Cooking for one can mean a smaller pan and fewer ingredients. It does not have to mean eating a series of unrelated mouthfuls while standing in front of the refrigerator.
Choose one manageable meal: beans on toast, a bowl of soup, or noodles with a quick dressing. Put away the ingredients as you finish with them and serve the food in something comfortable to eat from.
If a recipe makes more than you need, decide in advance whether the extra portion will be chilled or frozen safely. Do not automatically double everything just because batch cooking is often recommended.
A small fresh finish can make the meal feel complete: chopped herbs, lemon, or crisp vegetables. Then leave the stove. Sitting down while the food is ready is a practical part of the recipe, even when nobody else is waiting.