Essay: I wanna be (eat) by myself. Cue Joan Armatrading

prawns dining alone


I seldom eat alone, and as I mentioned in an interview recently I don’t begrudge cooking for my family. Cooking for, and feeding my family is a blessing and a joy for me, whether it’s a simple midweek supper or a lazy weekend lunch, I find great reward and fulfillment in cooking for them.

What a do begrudge is small hands in my food. Little toddler fingers grabbing at mommy’s food.

Oh how I long to enjoy a meal without sharing, to savour every morsel on my plate. Mine, and mine alone.

I absolutely love this article written for Kinfolk Magazine. As soon as I had read it I emailed them for permission to share it on my blog. The words and the image are so beautiful.  The image of leaning over the sink to slurp a ripe mango is so vivid, I can almost feel the juice running down my chin!

“You should never think that cooking for yourself means there’s no one to impress. Things that feel too extravagant or stressful for four—caviar or steak—are perfect for one: six oysters are a treat, 24 a chore. Some dishes—risotto, stir-fries or spaghetti carbonara—are best when made in single portions. If you love to experiment in the kitchen, it’s a time to try tricky dishes and techniques—such as spatchcocked chicken, béarnaise sauce, soufflé or caramel—in the safety of your own private sanctuary. This is also when you should enjoy those favourite dishes your loved ones don’t care for (M.F.K. Fisher would take the opportunity to break out the canned shad roe, for an example). Rules go out the window: Eat breakfast for dinner, overdress your salad, have dessert first. As there’s no one to witness your eating habits, you can enjoy some decadent culinary indulgences hunched over the sink as your amuse-bouche, such as a ripe mango slurped from its tenacious pit, sliced summer tomatoes or too much Gorgonzola on toasted pumpernickel.” *

I took the advise in the article and made myself something to eat alone. Something yummy, and rich, and delicious.

I ate it by myself, for breakfast ,  with Joan Armatrading  in the background. I ate the prawns slowly, very slowly , savoured their sweet delicate meat coated in the spicy curry, sucked the shells,  mopped the juice up with the naan bread substitute and licked the sauce from my fingers. No wet wipes. No finger bowl.

I didn’t share.

With anyone.

And it was good!

* you can read the rest of the Kinfolk article, Single Servings here 


Coconut Prawn Curry LCHF/ Banting

Serves 1

12- 14 prince prawns ( depending how greedy hungry you are)
olive oil or coconut oil for frying, couple tablespoons curry paste, 1 tblspn tomato paste, crushed ginger and garlic, 1 tin coconut cream,1/2 cup fish stock.
garnish with coconut shavings and fresh lime

Fry the curry paste, tomato paste, ginger and garlic in the oil for 2 – 3 minutes, add the coconut cream and fish stock, cook for 8- 10 minutes until reduced slightly. Throw in the prawns cook for 10 – 15 minutes until pink and cooked through.

serve with naan bread or cauli-naan.

Cauli-Naan ( adapted from Real Meal Revolution)

I halved the recipe and added mustard seeds into the mixture. Brushed with melted butter when cooking to make more “naan-like


As always a big thank you to Vanessa Lewis for the beautiful image ( and for getting up early to take it!)


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