5 lunches to get you through the week

5 lunches to get you through the week


Posted 11th November

Zhuzh up your lunchtimes this week with some new and exciting dishes!

 

With the average person spending over £500 a year on trips to the shops at lunch, why not start saving that money, put it towards a holiday, and reward yourself with some delicious homemade packed lunches instead?

Forget your standard sarnie and a piece of fruit. These packed lunches will make the most of your lunch hours and fill them with delicious recipes that will make you feel fulfilled and ready to conquer the afternoon.

Through just a little bit of meal prep, you can get a proper nutritious lunch that will stop any afternoon snack urges, save you money, and taste way better than your standard shop-bought sandwich.

Try one of our recipes this week and unleash your lunch's potential!

 

Jersey Royal, brie & asparagus frittata

Makes 4 lunch portions

 

Ingredients:

- 300g Waitrose & Partners Jersey Royal New Potatoes

- 5 tsp olive oil

- 230g pack asparagus, trimmed and halved widthways

- 6 British Blacktail medium free-range eggs

- 1 onion, sliced

- 1⁄2 x 230g pack Somerset brie, sliced

 

Method:

1. In a large pan, cover the potatoes with cold water, bring to the boil and simmer for 12 minutes. Meanwhile, heat 1 tsp oil in a frying pan over a high heat. Fry the asparagus for 5 minutes, tossing regularly until charred; set aside. In a large bowl, season the eggs and beat together with a fork.

2. Heat another 2 tsp oil in the frying pan and fry the onion for 2-3 minutes. Drain the potatoes and rinse under cold water; cut into 0.3cm slices. Add to the pan with the onions; season and fry for 2-3 minutes until golden. Set aside.

3. Heat the remaining 2 tsp oil in a 20cm non-stick frying pan over a medium heat. Stir the veg into the eggs; tip 1⁄2 of the mixture into the pan, swirling so it sets on the base. Lay the brie on top, pour over the remaining egg mix, cover with a baking sheet and cook over a medium heat for 5-6 minutes.

4. Remove the sheet and place a plate over the pan. Carefully invert the pan so the frittata turns out onto the plate, then slide it back into the pan so the uncooked side is on the base. Cook for 5-6 minutes. Cool for 5 minutes, then serve.

 

 

Easy tuna & egg lunchbox pasties

Makes 4 pasties

 

Ingredients:

- 4 Waitrose British Blacktail Medium Free Range Eggs

- 500g pack puff pastry

- 350g tub Waitrose Four-Cheese Sauce

- 2 x 160g cans John West Pole & Line Caught Tuna Chunks In Spring Water, drained

- 25g pack chives, snipped

- Plain flour, for rolling

- 1/2 tsp cayenne or paprika, to serve

 

Method:

1. Cook 3 of the eggs in a saucepan of boiling water for 9 minutes. Drain and cool a little under running water then peel and roughly chop.

2. Meanwhile, preheat the oven to 200°C, gas mark 6. Roll out the pastry to make a 38cm square and cut into 4 equal squares. Beat the remaining egg.

3. Mix the chopped eggs, cheese sauce, tuna and most of the chives. Divide the filling between the pastry squares, brush the edges with beaten egg then pull the four corners up and inward to meet in the centre, folding one corner over the other like closing an envelope. Firmly press the edges together to seal (using more beaten egg if you need). Repeat to make 4 parcels.

4. Transfer the parcels to a parchment-lined baking sheet and brush lightly with egg. Bake for 25-30 minutes until puffed, golden and piping hot (the parcels may open up a little as they bake). Scatter a pinch of cayenne or paprika and chives onto each pasty and serve.

 

 

Teriyaki vegetables with sesame noodles

Serves

 

Ingredients:

- 3 tbsp dark soy sauce

- 1 tbsp clear honey

- 1 tbsp Cooks’ Ingredients Mirin Rice Wine

- 2 cloves garlic, crushed

- 3cm piece root ginger, very finely chopped

- 2 tbsp Waitrose Toasted Sesame Oil

- 220g pack Waitrose Tenderstem Broccoli Spears, each spear cut in 3

- 300g chestnut mushrooms, sliced

- 1 onion, very thinly sliced

- 250g pack Waitrose Medium Egg Noodles

- 2 tsp toasted sesame seeds, to serve

 

Method:

1. For the teriyaki sauce, combine the soy sauce, honey, mirin, garlic and ginger in a small bowl and set aside.

2. Heat the sesame oil in a large deep frying pan or wok over a high heat. Add the broccoli, mushrooms and onion and fry for 4–6 minutes, stirring until softened and beginning to brown. Add the teriyaki sauce and cook for a further minute, continuing to stir.

3. Meanwhile, cook the noodles according to pack instructions. Add the noodles to the pan with the teriyaki vegetables and toss together. Sprinkle with sesame seeds and serve in large bowls.

 

 

Tuna & white bean salad with fennel and dill

Serves 2

 

Ingredients:

- 1 fennel bulb

- 400g can haricot beans, drained and rinsed

- 115g pack baby spinach

- 2 tbsp pine nuts, toasted

- 1 small red onion, thinly sliced

- Juice of 1 lemon

- 2 tbsp extra virgin olive oil

- 1⁄2 tsp Dijon mustard

- 1 tbsp capers, chopped

- 1⁄2 x 20g pack fresh dill, chopped

- 160g can Kingfisher Tuna Chunks in Brine, drained

 

Method:

1. Remove and discard the tough outer layer from the fennel bulb, then slice the fennel very thinly. Place in a serving bowl and add the haricot beans, spinach, pine nuts and red onion.

2. Mix together the lemon juice, extra virgin olive oil, Dijon mustard, capers and dill for a dressing.

3. Flake the tuna into large pieces and gently stir through the salad, then pour over the lemon and mustard dressing.

 

 

Vegan roast carrot & aubergine sandwiches

Serves 2

 

Ingredients:

- 350g Duchy Organic Carrots (about 5 medium carrots), trimmed and peeled

- 1 tsp Cooks’ Ingredients Organic Curry Powder

- 2 tbsp olive oil

- 1⁄2 Duchy Organic Lemon, juice

- 1 aubergine, cut into 1cm rounds

- 1 tsp Cooks’ Ingredients Organic Whole Cumin Seeds

- 4 tbsp dairy-free coconut milk natural yoghurt alternative

- 8 mint leaves, shredded

- 4 slices Duchy Organic Wholemeal Seeded Bloomer

- Handful Duchy Organic Spinach leaves

- 1⁄2 Duchy Organic Avocado, sliced

- Handful salad cress

Method:

1. Preheat the oven to 220ºC, gas mark 7. Cut the carrots into 1cm-thick diagonal slices and toss in a bowl with the curry powder, 1⁄2 tbsp oil and 1⁄2 the lemon juice. Spread out on a baking tray. In a bowl, toss the aubergine rounds with 1 tbsp oil then spread out on another roasting tray (or use a single large tray for both). Roast for 20-25 minutes, turning halfway, until starting to brown.

2. Meanwhile, heat the remaining 1⁄4 tbsp oil in a small frying pan over a medium heat. Fry the cumin seeds for 1-2 minutes until fragrant. Stir into the coconut milk yoghurt alternative along with the mint and remaining lemon juice; season.

3. To build the sandwiches, lightly toast the bread and spread with a little coconut milk yoghurt alternative. Layer up with the spinach, avocado and roasted vegetables, then spoon over the remaining yoghurt alternative. Top with a handful of cress and finish with a final slice of toast.

 

All recipes and images courtesy of Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes.





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