Archives for category: Lunch

The moment the temperature tips over 16 degrees I start eating salad again. I’m also on a bit of a health kick. This salad is massive and would easily do you for dinner.

[5 mins prep / 40 min baking @ 180 degrees C / serves 1 : 1 salmon fillet, 1 sweet potato, 2 eggs, rocket]

1) peel and chop 1 sweet potato, drizzle with olive oil and season with salt and pepper, place in the oven at 180 degrees.

2) in a ramekin, mix 1 dessert spoon of olive oil with cayenne pepper and smoked paprika to create a paste. Then smother on a salmon fillet. Pop in the oven 15 mins after the sweet potato.

3) after 15 more mins, boil two eggs for 8-10 minutes. Peel and halve.

4) flake the salmon and place on top of mixed leaves with the sweet potato.

Pop on your eggs with symmetry!

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Gotta love a homemade soup – tasty and super cheap. This recipe made about 3 medium bowls.

[5 mins prep / 20 mins cooking time / serves 3 : 2 potatoes, 2 leeks, 1 pint of veg stock]

1) wash and chop 2 leeks, peel and chop 2 medium potatoes.

2) melt a knob of butter in a large pan and add the leeks. After 2-3 mins, add the potato.

3) after 2 more mins, add 1 pint of veg stock, pop the lid on and simmer for 20 minutes.

4) remove from the hob and add a splash of milk. Transfer ladlefuls to a blender and whizz til smooth.

5) reheat in a pan and season, serve up with buttered crusty bread. Lots of butter. Lots. 


After making my Harissa salmon last Friday I had a jar of Harissa to use up. These burgers were AMAZING. I made 4 big ones and had scoffed them within 24 hours.

[prep 10 mins, 25 min cooking time @ 170 degrees C / serves 4]

1) peel and chop one large sweet potato, place in a pan of boiling water and cook til soft.

2) in a large bowl, empty 2 tins of tuna. Grind in pepper, break an egg into it and add 2-3 tsp of Harissa paste.

3) mash the sweet potato and add to the tuna bowl, mix it all together.

4) set aside a plate and pour breadcrumbs on it – I used bashed up oat cakes and seeds as I’d run out of regular breadcrumbs.

5) wet your hands, form the fish mix into patties and place in the breadcrumbs.

6) place on a lined baking tray and bake for 20-25 mins at 170 degrees C.

Serve in a bun or with salad and a sprinkle of feta.

  
I made this in about 8 minutes this morning. I’ve got meetings over lunch and I’m out of the office all afternoon and wanted something I could just snack on throughout the day with pitta. It’s basically hummus, just with a different bean (are chickpeas beans? Who knows). A jar of sun dried tomatoes is the best here because their oil helps it become nice and smooth.

In a blender, place 1 rinsed tin of cannellini beans, 5 sun dried tomatoes and 2 dessert spoons of their oil, a good grind of black pepper. Whizz til at your desired consistency. I prefer it a little lumpy but scoopable with my pitta! 

  
I’m trying to use up what’s in my fridge and cupboard before going away for Christmas. 

In a blender whizz up a tin of rinsed black eyed beans, 3-4 sun dried tomatoes and their oil, and 1 minced garlic glove. Season and serve. 

I spread mine on a toasted bagel, but I also heated it in the microwave and had it with grilled polenta, which was super tasty. 

 
I think this is the easiest soup I’ve ever made. It also tasted pretty darned great as well. Although Heinz tomato soup can never be beaten, if you want a fresh tomato soup, this is the one.

1) pre heat the oven to 180 degrees C. 

2) chop 6 tomatoes, 1 onion, 1 red pepper and place in a roasting tin. Add 2 peeled cloves of garlic and drizzle with olive oil.

3) bake for 45 mins.

4) once roasted, let cool for 5 min and transfer to a blender. Pulse a few times and pour in 1/2 cup of veg stock. Blend for 1-2 mins. Add 1/2 cup of veg stock and blend again til you reach the desired consistency. 

5) season with black pepper, salt and some dried basil.

I pour my soup into a thermos and let it cool, then transport it to work that way. It stops any spillages!

If you have fresh basil I’m sure that would be a glorious addition. You could also add chilli to spice it up.

  
Whilst I detest the Daily Mail, I did use this lovely recipe by Eric Lanlard for a delicious roasted red pepper and goats cheese tart. I cheated and bought ready made pastry, but who has time to actually make pastry these days. It was delicious and I had leftovers warmed up for lunch the next day.

1) roughly chop 2 red peppers, drizzle with olive oil and bake for 180 degrees C for 20 mins.

2) in that time, chop a red onion and fry in a pan on the hob. After 5 mins, add some balsamic vinegar and cook on a low heat for 10 more mins til it caramelises.

3) grease and line a baking tin and place the pastry in it, chopping off the excess.

4) spread the onion on the bottom and place the roasted red pepper next. Then crumble over a generous helping of goats cheese.

5) in a jug whisk up 200ml of Greek yoghurt and 4 eggs. Use some of this as a wash for the edges of the tart.

6) place the tart in the oven and carefully pour over the egg/yog mixture.

7) bake at 180 degrees C for 20 mins.

  
Lunch!

 I am totally converted to the quesadilla. I’ve always gone for cheese on toast as my go-to quick snack, but now I’ve got a cupboard of wraps to use up I’m enjoying experimenting with quesadillas.

1) place tortilla in a frying pan on the hob, 1 minute on either side.

2) place the spinach on 1/2 of the wrap, followed by chorizo, then a pile of cheddar cheese and black olives.

3) fold over the tortilla and push down with a fish slice.

4) after minute, carefully flip the quesadilla over and cook for another minute.

Cook it to your liking – for me that’s gooey cheese and crunchy tortilla. Divine!

We won our hockey match 3-1 last night and I got home about 9pm. After making banana pancakes for a cheeky snack, it was nearing 10pm and I needed a quick lunch for tomorrow. I took inspiration from this BBC Good Food recipe and added some leftover veg I had to the mix.

1) in a pan on the hob, fry onion and garlic in sunflower oil.

2) add some cumin seeds and fry for another minute.

3) pour in a tin of rinsed kidney beans, add a good shake of smoked paprika and cook for a minute. Then lightly mash.

4) add 3 chopped mushrooms, 1 chopped salad tomato and a handful of sweetcorn. Cook altogether for 3-4 mins.

5) heat up a frying pan and place the tortilla in the pan. After 30 seconds, pile some of the bean mixture on to one half of the tortilla, sprinkle on cheese and fold over.

6) after a minute, use a fish slice to carefully flip it over, trying not to tip out the filling!

The tortilla should be nice and crispy. One of my fave restaurants is Wahaca, and I always get quesadilla’s in there. I’ll definitely be making more of these. 15 min from start to finish!

 So I need to work on the presentation of this but I was in a hurry on my lunch break. It filled me up before giving a lecture this afternoon. It’s simply baked chicken with salad and pitta (not homemade soz, I will try that one day soon).

Drizzle a chicken breast with olive oil and shake over:

Salt and pepper

Lots of smoked paprika

Cayenne pepper

Cumin seeds

Chilli powder

And bake on 180 degrees c for 30 mins.

I put the chicken in a tuppaware once cooked and popped in the fridge. Today I plated it up with spinach leaves, chopped tomato and sweetcorn. I microwaved my pitta so it went crunchy. Healthy and happy 🙂