The Working Lunch #7
Your weekly reminder to show your lunch break some love. This week: parsnip & apple soup, huevos rancheros, cheese & ham crolls and avo toast.
Hello!
This is the first issue of TWL that I’ve not written in advance. So, I apologise in advance if my one-hit-and-send note is a bit rubbish. I’ve been at my desk since 07:45 and I’m a little bit hangry, if I’m honest.
Luckily I’ve at least got that in hand. There’s a pre-prepped panini ready for toasting just as soon as I hit ‘send’.
But I don’t want this to feel rushed. Lunch, even if it’s quick, should be a time to slow down, if only for a few minutes.
What are your lunch plans today?
A sandwich and a scroll or some soup and a stroll?
I’m going to brave the elements for a post-lunch stroll. Nothing quite like the wind on your face and in your hair to blow the cobwebs away.
This week, there’s a parsnip & apple soup, ranch-style eggs, cheese & ham croissant rolls and a super simple avocado on toast.
Enjoy.
Make ahead…
Parsnip & Apple Soup
If there’s one food that’s an antidote to cold, grey weather, it’s soup (or maybe apple crumble & custard).
This recipe from National Trust pairs apples with parsnips and some warming spices to create a comforting bowl of goodness.
The addition of the thyme-infused oil gives it a lovely lift — worth the extra effort.
You can find the recipe here.
Get ahead: Make the soup in advance (without the oil) and reheat when you’re ready.
Rustle up…
Huevos Rancheros
You just can’t go wrong with eggs and spicy stuff going on top of some bread, can you?
Take a mini tortilla and toast it in a dry pan until it gets tiny burnt bubbly bits.
Heat up some tinned black beans with chilli, cumin, paprika and garlic. I think I chucked in some chopped up roasted peppers too. Use what you have.
Trow on fresh avocado, spring onions, and a fried egg 🍳
Add hot sauce.
Simple swaps: Fresh tomatoes and coriander would be great on this. Don’t want the egg? Have more avocado instead.
Just a sandwich…
Ham & Cheese Crolls
I’m such a sucker for a new food fad, but I’m not sure these will catch on. I’ll go with regular croissants next time. Although I do really like the sesame seeds for a savoury edge.
Take pre-split croissant rolls, fill with ham and cheddar, then warm through in the oven for 10 minutes.
Simple swaps: Use actual croissants instead. Cheese & ham is a classic combo. How about camembert & tomato or cream cheese & fried mushrooms.
Something on toast…
Avocado on toast
I’m not telling anyone how to make avo toast. But here’s what I did.
Two slices of seeded sourdough toast. Cubed up avocado roughly mashed on top with a fork. Sea salt flakes and freshly ground black pepper. Finished with a drizzle of cold-pressed rapeseed oil.
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—order in, eat out, give a mate a shout …
See you next week, lunch buddies.
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