I love a good Sunday roast — the slow-cooked joint, the caramelised veg, the gravy that somehow makes everything feel like home. But I also hate wasting time and food. Over the years I've learned to think of a roast as more than a single meal: with a little planning and the humble freezer, one Sunday can turn into five easy, delicious meals. Here’s how I do it, step by step, with plenty of clever swaps for busy evenings.

Why plan to stretch a roast?

It’s practical and gentle. When I prepare one larger roast, I save time later in the week, reduce food waste, and get more variety for the family without much extra effort. It’s also kinder to the wallet — and there’s something quietly satisfying about creating different dishes from the same set of flavours. I like to keep things simple: a few mindful steps after the roast are all it takes to unlock several more meals.

What to do straight after the roast

The moments immediately after the roast are crucial. While I’m still in the kitchen, I do a little mise en place for the week.

  • Slice or shred the meat while it's warm — it’s easier and the texture is better.
  • Separate bones and reserved juices. Bones become stock; juices become gravy or a flavour base for soups and sauces.
  • Cool quickly and portion. I divide meat into meal-sized portions (usually 200–300g for dinners, 100–150g for lunches), pop them on a tray to cool briefly, then bag or box them for the freezer. I like reusable silicone bags or small glass jars for storage; both work well in the freezer.

    • If you have leftover roasted vegetables, sort them too: crispier veg like roasted carrots or parsnips can lose their texture after freezing, so I often use them first in the week and freeze softer veg like braised onions or squash for later.

    The five meals I aim for

    From one roast, my goal is five satisfying meals across the week. These are flexible ideas — you can swap proteins, starches and vegetables to suit what you have on hand.

  • Meal 1 — Sunday roast, obvious and beloved: Serve the meat with roast potatoes, seasonal veg, and gravy. Make extra gravy and reserve a cup for freezing or later use.
  • Meal 2 — Hearty stew or soup: Use the bones to make a quick stock (see table below for a basic method), then simmer shredded meat with leftover veg, a can of chopped tomatoes or some frozen peas, and a splash of the reserved gravy. Add barley or small pasta for extra comfort. Freeze portions for midweek lunches.
  • Meal 3 — Sandwiches or picnic wraps: Thinly sliced cold roast meat is perfect with crisp leaves and a tangy spread. I like horseradish mayo or grainy mustard. For a French twist, try a little dijon and cornichons in a crusty baguette — simple, fast, and delicious.
  • Meal 4 — One-pan pasta or tray bake: Reheat shredded meat with garlic, onions, a splash of stock or wine, tinned tomatoes, and toss through pasta. Finish with parsley and a drizzle of olive oil. Alternatively, mix meat with roasted veg, top with breadcrumbs and a few dollops of crème fraîche, then bake until bubbling.
  • Meal 5 — Asian-inspired stir-fry or curry: Frozen shredded meat thaws quickly in the pan. Stir-fry with whatever veg you have, add a ready-made sauce (I sometimes use Kikkoman teriyaki or a jar of Thai green curry paste), splash in some stock, and finish with lime and fresh herbs. Serve with rice or quick-cook noodles.

    • Quick stock: the simplest way to use bones

    What you need Method
    Roast bones, onion, carrot, celery, bay leaf, peppercorns, water Pop everything into a large pot, cover with water, simmer gently for 2–4 hours. Strain, cool, and freeze in portions.

    Tip: If you’re short on time, cover bones with water, add a splash of white wine and a bay leaf, and simmer for 45 minutes. It won’t be as concentrated, but it makes a lovely base for soups and sauces.

    Smart swaps that save time and add variety

    I often make small ingredient swaps to keep meals interesting and quicker to prepare.

  • Potatoes: Instead of roasting more potatoes midweek, use leftover roast potatoes in a skillet with eggs for a quick hash, or chop and freeze them for future trays.
  • Veg: Swap roasted butternut for sweet potato in a tray bake, or replace fresh greens with frozen peas — they cook fast and add colour and sweetness.
  • Meat: If you’ve got a smaller roast, stretch with white beans or chickpeas for a stew-like texture. Pulses are brilliant for bulking out a dish without losing flavour.
  • Tinned goods: Canned tomatoes, coconut milk, and beans are my pantry heroes. They turn leftover meat into curries, chilli, or baked pasta in under 30 minutes.

    • Freezing and reheating — my simple rules

    Freezing is only as good as the way you thaw and reheat. I follow a few basic rules that keep food tasting fresh:

  • Cool food quickly before freezing — shallow containers help.
  • Label everything with the date and contents. I keep a running list on the freezer door.
  • Defrost in the fridge overnight where possible. For last-minute meals, defrost in a bowl of cold water or reheat straight from frozen in a saucepan with extra liquid.
  • When reheating gravy or stews, add a splash of stock or water to refresh the texture.

    • How I plan a roast with five meals in mind

    When I buy a joint, I already have the week mapped in my head. I estimate portions, make a shopping list that includes a can of tomatoes, a tin of chickpeas, a pack of pasta, and frozen veg — items that transform leftovers quickly. On Sunday I cook with the intention of making stock, slicing meat, and portioning for the freezer. That small extra 20 minutes at the end of the day pays off all week.

    Stretching a roast this way doesn’t feel like scrimping — it feels creative. You get the comfort of the original dish again and again, in new forms that suit different moods and evenings. If you try this, I’d love to hear which swaps you make and which meal becomes your favourite repeat. Small changes like these help me keep cooking realistic, enjoyable, and kind to my time and resources.