Cooking for two requires a different mindset than cooking for larger numbers. Roasting whole joints of meat or cooking up big side dishes to share are 'off the menu'. As a result of this often much more planning is required, that is not a bad thing, I do it all for you.
Don't worry, if you are cooking for more going in the other direction and scaling up recipes is much easier!
My recipes are all designed with cooking for two in mind. Even those with larger serving sizes will be great for either freezing or repurposing as leftovers.
I’m British and have eaten probably hundreds of variants of what was considered Britains most popular dish from the mid 1980’s through to the mid 2000’s. But trust me that is not the be all and end all of ‘Indian’ chicken curry recipes.
A chicken saag or saagwala is nothing more than a chicken and spinach curry. It is also a fine example of just how much spinach cooks down. When cooking this curry make sure you use a pan that is way too big for a curry for two.
Often butternut squash pasta recipes take the form of a blended sauce, this recipe is a little different. It features cubes of butternut squash cooked in bacon and chili… I know right! Bacon and chili! It also has a little white wine and some rosemary.
This lamb burger recipe is very much influenced by my love of Indian flavours. That does not mean that it should be confused with a ‘curry burger’! The flavours here are the same sweet and sour flavours often associated with burgers.
This pan fried salmon recipe comes as a contrast to some of the more hearty and heavy recipes I have published of late. It is light, bright and fresh cooks really quickly but still contains the big flavours I pride myself in.
I love cooking and eating with offal. This calves liver recipe is the latest foray into the often maligned world of cooking with ‘variety meats’. Calves liver is often seen as the Rolls Royce of the offal world by many.