Fresh ideas
Hard boil some eggs en masse so you can use them for the next few days to chop them up for a sandwich or salad at work. Keep hot sauce and mayo in the fridge to add interest. A fresh Mexican salsa keeps for days because of the lime juice, and makes any lunch amazing. Base it on chopped tomatoes or use fruit such as mango or golden kiwifruit – add chilli, onions and lime or lemon juice, and keep it in the work fridge. Add it to leftovers or a can of tuna and lettuce for lunch with zing. Bring a stash of chopped vegetable sticks, cheese, salami, hummus, gherkins, and other antipasto delights on a Monday so you can make yourself daily grazing platters. Keep cans of chilli beans and packets of corn chips in your desk drawer (try not to eat them for snacks). If you bring in some grated cheese and sour cream, you can throw together microwave nachos in a matter of minutes. Perfect with that fresh salsa! Kimchi, a good relish or pickled onions are all great to stash in the work fridge. They will make a boring cheese sandwich you made in 30 seconds a world more exciting.
The site sells more than 360 artisan products so he is never short of inspiration to make lunches more fun.
‘‘I always cook enough dinner for leftovers for lunch the next day, then it’s just a matter of throwing together a fresh salad to go on the side. If you keep a good mix of oils and vinegars at work, it’s really easy – tamarillo vinegar is a favourite.
‘‘Cold meat leftovers are brightened easily with pickles and sauces on the side – also easy to keep at work – and flavoured salts are probably the fastest way to add some zing with minimal effort. Two of my favourites are Hauraki Salts and Allblack, which does amazing flavours, such as Batata with Kumara leaves and Orange. international education sector and sharing her culinary skills to empower people to cook for themselves (using her experience as a chef – including some time with Clarissa Dickson Wright one half of the BBC’s Two Fat Ladies).
‘‘A salad in a jar is a simple and delicious lunch option I bring to work often,’’ she says.
‘‘It can be prepared well in advance if you layer right.
‘‘Put dressing at the bottom, then layer each ingredient.
‘‘Avoid putting anything like leaves or herbs right above the dressing, as they will break down. Use anything – last night’s leftover protein layered with nuts, cheeses, seeds, vegetables, salad leaves, and herbs.
‘‘Come lunch time, I tip my jar upside down and back upright a few times – making sure the lid is on tight – to distribute the dressing, tip into a bowl, and enjoy. ❚ ❚ ❚ ❚ ❚