Rigatoni with sausage, chilli & fennel ragu, and buffalo mozzarella.
I'm busy clearing up the leftovers in the fridge before cooking something new. There's still a serving spoon's worth of the ragu left, but I will use it, along with a bit of baguette, to make an impromptu pizza.
I now eat a lot more vegetarian and vegan (home cooked) food, mainly because it's a lot less faff when cooking for one. Any meat or fish I do have tends to be smaller quantities and better quality.