Meat for eating on your own
Single portions that don't force you to cook for four. Stored by the unit and ready in minutes.
Buying for one without waste
The problem with cooking for one isn't the recipe, it's the shopping: a big piece, half of it in the freezer, and there it stays.
The way round it is buying by the portion. 200 to 250 g per meal is enough, and if the cut comes individually packed you only thaw what you're going to use. One steak, one pan, fifteen minutes.
If you cook two portions at once, make the most of it: the leftovers cold in a sandwich the next day beat reheating them.
Single steaks
One portion per pack, with no leftovers going to waste.
When you want to cook once and eat several times
The other strategy is the opposite: a roasting cut on Sunday and meals sorted until Wednesday. It goes further per kilo and keeps well for three days in the fridge.
Cuts for the oven
Cook once, eat several times.
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