Pork pita with fried black beans and apple celery slaw

What’s cooking :

After a few days of unplanned cooking I’m usually left with bits and bobs from my previous recipes. So when the time comes to empty the fridge it always opens the door to a lot of experiments. The outcome aren’t always perfect but it’s very pleasing to reuse ingredients in new ways, and more often than thought we get a nice surprise.

One of my favourite things to make using leftovers are sandwiches. I have to admit, I love carbs a bit too much for my health but what’s more convenient and filling that a meal between two slices of bread?

In my view, to make a great sandwich you need these 4 essential elements: a filling mixture, a hint of moisture, some contrasting texture and gorgeous wholesome bread.

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Creamy pork chop with mustard and apples

What’s cooking :

This recipe is a classic and you’ve most likely enjoyed it in one form or another. However, as it is often the case when dining solo regularly, it is likely you’ve forgotten about it.

I’ve noticed that the wholesome recipes I enjoyed growing up seem to have been stored away neatly in a corner of my brain, resurfacing only when faced with similar environments to when first savored. I therefore rarely recreate the warm and comforting food my mother made us daily since my situation is not favorable to long communal meals.

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Banoffee pie in a jar

What’s cooking :

This is not the prettiest dessert I’ll give you that but bear with me and you won’t be disappointed. Think crunchy, caramel, cream, bananas and you get a gorgeous banoffee pie. Before moving to the UK I had never heard of it in my life. And if, like me, you are still in the dark about this luscious dessert here’s what wikipedia has to say:

“Banoffee Pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits and butter”.

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Brunch in a bun : chorizo and egg roll

What’s cooking :

Who doesn’t love a good weekend brunch? Starting your day with a warm breakfast, a good cup of coffee and the daily news or a good book is hard to beat.

Either it be a good old British fry-up or its North American sister, it’s a guilty pleasure I like to, once in a while, indulge in. But with the timing needing to be perfect, dishing up 6 or 7 items on a Sunday morning can be more stressful than enjoyable.

So, to truly enjoy my morning, I favour the egg sandwich. It’s a brunch in a bun. And with everything baked in the roll, it’s pretty much washing up free, making it one of my preferred version. I hope you’ll give this a try this weekend.

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Mexican baked beans and avocado

What’s cooking :

You know sometimes I just want to eat something deliciously simple, like slicing a ripe avocado in two, squeezing fresh lime juice and sprinkling sea salt flakes over the halves and scooping the creamy flesh out with a spoon. So easy, so good. This is exactly what attracted me to this recipe when it popped up on my Facebook feed.

My Delicious. magazine fandom is no secret. I’ve had a subscription for over 4 years now and each months a little ray of sunshine comes through the letter box. I don’t consider myself part of their main target audience as my flat is too small to entertain and I mostly cook for 2, but they have a great vision of food, beautiful pictures and great content that I find inspiring. So finding similar recipes on this blog shouldn’t come as a surprise as I like to tweak the ones I’ve found particularly scrumptious or ingenious to fit the solo lifestyle.

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