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Posts Tagged ‘Lunch’

We often make this for lunch, and sometimes late breakfast. So simple but very tasty.

Baked feta with cherry tomatoes & garlic toast – serves 2

  • 200g cherry tomatoes, halved
  • 200g block feta, halved
  • 4 slices sourdough
  • 1 clove of garlic, halved
  • a drizzle of balsamic vinegar
  • a few leaves of oregano or basil, picked and chopped or torn

Heat the oven to 200C/fan 180C/gas 6.

Drizzle a little olive oil in the bottom of 2 small ovenproof dishes. Sprinkle some tomatoes into each and season with salt and black pepper. Set the pieces of feta on top, then top with the rest of the tomatoes, season again and drizzle with a little more oil.

Cover with foil and bake for 20 minutes.

Toast the sourdoubh and rub one side with the cut side of the garlic and drizzle with olive oil.

Take the foil off the dishes, drizzle with the balsamic and sprinkle over the herbs. Serve the salad with the sourdough toast.

(Original recipe by Janinie Ratcliffe in Olive Magazine, April 2016.)

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This is absolutely lovely for lunch and you can make it up a few hours in advance and chill it in the fridge. It’s also easily doubled if your serving a crowd. Like everything it tastes better outside in the sun. Serve with some crusty bread and green salad leaves if you like.

Lemon & herb chicken salad – serves 6

  • 750g cooked skinless chicken, cut into thin strips (we cook our chicken on a barbecue for extra flavour)
  • 150g pitted green olives, halved
  • 290g jar chargrilled red peppers, drained and thinly sliced
  • 2 tbsp freshly chopped basil
  • 2 tbsp freshly chopped flat-leaf parsley
  • 200g feta cheese, broken into small pieces

FOR THE DRESSING:

  • 2 tbsp Dijon mustard
  • 2 tbsp pesto
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp caster sugar

Make the dressing by mixing all the ingredients together in a bowl and seasoning with salt and black pepper.

Add the chicken to the dressing and toss well, then addd the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season again.

Arrange the chicken on a large platter and top with the rest of the peppers and feta. Chill in the fridge for a bit before serving.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, Penguin Random House, 2019.)

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Breakfast, brunch or lunch; it’s delicious!

Grilled cheese & kimchi on toast – serves 4

  • 4 slices sourdough bread
  • 4 tbsp mayonnaise
  • 1 clove of garlic, crushed
  • 200g kimchi
  • 120g cheddar, grated
  • 120g comté, grated
  • 80g mozzarella, grated
  • a handful of coriander leaves
  • 2 scallions, finely sliced
  • 1 red chilli, finely sliced

Heat the grill to medium-high.

Lightly toast the sourdough on one side until golden.

Mix the mayonnaise with the garlic and spread onto the untoasted side of the bread, then top with the kimchi. Mix the cheeses together and sprinkle over the bread, pressing down gently. Grill for a few minutes until melted and golden.

Serve sprinkled with coriander, scallions and chilli.

(Original recipe from Australian Food by Bill Granger, Murdoch Books, 2020.)

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A perfect lunchbox dish, keeping our December weekdays cheery.

Fried halloumi with oregano, orzo & pesto – serves 4

  • 350g orzo
  • 15g oregano, leaves picked
  • 3 tbsp olive oil
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful black olives, chopped
  • 140g tub fresh pesto

Bring a pan of salty water to the boil and cook the orzo according to the pack instructions.

Meanwhile, mix the oregano in a small bowl with the oil and brush some over the halloumi.

Heat a non-stick frying pan and fry the halloumi for a few minutes on each side or until golden.

Drain the orzo and mix in a large bowl with the tomatoes, olives and pesto, then season. Divide into lunchboxes, then top with the halloumi and drizzle over the rest of the oregano oil.

(Original recipe from BBC Good Food)

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A tasty Saturday lunch. The leftovers were also popular with a few men who had been to a rugby match on the Saturday night.

Coronation chicken – serves 4 for lunch or in sandwiches

  • 300g cold cooked chicken
  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 tbsp medium curry powder
  • 60ml chicken stock
  • 1 bay leaf
  • ½ tsp tomato purée
  • 25g sultanas
  • 2 tbsp mango chutney
  • 125g mayonnaise
  • 50ml Greek yoghurt
  • ½ tsp lemon juice
  • 1 tbsp chopped coriander leaves
  • 1 tbsp toasted flaked almonds

Shred the chicken, discarding any skin and bones.

Heat the oil in a small pan over a medium heat and cook the onion for about 3 minutes or until soft but not coloured. Add the curry powder and fry for a minute, then add the chicken stock, bay leaf, tomato purée and sultanas. Cook for 5 minutes until the stock is well redcued, then stir in the mango chutney. Stir well, remove the bay leaf and leave to cool.

When the onion mixture is completely cool, add the mayonnaise, yoghurt and lemon juice. Stir in the chicken and coriander.

Serve in sandwiches, on toast, or with salad leaves, and sprinkle over the flaked almonds.

(Original recipe from Rick Stein At Home, BBC Books, 2021.)

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Try this if you’re in a bit of a lunch rut … or if like us you have bought an extra bag of spinach and have some miso lingering in the fridge. It takes 5 minutes and it’s delicious.

Miso spinach on sourdough toast – serves 2

  • 1 tbsp miso paste
  • 1 tbsp melted butter
  • 200g spinach
  • 2 tsp soy sauce
  • 1 tbsp sesame seeds
  • 2 sliced scallions
  • 2 large slices of toasted sourdough (to serve)

Mix the miso paste with the melted butter, then tip into a frying pan.

Add the spinach and cook over a medium heat until wilted, then add 2 tsp soy sauce. Divide between the toasts and sprinkle over the spinach & scallions.

(Original recipe from BBC Good Food)

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You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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We make soup most weeks during the cooler months and we really loved this one! The streaky bacon garnish is nice but it’s also good without it.

Creamy lentil & spinach soup with bacon – serves 4

  • 2 tbsp olive oil, plus a bit extra for frying
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 140g green lentils
  • 1.5 litres weak vegetable stock
  • 200g baby spinach
  • 4 tbsp double cream, plus a drizzle to serve if you like
  • 6 rashers smoked streaky bacon (optional)

Heat 2 tbsp of olive oil in a large saucepan, then add the onions, carrots and celery, and cook for about 10 minutes or until softened.

Stir in the lentils and pour in the stock. Bring to the boil, then reduce to a simmer for 30-35 minutes or until the lentils are soft, add more water if you need too.

Add the spinach and cook for a couple of minutes to wilt.

Whizz the soup until smooth (we like it smooth-ish with a bit of texture left), then stir in the cream and season.

Meanwhile, heat a little oil in a frying pan and fry the bacon until crispy and golden. Ladle the soup into bowls and top with some crispy bacon and a drizzle of cream.

(Original recipe from BBC Good Food)

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This makes a delicious veggie breakfast with toast or with bread and a salad for lunch. It is so simple but you need to use top quality tinned tomatoes as they are the star of the show.

Baked eggs with tomatoes – serves 4

  • 500g tinned tomatoes, drained, seeded and chopped
  • 3 tbsp olive oil
  • 8 fresh eggs

Preheat the oven to 220C/425F/Gas 7.

Put the tomatoes into a saucepan with 2 tbsp of water and a couple of pinches of salt. Cover and simmer slowly for 30 minutes, give it a stir occasionally.

Pour the olive oil into an ovenproof dish, then pour the tomatoes on top.

Break the eggs into the dish on top of the sauce and season with black pepper. Bake for 5 minutes or until the whites are just set and the yolks still runny.

(Original recipe from Southern Italian Cooking by Valentina Harris, Pavilion Books Limited, 1993.)

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This couscous salad with fennel and tuna is perfect for lunch at the weekend. It’s very simple but the flavours all come together brilliantly. Do buy top quality tuna in oil – we used our local Shines Wild Irish Tuna in Olive Oil.

Wine Suggestion: not having a Sicilian wine to hand we still kept it Italian and opened Patrizia Felluga’s Zuani Vigne Collio Bianco. A multivarietal blend typical of the region this is precise, broad and complex while retaining good vibrancy.

Sicilian couscous salad – serves 3

  • 150g couscous
  • 1 tsp vegetable bouillon powder made up with 200ml of boiling water
  • 30ml best extra virgin olive oil, plus extra to serve
  • 10g flaked almonds
  • 9 caper berries
  • half a fennel bulb, finely sliced, a mandoline works best for this if you have one
  • 185g jar of tuna in olive oil
  • a handful of rocket
  • juice of ½ a lemon

Put the couscous into a large bowl, pour over the hot stock, cover tightly with cling film and leave aside for 10 minutes.

Remove the cling film and fluff the couscous with a fork to separate the grains. Drizzle with 10ml of olive oil, then stir in the flaked almonds, caper berries and fennel and toss well.

Add the tuna, breaking it into chunks with a fork and mixing through.

Finally add the rocket, squeeze in the lemon juice, the rest of the olive oil and season with sea salt and black pepper. Toss again and transfer to a platter to serve.

(Original recipe from A Table for Friends by Skye McAlpine, Bloomsbury Publishing, 2020.)

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This soup is super simple but it’s really good with the toasted feta tortillas on the side for a weekday lunch.

Bean soup with feta tortillas – serves 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 heaped tbsp chipotle paste
  • 500g carton passata
  • 500ml vegetable stock
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g feta
  • 4 large soft flour tortillas
  • a handful of coriander, roughly chopped
  • sour cream or yoghurt to serve

Heat the oil in a large saucepan and cook the onion over a medium-low heat for about 10 minutes, or until soft.

Add the chipotle paste, passata, stock and beans. Season, bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, crumble the feta over one half of each of the tortillas, then sprinkle with the chopped coriander and season with black pepper. Fold the uncovered side over and press together. Heat a dry frying pan and cook the tortillas for a minute on each side or until crispy and the cheese has melted.

Serve the soup in warm bowls with a dollop of sour cream or yoghurt if you have it and the feta tortillas on the side.

(Original recipe from BBC Good Food)

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Our default lockdown lunch is soup, it helps with the heating bills! We ran out of soup last week and found this recipe when looking for lunch inspiration that would use the only ingredient left in the fridge – carrots. It was really very nice. 

Spicy Carrot & Chickpea Pitta – serves 4

  • 50g butter
  • 1 tbsp olive oil
  • 1 heaped tsp of cumin seeds
  • 4 large carrots, cut into 2cm thick rounds
  • 1 large garlic clove, finely sliced
  • finely grated zest of an orange, plus a good squeeze of the juice
  • 1 tsp hot smoked paprika
  • 400g tin chickpeas, drained and rinsed
  • 4 pitta breads
  • yoghurt or sour cream to serve

Heat the butter and oil in a frying pan over a medium heat. Add the cumin seeds and fry for a couple of minutes, then add the carrots and fry for 8-10 minutes. The carrots should be tender and starting to brown, but still with a bit of bite. 

Add the garlic, orange zest, paprika, and chickpeas and cook until the chickpeas are hot. Remove from the heat, season well with salt, pepper and a good squeeze of orange juice. 

Warm the pitta breads in a toaster or under the grill, then stuff the mixture into the pockets and top with yoghurt or sour cream. 

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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You can’t beat a steak sandwich and this one is super spicy and extra tasty! It certainly brightened up an otherwise uneventful Saturday for us. 

Bulgogi cheese steak sandwich – serves 4

  • 1 tsp grated ginger
  • 1 clove of garlic, grated
  • 1 tsp light brown soft sugar
  • 2 tbsp gochujang paste
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • ½ pear, peeled and cubed
  • 2 sirloin steaks, trimmed of fat and very finely sliced (this is easier if you freeze for 20 minute before slicing)
  • 1 baguette, cut into 4
  • mild cheddar cheese
  • 2 scallions, finely chopped
  • sesame seeds

Mix the ginger, garlic, sugar, gochujang, soy sauce, sesame oil and rice vinegar together in a large bowl, then mash in the pear. Add the steak and leave to marinate for an hour. 

Halve the pieces of baguettte and add a layer of cheese. 

Heat a wok over a high heat. Add the beef and marinade, bring to a simmer and stir until the meat is cooked through. 

Spoon the meat into the baguettes and sprinkle with scallions and sesame seeds. 

(Original recipe from Lulu Grimes and Anna Glover in Olive Magazine, January 2016.)

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If you like ham and parsley sauce, you will love this! May come in handy in a few weeks time.

Smoked ham, cheese & parsley toasts – serves 6

  • 30g butter
  • 30g plain flour
  • 225ml full-fat milk
  • 50g Cheddar cheese, grated, plus extra for grilling
  • 2 tsp Dijon mustard
  • a small bunch of chives, finely chopped
  • a small bunch of parsley, finely chopped
  • 6 thick slices of good-quality bread, buttered on both sides
  • 6 large slices of smoked ham (or regular ham if you like)

Heat the grill to medium.

Melt the butter in a medium saucepan, when it bubbles, add the flour and stir to combine. Cook for a minute or two , then gradually add the milk, stirring continually. Keep stirring until all the milk has been added, the sauce comes to the boil and starts to thicken. Add the cheese, mustard, chives and parsley. Stir for a few minutes, until the cheese has melted and the sauce is smooth, then season well and set aside.

Lightly toast the buttered bread on both sides and then put under the grill. When lightly toasted on both sides divide the ham between the toasts, then spoon over the thick sauce and scatter with a handful of finely grated cheese. Return to the grill and cook until the sauce is bubbling and turning golden. Serve on hot plates.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Working from home definitely improves the lunch offerings. These quesadillas will fill you up and they’re super tasty too. Make up the filling in advance and it won’t take long to put them together on your lunch break. 

Quesadillas, with beans, chipotle, cheese & coriander – serves 4

  • 2 x 400g tins mixed beans
  • 3 tbsp chipotle sauce
  • a small pack of coriander, chopped
  • 140g cheddar cheese
  • 4 large tortillas

Drain the beans but reserve 2 tbsp of the liquid from the tins. 

Put the beans into a bowl with the reserved liquid, the chipotle sauce, coriander and half the cheese. Mash well with a fork or potato masher. 

Lay out the tortillas and cover half with the bean mixture. Top with the remaining cheese, then fold the tortilla over to make a semicircle. 

Heat a griddle pan or heavy frying pan, then cook the tortillas for a couple of minutes on each side, or until golden and starting to char. Cut into wedges to serve. 

(Original recipe by Sarah Buenfeld in BBC Good Food Magazine, October 2013.)

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Marinated Figs with Mozzarella & Prosciutto

A fig salad for lunch; tasty indeed. It’s fig season, so they shouldn’t cost the earth and this is a great combination.

Marinated figs with mozzarella & prosciutto – serves 2

  • 4-6 figs, quartered
  • 2 tbsp sherry vinegar
  • ½ tsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tsp runny honey
  • 50g rocket
  • 1 ball mozzarella, torn into pieces
  • 6 slices prosciutto
  • a small handful of basil leaves

Whisk the vinegar with the mustard, then gradually whisk in the olive oil, honey and seasoning. Put the figs on a plate and spoon over the dressing, then leave aside for 20 minutes.

Spread the rocket, mozzarella and prosciutto over a platter. Spoon over the figs and the dressing and finish with the basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2018)

 

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Melon, Tomato, Prosciutto & mint Salad

This makes a great summer lunch with some bread or an easy starter. The mint is a lovely addition.

Melon, tomato, prosciutto & mint salad – serves 4 to 6

  • 500g tomatoes, chopped into chunks or halved if small (heirloom tomatoes would be good if you can get them)
  • 1 melon, cut into chunks
  • 12 slices prosciutto
  • a handful of mint, leaves picked & shredded
  • crusty bread, to serve

FOR THE DRESSING:

  • 1½ tbsp Sherry vinegar (or red wine vinegar)
  • 3 tbsp olive oil
  • 1 tsp honey

Whisk the dressing ingredients together in a small bowl.

Put the tomatoes and melon into a large bowl, then toss with a little of the dressing and some salt and pepper.

Lay the prosciutto slices over a large dish, then spoon over the tomatoes & melon. Pour over another bit of dressing and scatter over the mint.

(Original recipe from BBC Good Food)

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Marinated Tomato & Feta Salad

There are endless tomato salads for lunch at our house. We loved this marinated version with feta cheese and olives. Serve with warm pittas.

Marinated tomato & feta salad – serves 2

  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp caster sugar
  • ½ red onion, thinly sliced
  • 6 vine tomatoes, thinly sliced
  • 100g feta, crumbled
  • 10 kalamata olives
  • a few mint leaves, torn
  • 2 pitta breads, warmed

Whisk the oil, vinegar and caster sugar together in a bowl, then add the onion and season.

Divide the tomato slices between two plates, then spoon over the onions and dressing. Leave to mingle for 10 minutes.

Scatter over the feta, olives and mint, then serve with the warm pittas.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2016.)

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Caprese pasta salad

We regularly have a caprese salad (tomatoes, mozzarella & basil) for lunch in the summer months. This pasta version is a good one and makes it a bit more substantial.

Caprese pasta salad – serves 4

  • 200g orecchiette, cooked and rinsed under cold water, then drained again
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 150g baby plum or cherry tomatoes, halved
  • 1 avocado, diced
  • 150g bocconcini (mini mozzarella) or a ball of mozzarella, torn into small pieces
  • a bunch of basil, shredded

Put the cooked pasta into a serving bowl with the olive oil, red wine vinegar and tomatoes, then season and toss.

Add the avocado, bocconcini and basil. Toss again gently and serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2018.)

 

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Croque Madame

This is a cheat’s version of the French classic and makes a great brunch/lunch.

Croque Madame – serves 2

  • 4 large slices of sourdough
  • Dijon mustard
  • 100g grated gruyère
  • 4 slices thick-cut ham
  • butter
  • 4 tbsp crème fraîche
  • 2 eggs

Spread the sourdough with a thin layer of mustard on one side, then fill the sandwiches with half the gruyère and the ham. Spread the outside of the sandwiches with butter.

Heat a non-stick frying pan and fry the sandwiches on both sides until golden.

Mix the crème fraîche with the rest of the gruyère and spread over the top of the sandwiches. Put under a hot grill until the cheese bubbles and starts to brown.

Serve with a fried or poached egg on the top.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2015)

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