Batch cooking

As well as bolognese, chilli, slow cooked beef curry, I like batch cooking stir-fry or pasta type sauces - curry, sweet and sour, lemon, mandarin, tomato. Makes for a really quick stir-fry or pasta sauce. If you also have diced chicken/meat or meatballs frozen it makes for a really quickly thrown together meal.

Risotto? I have IBS and find that it's ok with me but I know everyone is different with IBS.

I second 'mince of the world' recipes. I cook basic savory mince and freeze it. Then add tomatoes and mushrooms for spaghetti bol or lasagne, kidney beans for chilli, baked beans and mash for shep pie, or if only a tiny bit can add everythign and make pasties.
Stew freezes really well and then you only need to cook the accompanyment - dumplings or pots - or cheat and have it with bread and butter.

Just for others reading this - I am very wary of freezing curries or anything very spicy as freezing can change the chemicals. I tend to freeze "basics" and then add to them.
Pie fillings are good: chicken & ham (I use hock) and steak & kidney.

I also love this one: I make and batch freeze a basic gumbo sauce. I then de-frost and add anything to it that needs eating up (you can throw odd bits of chicken or ham in it, or any fish). I also like to have it by, because adding frozen prawns to it makes a great meal if someone comes round. You can thin it down & serve with bread as a hearty soup, or keep as is and serve with rice.

I make a large batch of tomato sauce and freeze in tubs-good with pasta, meatballs or chicken breasts.

Meatballs freeze well-make a large batch in the oven.

I also double up when I make beef in beer -we have half as a casserole perhaps with a french bread and cheese topping then I freeze the rest and make a beef and ale pie another day,

Pastry freezes well so you can make a large batch and divide into portions-I worked out that for a pie for DH and me I needed 5 oz of pastry so always weigh it out into 5 oz portions now.