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Cooking for one can be enjoyable, delicious and rewarding.
Unlock your taste buds once more and delight in rediscovering great ingredients and creating your own meals. Cooking for one can be enjoyable, delicious and rewarding.
It’s tempting to reach for a ready meal when cooking for one, but these convenience foods are often tasteless and can contain hidden additives.
With a little inspiration, a handy shopping
list and easy-to-follow instructions cooking
for one needn’t be arduous. In fact, quite
the opposite, it can be a real pleasure.
And with recipes written specifically for one person, there’s no need to worry about wasted ingredients and conundrums, such as how to halve an egg!
From fabulous fish dishes to perfect puds, there’s something to tempt everyone who wants to enjoy delicious food.
Whip up a fabulous Prawn Cocktail Pasta in less than 15 minutes, put your feet up and enjoy a good book while Lemon & Thyme Poussin roasts beautifully in the oven, or indulge in succulent Roasted Strawberries with Lemon Ripple.
Just for One or Two cookbook is our brand new cookbook, which provides straightforward recipes for gorgeous meals and desserts written specifically for one or two people.
Prawn Cocktail Pasta
Prawn Cocktail Pasta
Calories 465 per portion
Fat 17g (10g sat) per portion
Ingredients
- Dried linguine 75g (3oz)
- Tomato purée 2 tsp
- Crème fraîche 2–3 tbsp
- Worcestershire sauce a few dashes
- Tabasco a good dash Lemon 2 tsp juice
- Cooked and peeled coldwater prawns 75g (3oz), defrosted, if frozen
- Little Gem leaves 3–4
- Paprika for sprinkling
Instructions
- Cook the pasta in a saucepan of boiling water for according to the packet’s instructions.
- Meanwhile, mix the tomato purée, crème fraîche, Worcestershire sauce, tabasco and lemon juice together in a bowl.
- Drain the pasta, put it back in the pan, on a low heat, add the sauce and prawns and warm through. Then tear in the lettuce leaves and serve in a warmed bowl, dusted with paprika.
Just For One Or Two cookbook.
Lemon & Thyme Roast Poussin
Lemon & Thyme Roast Poussin
Calories 596 per portion
Fat 40g (9g sat) per portion
Ingredients
- Potato 1 large, peeled and cut into chunks
- Olive oil 1 tbsp
- Salt and freshly ground black pepper
- Poussin 1, preferably corn-fed
- Dried thyme a large pinch
- Lemon 1, grated zest and juice
- Fine green beans 110g (4oz), trimmed, to serve
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- Add the potato to a pan of boiling water, bring back to the boil and simmer for 5 minutes.
- Drain the potatoes, then shake them in the pan to rough up the edges a little. 4. Meanwhile, place 2 teaspoons of the oil in a small roasting tin, pop the tin in the oven and heat for about 5 minutes.
- Add the potatoes to the hot oil, using a long-handled spoon – watch out as the oil will splatter. Baste the potatoes in the oil, season well then push them to the edge of the tin.
- Place the poussin in the centre of the tin. Drizzle with a teaspoon of oil and sprinkle generously with the thyme and salt and pepper.
- Roast the poussin and potatoes for 25 minutes. Then scatter the lemon zest and juice over the poussin and baste it with any juices from the tin.
- Return to the oven and roast for a further 20–25 minutes or until the poussin is cooked through (see the tip, below) and the potatoes are crisp.
- Transfer the poussin to a warmed serving plate and serve with any juices from the tin, the roast potatoes and fine green beans.
Just For One Or Two cookbook.
Fillet Steak with Chimichurri Sauce
Fillet Steak with Chimichurri Sauce
Calories 684 per portion
Fat 51g (11g sat) per portion
Ingredients
- Red chilli 1, deseeded and chopped
- Garlic 2 cloves, peeled and finely chopped
- Chopped curly parsley 2–3 tbsp
- Dried oregano ½ tsp
- Salt and freshly ground black pepper
- Red wine vinegar 2 tbsp
- Olive oil 5 tbsp
- Small new potatoes 150g (5oz), scrubbed
- Fillet steak 1
- Olive oil 1 tsp
- Leafy salad to serve (optional)
Instructions
- Preheat the oven to 200°C/400°F/ Gas 6.
- To make the sauce, mix together the chilli, garlic, parsley and oregano with a pinch of salt and the vinegar and 2 tablespoons of the oil. Cover and leave to stand for 30 minutes.
- Meanwhile, add the potatoes to a pan of boiling water, cover, then simmer for 5minutes until just tender.
- Drain the potatoes then tip into a roasting tin, drizzle with 2 tablespoons of the oil and season. Cook in the oven for about 30 minutes until tender, basting them in the oil halfway through.
- Meanwhile, cook the steak. Heat a griddle until hot and brush both sides of the steaks with oil then season. Add the steak to the grill and cook according to taste. Usually, for rare, 3–4 minutes on each side and for medium, 5–7 minutes on each side, but the exact time depends on the thickness of the steak. Leave to rest for 5 minutes.
- Drizzle the steak with the sauce and serve with the potatoes and salad.
Just For One Or Two cookbook.
Fresh Fruit with Chocolate Dip
Fresh Fruit with Chocolate Dip
Calories 255 per portion
Fat 11g (6g sat) per portion
Ingredients
- Dark chocolate 35g (1½oz), broken into pieces
- Milk 1 tbsp
- Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 175g (6oz)
Instructions
- Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
- Remove the pan from the heat and stir to make a smooth thick glossy sauce.
- Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.
Just For One Or Two cookbook.
Roasted Strawberries with Lemon Ripple
Roasted Strawberries with Lemon Ripple
Calories 378 per portion
Fat 31g (20g sat) per portion
Ingredients
- Strawberries 110g (4oz), hulled
- Butter 15g (½oz)
- Orange 1 tsp grated zest and 1 tbsp juice
- Caster sugar 1 tsp
- Crème fraîche 3 tbsp
- Lemon curd 2 tsp
Instructions
- Preheat the oven to 220°C/425°F/Gas 7. Spread the strawberries in one layer in a small ovenproof dish. Dot with the butter and sprinkle with the orange zest and juice and the sugar. Roast for 10–12 minutes until soft but still keeping their shape.
- Spoon the strawberries and juices into a dish. Gently swirl the lemon curd into the crème fraîche and then spoon into the dish. Serve immediately.
Just For One Or Two cookbook.
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