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BRITS have been warned against stockpiling food as we all battle coronavirus.

But with sensible meal planning you can eat well without panic buying.

That’s according to The Batch Lady, real name Suzanne Mulholland, who became famous on Youtube for her clever meal prepping – making different dishes from similar ingredients and veg, as well as then freezing some for later. and bread.

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Suzanne, 44, says: “The She adds: main thing is to stock up simple, ea on food which will actually made in advan last or to make meals to put to have a really in the freezer rather than of food – now panic buying.” Here she rev

Suzanne also recommends simple recipes doubling the amounts in similar sets of

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these recipes to ensure The Batch your freezer is well stocked, Suzanne M and getting frozen fruit and out now, price

Grease a large baking dish with butter. Heat a splash of oil in a large pan, then add the onions, garlic and minced lamb and cook, stirring continuously, for 5–7 minutes over a medium heat, until the meat has browned. Drain any excess fat from the pan then add the tomatoes, tomato puree, dried herbs and cinnamon and stir to combine. Reduce heat to simmer and leave to cook for 20 minutes.

Using scissors, snip the frozen aubergine slices into 2.5cm (1in) strips and layer half of these in the base of your prepared dish. Set aside.

In a large bowl, beat together the ricotta, feta and beaten egg until well combined, then season generously with salt and pepper.

Once the meat has finished simmering, pour the mixture into the baking dash over the layer of aubergines, ensuring that it reaches the edges in an even layer. Top the meat with another layer of aubergines, then pour the cheese and egg mixture over the top and spread to form an even layer.

Transfer to an oven preheated to 180°C/350°f/gas mark 4 for 35-40 minutes, until golden and bubbling. If the top of the moussaka browns too quickly, cover with foil for the remainder of the cooking time.

If you are making the moussaka ahead to freeze, set aside until cooled to room temperature, then cover with a layer of cling film followed by a layer of foil. Label clearly and transfer to the freezer for up to a month.

Remove from the freezer and defrost thoroughly – this can be done overnight the evening before you want to serve the dish, then cook.

Put the meat, Worcestershire sauce, dried herbs and a generous grinding of salt and pepper in a large bowl and mix with your fingers until well combined.

Depending on the size you want your burgers, split the mixture in 4 or 6 equal-sized portions, then divide the cubed feta evenly between the portions of meat. Shape each portion into a burger patty, pressing the feta cubes firmly into the mixture.