The Working Lunch #37
Hello again,
I don’t know what the weather’s like where you are, but I’ve certainly started to feel the change.
Autumn’s cool air is sliding in, dampening the last of the summer sunshine. The night tightening its grip around the day.
It’s a slow shift that catches up all at once.
All change.
It won’t be long until a lunchtime walk is a necessity rather than a choice — when else will we see daylight? I can go days without leaving my house as I always work from home. My daily dog walks save me.
Do you change up your work-from-home routine with the seasons?
Just a sandwich…
Sausage & Egg McBluffin™️
If this doesn’t put a smile on your face on a grey damp autumnal day….
Toasted English muffin. Good-quality sausagemeat made into a makeshift patty and cooked well until the edges are sweet and caramelised. Griddled eggs cooked in neat little crumpet rings. A few slivers of strong cheddar cheese.
Take a Maccies breakfast classic, make it at home, and make it better.
Simple swaps: Bacon? Veggie sausage patties? Brown sauce? Processed cheese slices? Hash browns on the side? Yes, please!
Make ahead…
Tomato & butterbean stew
Budget-friendly comfort food, I made this on Tuesday night, and then it was ready to reheat for a couple of lunches later in the week.
Is it soup? Is it a stew? Who knows, but it was perfect for the grey drizzly Wednesday and after a focused couple of hours on an online co-working session, this was just the ticket.
To make 3-4 lunch-sized portions:
Small onion
2 garlic clove
2 tins of butterbeans, drained
1 tin of chopped tomatoes
1.5 tsp paprika
1 tsp dried mixed herbs
Oil for frying
Fresh or frozen spinach
Salt & pepper
Sauté the onion and garlic in a little oil.
Add the paprika, herbs and tomatoes. Season and bring to the boil.
Add the two tins of butter beans and turn the heat down to simmer for 15 minutes, or until the sauce has thickened.
Add the spinach, allowing it to wilt into the sauce around the beans.
Check the seasoning. Then cool.
Keep in mind that the sauce will thicken as it cools and you may need to add a little extra water when it’s time to reheat.
When you’re ready. Take it out of the fridge. Reheat fully until it’s piping hot.
Serve with some crusty bread, and hot sauce if you want a bit more oomph.
Simple swaps: Add chorizo when you sauté the onions for a meaty hit — you wouldn’t need much.
Something on toast…
Balsamic mushrooms & red onions
A new take on mushrooms on toast (the possibilities are endless). This time, going in the direction of caramelised onions.
Sauté a small sliced red onion in a bit of oil or oil spray.
Once it’s starting to soften, add 3 or 4 sliced mushrooms. How much you want this all cooked down is up to you. Some people like raw mushrooms, but they’d be wrong.
Add a good tablespoon of balsamic vinegar to the pan. Allow this to reduce down. Season well.
Take a slice of sturdy crusty bread. I’ve opted for a multi-seed cob, you know the one from Lidl, toasted.
Spread a generous layer of houmous on the toast. Then top with the mushrooms and onions.
If you’re not feeling the lunchtime love with this week’s selection, don’t forget that you can tuck into the archives at any time.
Type an ingredient, meal or edition number in the ‘search box 🔍’
Why only four three meals?
I know, most people work 5 days a week. I do too. The butterbean stew could do you a couple of days.
See you next week, lunch buddies.
P.S. Don’t forget you can join me and Freelancer Magazine for a lunchtime live cook-together in October. Register here
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