The Working Lunch #47
Miso mushroom buns, orzo & vegetable one-pot, a sweet banana toastie, and a classic cheese one - it's your weekly reminder to show your lunch break some love.
Hello
Thank you for joining me every Monday at lunchtime.
Rather than not showing up next week, I wanted to let you know I’m taking a break over December. With the festive season upon us, I’ll mostly be eating mince pies and chocolate oranges for lunch! Actually, in all seriousness, I need to use up some of the leftovers from my freezer and that won’t make for entertaining reading.
TWL will be back again in the new year with plenty of ideas to fill you up and keep you fuelled while you work. I’m currently percolating the best way to take this newsletter forward. Let me know if you have any thoughts on what you’d like to see more of, less of, what you like, or don’t like.
Until then, may your toasties be crisp and your lunch breaks be restful. Have a good one.
p.s. I’ve seen a few from my Twitter network head to Substack recently. There are loads of good things to read. Check out my recommendations. If you’ve been thinking about starting your own publication, could 2023 be the year? Substack has given me a referral link here if you’re ready to start.
Just a sandwich….
Miso mushroom buns
To make this delicious hot mushroom bun:
Take one brioche bun, split and toasted.
Chop the mushrooms and toss them in a glaze of 1tsp each of white miso, light soy sauce, rice wine vinegar and maple syrup.
Then pan fry until cooked and caramelised.
Assemble the sandwich with mayonnaise, pickled red cabbage, salad, and spring onion.
Simple swaps: Some fresh red chilli, mint or coriander would be fab. Would also work well as a bao bun filling.
Cook while you work…
Orzo & vegetable one-pot
This warming bowlful of delicious slow-cooked vegetables and orzo, delicately flavoured with oregano and thyme, can cook away while you’re working. 10 minutes prep then forget about it and lunch is ready and waiting when you are.
I’ve adjusted the recipe from Pinch of Nom - Vegetable Stew with Orzo using vegetables that I had and adding fresh parsley for a final flavour lift.
A note on the cooking time: I made it in a slow cooker and the orzo was quite overcooked. I’d add that separately later next time.
vegetable stock
orzo
carrots
potatoes
onions
celery
cavalo nero
fresh thyme & oregano
salt & pepper
Just a sandwich…
Peanut butter & banana toastie
Some days you want something sweet. Can I just about get away with this for lunch?
Mashed banana with a scant sprinkling of cinnamon and sugar, layered up with thickly spread crunchy peanut butter. The bread buttered on both sides before toasting in a frying pan until crunchy and warm.
Simple swaps: If you want it really sweet, pass on the peanut butter and swap it for Nutella instead.
Just a sandwich…
Cheddar cheese & sweet pickle toastie
And then it was one of those days when I just wanted a cheese toastie. Cheese toasties are a solid choice any day, in my opinion.
Thick sliced white bread buttered on both sides. One for flavour, one for crispiness.
Mature cheddar cheese cut too thickly and topped with lashing of sweet pickle.
Toast in a dry pan or sandwich toaster (if it will fit).
Simple swaps: Mix up the cheese combo and go for the Ultimate Cheese Toastie.
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 🔍’
I love banana toasties! Really thought I was the only one ;)
Love a cheese toastie (Mr Fables shifts uncomfortably in his seat at the notion of anything banana'ish though). Back in our deli days we only served cheese toasties ... a panini press and a chilled counter brimful of cheeses, plus shelves full of chutneys. Deli-sh!