{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/67c58bc7a02912270de34ff0?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Highs (and lows) of Cooking For ONE","description":"<p>Does cooking for one sound sad? Depressing? Lonely?</p><p><br></p><p>It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal. </p><p><br></p><p><strong><u>YUMI'S ANCHOVY SALAD DRESSING</u></strong> (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)</p><p>60g anchovies</p><p>250ml olive oil</p><p>10g honey</p><p>25g tahini</p><p>20g best balsamic vinegar</p><p>50g white balsamic vinegar</p><p>juice of one lemon</p><p><br></p><p>Blend everything in the jar you intend to store it in. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml. </p><p>Store in the fridge. </p><p>Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.)</p><p><br></p><p><br></p><p><br></p>","author_name":"Yumi Stynes"}