Cooking for one can feel like a lonely, uninspiring task, especially in the chilly depths of January. But what if I told you it’s the perfect opportunity to indulge in meals that are both comforting and effortlessly simple? Jane, who reached out via email, isn’t alone in her struggle—many of us crave dishes that are interesting, easy, and, most importantly, warming during this time of year. So, let’s dive into some expert-approved ideas that might just change the way you think about solo cooking.
Here’s where it gets cozy: Bonnie Chung, author of Miso: From Japanese Classics to Everyday Umami, believes there’s an art to the perfect solo meal—it’s all about balancing indulgence with simplicity. For her, this means using high-quality, convenient ingredients like tinned anchovies or jarred beans, and opting for one-pan wonders that minimize cleanup. And this is the part most people miss: Chung suggests enjoying your meal with a single utensil, bowl in lap, preferably while binge-watching your favorite show. Her go-to? Miso udon carbonara—a dish that combines the creamy richness of cheesy pasta with the satisfying chew of udon noodles. The best part? It takes less than 10 minutes to prepare. Simply melt cheese, milk, and miso in a pan, add frozen udon noodles (soaked in hot water), and toss to coat. Top with crispy bacon, anchovies, or a golden egg yolk (duck if you’re feeling fancy), crack some black pepper, and voilà—your cozy night in is complete.
But here’s where it gets controversial: While Chung leans into decadence, The Guardian’s Felicity Cloake argues that January calls for fresh, bright flavors. Think pasta con le sarde made with tinned fish, fennel seeds, and a splash of lemon juice, or a hearty dish of purple sprouting broccoli with garlic and chili. Cloake also champions versatility—a jar of chickpeas, mixed with harissa, herbs, and crumbled feta, can become a quick stew, while braised beans offer a cook-once, eat-all-week solution. The question is: Can simplicity and indulgence coexist in a single meal?
James Freeman, head chef at Acre in London, agrees with the batch-cooking approach. He suggests roasting delicata pumpkin with Aleppo chili, garlic, and ginger, then pairing it with braised white beans and salsa verde. And this is where it gets creative: Freeman recommends blending leftover pumpkin into the beans one day, then transforming the mixture into a soup the next, garnished with any remaining salsa verde. Is this the ultimate zero-waste, flavor-packed strategy? He also applies this mindset to roast chicken, suggesting you save the bones for broth and repurpose the meat in salads or alongside those beans and pumpkin.
But here’s the real game-changer: Cloake challenges the notion that cooking for oneself is less satisfying than cooking for others. She insists the ultimate solo meal is a three-egg omelette, filled with whatever veggies, herbs, cured meats, or cheeses are in your fridge. It’s quick, underrated, and the only critic you need to please is yourself. Is this the most selfish—yet satisfying—meal of all?
So, whether you’re team decadence or team freshness, one thing’s clear: cooking for one doesn’t have to be boring. What’s your go-to solo meal? Do you prefer indulgent comfort or bright, versatile flavors? Let us know in the comments—we’re here to spark some culinary inspiration!
Got a culinary dilemma? Email feast@theguardian.com and let’s tackle it together.
