Eating alone is brilliant

So much brand communication when it comes to food is all about family and groups. Yet about a  third of adults in the UK are single. The obvious point is why this isn't looked at a little more.

Less obviously, even if you're attached in some way, there's some mileage in a conversation about eating alone.

Those nights when everyone else is out, you can do what you want. Might be read a good book, favourite DVD, telly of your choice or even playing music as loud as you want.

It also means you can eat what you want, make as little or much effort as you fancy (and time allows). The shape of the whole thing is different. There's the lovely, slightly wicked sense of indulgence.

It might be quick....a naughty cornish pasty, a ridiculously large fish finger sandwich (my record is 12 mashed between two soft slices of farmhouse bread), you can go straight to pudding with a microwave sponge or something.

Or you can take your time and make an effort on yourself. Personally, I love pottering in the kitchen, playing a CD, or maybe some Radio 4, sipping some wine. Here's a couple of things I like to cook on my own.

First off is a zingy, tingly pasta. My other half doesn't like food that's too hot while I love it. This only takes 20 minutes.

Boil a big handful of spaghetti it will take about 10 minutes. On the hob, put a good glug of olive in pan and put on the hob, add a knob of butter and when it's foaming, add 1 chopped garlic clove, a heaped teaspoon of chili flakes and a sprinkle of dried parsley, As soon as you can smell the cooking garlic, add a glass of wine and bring to the boil. Keep it warm until the pasta is boiled.

Then drain the pasta, tip in your chili wine mixture along with as many big, plump, tiger prawns as you fancy. Toss it together over the hob for thirty seconds and eat. I have at least one pitta bread with it, and stuff spoonfuls of pasta into it, but that's up to you.

Depending on how long I've got to myself, it will probably be eaten while watching an episode of The Thick of It, or really good film.

Second choice is a juicy steak sandwich. My other half isn't a steak fan. I love it

You'll need some good thick slices of bread of course, along with a steak that's at least an inch thick. Sod fillet, it's too expensive and has no fat...i.e tasteless. I suggest good sirloin or rib eye.

Slowly fry some chopped onions in olive oil, so they're brown and sticky sweet...it will take around 15 minutes. You must keep stirring or they'll catch and burn. Once they're done, fry your steak.

In pan, put in a table spoon of olive oil and a knob of butter, When it's foaming, put your steak in and press it down firmly. leave it for two minutes, then repeat in the other side. That should cook it medium. You'll know it's perfect when you press a finger onto the mean and springs back up.

Shove it in the buttered bread with the onions and whatever sauce you fancy. A purist would say mustard, but if you want ketchup or even brown sauce, it's your sandwich, have what the hell you like!

Comments

[Will]

Special edition Worcester sauce (the thicker stuff) in the tomato sauce, along with some cherry toms. Utterly brilliant.

[Rob @ Cynic]

Your first paragraph is a more interesting comment on cooking/eating-at-home than I've seen in ages ... especially when the strategy most companies adopt when talking to this group is 'frozen meals for Bridget Jones loser types'.

Love it. Annnnnnnd I might try the bloody recipie.