Cooking for two is something many of us do every day. Because there are fewer likes and dislikes to cater for, it can be fun, easy and a great time to experiment with new ingredients. It doesn't need to be Valentine's Day to serve something super to a partner or friend. 

Dill is a delicious but underused summer herb. Dill’s refreshing flavour marries well with fish, potatoes, cucumbers, eggs, yoghurt and sour cream. Its feathery fronds also make attractive garnishes. In the home garden, dill bolts fairly quickly and flowers but the seeds are great added to pickles and apple pie.

Sriracha, a trendy hot Thai chilli sauce, is prepared from a paste of chilli peppers, distilled vinegar, garlic, sugar and salt. Traditionally used as a dipping sauce for seafood, its popularity is such that it is now added to many East and West inspired dishes. Sriracha is named after a city on the east coast of Thailand — Si Racha.

Panko breadcrumbs originated in Japan and can be used in place of traditional dried breadcrumbs to coat seafood and meats. They are flaked rather than ground so provide a crisp, fluffy appearance to the coating. For a gluten-free substitute, try Japanese organic rice crumbs.


A simple, lower-fat bake. Remove the pin bones with tweezers. Great served with boiled new potatoes and a crisp salad.

2 x 125g salmon fillets, pin bones removed
1/4 teaspoon flaky sea salt
freshly ground black pepper to taste
Crust: 1/4 cup panko crumbs
2 tablespoons finely chopped parsley
1 tablespoon olive oil
2 teaspoons thyme leaves
1 teaspoon Dijon mustard
Dill Sauce: 2 tablespoons plain Greek yoghurt
1 tablespoon finely chopped dill
1-2 teaspoon lemon juice

Preheat the oven to 220°C. Line a roasting pan with baking paper.

Place the salmon — skin-side down— on the baking paper and season. Bake for about 10 minutes, until the salmon is just cooked.

Meanwhile, combine the crust ingredients in a bowl. Combine the sauce ingredients in another bowl.

Remove the salmon from the oven. Turn the oven to grill. Pat the crust over the salmon. Grill for 1-2 minute until lightly browned.

Serve with the sauce. Serves 2.


If a less salty feta is preferred, soak it in milk or water for 30 minutes before preparing.

150g feta cheese
3-4 tablespoons extra virgin olive oil
1 shallot, diced
dash sriracha sauce
2 teaspoons chopped rosemary leaves
1 tablespoon chopped chives
freshly ground black pepper to taste

Preheat the oven to 200°C.

Place the feta in a shallow baking dish. Sprinkle with the olive oil, shallot, sriracha sauce, rosemary, chives and black pepper.

Bake for about 10 minutes, until the cheese starts to melt. Serve with crusty bread and a salad as a light lunch. Serves 2.


A dash of brandy could be added to the caramel sauce. This yummy dessert can be prepared a day ahead.

50g dark chocolate (72% cocoa), chopped
2 tablespoons milk
100ml cream
1/2 cup salted popcorn
2-3 tablespoons caramel sauce

Melt the chocolate in a bowl in the microwave or over simmering water. Stir in the milk. Cool.

Whip the cream until soft peaks form. Fold into the cooled chocolate mixture. Spoon into two serving bowls or glasses. Chill until set, about 30 minutes. Serve topped with the popcorn and drizzled with the caramel sauce. Serves 2.


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