That’s where the “cook once, eat twice” approach comes in. The key to making this strategy successful is to cook meals with leftovers in mind, then repurposing the extras into new dishes.

Some might be one-pots, others ‘almost-ready-meals’ – just add pasta, rice or salad leaves on the day you eat them. The cook-once-a-week approach is energy-efficient too. When I put the oven ...