Legendary chef Nigella Lawson reveals the perfect dish when dining solo – and how to make it
NIGELLA Lawson has revealed the perfect dish when dining solo – a tasty Gochujang pasta.
The simple recipe involves just a handful of healthy ingredients commonly found around the home, contains one of your five-a-day and cooks in just 15 minutes.
It’s also something that can be cooked in a small portion, or any leftovers can be reheated.
The celebrity chef released the recipe after research by Ocado revealed what the nation loves about eating alone – with being able to eat what you want – and when you want – at the top of the list.
Nigella Lawson said: “While I don’t put any restrictions on what a cherished solo supper might consist of, I do tend to veer towards dishes that don’t involve a lot of pots and pans to wash up afterwards.
“That might entail a version of the simple Italian dish of spaghetti with garlic and chilli flakes but I dissolve some anchovy fillets in warm oil in the pan first, before adding the garlic, chilli and the cooked and drained spaghetti – and a little of the pasta-cooking water, too, to help it emulsify.
“It could be a bowl of wonderful Bold Beans, warmed up with olive oil and lemon zest and some little cooked prawns from the freezer or, one of my all time favourites, this spicy-yet-soothing one-pan dish of orzo pasta with gochujang.
“There’s a reason I call it my Go-To Gochu Pasta!
“It’s speedy to make, and it delivers deliciousness and enduring comfort every single time.”
The poll of 2,000 adults also found convenience is crucial for solo diners, with 58 per cent claiming this as their top priority when cooking for themselves.
While 65 per cent describe the process of cooking to be a peaceful and satisfying activity.
The findings showed younger generations are more experimental with their solo suppers, too.
Gen Z spend an average of 42 minutes on their solo evening meals compared to the older Gen X, who spend an average of 24 minutes when cooking for themselves.
Among all adults, this averages at roughly 30 minutes if they’re doing food for one – but up to two hours when making food for friends and family.
A third of adults also admitted to being timid when solo-cooking with new ingredients or trying a new recipe.
While 30 per cent have ‘unusual habits’ they’ll only bring out when cooking just for themselves, including eating directly from the pan.
Others have even eaten their meals on the floor (two per cent) or while in the shower (two per cent).
Laura Harricks, Ocado Retail chief customer officer said: “We know our customers are really busy, so convenience and value are key.
“When dining alone, it can be tempting to fall back on the same few dishes, even if they don’t always excite you.
“But convenience doesn’t have to mean compromise — dining solo can be joyful and a perfect opportunity to experiment with flavour and Nigella’s recipe is a great reminder of this.”
Ingredients:
– 1tbsp Olive Branch garlic infused extra virgin olive oil
– 75g Picard frozen chopped shallots
– 1tbsp gochujang
– 1tbsp Ocado Own Range Italian tomato purée
– 10g Ocado Own Range unsalted British butter
– 125g M&S Risoni orzo pasta
– 1tbsp Kikkoman soy sauce
– 2-3 chives, finely snipped to sprinkle over
Method:
1. Heat the garlic oil in a small, heavy-bottomed saucepan (I use one that’s 18cm in diameter) and stir in the frozen chopped shallots till they have thawed, then carry on cooking over medium heat, stirring every now and again, for 2-3 mins, until soft.
2. Add the gochujang and tomato purée, stirring them into the shallots over medium heat for about 1 min, then push the vibrant mixture to the edges of the pan and add the butter to the middle.
3. When the butter has melted, tip the orzo in over it, giving it a stir in the butter to coat, then stir again to incorporate the fiery shallot mixture. Turn the heat up to high, spoon in the soy sauce and stir again, before pouring in 300ml freshly boiled water from the kettle.
4. Bring the pan back to a boil, then turn the heat down to let it simmer away, uncovered, for 10 mins. Give the pan a casual stir every now and again so that the pasta doesn’t stick to the base of the pan – the orzo should be just cooked and the liquid all-but absorbed, forming a scant spicy sauce.
5. Stir in the parmesan, then spoon into a bowl and sprinkle with chopped chives, or whichever other herb you have to hand. It may not be quite the done thing, but I like to eat this with a spoon!
PER SERVING 737cals, 1 of 5 a day
(1 veg portion), 26g fat (10g saturated), 24g protein, 109g carbs, 10g sugar, 8g fibre, 3.6g salt