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.
Pasta is always great for the quick win and in this recipe it is coated in an asparagus puree and then served with blanched asparagus spears. It is then served with some great quality wafer thin parma ham. A perfect, simple summer 30-minute meal!
This simply braised beef shin steak is slowly simmered in aromats, beef stock and Worcestershire sauce until fork tender. Then it is served on a bed of peas and asparagus cooked in bacon and butter… Of course!
This recipe takes one of my favourite foods and adds my favourite ‘national flavours. These Indian Curry mussels are a real favourite of mine, simple to cook and lightning quick at just 15 minutes if your mussels are prepped by your fishmonger!
North African/Persian flavours are no stranger here and this duck tagine features more than a passing nod to those ideas. Cooking in much less than an hour this lighter stew is perfect for the change of seasons.
Chili and cheese, pineapple and cheese, chicken and cheese, pineapple chicken… Yes, this stuffed chicken breast recipe rocks some pretty awesome flavour combinations. It is quick, light, easy to make and all sorts of delicious, off to the kitchen you must go!
The flavours in this recipe inspired by a Goan fish curry are every bit as striking as it looks. Tamarind provides an earthy sour base to a sauce paired with, fenugreek potatoes and turmeric fried fillets of bream.
There are some flavour combinations that work exceptionally well together, this fennel and orange salad features two of them. The aniseed of fennel and the citrus flavour of the orange not only work well together but they also compliment the duck breast perfectly.
This recipe and technique will stand you in great stead for cooking a whole bone-in fish at your next cookout. It does not matter whether you are cooking on a Campfire or a BBQ. So long as you have some form of grid you can place above the fire you are good to go.