It’s never just food, is it?
Sure, you’re hungry, you need to eat.
But I’ve never got over that looking forward to my next meal thing. The feeling that made me clock watch at school or count down the hours until lunchtime when I had an office job.
It’s more than fuel. It’s comfort, it’s a treat, it’s time with others, it’s taking a break, it’s stopping everything else — phone down, step away from the desk — for just a few moments to prepare food and share food, or a lunch for one made and done. You deserve the break. Take your time. Enjoy.
Something on toast…
Smoked Mackerel on Toast
You could call this one a mackerel tartine, if you’re feeling fancy.
Take a slice of hot buttered sourdough toast and top it with juicy salad leaves. Add the hot grilled smoked mackerel and cherry tomatoes.
A simple dressing of mayonnaise mixed with whole grain mustard and lemon juice.
You could do this hot or cold. But it’s still January (last day—we made it!) I’ll save the cold version for the summer.
Rustle up…
Spanish-style Stir Fry Rice
Packets of pre-cooked rice or grains are super handy for rustling up a quick meal. All the hard work and the flavour is done for you. In this case, pre-cooked rice and black rice, flavoured with paprika and peppers.
This took about 7 minutes, including the chopping. One pan. One bowl.
Fry off some red onion and sliced chorizo, add a few chopped up roasted peppers, shredded kale, and a pack of Spanish-style grains.
[Insert Spanish for et voila here].
I don’t really like saying Spanish-style stir fry…but I didn’t know what to call this. It’s made with Spanish-style grains. It was cooked in a wok.
Make it meat-free: You could throw in some chunks of sun-dried tomatoes instead of the chorizo.
Simple swaps: Fresh peppers instead of roasted peppers, a handful of peas instead of kale…?
Make ahead…
Leek & Potato Soup
This is basic, hearty and cheap. It might seem boring, but if you’ve got leeks from a veg box, then it’s a good one to have up your sleeve.
I haven’t used butter or cream. Instead, it’s made with rapeseed oil, garlic, 2 leeks and 4 small potatoes, and veg stock. That’s it. Oh, and some parsley.
I sauté the vegetables off first, then cover with boiling water (enough to cover the vegetables while they’re cooking — can always add more later if it needs thinning). Add a Kallo vegetable stock cube, fresh parsley, salt & pepper. Cook until the potatoes are soft, and blend it up to however thick or lumpy you want it.
Just a sandwich…
Feta & Sun-dried Tomato
I know it’s not usual to see feta in a sandwich. A flatbread or a wrap, sure. But a sandwich?
Tangy crushed feta mixed with intense sun-dried tomatoes and the freshest salad leaves, sandwiched between two layers of nutty multigrain bread. What’s not to like?
Why only four meals?
I know, most people work 5 days a week, but it’s nice to wing it one day a week—eat cereal, meet a friend for lunch, nip to the chippy…
See you next week, lunch buddies
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