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.
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.
I love cannelloni, as far as I am concerned baked cannelloni is the king of pasta bakes. It just begs to be experimented with and the number of fillings you can come up with is only limited by your imagination.
Wild garlic is a wonderful ingredient that has a perilously short season and is a great sign that summer is coming. This wild garlic pesto pasta fizzes with the flavour of garlic and basil and is pimped with a little gorgonzola cheese.
When it comes to cooking vegan food you have to look long and hard to find a better source of recipes than the Indian subcontinent. This spinach and mushroom curry is inspired by a rich culture of plant based cooking and it tastes fantastic!