Raid the Fridge Fridays
A new series full of lunch inspiration
Welcome to Raid the Fridge Fridays! This is my new series to help us when it comes to lunchtimes - that unapologetically difficult meal that is side-lined by the more momentous dinner, and one that is overcomplicated in comparison to breakfast which simply requires the same food day after day.
The first in the Raid the Fridge Fridays series is one from my blog’s archives - what with the sad news of the Queen’s death along with the long wait until the announcement was made, I found myself unable to do anything yesterday other than read news updates and look at pictures of her on social media. Productive? No. Necessary? Absolutely.
The following lists 4 ideas when cooking for one, a challenge for most of us I feel! These meal ideas can be adapted as quick, satisfying lunches when working from home or if you find yourself with only the fridge for company.
Cooking for one has never caused me much excitement.
Dinner at university was usually an egg of some kind thrown together with whatever was going out of date in the fridge. Last year, I crawled into the kitchen at dinner-time, threw together a bowlful of Weetabix and stumbled back to bed, all creative energy spent on cooking for paying customers.
Since being in relationships, however, I’ve had someone to impress. And after a few successful evening meals, I began to crave that flattery. More effort was spent on each dinner, ingredients bought specially for my sausage ragu or the ratatouille with garlicky lamb chops and crusty bread. Weekend roasts are a staple these days; juicy pork adorned with a crackling crown, roast potatoes with their crispy skins, cauliflower cheese, homemade Yorkshire puddings and gravy made from the pan juices.
Cooking for just myself, someone I don’t need to impress or prove that those three years spent as a chef is evident in my mid-week meals, takes all the excitement out of mealtimes. There is no motivation to excite your palate, however, not prepared to return to the dinners of cereal or Toblerone, I considered my options. We’re all used to the university meals for one: baked potatoes, stir fries, scrambled eggs, not to forget week-long stretches of pasta… the list continues.
It’s time to shake up the mundanity of solo dining with easy yet creative recipes and here are some of my favourites:
The baked potato – the classic partnership of cheese and beans is long gone. Finely dice some fennel and crisp apple, drain a can of tuna and mix with the crunchy veg and salty crumbly feta. Maybe add a pinch of capers. Dollop over mayonnaise, season with salt and pepper, and pile on top of a roasted sweet potato.
Turkish eggs – eggs are without a doubt the most convenient pre-packed meal. Unlike the simplicity of scrambled eggs or an omelette, however, this dish feels grander even though it is effortless to make. Poach an egg in vinegared water at a rolling boil for two minutes. Meanwhile crush a small clove of garlic and add half to a few large tablespoons of Greek yoghurt along with a pinch of salt. Melt a lump of butter in a frying pan and add smoked paprika, cayenne or chilli powder and allow to foam and sizzle before removing from the heat. Mound the yoghurt in a bowl, top with the egg and drizzle with butter. Serve with a good hunk of toast.
A parcel of fish – lay a fillet of fish on a piece of baking parchment. Add halved cherry tomatoes, sliced fennel, lemon, olives and capers, plus a glug of olive oil and sprinkling of salt. Tightly seal the edges of the parchment by rolling them together like a pasty and bake at 180°C for 20 minutes until the fish is cooked throughout and the parcel is full of steamed vegetables and Mediterranean juices.
The beans – The most simple of suppers. Tip a tin of butterbeans, liquid and all, into a saucepan, throw in a tablespoon of butter, a finely chopped chilli and a crushed clove of garlic. Season and bring to the boil. Leave to simmer until the liquid has evaporated and the beans are tender. Delicious topped with crumbled feta, avocado and lime zest. (Best eaten half a tin at a time, otherwise the results will do wonders for your gut.)
These four meals barely scrape the surface of the mountain of lunch or dinner ideas for one. How about a quick chicken tagine, vegan lemony carrots and couscous, and pasta tossed with tablespoons of butter, garlic, and burst cherry tomatoes? Motivation is hard to muster when cooking for yourself, but what would you prefer – curling up on the sofa with a bowl of noodles, pak choi, fried egg and quick pickles, or a bowl of cold stodgy Weetabix?
When using our imaginations, meals for one can be an adventure!