Are you tired of only seeing recipes for 2 or more?
Do you like to shop daily and not plan ahead for the week or end up with most of your shopping in the bin?
Well, here are some recipes just for YOU.
Asian pot noodle with crispy bacon for one with a twist!
When you need something quick and painless yet tasty and filling this is a great one. Made in less than 10 minutes.
Prep time: 2 mins
Cook time:5 mins
Serves 1
Ingredients:
1 rasher smoked back bacon, trimmed of any fat and chopped
2 spring onions, white and green separated and finely sliced
50g frozen peas
1/4 tsp paprika
2 tsp cornflour
200ml vegetable stock
150g straight-to-wok noodles
Splash Worcestershire sauce
Method:
Fry the bacon until crisp in a non-stick pan then place on kitchen paper to absorb any excess fat. Add the white parts of the spring onions, peas and paprika, into the same pan and cook for 1 minute further, stirring. In a small bowl, mix the cornflour with a little of the stock to create a paste.
Scrape this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a few minutes until the stock becomes a thick sauce. Scatter with the green parts of spring onion and enjoy.
Simple chicken with tomatoes, olives and capers for a Mediterranean recipe
Take a few ingredients from the warmer parts of the world and a chicken breast and you have a simple Mediterranean recipe.
Prep time: 10 mins
Cook time:10 mins
Serves 1
Ingredients:
1 boneless, skinless chicken breast
A little seasoned flour, for dusting
1 tbsp olive oil
1 large ripe tomato, chopped
2 tsp capers
Handful olives (any colour you prefer and without stones)
Splash white wine (or water)
A small handful of either chives or parsley, chopped
Method:
Cut the chicken breast down the centre, like a book. Bash with a rolling pin or heavy object underneath cling film to flatten. In a bowl, coat chicken in the seasoned flour. In a pan, heat the olive oil then fry the chicken on each side until crisp (about 4 minutes on each side. Remove from the pan and keep warm in foil or on a covered dish.
Add the tomato, capers, olives and wine or water to the pan, season to taste with sea salt and freshly ground pepper then bring to the boil. Bubble the sauce for a few minutes, stirring until the tomatoes start to break down. Spoon the sauce over the chicken and scatter with chopped herbs. Delicious with rice or salad.
When you want to indulge yourself, try my creamy summer risotto
In the mood for a lovely creamy summer vegetable dish? Try this lovely and simple risotto
Prep time: 20 mins
Cook time: 30 mins
Serves 1
Ingredients:
450ml vegetable stock, using half a stock cube
4 asparagus spears, sliced into small pieces (ends discarded)
200g peas in the pod
2 tbsp olive oil
1 small onion, finely chopped
85ml risotto rice
3 tbsp white wine
Small handful of freshly grated parmesan
Small handful of rocket (optional)
Method:
In a large pot, simmer the stock for 10 minutes with the asparagus t and pea pods. Strain into a bowl. Then return the stock to the pot and simmer. In a pan, add 1 tablespoon of the oil. Fry the onion, stirring until it becomes soft. Add the risotto rice and continue to stir and cook for 1-2 minutes until the grains become translucent.
Add the wine and allow it to bubble then evaporate. Ladle in 50ml of the stock. Stir well and simmer gently until all the liquid has been absorbed. Continue adding the stock in this way, stirring. After about 7 minutes, when half the stock has been added, tip in the asparagus and peas.
Carry on adding stock in small amounts until it has been fully absorbed; about 10 minutes.
Turn off the heat, then add the grated Parmesan and season to taste with freshly ground pepper and some sea salt. (Parmesan is salty, so take care not to add too much salt)
Spoon the risotto on to a plate, top with the rocket if using and drizzle with a little olive oil.
Serve yourself this lovely meal with a nice glass of chilled white wine if you like.
White fish with peas, bacon and summer greens for a light summer meal
Lovely white fish with a mixture of peas, crisp bacon and summer greens-it couldn’t be simpler and very tasty too!
Prep time: 5 mins
Cook time:10 mins
Serves 1
Ingredients:
1 slice of streaky bacon, finely chopped
1 Little Gem lettuce, shredded
2 spring onions, sliced
1 large handful frozen peas
1 tbsp olive oil
1 boneless white fish fillet
1 tbsp reduced-fat crème fraîche
Method:
Cook the bacon until crisp then drain on kitchen paper and set aside.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Place the fish in foil and cook for 10 minutes maximum, check halfway through. If it flakes easily, it is cooked.
Meanwhile, use a small pot and mix the lettuce, spring onions and peas over a low heat drizzled with olive oil.
Cook until the peas are soft yet still retain a light bite.
Pour over the crème fraiche top with the bacon and serve with the cooked white fish.
All the time eggs! Use up leftovers for this simple solo meal
Everyday eggs! Use up your left overs and a few store cupboard ingredients to make these all the time eggs. A quick, budget friendly meal for one that will not only be tasty but will make you feel good about not wasting food!
Prep time: 10 mins
Cook time:10 mins
Serves 1
Ingredients:
1 tbsp olive oil
2 potatoes
Handful cherry tomatoes (sliced in half) or 2 regular tomatoes, chopped roughly
2 spring onions, sliced to include the greens or 1 small red onion or 1 small white onion
1 egg
Few basil leaves or any fresh herb you have lying about
Sea salt and freshly ground pepper
Method:
Cook the potatoes, skins on until tender then slice them roughly when cool enough to handle and set aside.
Heat the oil in a frying pan, then add the potatoes and fry on both sides until slightly crisp and golden.
Add the tomatoes and onions and fry, stirring for a minute or two until the onion has softened. Season to taste then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking. Scatter over the fresh herbs and enjoy.
Cheesy tomato and fresh herb omelette, tasty and fast!
Ideal when you have little in the house but can throw this together easily enough with minimal ingredients!
Prep time: 5 mins
Cook time: 5 mins
Serves 1
Ingredients:
1 ripe tomato, finely chopped
2 tbsp cheddar, grated
A few fresh herbs, such as basil or parsley, coriander etc.
1 spring onion, finely chopped (if you have it) or a small amount of whatever onion you have around sliced finely
1 tbsp olive oil
2 eggs, beaten
Any fresh herbs you have, dill is nice but optional
Method:
Use a medium sized bowl to combine the tomato, cheese, fresh herbs and onion. Add in half the olive oil and a little sea salt and freshly ground pepper.
Use a non-stick pan and heat the remaining oil. Pour in the eggs, allowing them to swirl and cover the pan. Cook to your liking. Pour over the tomato mixture and then using a spatula, fold the omelette over or serve open faced by sliding onto a plate, garnish if using herbs and serve with a green salad if you like.
Citrus fish pita bread sandwiches for a quick healthy lunch or snack
These fun little citrus fish pita bread sandwiches pockets made in 5 minutes and absolutely delicious.
Ready in 5 mins
Serves 1
Ingredients:
160g tinned tuna fish in spring water or brine, drained
A handful of lettuce leaves
¼ cucumber, sliced
A few mint leaves, finely chopped
Juice of ½ lemon or less (to taste)
¼ tsp olive oil
Sea salt and freshly ground pepper to taste
1-2 pita pockets depending on size
Method:
Mix all of the ingredients together in a bowl to combine well. Cut the pita bread in half and stuff the pita pockets with the mixture and enjoy!
Baked and stuffed potatoes, a quick filling meal and simple to make!
Fancy something super tasty and easily made? This is one of my favourite solo recipes. Baked and stuffed potatoes, they are filling and you can vary what fillers you use with the same method.
Prep time:5 mins
Cook time:1 hr, 40 mins
Serves 1
Ingredients:
1 baking potato
½ tsp olive oil
Sea salt and freshly ground pepper
Filling:
50g light soft cheese
Squeeze lemon juice
2 smoked salmon slices
1 heaped tsp capers or a gherkin, sliced
A little lemon zest
A small handful of fresh chives, finely chopped
Method:
Preheat the oven to 220°C / 425°F / Gas mark 7. Line a baking tray with greaseproof paper.
Rub the oil over the potato then season it all over with a pinch of sea salt and freshly ground pepper. Bake for 25 minutes.
Turn the oven temperature to 190°C / 375°F / Gas mark 5 and bake for 1 hour and 15 minutes further. The flesh should be tender and the skin crisp.
Mix the filling ingredients in a bowl and combine well. When the potato is cooked, remove it from the oven, slice it in half and scoop out some of the flesh. Add this to the filling then fill the potato with the mixture and enjoy immediately with a scattering of fresh chives.
These courgette and salami flatbread pizza like snacks are tasty and quick
Bored of the usual fair and want to try something tasty and simple? Give these courgette and salami flatbread pizza snacks a go! Made in 15 minutes!
Prep time:5 mins
Cook time:12 mins
Serves 1
Ingredients:
1 small courgette, thinly sliced
2 tsp olive oil
Pinch dried oregano
1 flatbread
2 tbsp chilli and tomato pasta sauce or pesto sauce (whatever you have around in this same vein)
2 slices salami, cut into strips
25g Emmental, grated
Fresh mint, to garnish (optional)
Method:
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
Use a griddle pan, placed over a high heat. In a bowl combine the courgette with the olive oil, oregano and some sea salt and pepper.
Tip them into the griddle pan and cook on each side, until just tender.
Place the flatbread on prepared tray and spoon over the sauce. Arrange the courgette slices on top, then scatter over salami and cheese.
Place in the oven and bake for 8-10 minutes and the cheese has melted and the flatbread looks lightly crisped. Enjoy with a salad if you like.
Pork chops with a bean and garlic mash, a true hit of protein and flavour
When you want something really delicious and don’t have a lot of spare time, make this recipe of pork chops with a bean and garlic mash. It’s really nice and quick to make.
Prep time: 5 mins
Cook time: 10
Serves 1
Ingredients:
1 pork chop, at room temperature (note these are sold in 2’s and 3’s now so just freeze the others for another time)
1 tbsp olive oil
1 small onion or shallot, chopped
1 garlic clove, crushed
200g tinned white or cannellini beans (save the other half for another time) , drained and rinsed
125ml vegetable stock
1 tbsp chopped coriander
Method:
In a griddle pan with a little olive oil cook the pork chop turning once until browned, crisped and cooked through.
Heat 1 tablespoon of olive oil in a small pan and cook the onion or shallot and fry until softened. Add the garlic, fry for 1 minute, then tip in the beans and the stock and simmer for 5 minutes. Roughly mash the bean mixture with a potato masher or fork, then stir in the coriander.
Season to taste with sea salt and freshly ground pepper then serve with your juicy pork chop.
Note: A good use of the left over beans is in a salad.
Store-cupboard pasta, this recipe is a throw together one with what you have to hand
This has to be one of the easiest recipes you can make for yourself. There aren’t any real rules, I’ve just put together a guideline but anything goes once the basics are there.
Prep time:5 mins
Cook time:10 mins
Serves 1
Ingredients:
100g spaghetti or pasta on hand
1 tbsp olive oil
1 small onion, finely chopped
2 large garlic cloves, finely chopped
3 tomatoes, roughly chopped or 1 tin of chopped tomatoes
95g tin boneless sardines in olive oil, drained
A small handful of olives, halved (optional)
2 tsp capers (optional)
Handful parsley leaves or basil, chopped (you can also use dried herbs in place of these)
Top with a little grated cheese, if you have some
Method:
Cook the pasta following the instructions, drain well and set aside with a little olive oil and giving it a stir (this will prevent it sticking.)
Meanwhile, heat the oil in a pan over medium heat and fry the onion and until soft. Add in the garlic and cook for 2 minutes, stirring. Tip in the tomatoes and cook for 5 minutes.
Stir through the sardines, breaking them up a little. Add the olives and capers (if using), season to taste and heat through. Toss in the cooked, drained pasta and the herbs then stir through to coat everything well and heat the pasta through before enjoying.
Fancy fish with a white wine sauce when you want to indulge a bit
I call this fancy fish with a white wine sauce simply because it’s got wine and some extra ingredients we don’t normally use as solo cooks and takes a little longer than most of my solo recipes but I am a firm believer in indulging a bit and with fish-this recipe is still light and definitely delish.
Prep time: 20 mins
Cook time: 20 mins
Serves 1
Ingredients:
100g waxy potatoes, cut into quarters
½ bulb fennel, trimmed and cut into wedges, frond reserved
½ lemon, finely sliced
5 cherry tomatoes, halved (or 1 large ripe tomato) chopped roughly
Olive oil, for drizzling
1 handful pitted black olives, halved
120g firm fish fillet, such as haddock, halibut or salmon (ask your fishmonger to have it skinned and pin-boned)
Sea salt and freshly ground black pepper
1 splash quality white wine (rule of thumb in cooking with wine is, if you wouldn’t drink it, don’t use it!)
Method:
Line a baking tray with greaseproof paper and set aside.
Bring a pan of salted water to the boil. Cook the potatoes in the salted water until tender then drain and set aside.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Take a large sheet of kitchen foil and lay it on a clean surface and fill it with the fennel, lemon, tomatoes, olives and top with the fish. Season well with sea salt and pepper.
Add the potatoes around everything (like an outer layer).
Drizzle everything with olive oil and pour over the wine then seal up the foil tightly to make a large parcel.
Place the parcel on the prepared baking tray and cook for 18 to 20 minutes. Unwrap the parcel and tip everything gently onto a large plate along with the amazing cooking juices and enjoy with a glass of that white wine!
Spiced peach smoothie, for when you want something alternative in the morning
This is a lovely fresh yet spiced peach smoothie-with hints of cinnamon and vanilla for added interest.
Prep time: 5 mins
Ingredients:
½ banana
1 peach, cut into slices
1 tsp vanilla extract
1 tbsp pure maple syrup
Dash of ground cinnamon
2 tbsp light milk
Handful of ice
Method:
Place all ingredients in a blender and blend on high until smooth and enjoy directly.
Simple Mexican styled stuffed peppers-a nice meatless recipe
These are so tasty and have a little flair. When you are in the mood for a meat-free meal, try my Mexican styled stuffed peppers. This will make one meal and one for leftovers.
Prep time: 15 mins
Cook time: 20 mins
Serves 1
Ingredients:
2 peppers, any colour
75g brown rice, pre cooked per the instructions
50g mild salsa
200g tinned black eyed or kidney beans, rinsed and drained (optional)
198g tinned sweetcorn, drained
1/2 teaspoon chilli powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
50g red or white cheddar, grated
1 tbsp fresh coriander, chopped roughly
Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Cut the peppers in half and remove the seeds. Place in a baking dish, cut-sides facing down. Bake for 15 minutes.
In a pot, over a low to medium heat, add the pre-cooked rice, the salsa, beans, corn the seasoning and spices and stir well to combine.
Remove the peppers from the oven and fill them nearly to the brim yet leaving room to top with the cheese. Bake for 5 minutes until the cheese melts and enjoy with a scattering of the fresh coriander.
Single serve Moroccan style lamb burger with a fresh yoghurt sauce-YUM!
When you would like an authentic Moroccan flavoured meal, try this one out. It’s simple and hugely satisfying.
Prep time: 10 mins
Cook time: 10 mins
Serves 1
Ingredients:
4 tbsp Greek yoghurt
¼ cucumber, seeds scooped out, of centre with a spoon and cut into small chunks
A small handful of fresh mint, roughly chopped
A small handful of fresh chives, roughly chopped chives
1 tbsp dried oregano
1 garlic clove, minced
2 tsp juice from a lemon
Sea salt and freshly ground black pepper
100g minced lamb (from your butcher)
Olive oil, to drizzle
Flat bread, a tortilla or a pita bread
Method:
In a bowl, combine the yoghurt, cucumber, mint, ½ of the chives, ½ of the oregano, ½ the garlic, and all of the lemon juice. Season to taste with salt and pepper and mix thoroughly.
In another bowl, combine the lamb, mince with the remaining garlic, chives and oregano. Form the mixture into one perfect burger.
Drizzle both sides of the burger with olive oil.
Season generously with sea salt. Heat the grill to high.
Grill the burger, turning occasionally, for roughly 8 minutes but check to see how you like it. That time allows for a medium burger.
Serve yourself with the yoghurt sauce and the flat bread, tortilla or pita bread.
Coffee-mug cake in ONE minute! This is a wonder, ideal solo treat
Yes, you heard it. ONE minute a coffee-mug make. When you need a hit of something sweet, this is just for you and you only. It takes longer to prepare than it does to cook!
Prep time: 5 mins
Cook time: 1 min
Serves 1
Ingredients:
3 tbsp plain flour
¼ tsp baking powder
¼ tsp salt
1 tbsp granulated sugar
1 tbsp plus 2 tsp water
Topping:
2 tsp vegetable oil
¼ tsp pure vanilla extract
1/8 tsp cinnamon
1 tbsp + ¼ tsp brown sugar
½ tsp vegetable oil
2 walnut halves
Method:
Combine the dry ingredients and mix well. Add in the wet water and mix well. In a small bowl, combine all topping ingredients. Grease a coffee mug, scoop in half of the batter then spoon in two-thirds of the topping, then spoon the remaining batter on top.
Finally, add the rest of the topping and cook in the microwave for 1 minute and enjoy.
Solo deep-dish chocolate chip cookie cake when you want a bit of chocolate!
When you need a hit of chocolate, go for my solo deep-dish chocolate chip cookie cake for the ultimate chocolate lover.
Prep time: 5 mins
Cook time: 18 mins
Serves 1
Ingredients:
2 tbsp unsalted butter
1 tbsp granulated sugar
1 tbsp brown sugar
1 drop of vanilla extract
1 pinch of salt
1/8 teaspoon baking soda
25g plain flour
2 tbsp semisweet chocolate chips
Vanilla ice cream, for serving (optional)
Method:
Preheat the oven to 190°C / 375°F / Gas mark 5.
Grease a large ramekin with a little vegetable oil or butter.
In a small pan, melt the butter.
In a bowl, whisk in the sugars and vanilla extract until smooth. Whisk in the salt, baking soda, and the flour. Tip in the chocolate chips.
Scrape the batter into the ramekin and bake 15-18 minutes or until the top is firm and golden.
Let cool for a few minutes before serving with ice cream if you like.
Asian prawns with spring onions in a special citrus soy sauce, deliciously easy
When you are in the mood for an Asian takeaway, think again. Make this amazing Asian prawns with spring onions in a special citrus soy sauce in record time.
Prep time:15 mins
Cook time: 20 mins
Serves: 1
Ingredients:
75g white rice
3 tsp vegetable oil
2 spring onions
Sea salt and freshly ground pepper
2 tbsp soy sauce
1 tbsp fresh lime juice
½ tsp sugar
1 tsp sliced jalapeño
160g pre-cooked large shrimp
2 tbsp fresh coriander
Method:
Pre-cook the rice per the instructions, drain and set aside after fluffing with a fork.
Heat 1 teaspoon of oil in a small saucepan over a medium heat. Add the spring onion whites and season with salt and pepper then cook until soft.
In a bowl, combine the soy sauce, lime juice, sugar, and jalapeno then set aside. Using a non-stick pan, heat 2 teaspoons of oil over a medium-high heat.
Add the prawns heat through tipping in the spring onion greens and coriander.
Serve the prawns over the rice and top with some of the sauce and leave some on the side for extra dipping. Fabulous!
Seared crisp salmon with green beans and garlic-this is absolutely tasty!
One of my favourite dishes to make for myself, is this simple one with crisp salmon and garlicky green beans.
Prep time: 5 mins
Cook time: 15 mins
Serves 1
Ingredients:
2 tsp olive oil
2 large garlic cloves, finely sliced
Coarse sea salt and freshly ground pepper
1 x salmon fillet
Method:
Heat 1 teaspoon of oil over medium-high heat in a non-stick pan. Add the garlic, and cook until golden brown, stirring. Remove to a plate.
Add the green beans to the same pan and 3 tablespoons of water. Cover, and cook until tender, 3 to 5 minutes.
Drain then season with sea salt and pepper. Add to the plate with the garlic, toss, and cover with foil.
Return the pan to a medium-high heat and add 1 remaining olive oil. Season the fillet with salt and pepper, cover and cook turning gently one mid-way through the cooking time (about 8 minutes in total) the fish should be crisp and cooked through.
Serve with garlic greens.
Want to try something new for breakfast? How about, BANANA BREAKFAST BITES!
These little truffle like banana bites are a treat to eat and simple to make.
Prep time: 10 mins
Chill Time: 30 mins
Ingredients:
4 tbsp gluten-free oats
2 tbsp coconut flakes
2 tbsp Vanilla Greek Yoghurt
1/2 small banana, mashed
2 tbsp almond butter or smooth peanut butter
1 tbsp un-sweetened almond milk (found in larger supermarkets or health food shops)
Method:
Use a medium bowl to combine the oats and coconut flakes and mix well.
Add the yoghurt, banana and almond or peanut butter and mix thoroughly together. Add the unsweetened almond milk until a sort of batter is formed.
Form into bite sized balls in your hands.
Chill for 30 minutes then enjoy.
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