meals for two

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Lentil & Sweet Potato Curry

tbsp vegetable or olive oil

red onion,chopped

cumin seeds

tsp mustard seeds(any colour)

tbsp medium curry powder

red or green lentil,or a mixture

sweet potatoes,peeled and cut into chunks

vegetable stock

can chopped tomato

can chickpea,drained

¼ small pack coriander(optional)

natural yogurtand naan bread, to serve

Lentil & sweet potato curry

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Roast fillet of sea bass with parsnip purée & caramelised garlic

sea bass,

olive oil

shallots, sliced

button mushroom, sliced

½ tbsp white wine vinegar

veal stock

butter

shallots

garlic

parsnips

milk

½ parsnip

oilfor deep-frying

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don&rsquo;t stick. Can be made in the morning and reheated.

For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper

Salmon with sesame, soy & ginger noodles

tbsp dark, light, low-salt (or a mixture) soy sauce

tbsp rice wine

garlic clove, crushed

salmon fillets

any noodle

tbsp sesame seed

spring onions, chopped

Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.

Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.

In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil

Sichuan-style pork & green bean stir-fry

basmati rice

green bean

½ tbsp sunflower oil

pork mince

tsp dark soy sauce

tsp rice wine

tsp caster sugar

Sichuan pepper

red chilli

ginger

spring onions

tsp sesame oil

Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.

In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.

Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince – stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.

Rib eye steak + chimichurri = delicious dinner for two.

Grilled rib eye steak with chimichurri

beef rib eye steaks

lemon

mixed mesclun leaves

flat-leaf parsley, leaves

coriander, leaves

oregano

tsp dried chilli flakes

tbs red wine vinegar

(80 milliliters) extra virgin olive oil

A dish that is as beautiful to look as it is to eat, Italian-styled steamed clams have to my dinner party starter staple. While some of the only clams indigenous to South Africa are our white sand mussels, these little molluscs are imported from Italy where they occur naturally in tidal lagoons and estuaries.

Italian-Style Steamed Clams

500 gram Fresh Clams

Leek

250 milliliter Fresh Cream

milliliter Dry White Wine

Butter

Parmesan Cheese

Garlic

to taste Coarse Sea Salt and Pepper

to taste Fresh Dill

to taste Olive Oil

Place a lidded casserole over medium heat and sauté the Leek (3) in the Butter (2 tablespoon) until translucent.

Deglaze the dish with the Dry White Wine (100 milliliter) then reduce the liquid by half.

Add the Fresh Cream (250 milliliter) and the Garlic (2 clove) then scatter in the Grated Parmesan Cheese (50 gram) and stir to combine. Season lightly to taste, with Coarse Sea Salt and Pepper (to taste).

Once the sauce has thickened to a creamy consistency, add in the Fresh Clams (500 gram). The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.

Scatter a few fronds of Fresh Dill (to taste) over the top of the dish, drizzle with a little Olive Oil (to taste) and serve the clams immediately with lemon wedges and fresh bread.

A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Spicy chicken with rice & beans

pack skinless, boneless chicken thigh (6 thighs)

paprika paprika

tsp cumin

tsp coriander

chilli flakes

onion

tbsp sugar

passata

chicken stock

tbsp white wine vinegar

red, orange or yellow pepper

kidney bean

yogurt

Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.

Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.

Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the pepper, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.

Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for Thursday’s recipe.).

Serve the chicken with the rice and beans, and spoonfuls of natural yogurt.

Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.

Seared Flank Steak, Roasted Veggies &amp; Chimichurri

Flank Steak

Vegetable Oil

Kosher Salt

to taste Ground Black Pepper

Salt

Parsley

Lemon

Olive Oil

Red Pepper Flakes

Smoked Paprika

Zucchini

Cherry Tomato

Garlic Powder

Preheat the oven to 400 degrees F (200 degrees C).

Chop the Zucchini (2) into 1/2 inch pieces.

In a bowl, whisk together the Olive Oil (1 tablespoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste). Add the chopped Zucchini and Cherry Tomato (1 pint) and stir to combine with the spices.

Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.

Add the Fresh Parsley (1 bunch), garlic, Crushed Red Pepper Flakes (1/4 teaspoon), Smoked Paprika (1 teaspoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (to taste) to a food processor. Add the juice and zest of the Lemon (1).

Remove the leaves from the Fresh Mint (3 sprig) and put them in the food processor.

With the processor running, stream in the Olive Oil (1/3 cup). Process until almost smooth.

Preheat a large skillet over medium-high heat with the Vegetable Oil (1 teaspoon). Season the Flank Steak (1 pound) liberally on both sides with Kosher Salt (1 teaspoon) and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.

Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.

Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.

This Vegan Soy Curl General Tso Recipe is super easy to make when you are craving something savory and sweet. With the combination of all the best spices, I guarantee you will be making this recipe frequently for lunch!

Air Fryer General Tso Chicken

Soy Curls

Water

Vegetable Bouillon Cube

Soy Sauce

Hoisin Sauce

Agave Syrup

Rice Vinegar

Corn Starch

Fresh Ginger

Scallion

White Rice

Broccoli

Easy

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Stove

Air Fryer

Weeknight Dinners

Low Salt

Quick

Egg-Free

Tomato-Free

Pescatarian

Shellfish-Free

Vegan

Meals for Two

Vegetarian

Quick & Easy

In a medium-sized saucepan, stir together Water (2 1/2 cup) and Vegetable Bouillon Cube (2). Add Soy Curls (1 1/2 cup) and bring to a boil. Reduce heat to medium-high and cook until the soy curls are softened. Remove from heat and allow to cool to the touch.

Drain the soy curls and squeeze out the excess liquid, but reserve the liquid, and toss the soy curls into a large bowl with Oil (2 tablespoon).

Place the soy curls into the air fryer and spread them out so they’re in a single layer. Cook them at 425 degrees F (220 degrees C) for 5 minutes.

Remove the basket, give it a shake cook for another 5-7 minutes or until they are crispy.

Meanwhile, make the sauce. To a small pot or medium skillet, add Oil (1 tablespoon) and heat over medium heat. Add Scallion (1 bunch), Fresh Ginger (1 teaspoon), and Garlic Powder (1/2 teaspoon) and cook for 2 to 3 minutes, or until translucent.

Whisk in 1/4 cup of the reserved broth, Soy Sauce (2 tablespoon), Hoisin Sauce (2 tablespoon), Agave Syrup (2 tablespoon), and Rice Vinegar (1 tablespoon).

Create a corn starch slurry with Corn Starch (1 tablespoon) and Water (1 tablespoon) and then add to the skillet or pot with the sauce and continue to cook over medium heat, stirring as needed, for 3-5 minutes, or until thickened and remove from heat.

When the soy curls are cooked, transfer them from the air fryer basket to the skillet, add Broccoli (to taste) and mix until combined.

https://d1chloy9gc82l9.cloudfront.net/video/c6431b85-2072-4a2f-8af5-36d826b9f7fb.mp4

Try making this healthy, vibrant salad of shaved courgette, citrus and basil. Serve as a gluten-free starter or side dish

Warm lemony courgette salad

courgettes

zested,

Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.

Top 10 meals for two recipes from across the web

The most viewed meals for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lentil & Sweet Potato Curry

Roast fillet of sea bass with parsn...

Salmon with sesame, soy & ginger no...

Sichuan-style pork & green bean sti...

Grilled rib eye steak with chimichu...

Italian-Style Steamed Clams

Spicy chicken with rice & beans

Seared Flank Steak, Roasted Veggies...

Air Fryer General Tso Chicken

Warm lemony courgette salad

Top 10 meals for two recipes from across the web

The most viewed meals for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil & Sweet Potato Curry

Roast fillet of sea bass with parsn...

Salmon with sesame, soy & ginger no...

Sichuan-style pork & green bean sti...

Grilled rib eye steak with chimichu...

Italian-Style Steamed Clams

Spicy chicken with rice & beans

Seared Flank Steak, Roasted Veggies...

Air Fryer General Tso Chicken

Warm lemony courgette salad

The most viewed meals for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine