Meal Prep Multiplier Calculator

The UK Food Standards Agency advises eating chilled cooked leftovers within 2 days (48 hours), so plan to keep only 2 days' worth in the fridge and freeze the rest. For a full week, cook a 2-day batch for the fridge and freeze the remaining portions. Rice dishes should be cooled within 1 hour, eaten within 1 day if refrigerated, or frozen immediately — and never reheated more than once.

Salad leaves wilt, crispy coatings go soggy, and cut avocado browns. Pasta can go mushy — slightly undercook it if meal prepping. Cooked eggs change texture. Dairy-based sauces can separate. Fresh herbs are best added when serving.

When multiplying a recipe, scale salt and spices slightly conservatively — use about 75-80% of the linearly-calculated amount for big batches, then taste and adjust. You can always add more at serving time. Strong flavours like chilli and garlic can become overpowering at large scales. This calculator scales every ingredient by the same linear multiplier, so reduce seasonings by hand after you cook a large batch.

Use airtight containers, ideally glass or BPA-free plastic. Cool food to room temperature within 1-2 hours before refrigerating. Label each container with the date. Stack neatly in the fridge with the oldest at the front. Reheat only once, until piping hot (at least 70 °C / steaming hot all the way through).

Per UK FSA and NHS guidance, eat chilled cooked meals within 2 days (48 hours) — cool them within 1-2 hours of cooking and store in airtight containers. Rice should be cooled within 1 hour and used within 1 day for food safety. Soups and stews often taste better after a day as flavours develop, but still use within 2 days. For longer storage, freeze portions and use within 2-3 months.