It’s usually taken as a on condition that those that like to cook dinner additionally like to have a desk of individuals to feed. And whereas that's, after all, the case, there’s additionally big pleasure available within the desk for one. The absence of a crowd provides area for all of the senses to be alert, heightening the attention at each stage of making ready, cooking and sitting right down to eat a meal. It’s kind of blissfully scrumptious, actually.
Bistro-style hen salad with parmesan dressing and crisp prosciutto (pictured prime)
That is one to set the desk for on a weekend lunch. Poached hen, crisp prosciutto, crunchy leaves and a creamy, tacky dressing: it’s dinner for one, à la bistro, coming your method. Purple-and-white checked tablecloth non-obligatory.
Prep 10 min
Cook dinner 40 min
Serves 1
1 tbsp cider vinegar
½ tsp caster sugar
Salt and black pepper
40g pink radishes, trimmed and sliced into very skinny rounds
2 slices prosciutto (25g)
1 massive hen breast (180g), boneless, skinless and trimmed of fats
20g parmesan
4 tsp mayonnaise, shop-bought or selfmade
½ tbsp lemon juice
¼ tsp dijon mustard
½ small garlic clove, crushed
1 child gem lettuce, cored and leaves separated (75g)
2 tbsp mint leaves
1 tsp olive oil
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Put the vinegar, sugar and a tiny pinch of salt in a small, shallow bowl, stir to dissolve the sugar, then add the radishes, combine to mix and go away to pickle gently, stirring once in a while, whilst you get on with the remainder of the dish.
Lay out the prosciutto on a small oven tray lined with greaseproof paper, then bake for quarter-hour, till beginning to crisp up. Take away, go away to chill and crisp up fully, then roughly crumble by hand.
Put the hen and a teaspoon of salt in a small saucepan and pour over sufficient water simply to submerge the hen. Carry to a simmer, then cowl the pan, flip the warmth down low and cook dinner, undisturbed, for seven minutes (or as much as 9 minutes in case your hen breast is on the bigger aspect). Carry out the hen on to a carving board (discard the poaching liquid and go away to relaxation for 5 to 10 minutes.
In the meantime, very finely grate three-quarters of the parmesan right into a medium bowl (I exploit a Microplane). Add the mayonnaise, lemon juice, mustard, garlic and a really beneficiant grind of coarsely cracked pepper, and beat till easy. Add the lettuce and a small pinch of salt, toss to coat, then switch half the dressed lettuce to a shallow bowl and prime with half the mint and half the pickled radishes (with out their pickling liquor). Repeat with the remaining salad, mint and pickled radishes.
Minimize the hen breast into 1cm-thick slices, then sprinkle calmly with salt and a beneficiant grind of coarsely cracked pepper. Use the aspect of your knife to choose up the entire breast and lay it on prime of the salad, separating the slices barely. Drizzle the highest of the hen with the oil, grate over the remaining parmesan and serve sprinkled with the crumbled prosciutto.
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Sausage ragu lasagne
This has all of the delights of lasagne with out all of the prep time or the making of quite a few parts. And also you don’t have to fret about lacking out on getting a pleasant, crisp-edged nook piece, both. To make this vegetarian, swap the sausage for agency tofu or mushrooms.
Prep 10 min
Cook dinner 45 min
Serves 1 with leftovers
1 tbsp olive oil
4 sausages, casings eliminated and discarded (250g)
1 small carrot, peeled and finely chopped (50g)
1 shallot, peeled and finely chopped (70g)
2 sprigs recent thyme, leaves picked to get ½ tsp
10g oregano sprigs, leaves picked to get 2 tbsp
3 garlic cloves, peeled and crushed
1 tsp fennel seeds, calmly crushed
200g crushed tinned tomatoes
Salt and black pepper
3 sheets recent lasagne (130g)
125g buffalo mozzarella
Put a 17cm saute pan on a medium-high warmth. As soon as scorching, add the oil, sausagemeat, carrot, shallot, thyme and three-quarters of the oregano, and cook dinner, stirring usually, for quarter-hour, till calmly golden; use the spoon to interrupt up the sausagemeat into smaller items. Add the garlic and fennel seeds, cook dinner for 2 minutes extra, till aromatic, then stir within the tomatoes and cook dinner for 5 minutes till effervescent.
Add 200ml boiling water to the pan with a very good grind of pepper and a half-teaspoon of salt, flip down the warmth to medium and simmer for quarter-hour, till the sauce has thickened and appears shiny. Warmth the grill to its highest setting. Fill a medium saucepan with a litre of water, add a tablespoon of salt and convey as much as a simmer. Add the pasta sheets, cook dinner for 2 minutes, then drain in a colander.
Tear or reduce the lasagne sheets in half, then stir them into the ragu. Simmer for 2 minutes, stirring sometimes, till the pasta is mushy and properly coated within the sauce. Utilizing a spoon, elevate and prepare the sheets in order that they sit in folds, like little handkerchiefs nestling within the sauce. Roughly tear the mozzarella and place between and on prime of the layers of lasagne.
Put the pan below the recent grill for 5 to seven minutes, till the cheese is effervescent and a number of the lasagne sheets have crisp edges. Serve straight from the pan with the remainder of the oregano scattered on prime.
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Apple and cinnamon toast cereal crumble
This works as nicely for a weekend breakfast because it does for dessert. For those who like, swap the apples for ripe pears and the cinnamon toast cereal for any related cereal it's a must to hand.
Prep 15 min
Cook dinner 40 min
Serves 1
2 granny smith apples (300g), cored, peeled and every reduce into 6 wedges (220g)
15g mushy mild brown sugar
1½ tsp lemon juice
10g unsalted butter
1 tsp vanilla bean paste
60ml double cream
For the rum raisins
15g raisins
2½ tbsp rum
½ tsp mild brown sugar
For the cinnamon toast crumble
50g cinnamon toast cereal
10g mushy mild brown sugar
25g unsalted butter, reduce into 1½cm cubes
¼ tsp floor cinnamon
⅛ tsp flaked salt
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put the apples, sugar, lemon juice, butter and half the vanilla in a 15cm ovenproof saute pan and blend to mix. Bake for quarter-hour, stirring as soon as midway, till softened however not falling aside.
In the meantime, make the crumble. Put the cereal, sugar, butter, cinnamon and salt in a medium bowl and use your fingertips to pinch the butter cubes into the combination, roughly breaking up the cereal on the similar time, till you’re left with a tough crumble. Take away the apples from the oven and switch down the warmth to 200C (180C fan)/390F/gasoline 6. High evenly with the crumble combination, then return to the oven for 10 minutes, take away and go away to chill down barely for about 5 minutes.
In the meantime, put the raisins, two tablespoons of rum, a half-teaspoon of sugar and a pinch of salt in a small pan and placed on a medium warmth for 2 minutes, till the raisins are plump and the rum is barely syrupy.
Lastly, whip the cream and the remaining half-teaspoon of vanilla to mushy peaks. Dollop the cream on the recent crumble, spoon over the raisins and their syrup, dribble the final half-tablespoon of rum all around the prime and serve heat.
UK readers: click on to purchase these substances from Ocado
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