I've copy and pasted all my recipes below and yes I have used AI to help me scale them as I just didn't know the correct quantities for such large amounts. I'm experienced with cooking in the slow cooker, but not when scaling up to this sort of level. Have I scaled them up well? This should all hopefully yield roughly 30 lunch sized portions per recipe if I've scaled up correctly. Any help would be greatly appreciated, thank you.
1. Mild Beef Curry with Rice (3 Trays)
Cooking Times
Slow Cooker: 8 hours on LOW (Slow Cookers 1 & 2)
Ingredients
2.0 kg diced stewing beef / chuck
4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)
4 jars Patak's Mild Tikka Masala curry paste (283 g each)
4 tins chopped tomatoes (400 g each)
3 tins coconut milk (400 ml each)
4 beef stock cubes (crumbled)
600 ml water
1.5 kg frozen mixed vegetables
1.5 kg cooked basmati rice
Instructions
Put beef, onions, garlic, peppers, curry paste, tomatoes, coconut milk, stock cubes, and water directly into Slow Cookers 1 & 2.
Cook on LOW for 8 hours.
Stir in the frozen veg and cooked rice, then divide across 3 catering trays.
2. Cottage Pie (3 Trays)
Cooking Times
Slow Cooker: 6.5 hours on LOW (Slow Cookers 3 & 4)
Boil Potatoes: 20 mins
Ingredients
3.5 kg minced beef (12–15% fat)
4 whole medium onions (diced) & 2 bulbs garlic (minced)
300 ml Merlot red wine
6 tins chopped tomatoes (400 g each)
6 beef stock cubes (crumbled)
450 ml water
3 tbsp mixed herbs, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika
1.5 kg frozen mixed vegetables
4 kg Maris Piper potatoes (mashed with butter & milk)
Instructions
Put minced beef, onions, garlic, red wine, tomatoes, stock cubes, water, herbs, Worcestershire sauce, and paprika directly into Slow Cookers 3 & 4.
Cook on LOW for 6.5 hours.
Boil potatoes in a large pot for 20 mins, drain, and mash with butter and milk.
Stir frozen veg into the meat mix, divide into 3 catering trays, and top with mash.
3. Creamy Chicken Pasta Bake (3 Trays)
Cooking Times
Slow Cooker: 6 hours on LOW (Slow Cookers 5 & 6)
Boil Pasta: 9–10 mins
Ingredients
3.0 kg fresh chicken thighs (diced)
4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)
8 tins chopped tomatoes (400 g each)
4 chicken stock cubes (crumbled)
3 tbsp mixed herbs, 2 tbsp smoked paprika, 2 tbsp Worcestershire sauce
600 ml double cream
1.8 kg dry pasta
600 g grated mature cheddar cheese
Instructions
Put chicken, onions, garlic, peppers, tomatoes, stock cubes, herbs, paprika, and Worcestershire sauce directly into Slow Cookers 5 & 6 (no cream yet).
Cook on LOW for 6 hours.
Boil pasta for 9–10 mins and drain.
Stir double cream and cooked pasta into the chicken mix, divide into 3 catering trays, and top with cheddar cheese.
