Batch + Deliver

The times we all find ourselves in are very sad. Rather than continue to be downhearted about postponing the children's cookery school I have worked so hard to launch in April, I would like to help those in the community instead.

I am batch cooking meals and freezing in single portions and double. These are available to all vulnerable residents and NHS staff of Woodbridge, Suffolk, and anyone who is willing to collect. 

All I ask is a £2 donation to cover the cost of ingredients, packaging and cooking costs. If you would like to donate more than £2 I would be incredibly grateful and this profit will be split between a local charity supporting vulnerable people and the cookery school start-up fund. 

(Gnocchi prices are different due to intense labour, please see the menu for further information).

All you need to do is fill in the form below and I will be in touch to arrange safe and sanitised delivery, leaving on your doorstep. 

Payment may be cash left on the doorstep in an envelope, PayPal or I do have the means for contactless payment should you not be in isolation but practicing social distancing. 

How to reheat the dishes:


Bread + butter puddings:

Cook from frozen. Remove cardboard lid and cover in foil. Place in a pre-heated oven at 160C for 15 minutes. Remove foil and push down the pudding with a spoon into the custard and cook for a further 15 minutes or until piping hot and cooked through.

Curry and Risotto:

Defrost for a minimum of 12 hours in the fridge, then decanter into a microwave safe container if delivered in foil packaging and heat on full power for 1.5 minutes. Stir and heat for 1 minute. Ensure it is piping hot before serving.

You may also reheat in the pan.

(N.B. the curry will likely split due to cream/coconut milk, do not worry as this will come back together to make a delicious dish). 

Loaded jackets + tartiflette (cook from frozen):

Remove cardboard lid and place in the oven from frozen at 160C for 35-40 minutes. Ensure it is piping hot throughout.

Chicken Kievs (cook from frozen):

Optional for a crispier coating - remove from packet and pan fry on both sides to gain some colour.

Place in the oven at 160C fan for 40 minutes or until piping hot throughout.

Gnocchi (cook from frozen):

Ragu: Defrost in the fridge for a minimum of 12 hours, heat in a saucepan then add gnocchi once cooked. Stir through.

Pesto: Defrost in the fridge for a minimum of 12 hours, gently warm in a saucepan then add gnocchi once cooked. Stir through.

Gnocchi: Plunge into a pan of salted boiling water from frozen. Once they rise to the top, remove with a slotted spoon and put into the warmed sauce.

Follow @TOKBatchandDeliver

on Instagram for availability updates. Use #BatchandDeliver to spread the love and if you're able to add this service to a community website or page please do so.

If you would simply like to leave a donation to donate meals to NHS staff, you can do so by using the PayPal address Please use a reference to acknowledge the donation so it is not confused for an order.

Dishes currently cooked and ready for delivery:

Tartiflette, made with Camembert, pancetta, potatoes + shallots in a creamy white wine sauce. Double and single portions

Vegan shepherd's pie. Single portions

Spiced carrot + roasted aubergine soup (gf, vegan) Single portions

Chorizo + roasted red pepper loaded jacket potatoes (gf) Single portions

Bacon + cheese loaded jacket potatoes (gf) Single portions

Butternut squash risotto (gf) Single portions

Roasted carrot + lentil soup (gf, vegan). This is a smooth soup, made intentionally for a mild flavour. Single portions

"Fresh Sauce Co." King prawn + potato katsu curry (gf, df) Single portions

"Pump Street Bakery" Sourdough bread + butter pudding with "Stokes Sauces" Raspberry jam £1

"Pump Street Bakery" Sourdough bread + butter pudding with "Stokes Sauces" Strawberry jam £1

"Pump Street Bakery" Sourdough bread + butter pudding with "Stokes Sauces" Seville orange marmalade £1

Rocky road "Pump Street Bakery" Sourdough bread + butter pudding, layered with Cadbury's chocolate, marshmallows + chocolate custard £2

-Add a pouch of digestive biscuits + mini marshmallows to scatter once baked 50p

Chicken Kievs, stuffed with mozzarella + garlic butter with a cheeky hint of anchovy. Medium £3


Single gnocchi portions £1.50

Beef ragu £1.50

Chunky butternut squash + garlic pesto £1.50​ (contains pine nuts)

500g long grain rice: 50p


"Fresh Sauce Co." Chickpea, jackfruit + roasted onion korma

All dishes, unless stated, are nut free however I cannot guarantee they are free from traces of nuts. Availability of dishes may be subject to change dependent on demand.

©2020 by The Open Kitchen. Proudly created with