When it comes to cooking just for myself, I’m supremely unimaginative; it’s either noodles with a peanut butter, garlic and soy sauce (broccoli too, if I feel bad about it being 100% beige), or a cheese omelette of sorts (no guilt when 100% yellow). Luckily, though, our readers are full of brighter ideas; the key, it seems, is creating something simple but special in little to no time.
The week began with a version of one of my favourite speedy meals – quesadillas with guacamole – from MizPepperpot. Although the cheese, pepper, spinach, pine nut and jalapeno filling is a winner, I do like the suggestion of trying leftover chilli or roast chicken. This is also a good one for the lunchbox. If you want to make the most of a few storecupboard staples, then Karen Lakeman’s socca recipe is the dish to try; just pick up a tomato and red onion on the way home, and you’ll have the taste of Provence on a plate within the hour. When time is of the essence, though, Angela Kim’s elegant spaghetti dish with anchovies and herbs is the ultimate in savoury, vibrant and satisfying. Stepping away from the carbs, fish is one of the fastest dinners out there; Keith Collins’ suggestion of simply fried lemon sole with an Asian-style sweet and sour sauce with tarragon was on the table in no more than five minutes. And, as LeftoverLiz rightly points out, eating alone shouldn’t mean no dessert. Her chocolate mug cake with a scoop of ice-cream is the perfect thing to eat on the sofa, having a quiet night in.
This week’s deserved winner could not have been simpler to put together, but somehow managed to look, taste and smell like something you’d cook to push the boat out. The warm, garlicky heat of harissa matched with crisp chicken skin, buttery grains and green veg with a little bite would definitely impress dinner guests, but sometimes the real treat is keeping a dinner like this all to yourself.
The winning recipe: Grilled chicken thighs with bulgur pilaf
This is a quick, tasty, flavoursome meal for one person or more. Just multiply the quantities, as required. Pilaf goes so well with this spicy chicken dish but you can substitute the pilaff with sauté potatoes if you wish.
Fadime Tiskaya, via GuardianWitness
Serves 1
For the chicken
2 thighs or 1 chicken leg
1 tbsp olive oil
1 tsp harissa
Salt and black pepper
For the pilaf
140ml boiling water
80g bulgur wheat
60g french beans, trimmed, chopped into 1cm lengths
50g salted butter
Salt and black pepper
1 Preheat the grill to 180C/350F/gas mark 4. Prick the chicken skin deeply with a fork.
2 Heat the olive oil in a nonstick pan. Rub the harissa all over the chicken and cook on a medium heat for 2-3 minutes each side until gently browned. Transfer the chicken to the oven and grill for about 20 minutes, turning over halfway through. Rest for a few minutes before serving.
3 Bring the bulgur and beans to the boil in salted water, then gently simmer for about 8-10 minutes with the lid on, or until the bulgur has soaked up all the water and the beans are tender.
4 Melt the butter. When foaming, quickly mix it into the bulgur with a little salt and a good twist of black pepper. Mix. Serve with the chicken.
Socca
A nicoise chickpea flour pancake (known as farinata and cecina in various parts of Italy) served with a pissaladiere-type topping.
KarenLakeman, via GuardianWitness
Makes 1 large pancake
120g chickpea flour
250ml water
2 tbsp olive oil, extra to cook
½ tsp salt
For the topping
1 red onion, sliced
A pinch of salt
1 garlic clove, minced
1 tomato, sliced
A pinch of dried oregano
A pinch of black pepper
1 tbsp olives
1 tbsp capers
A few basil leaves (optional)
Dried chilli flakes (optional)
1 Whisk the chickpea flour with the water, olive oil and salt. Let the mixture stand at room temperature for 40 minutes.
2 Meanwhile, heat the oil in a large frying pan. Gently cook the onions with a pinch of salt on the lowest heat until soft; about 20 minutes. After 10 minutes, add the garlic, tomato, oregano and some black pepper.
3 Heat the grill. Remove the onion mixture and put in a bowl with the olives and capers. Shred in the basil leaves if using. Stir to combine.
4 Wipe the pan and add enough olive oil to cover the bottom. Turn the heat up to medium-high and pour in the rested batter. Cook for 8-10 minutes until it starts to brown at the edges, then grill until brown on top (8-10 minutes).
5 Top with the onion mixture and sprinkle on some chilli flakes. Cut into quarters and serve as it is or with salad.
Roasted red pepper quesadilla and guacamole
This is one of my “go to” quick dinners, especially if it’s just me to feed. I tend to use whatever is in the fridge or cupboard as a filling, but this veggie version is my favourite. You could also use steak, leftover chilli or chicken.
MizPepperpot, via GuardianWitness
Serves 1
1 small red pepper, sliced
½ tbsp pine nuts
2 small or 1 large tortilla wrap
A handful of grated mature cheddar
A few slices of jalapeño
A handful of baby spinach leaves
For the guacamole
1 small avocado, flesh scooped out
Juice from half a lime
1 small tomato, chopped
1 spring onion, chopped
A few coriander leaves, chopped
Salt
To serve
Sour cream or creme fraiche
1 Heat a nonstick frying pan and fry the pepper until the skin browns and the flesh softens (about 5 minutes). Remove from the pan.
2 Toss the pine nuts into the pan and toast for 1 minute, until slightly browned. Remove and set aside.
3 Lay out a tortilla wrap and sprinkle with half the cheese. Top with the pepper, pine nuts, jalapeño and spinach. Sprinkle with the remaining cheese and top with the other tortilla. If using one large wrap, cover one half with the fillings then fold over.
4 Heat the frying pan with a little oil, then carefully lay the quesadilla in the pan. Cook over a medium heat; the cheese will melt and stick the two sides together. When the cheese has melted, flip the quesadilla over and cook until golden brown (around 10 minutes).
5 While the quesadilla is cooking, make the guacamole. Mash the avocado with the lime juice, then mix in the tomato, onion and coriander. Season with salt to taste. Serve with the hot quesadilla and a little soured cream or creme fraiche.
Spaghetti with courgette, anchovy and herbs
This is my go-to quick dinner when I’m alone. It takes 10-15 minutes, and is packed with flavour.
Angela Kim, via GuardianWitness
Serves 1
A good glug of olive oil
125g spaghetti or linguine
2 garlic cloves, minced
2-3 anchovy fillets
1/4–½ tsp chilli flakes
1 small-medium courgette, cut into long strands with a julienne peeler
Zest of half a lemon
A good squeeze of lemon juice
A small handful of mint, and/or basil
Ground black pepper
1 Bring a salted pot of water to the boil. Heat a medium frying pan with a good glug of olive oil over a medium heat.
2 Once the water boils, add the pasta. Add the garlic to the frying pan, and, once soft, add the anchovy fillets. Break up with a back of a wooden spoon and let them melt. Add the rest of the ingredients, toss quickly, and take off the heat.
3 By now, your spaghetti should be done. Add the spaghetti to the frying pan with around 1 tbsp cooking water. Quickly toss the pasta. Serve with a bit more olive oil, herbs and lemon juice.
Lemon sole in dill and sweet chilli sauce
Lemon sole is a delicately flavoured fish, yet stands up to the chilli and dill sauce. Serve on its own for a light dinner or with noodles or mash.
Keith Collins, Swindon
Serves 1
1 lemon sole
Salt and black pepper
1 tbsp olive oil
1 tbsp butter
For the sauce
1 tbsp sweet chilli sauce or jam
1 tbsp white wine vinegar
1 tbsp rice wine or sake
Sprig of dill or tarragon, chopped
A pinch of salt and black pepper
1 Season the fish with a pinch of salt and black pepper, then heat the oil and butter in a large frying pan over a high heat. Gently place the sole into the pan and cook for 2 minutes on each side or until just cooked through; transfer the fish to a plate and keep warm in the oven.
2 Mix the sauce ingredients together, bring to the boil then simmer until syrupy. Remove from the heat and add the dill. Pour over the fish to serve.
Cake ‘coeur coulant’
When I cook for myself, I definitely still want a pud – and it has to be quick, chocolatey and indulgent. This mug cake ticks all the boxes. It takes minutes to prepare and cook, and the melting chocolate middle is so rich that it makes you feel pleased that you don’t have to share with anyone else!
LeftoverLiz, via GuardianWitness
Makes 1
1 egg
30g sugar
1 tsp vanilla sugar or vanilla essence
2 tsp single cream
25g cocoa powder
90g flour
½ tsp baking powder
30g butter, melted
2-3 squares of dark chocolate
1 In a microwaveable mug, whisk together the egg, sugar, vanilla sugar, cream, cocoa powder, flour, baking powder and melted butter.
2 Press the chocolate squares down into the mixture.
3 Blast in the microwave for 60-80 seconds at 800w. Cool for a minute.
