Plan for two from the start
Halving recipes by hand is where waste starts. Set WeekTable to two people and every amount on the shopping list is scaled for two, then added up across the week.
Cook once, eat twice
Stews, soups and curries are often better the next day. Cook the full recipe, eat half, then cool the rest quickly, cover it and keep it in the fridge for up to two days, or freeze it. Reheat until it is steaming hot.
Buy what you will finish
Choose loose fruit and vegetables where the shop sells them, so you buy two onions rather than a bag. Tins, rice, flour and spices keep for the weeks after.
Keep one night special
A week for two still has room for a tasting menu. Pick a Friday or Saturday, choose a starter, a main with its side and a dessert, and do the slow jobs in the afternoon.
Five dinners for two
- Monday, with half kept for a lunch: Ital stew with squash and coconut (1 hour)
- Tuesday: Crisp hake with minty crushed peas (30 minutes)
- Wednesday: Tarka dal with jeera rice (50 minutes)
- Thursday: Miso glazed salmon with sesame greens (30 minutes)
- Saturday: Steak with peppercorn sauce and watercress (30 minutes)
Times are each recipe's own, as written. Diets and allergens are as each recipe is written: check every packet.