I don't batch cook per se, but as it's just me and mum, I find it's often worth cooking a "serves four" or a "serves six" which means that I don't have to cook every day and then have time for other kitchen activities. At this time of year, it's usually making chutney, pickles and membrillo. I don't freeze cooked meals - I'd much rather keep my freezer for raw ingredients.
I do yellow sticker though. I go to my local Tesco (usually once a fortnight) on a Saturday evening when they clear the meat and fish counters (they're shut Sunday through to Wednesday), and I buy whatever takes my fancy from what's available. This Saturday just gone, I had a monkfish tail, lamb rump, a large rump steak, trout fillets and salmon fillets - more than usual, I'll admit. Last time I had a pork shoulder and a massive pack of brill fillets. I also get fruit & veg on sticker, plus there's a chap in the village that sells the organic veg he grows on his smallholding.
And then I cook accordingly, whether that's meat, fish or something vegetarian or vegan. I'm not fussed as long as it's a damn good plate of food.
This week, the salmon and trout went in the freezer, I cooked the monkfish tail on Tuesday (wrapped in bacon and roasted), and that was big enough for four portions. Last night turned the lamb rump into a tagine, and that's a "serves six" and I'll do the steak tomorrow, and that'll also be a "serves four" although half of the steak is earmarked to then go into some Cornish pasties. Once everything is cooked, I've got a plethora of stuff to choose from, and then all I need to do is veggies and potatoes / bulgur wheat / flatbreads etc. That lot will see us through until after the weekend.
Mind, I *do* love cooking.