recipe for 1

A crusty baguette stuffed with leftover beef, fresh veg, herbs, chilli sauce and mayo; for when you need something satisfying, and quick to make, for lunch. Looking for something else? We have lots more recipes for 1 person for you to try.

Banh mi (Vietnamese baguette)

½ carrot, peeled into ribbons

¼ cucumber, peeled into ribbons

½ red onion,

½ lime

½ tsp sweet chilli sauce

tsp fish sauce

baguette

mayonnaise

leftover roast beef

coriander salad leaves

Put the carrot, cucumber and red onion in a mixing bowl. Add the lime juice, sweet chilli sauce, fish sauce and a good pinch of salt and grind of black pepper. Toss well to coat the vegetables, then chill for 15 minutes, tossing halfway through.

Meanwhile, cut the baguette almost all the way through, then  pull out and discard (or keep for breadcrumbs) most of the spongy layer of bread inside. Spread one side of the baguette with the mayonnaise and the other side  with char siu/hoisin sauce.

Squeeze the marinade from the veg (discard the marinade) and pile the veg into the baguette. Thinly slice the meat (leave prawns whole if using those), then arrange on top and sprinkle over the coriander. Wrap and chill until ready to eat.

Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Tuna Egg Salad

eggs

2.6 oz packet light tuna

mayonnaise ((check labels for whole30))

red onion

salt and pepper (to taste)

Chop the eggs and add them to a bowl with the tuna, mayo and red onion.

Mix to combine and season with salt and pepper to taste.

Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.

Cooking for one needn&#8217;t be a chore. This flavour-packed Mexican meal is on the table in just 20 minutes but tastes like it took much longer. Looking for something else? We have lots more recipes for 1 person for you to try.

Crispy Mexican tortilla rice bowl

tbsp rapeseed oil

corn tortilla

roasted red peppers

tinned sweetcorn

½ red onion, finely chopped

fresh coriander, chopped

lime lime

½ tsp smoked paprika

tbsp soured cream

pouch Tilda Pulses

avocado,

Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 minutes until golden and crisp. Set aside on kitchen paper to drain.

Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream.

Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander.

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Top Tags

Banh mi (Vietnamese baguette)

Tuna Egg Salad

Crispy Mexican tortilla rice bowl

Top 3 recipe for 1 recipes from across the web

The most viewed recipe for 1 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banh mi (Vietnamese baguette)

Tuna Egg Salad

Crispy Mexican tortilla rice bowl

The most viewed recipe for 1 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine