The Working Lunch #41

Veggie cheese steaks, tomato & rice soup, another quesadilla and gypsy eggs - it's your weekly reminder to show your lunch break some love.

Hello again,

How are you?

It’s nearly lunchtime. What are your plans?

Maybe you haven’t thought that far ahead yet or maybe you’re super organised and have the week’s food planned out and prepped up.

I sway either way from week to week. Some weeks, I have it all planned out. On other weeks, I take it as it comes.

Last week was one of those weeks. I’m trying to rotate the food in the freezer and use a few things up. I’m sure you’re hanging on every word now after that interesting statement. But it is important. Start with what we have, use what we’ve got and it all helps to keep food waste down.

Whatever your approach to lunch, I hope you take a break. Your afternoon will be better for it. Step away from your desk, even if it’s only for 20 minutes.

I hope you enjoy this week’s selection. Let me know in the comments if any of them might make it to your table soon.

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Just a sandwich…

Veggie cheesesteaks

Veggie cheesesteaks

This one’s a real goody — a veggie version of the classic Philly cheesesteak. This time, the mushrooms take centre stage instead of the steak.

Slice peppers, onions and mushrooms, and lightly sautéed them so they’ve still got a bit of bite.

To this filling, add a teaspoonful of marmite. This will make the mushrooms really meaty. Then add grated strong cheddar (you could use any cheese that will melt, or even throw in some cream cheese).

American mustard is my sauce of choice for this one.

Toast the roll before you fill it to soak up the sauce.

For two:

• 2 panini rolls (or sub rolls or baguettes)

• 6 medium-sized mushrooms, sliced

• 1 yellow pepper, sliced

• 1/2 onion, sliced

• 1 heaped teaspoon of Marmite

• Pepper

• 60g grated mature cheese

• American mustard

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Just a sandwich…

Pizza quesadilla

Pizza quesadilla

I’m going to be honest, this one is a bit mid. But crack on if you have an open pack of wraps and some leftover pasta sauce.

To make, take a few spoonfuls from a jar of tomato pasta sauce (save the rest of the pot for tomorrow’s lunch), some grated mozzarella, and two herb tortilla wraps, layered up into a quesadilla then toasted on each side until the cheese melts.

Cut into wedges to serve.

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Cook while you work…

Tomato & rice soup

Tomato & rice soup

Technically, you could leave it to cook for the final 10 minutes while you get back to work or you could just stand at the hob for 10 minutes and scroll.

Either way, this one couldn’t be simpler.

It uses jarred pasta sauce, which is thinned out with some water, and a handful of rice. All cooked together for about 12-15 minutes until the rice is cooked. Add more water if it’s too thick. Check the seasoning. Add fresh herbs if you want.

I’ve used a cherry tomato and chilli pasta sauce, about 1/2 jar, then refilled the jar full with water. A small handful of rice goes into the tomato mix in the saucepan. Bring it to a boil, then simmer until the rice is cooked.

I think this is a Nigella idea, but I can’t find it anywhere good to link it. It’s that simple, though, what else do we need to know?

Oh, it’s tasty, comforting, quick and cheap.

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Rustle up…

Gypsy eggs

Gypsy eggs

The possibilities with eggs are seemingly endless. I had Gypsy eggs a few years ago in a cafe. I thought it might have been a dish made up by them, but it turns out that it’s an actual dish. It’s also known as Flamenco eggs and it’s a bit like shakshuka. It’s delicious, rich and spicy. You’ll need some crusty bread to soak up the sauce.

I’ve taken inspiration from this recipe (Great British Chefs | Gypsy Eggs), but adapted it so it can be cooked on the hob. I’m trying to avoid putting my oven on for long, especially at lunchtime. Although I ended up warming up a baguette to go with it, so I failed there.

For two:

• Small onion, diced

• Oil

• 2 cloves garlic, finely chopped

• Chorizo, cubes or sliced

• Paprika

• Chilli flakes

• Tin chopped tomatoes

• 4 eggs

• Fresh parsley, chopped

• Salt & pepper

• Crusty bread to serve

Sauté the onions and garlic in oil, then add the chorizo.

Once that’s browned off, add in the tin of chopped tomatoes and season with salt, pepper, paprika and a pinch of chilli flakes.

When that’s bubbling away, crack in 4 whole eggs, turn the heat down to a simmer and pop the lid on.

When the eggs are cooked to your liking, take off the heat and scatter over the fresh parsley.

If you don’t want to add chorizo, go heavier with the paprika.

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Why only four meals?

I know, most people work 5 days a week, I do too. It’s nice to wing it one day a week.

I’m still working my way through that pack of rice paper wrappers, so I had Vietnamese pizza, again.

See you next week, lunch buddies

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