*Opens fridge*
*Then the cupboard*
Take stock. Start with what you have and go from there.
Reducing our food waste is better for the planet and our pockets.
This week, three of the meals are use-it-up lunches made from surplus ingredients and leftovers. Some with more success than others.
What are you making for lunch today?
Cook while you work…
Black Chickpea Masala
So, this one isn’t a use-it-up one. Instead, most of the ingredients come from the store cupboard. I’d been wondering what to do with a tin of black chickpeas. Turns out I needed a recipe for black chickpea masala in my life. It’s here to stay.
10 mins spent preparing this, cooking off the onions, garlic and spices, then you add in the chickpeas and tinned tomatoes and leave it simmering away for 30-40 minutes while you go back to work.
Healthy, filling and full of flavour. As it’s only lunchtime, I’ve teamed it up with a toasted naan bread rather than rice, and a dollop of yoghurt to cool it down, because I might have been a bit heavy-handed with the chilli.
Just a sandwich…
Hoisin Chicken Wrap
Thinking along the same vibes as duck pancakes, take leftover roast chicken off the bone and shred it up.
Heat it up in a frying pan until it’s piping hot and you’ll hopefully have some lovely crispy bits too.
Add in some hoisin sauce.
Finely slice some cucumber and a few spring onions.
Bundle it all up in a tortilla wrap with some more salad to fill it out.
Bonus points if you have a few prawn crackers on the side.
Something on toast…
Pizza Toast
Somehow we ended up with leftover pizza sauce, salami, olives and mozzarella from making actual pizzas on Saturday night.
But you don't really need leftovers for this. Any cheese will do. Any tomatoey sauce or sundried tomato paste. Add toppings of your choice — anchovies, ham, mushrooms, jalapenos, olives, sausage, chorizo, peppers, or even pineapple (there’s no judgement here).
Make ahead…
Salad Bag Soup
You know I’m committed to lunchtime honesty, don’t you?
Well, I need to confess that I very nearly didn’t include this one. I mean, look at it. That watery green colour isn’t exactly appetising.
2/3 bag of salad on its use by date, a mix of baby chard, baby spinach and lettuce. They’re just leaves, so why not soup? Surely all that’s needed to go with that is some onion, a bit of potato (in the hope of thickening it) and stock.
In all honesty, it was adequate. Peppery rocket or watercress would be so much better. Thank goodness we had some focaccia to save it.
If you think you might try this, I suggest you follow an actual recipe, unlike me. Try this one here.
Why only four meals?
I know, most people work 5 days a week, I do too. But it’s nice to wing it one day a week—meet a friend for lunch, nip to the chippy, or pop in and see your mum (like I did last week)…
See you next week, lunch buddies
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