Hello,
Welcome back to this week’s edition of The Working Lunch.
What brings you here?
Is it because you need a reminder to take a lunch break? Are you here for food inspiration? Or are you just interested by what someone else might be eating?
Whatever the reason, it’s great to have you. Food brings people together.
We all need to take a break from work and refuel with some food. Some fresh air is good too. Are you getting out for a lunchtime walk in the sun?
This week’s suggestions put some surplus spuds to good use and a make-ahead base ingredient tumbles down into two different lunches.
Enjoy.
p.s. You won’t hear from me for the next couple of weeks. Are hot cross buns okay for lunch? Asking for a friend.
Make ahead…
Base ingredient: Roasted butternut squash
I roasted a couple of rings cut from the round end of the butternut squash. Washed, deseeded, a little oil, salt & pepper, then bake in the oven for 35-40 mins. This part is done ahead of time, and the squash is stored in the fridge for a couple of days.
Something on toast…
Roasted butternut with cream cheese & chilli
Quick, creamy and crunchy
This was incredibly delicious, and really no effort if you’ve already roasted the squash in the oven the night before.
Ingredients:
2 slices of seeded sourdough bread
Butter
Cream cheese
Roasted butternut squash
Chilli flakes
Salt & pepper
To make:
Toast the sourdough bread.
Spread with butter, then cream cheese.
Arrange the sliced cold butternut squash across the top.
Season with sea salt, pepper, and a sprinkling of chilli flakes.
Just a sandwich…
Butternut & red onion marmalade toastie
A squashed cheese toastie
This one is a twist on the ingredients above, which makes sense for so many reasons. Same sourdough, same squash, just in a pan-fried toasted sandwich packed with strong cheddar cheese and sweet red onion marmalade.
Love your leftovers…
Homemade hash browns
Any excuse for crispy potatoes
Lucky me had some leftover boiled potatoes in the fridge that were crying out to be used up. Such a pity that there was only enough for one person, so I had to make hash browns just for myself at lunchtime.
Ingredients:
One serving of cold leftover boiled potatoes with their skins on
Flour
Salt & pepper
Oil for frying
To make:
Keep the skins on the spuds and mash them with a fork, season generously with salt and pepper, then add in a dusting of flour so the mixture holds together and helps create a crisp edge.
Shape each of the hash browns using a large cookie cutter, or your hands, to press them into a shape.
Fry in a little oil, turning frequently until golden and piping hot.
I’ve served mine with a fried egg and tomatoes. Oh, and brown sauce of course!
See you in a few weeks.
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The Working Lunch #60
OMG what a yummy edition. NOM NOM NOM... now I want potato cakes