Perth has been named Scotland’s batch cooking capital.
The city topped the list with 612 searches per 100,000 people, according to new research by kitchen experts Prestige.
Stirling followed closely with 607 searches per 100,000.
Dunfermline took third place with 527, Inverness was fourth with 502, and Aberdeen rounded out the top five with 222.
The findings suggest a growing interest in time-saving kitchen strategies, as Scots look for ways to prepare multiple meals in a single cooking session.
Olivia Disley, a kitchen expert at Prestige, said: "Batch cooking doesn’t have to mean sacrificing your entire Sunday to making a week’s worth of identical meals.
"One of the easiest ways to start is simply doubling what you’re already cooking.
"If you’re making a chilli, curry, casserole or pasta sauce, making twice as much often requires very little extra effort.
"Portion the rest up and you’ve suddenly got another dinner waiting for you on a night when you don’t have the time or energy to cook from scratch."
Ms Disley also encouraged people to think beyond full meals.
She said: "A big tray of roasted vegetables could accompany dinner one evening, go into pasta the next day and then be blended into soup.
"A large tomato sauce can become the base for pasta, chilli, lasagne or even homemade pizza.
"That stops batch cooking feeling like you’re eating the same thing every night."
She also suggested making full use of the oven by cooking multiple items at once, where timings and temperatures allow.
And when it comes to storing food, she advised portioning before freezing.
Ms Disley said: "There’s no point freezing six servings together if you’re only going to want one or two at a time.
"Label everything with what it is and the date too, because otherwise it’s very easy to end up with a freezer full of mystery containers."
She also reminded people to ensure food safety when reheating.
"Make sure they’re steaming hot throughout.
"Leftovers should be cooled and refrigerated promptly and, if you’re not going to eat them within the recommended timeframe, freeze them instead.
"You should also only reheat leftovers once."
"Get into the habit of putting even one or two extra portions away every time you cook and, before long, opening the freezer can feel like having your own homemade takeaway menu."
