Making dinner for a household of six meant that big-batch cooking was the standard most nights, though, it didn’t imply cooking and freezing meals in advance. In fact, you were lucky if there were leftovers. When I moved out on my own, I thought I could live on leftovers, except, I couldn’t. By the third night of eating chicken curry, a dish that only gains more flavour with time, my appetite started to dull. I was living Trevor Noah’s “curry, dammit mummy!” school lunch saga – only, I was the mummy. Solo cooking was a challenge.

Even when I wasn’t purposely cooking large pots of food, I subconsciously added larger ingredient portions. It was a force of habit; something that I had to unlearn.

Dinner For One

Cooking for one comes with practice and, more importantly, knowing how to shop efficiently. If you’re anything like me, you’ll agree that food waste is not an option. Here are some top tips for getting the perfect serve if you are cooking for one.

Bulk Buying

A trip to the grocery store can strike inspiration, but you could also end up spending more than you bargained for if you are cooking for one. Think about what you want to eat for the week and stock the basics. Pantry staples are the simplest solutions to dinner dilemmas.

Sushi rice, dry pasta; canned goods like tuna, tomato relish, chickpeas and butter beans are my monthly non-negotiables. If you don’t have someone to help you decide what you want for dinner, hunger (and whatever is in your pantry) is the best cook. Improvise and let your taste buds lead the way.

Meat and protein bases can be stored in the freezer – that’s if loadshedding isn’t a major concern, in which case, it’s best to buy poultry and beef on a weekly basis to avoid spoilage. Top up with fresh produce as needed; root veggies like sweet potatoes and onion are exceptions – they could last longer than leafy greens like spinach or fruits like cucumber. Though, you could even cook your cucumber before it hits its expiration date.

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Perfecting Portions

Big-batch cooking and bulk buying are great in theory…. soups are ideal for easy lunches or dinners if you don’t feel like standing behind the stove for hours, and can easily be frozen and saved for weeks to months if stored properly (for up to three months).

Occasionally cooking big-batch meals can be clever and convenient – just make sure you’re not cooking for an entire football team. Don’t overestimate the portion; four portions should be the maximum – nothing more. Otherwise, versatile meals are the way to go.

Savour this Roasted Red Pepper & Tomato Soup with a Classic Grilled Cheese Sandwich.

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Mix & Match Mains

Meal prep only works if you are committed to staying the course. If you don’t enjoy eating the same thing day in, day out, switch things up. Cook your mains and pair them with other sides or incorporate them into other dishes with different base sauces to make meals that require less effort than cooking something from scratch.

On busy weeks, Woolworths rotisserie chicken is my best friend. It’s simple and lavish enough to turn into comforting Hainanese chicken, you could also make tzatziki, hummus and grilled brinjal for shwarmas; or even pair the chicken with warm salad (à la air fryer) for a wholesome meal. If time is on your side, try making this Smoked Paprika Spatchcock Chicken – you can get a few meals out of it.

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Keep It Simple & Savvy

Somedays, brinner or a ‘presto’ pasta is all I can muster to cook. This Grilled Cheese Sandwich with Bacon & Kimchi or Lemony Courgette & Chilli Spaghetti is what I settle for when intrusive thoughts whisper “Just get takeout.” It’s these days that I often have the most satisfying meals.

If you’re cooking for one, 85g is the typical serving suggestion for spaghetti. Without a food scale, knowing the right amount can prove tricky; some pasta spoons allow you to measure the exact amount for this reason – simply place the spaghetti in the hole towards the back of the spoon. This is, of course, not an ideal solution if you’re using penne – this is where your guessing skills come in handy. Solo cooking can be fun with some trial and error.

Make the most of rotisserie chicken with these midweek dinner ideas.

Want to be a better cook? Try these 12 tips.