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PISTO MANCHEGO It might look like breakfast for dinner, but this easy dish is so much more.

In fact, Janneke calls this recipe “a kind of pisto manchego”. Whatever you call it, it’s a quick, one-pan dinner that’s ready in under half an hour.

It’s pretty healthy too. Here’s how to do it... Ingredients: (Serves 1) Olive oil, for frying 1 small (or 1/2 large) onion, sliced into half rings 1/2 long red pepper, deseeded and sliced into strips 4 slices of Serrano ham or chorizo, chopped 1/2 courgette or 1 baby courgette, cut in half lengthways and sliced into half moons 10 cherry tomatoes, halved 2 eggs A few fresh basil or flat-leaf parsley leaves (or a pinch of dried oregano) Salt and freshly ground pepper, to season Bread, to serve Method: 1. Heat a small splash of olive oil in a frying pan, add the onion and a pinch of salt and fry for two minutes over a high heat until the onion begins to brown. 2. Add the pepper and fry for two minutes more. Add the ham or chorizo and fry for another minute. Add the courgette and fry for two more minutes. Add the tomatoes and fry for another two minutes. 3. Make two depressions in the vegetable mixture and break in the eggs, then cook for two to three minutes until the eggs are set, covering the pan for the last 30 seconds. Sprinkle over a little more salt if necessary, and in any case with a generous amount of freshly ground pepper, and finish with one of the herbs. 4. Serve immediately with some kind of rustic bread, or just use whatever bread you’ve got on hand. QUINOTTO WITH FENNEL, ALMONDS AND AVOCADO A hearty bowl of grains for solo evenings in front of Netflix.

Some dishes you probably wouldn’t serve up for visitors – but they can still be a delight for nights in on your own.

“This was one of the first things I made for myself after I was on my own,” explains Janneke. “This rather strange combination emerged out of a few things I happened to have on hand.

“Typical solo food, actually, in that it’s something I probably wouldn’t make for a guest. But I like it so much that I now eat it fairly often, and every time I do, I hope I’ll find the willpower to stop myself from eating the whole bowl.” Ingredients: (Serves 1) Olive oil, for frying 1 shallot, sliced into half rings 1 small fennel bulb, cut in half and sliced 100g quinoa 250ml hot vegetable stock (from a cube) A small handful of almonds, with skin on 1 small avocado Juice of 1/2 lime A small handful of fresh coriander leaves, coarsely chopped Salt and freshly ground pepper, to season Method: 1. Heat the olive oil in a small heavy pan and add in the shallot, fennel and a small pinch of salt. Saute for a few minute, then add the quinoa and fry a bit longer, stirring well. 2. Pour the stock into the pan, bring to the boil, turn down the heat to low, then cover the pan and cook for 15-20 minutes until done. 3. Toast the almonds in a dry frying pan. 4. Remove the peel from the avocado and cut the flesh into largish chunks – sprinkle them with a little of the lime juice to keep them from turning brown. 5. Remove the pan with the quinoa from the heat and stir in the almonds, avocado and coriander. Taste and season with black pepper, lime juice and, if necessary, a little more salt. Put everything into a bowl, grab a spoon and dig in. GOOD OLD STEAK SANDWICH A decadent lunch for one – you deserve it.

Is there anything better than a proper grilled steak sandwich? This one comes with a mustardy mayo and topped with onions too. Whip one up for yourself as a treat... Ingredients: (Serves 1) 1 shallot, sliced into rings A small splash of red wine vinegar 1 entrecote steak (around 150g) 1/4 baguette or a crusty bread roll 1-2tsp Dijon mustard 1-2tbsp mayonnaise 1 head little gem, leaves separated Salt and freshly ground pepper, to season Method: 1. Preheat the oven to 200°C/400°F/Gas 6. Put the shallot rings into a small bowl, add the red wine vinegar and let it sit for 10 minutes. 2. In the meantime, place a griddle pan over a high heat until it’s very hot. Rub some salt into both sides of the entrecote. Fry the meat for one to one and a half minutes on each side. Place it on a cutting board, grind over some pepper and let it rest for a bit. 3. Warm through the French bread or rolls in the hot oven (or slice them open and toast in the steak pan). Meanwhile, stir the mustard into the mayo in a little bowl, to taste. Slice the warmed bread in half lengthways, then spread both halves with a generous amount of the mustardy mayo and add some lettuce leaves. 4. Slice the entrecote on the diagonal and arrange the slices in the sandwich. Squeeze as much liquid as you can out of the shallot rings and sprinkle them over the meat. Top with the other half of the bread, and dinner is served.