Work out what to batch cook and how

Two hours free at the weekend and a desire to not cook on Wednesday.

Help me plan a batch cooking session for the time I have.

1. **What to make.** Pick dishes that genuinely improve or hold well, and say why each one does. Exclude anything that goes soggy, splits, or tastes tired on day three, and tell me what you excluded and why.
2. **Components versus meals.** Say which things to cook as finished dishes and which to cook as components, for example a batch of onions, a pot of grains, a sauce, that can become different meals.
3. **The running order.** A timeline for the session so the oven and hob are never idle and nothing waits on nothing.
4. **Storage.** For each item: fridge or freezer, in what container, how long it keeps, and how to reheat it without ruining it.
5. **Labelling.** What to write on each container so it is still identifiable in five weeks.

Keep the session within my time. Cut something if it does not fit rather than compressing everything.

Time I have:
How many people and how many meals:
Freezer and container situation:
What we eat:

Planning and hosting. Week plans, shopping lists, batch cooking, drinks, and getting several dishes hot at the same time.