you go and trust your instincts. All elements can be combined in a variety of ways for hot or cold meals. However, if you would still prefer to begin with some recipe suggestions to get you started, see below.
Recipe suggestions
Sauces, condiments and toppings
A pasta soup
A selection of salads
A note on salting
With salt it’s more about timing than quantity. For example, when making soups and stews, it is far better to salt a small quantity at a time, rather than all at once. This practice not only allows for gradual nuanced flavor building, but also provides insurance against accidental over salting. Taste as you go!
Condiments and sauces
Tzatziki
Great for topping the chicken orzo soup (see below) or adding to any salad
Ingredients
1 cup Greek yogurt (or natural)
½ cucumber, roughly chopped
1 clove garlic, minced (optional)
1-2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1-2 tbsp chopped fresh dill
Fresh mint
Salt, to taste
Instructions
1. In a mixing bowl, combine the Greek yogurt, cucumber, minced garlic, olive oil, lemon juice and chopped fresh dill & mint.
2. Season with salt to taste.
3. Stir gently until all ingredients are well combined then taste and adjust seasoning if necessary.
Caper and dill ranch
Great in the chicken cobb salad (see below)
Ingredients
1 cup mayonnaise
½ cup sour cream
¼- ½ cup buttermilk
1-2 tablespoons of capers + a little brine
Fresh chives, chopped
Fresh parsley, chopped
Fresh dill, chopped
1 tsp onion powder (or garlic if you prefer)
½ tsp dried thyme
Salt and pepper to taste
Instructions
Combine mayonnaise, sour cream, and buttermilk before adding the rest of the ingredients. Mix thoroughly.
Red wine vinaigrette
Great in the Greek salad (see below)
Ingredients
¼ cup red wine vinegar
½ cup extra virgin olive oil
1-2 tsp Dijon mustard
½ - 1 tsp dried oregano
1 small garlic clove, minced (optional)
Salt and pepper to taste
Instructions
Combine the red wine vinegar and Dijon mustard, then gradually whisk in olive oil until emulsified. Add in the minced garlic (optional but wonderful), season with salt and pepper and whisk again. Refrigerate for 30 minutes before serving, shaking or stirring well before use.
Italian salad verde (ish)
Great in the goat’s cheese salad (see below)
Ingredients
A bunch of parsley, finely chopped
A handful of caper berries or capers, roughly chopped
A small shallot or ¼ small-medium onion
Extra virgin olive oil
A little caper brine
Salt and pepper
Instructions
Place the chopped parsley, caper berries and shallot in a small-medium bowl then add extra virgin olive oil as well as a little caper brine, salt and pepper. Stir to combine then set aside.
Toppings + extras
Sumac maple bacon - coat bacon strips with a mixture of maple syrup and a pinch or two of sumac, then arrange them on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-25 minutes until crispy and caramelized, flipping halfway through for even cooking. This creates a deliciously sweet and tangy twist on traditional oven bacon.
Easy candied pecans - to make candied pecans, toast pecan halves in a skillet over medium heat for 3-5 minutes, then sprinkle evenly with granulated or light brown sugar (you can always sub with maple syrup if you prefer). Add a cube or two of unsalted butter then stir until caramelized before adding spices such as paprika, cinnamon, nutmeg or cayenne. Spread the pecans onto a parchment-lined baking sheet to cool then store in an airtight container
Eggs - place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 7-10 minutes (depending on how soft you like them) before transferring to an ice bath to cool before peeling. Store in an airtight container.
Soup
Lemon chicken orzo soup
Try tzatziki as a delicious topping (see above)
Ingredients
A little olive oil
Onion, diced
Carrots, diced
Celery stalks, diced
Garlic, minced
Chicken stock + extra water if needed
Reserved juices from spatchcock chicken (see above)
Cooked chicken, shredded or diced
Orzo pasta
Salt and pepper to taste
Fresh parsley
Parmesan rind (optional)
White wine
Tip: add a halved orange for extra sweetness
Method
Sauté diced onion, carrots, and celery until just softened, then add minced garlic and sauté for another minute. Add a small pinch of salt. Next, add the chicken broth and shredded chicken and bring to a gentle boil before adding the orzo pasta and optional orange. Taste, and add more salt if required. Finally, add a little white wine or 1-2 tsp of white wine vinegar.
Salads
Here are some salad ideas to get you started:
Greek(ish) salad
Ingredients
Cucumber
Cherry tomatoes
Red onion
Kalamata olives
Romaine lettuce (optional)
Feta cheese, crumbled
Red wine vinaigrette (see recipe above)
Place cucumber, tomatoes, red onion, and Kalamata olives in a bowl before adding crumbled feta cheese. Drizzle the red wine vinaigrette over salad, toss to coat and serve immediately.
Chicken cobb salad with sumac bacon
Ingredients
Romaine lettuce
Chicken, diced
Bacon, crumbled
Hard-boiled eggs, halved
Cherry tomatoes
Blue cheese
Avocado
Ranch dressing (see recipe above for caper and dill ranch)
In a large bowl, toss the lettuce together with the ranch dressing then arrange on a platter. Add rows of diced chicken, crumbled bacon, chopped hard-boiled eggs, diced avocado, cherry tomatoes, and crumbled cheese over the top.
Goat’s cheese, cranberry and spiced pecan salad
Ingredients
Kale
Goat cheese, crumbled
Dried cranberries
Candied pecans
Italian salsa verde-ish (see recipe above)
Instructions
Gently massage the salsa verde into the kale then arrange in a serving bowl before adding crumbled goat’s cheese and dried cranberries followed by a garnish of chopped pecans and a little extra salsa verde. Serve immediately. If you need to refrigerate for a little while, do not add the garnish until you are ready to serve.
Congrats if you made it this far. I hope you found this guide useful. Remember, these easy and simple food prep suggestions leave plenty of room for creativity and should be enough to last a few days.
Right, I’m about to heat up some of that lovely chicken orzo soup for my supper. Bye!
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“Unfortunately, there's no Michelin star for the toil and excellence demonstrated by home cooks.” Well said 👏🏻
I must say this is very comprehensive and useful- a really good read, along with the Sunday papers! Thank you so much