Recipes always for four people!

Just half the ingredients then it's for two .

I have the same problem as BBbevan, as I had a stroke and have one useful hand, I can cook, but serving out and carrying is difficult -, so other half does that. Even if I tell him that half is for the freezer; home made soup appears in HUGE bowls, and all of everything gets used, or there's a tiny bit left to freeze - hardly enough for one.
Delia Smith's Cooking for One, is great, and you can double up.

I actually cook more than I need for one meal - if its stew, I have pie filling; if it's broth, I have extra potatoes to make cottage pie; if it's vegetables, I have stuffing for wraps; if it's pasta, I have what to put in soups. I call it kangaroo cooking. In any case, this might help: www.msn.com/en-gb/foodanddrink/foodnews/here-are-5-mistakes-to-avoid-when-you-freeze-your-leftovers/ar-BB100J1J?ocid=spartanntp

I like cooking but also like not having to cook so leftovers are fine by me, although my son used to describe this as 're-gurge' (sorry, he was a teenager then!) Now he shops & cooks for himself & girlfriend he has become quite competitive about frugality & sends photos of his own leftover efforts!

I half the recipe as we are only two, if I do the whole recipe for four, we eat what we want then, as I dont like the same meal two consecutive days we freeze the rest, simple as that.

I often do halve a recipe. Sometimes halving the flavourings or liquid doesn’t quite work, but it’s good enough, (or can be rescued!) and I make a note for next time to adjust things. You can’t always sort it out by tasting as you go, I wouldn’t taste a partly cooked curry, and you can’t just put a load more spice in at the end, it needs to cook.

Lots of websites with recipes have an inbuilt calculator where you can put in the number of portions and then it rejigs the quantities. I find the best way if doing it yourself is to write the quantities out on another piece of paper as it is very easy to forget to halve something. If you write it out, you can check it again before making the dish!
I also have one portion for tea and the other for lunch which works well. I have a very, very full freezer but nothing to eat!

Freeze the half you don’t use - simple.

Sometimes recipes can "split" when defrosted. This disappears when it's reheated though and doesn't alter the flavour. We frequently batch cook and freeze half, that way we have home cooked quick food for busy days.

Also, don't see the problem with halving recipes, seasoning can be adjusted during the cooking process. It's all a bit of trial and error.

If I need half a beaten egg in a recipe, I freeze the other half in an ice tray for next time I make the recipe

I rarely follow a recipe word-for-word (or rather ingredient-for-ingredient) anyway, but adapt it to use ingredients that I already have and need to use.

Recipes are often very imprecise anyway, asking for things like one medium carrot or half an onion, where no weight is given and different people's interpretations of those sizes will very hugely.

To be honest, I am another of those who nowadays will almost always make a big batch of something anyway in order to have enough for two or three meals, either from the fridge or the freezer, and very very rarely find things any less pleasant to eat after they have been reheated.

Forty years ago, I did have a little book from Sainsbury's called, I think, Cooking for Two, but we found the portion sizes too small for our northern appetites

I usually make double most recipes anyway so I have a constant supply of frozen meals for 2 for the days I don't want to cook or I am eating alone. I love cooking but some days it is nice to just defrost a casserole or pie.
My wonderful Wonder Pot is in constant use too & the pressure cooking mode makes it easy to prepare a good rich stew in around 40 mins so I always make a double portion- one for the freezer!

I always cook for 4 but I use the slow cooker a lot and freeze a meal for another day. Otherwise put in the fridge and we have it next day. My husband is not one for cooking much himself but when I’m working he can put veg together with a frozen defrosted casserole or pasta sauce and we have a nice home cooked meal. We also use our soup maker a lot and Chuck in any veg looking sorry for itself and have homemade soups. BBC Good Food is good plus Mary Berry cookbooks, and Jamie Oliver.

I just halve the amount of main ingredients and use the same amount of seasoning or spices as I found that halving these made for very bland meals.