Cooking for two

Plan ingredients, not seven fixed meals

Start with three meals you realistically expect to cook. Give the most perishable ingredient two distinct uses, then leave room for leftovers and a change of plan.

Think in second jobs

• Spinach: fold into chickpeas, then add to eggs.
• Fresh herbs: finish dinner, then blend into a dressing.
• Yoghurt: spoon beside a spiced meal, then use in a marinade.
• Bread: serve fresh, then turn into crumbs or toast.

Portion before cooking

Separate ingredients that can be frozen before they enter the recipe. A half pack of raw ingredients is often more adaptable than a second portion of the identical finished meal.

Rice, pasta and couscous look deceptively small before cooking. Use the Portion Guides to choose a side-dish or main-course quantity before opening the packet.

Choose the right vessel

A wide pan can reduce a small sauce too quickly; an oversized tray can dry out a two-person bake. Match the pan to the food’s depth, not simply to what is nearest.

Build a flexible plate

Use a simple structure: one main element, one vegetable and one adaptable starch or bread. This makes it easier to adjust quantity without changing the whole method.

Weekly checklist

1. Check open packets and the freezer.
2. Identify the two most perishable ingredients.
3. Choose three anchor dinners.
4. Give each perishable ingredient a second use.
5. Keep one cupboard meal and one open evening.