Hi again,
As a few of you will know, when you start a regular newsletter, at some point there’s the problem of what to do when you’re not actually here.
Do you take a week off? Do you write and plan ahead? Do you do a retrospective edit? Do you get someone else to fill-in?
I was off work last week (well, for some of it. No, don’t ask me if I went away). So no working lunch ideas from me this week.
Luckily, a few of my fellow freelancers have come up trumps cooking creations from previous issues.
Over to you…
Just quickly, while I’m here, though, can I ask you a couple of questions?
TWL has been going for a few months now, what do you like about it? Is there anything that could be different/better? Maybe you think the intro section is unnecessary? Or does the cooking and prep need more detail? Or a recipe key to see at a glance what’s plant-based or veggie?
If you have any thoughts, feel free to comment below or hit reply.
Cook while you work…
Shakshuka
Penny Brazier made shakshuka while she took a break from writing and editing, or maybe singing.
It looks mega, Penny!
“My weekday lunches have definitely moved up a notch since I started getting this newsletter 😋”
This cook-while-you-work shakshuka is from TWL #1.
Something on toast…
Mushrooms on toast
Charles Commins pressed pause on podcast production to tuck into mushrooms on toast.
Also from TWL #1.
This is making me hungry.
Make ahead…
Leek & potato soup
Amy Nolan put down her pencil to sit back and savour some homemade soup on her lunch break.
Leek & potato soup is from TWL #4
Looks like a whole bowl of goodness right there.
Just a sandwich…
Tortilla de patatas
Ed Callow took time out from his typewriter to cook a beautiful bocadillo de tortilla inspired by the oven-baked tortilla in TWL #11.
Que delicioso!
Just a sandwich…
Chilli-glazed halloumi & tzatziki flatbread
And not forgetting the Freelancer Magazine cook-together. Good times.
The recipe for this one is available to download from TWL #10.
Thank you
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