Olives, chickpeas and dukkah are among the basic ingredients that writer and former caterer Elizabeth Quinn keeps on hand for quick recipes designed for one. A decade ago, she created a Running Away from Home Cookbook for her millennial child, but later found herself adapting to solo cooking after leaving home. Single households aged 65 and over are increasing, and Quinn is part of this growing cohort.
She emphasises that people living alone can eat well and inexpensively by making the most of pantry, fridge and freezer space. Limited bench, cooktop and oven space can still produce fast, nutritious food with fewer ingredients and steps. Quinn recommends ready-to-use items like minced ginger, crushed garlic and microwaveable rice to speed up cooking.
Olive oil is the preferred oil for pasta dishes, with light olive oil suitable for both cooking and dressings due to its higher smoke point. Nut and sesame oils have shorter shelf lives, so buy small quantities. Oil from marinated olives or cheeses can be used for dressings or drizzled over roasted vegetables. Good-quality anchovies are subtle and form the base for pasta sauce; they can also be used in salade niçoise with potatoes, tomatoes, boiled eggs, olives and beans. Leftover anchovies can be frozen in usable portions.
Balsamic vinegar works alone or with oil for salads and roasted vegetables. Rice wine vinegar is a substitute for white wine or apple cider vinegar. Tinned chickpeas and tomatoes are ideal for soups and curries. Leftover tomato can be microwaved to thicken for pizza base. Dukkah, a spice mix, is a staple; try dipping bread in olive oil then dukkah, or sprinkle on pita bread brushed with oil and bake until crisp.
Coconut cream powder saves space compared to tinned versions and thickens sauces when mixed with hot liquid. Pasta, noodles and rice are pantry must-haves; Quinn prefers the absorption method for rice but keeps microwaveable pouches for emergencies. Commercial minced ginger adds zing to stir-fries, while roasted garlic is a milder alternative to jarred garlic and keeps for weeks in the fridge. Pre-grated parmesan is convenient for time-poor cooks, lasting weeks if sealed properly.
