I rarely can find Lamb available in my little corner of the world let alone in a portion that is conducive to cooking for one. I like the packaged marinated pork loins. I look for the smallest one and it will make two or three meals. Recently I discovered this marinated shaved lamb and it is great. I buy a four-pack of pita and ingredients to make tzatziki, and pickled onions and I am set. Same company now offers a variety of seasoned chicken thighs (Lemon and Herb, BBQ . .) and pork loins (BBQ, Korean BBQ, Herb) but the lamb is new but is often sold out. I highly recommend it.

This was my first try and it turned out great. I used cheddar cheese. I didn't put it in the oven just served it straight from the pan. Made quite a bit too much lol.

Bought oranges in bulk and was looking for things to do with it. Found and adapted an orange chicken recipe to tofu, and it turned out great.

My dinner. Its Mississippi style pork roast, mongolian beef, broccoli, and rice. It's the end of week left over protein prep meal. Plus my son's having smash burgers.

Fish, gravy, rice, and chips. I overcooked my veggies

Cooked Japanese style by caramelizing the soy after frying the rice. I like onions so on top of the green onions there is a small shallot roughly chopped in there. This was truly delicious

Steak. Jicama, rice, and a salad at my new spot in Beacon Hill Seattle.

Stuffed with smoked chicken and eggplant. Topped with barberries (zereshk) that were cooked down with butter and rosewater 🙂

I used a bit of coconut oid since I didn't have enough butter. Made them with brown sugar and milk chocolate.

I love making curries but portioning them down to a single serve always goes one of two ways. Either I thin it out with extra stock or coconut milk to stretch it and it ends up bland, or I leave it as is and the spices just keep intensifying every single day I reheat a portion from the freezer. Anyone actually found a way to keep the balance right when you're only ever cooking for yourself?

Recipe for one:

• 200g potato, cut into cubes

• 1 tbsp olive oil

• 100g chopped tomatoes (I use the rest of the tin for something else in the week)

• 1 garlic clove, crushed

• ½ tsp smoked paprika

• ¼ tsp chilli flakes

• 1 tsp sherry or red wine vinegar

• 1 egg

• Mayo and parsley if you have them

Toss the potatoes in the oil with a good pinch of salt and roast at 200°C (180 fan) for 25 to 30 minutes, turning halfway. While they roast, simmer the tomatoes with the garlic, paprika and chilli for 8 to 10 minutes until thick, then stir in the vinegar. Fry the egg, pile it all up and eat it before anyone asks for a bite.

The vinegar at the end is what makes the sauce taste like the bar version. I skipped the mayo this time and didn’t miss it.

I used garlic, fresh tomatoes and tomato sauce (weird I know). I also used lard instead of olive oil. Topped it with some cheese.

I don't normally eat a lot of pork so this is a first for me

Every time I scale a stir fry recipe down to a single portion it ends up swimming in liquid, even when I'm careful about not overloading the pan. Wondering if it's a heat issue on a smaller stove, or just that a single portion of vegetables releases the same amount of water regardless of the ratio to oil. Would love to hear what's actually worked for anyone else cooking this in small batches.

Naga style smoked pork cooked with bamboo shoot and king chili. Served with steamed rice and pull pork pickle.