This is Somerset --
Bored of the same old overpriced at-the-desk sandwich or pre-pay day panini? If so, the new book by Caroline Craig and Sophie Missing is guaranteed to inject some joy into your lunchtime routine and save money.
From wholesome and healthy lunches to money-saving snacks created using cupboard staples, this wonderful little book is packed with great ideas.
At work, lunch easily gets overlooked and if you only have an hour it's easy to just grab a quick bite, which is invariably an overpriced soggy sandwich from the nearest shop. And then there's the cost. In January, when money is tighter than usual, it's not unusual to spend £6 a day on the most basic sandwich and soft drink or takeaway cup of coffee.
The Little Book of Lunch is filled with delicious and simple recipes. With clever approaches to classics, making them easy for transportation between your kitchen and workplace, the book features quickly assembled dishes for when you barely have five minutes in the morning, as well as useful weekly meal planners and shopping lists to make your life easier.
This recipe comes from the chapter extolling the virtues of taking a flask to work, whether it's for tea, coffee or 'al desko' soup.
The soups in the book can be made in the morning if you have time, or cooked the night before and reheated first thing prior to the flask transfer.
Recipe from The Little Book of Lunch by Caroline Craig and Sophie Missing, published today by Square Peg, £15 hardback
Spicy root veg soup
Makes three servings
Knob of butter; 2tspns olive oil; one onion, roughly chopped; 500g root veg (carrot, parsnip, turnip etc); 1tspn garam masala; 1tspn salt; freshly ground black pepper; one fresh chilli, seeded and chopped
Method
Put the butter and olive oil in a large heavy-bottomed pan and place on a low heat. Add the onion to the pan, stirring well. Fill the kettle up and put it on to boil.
Peel the root vegetables and chop into cubes, keeping an eye on the softening onions as you go.
Add the garam masala to the onion, stirring well, and leave for a minute or two before turning the heat up to medium and adding the vegetable chunks and the salt and pepper. Mix well to coat evenly, then put the lid on and leave to steam for two minutes while you chop the chilli. Add the chilli to the pan, followed by 1.75 litres of hot water from the kettle, and leave to simmer, lid off, for 30 minutes. Turn the heat off and leave to rest for a few minutes before blending to a smooth soup with your hand blender.
Using a ladle, and ideally a funnel, pour into your flask. Close firmly. Reported by This is 2 days ago.
Bored of the same old overpriced at-the-desk sandwich or pre-pay day panini? If so, the new book by Caroline Craig and Sophie Missing is guaranteed to inject some joy into your lunchtime routine and save money.
From wholesome and healthy lunches to money-saving snacks created using cupboard staples, this wonderful little book is packed with great ideas.
At work, lunch easily gets overlooked and if you only have an hour it's easy to just grab a quick bite, which is invariably an overpriced soggy sandwich from the nearest shop. And then there's the cost. In January, when money is tighter than usual, it's not unusual to spend £6 a day on the most basic sandwich and soft drink or takeaway cup of coffee.
The Little Book of Lunch is filled with delicious and simple recipes. With clever approaches to classics, making them easy for transportation between your kitchen and workplace, the book features quickly assembled dishes for when you barely have five minutes in the morning, as well as useful weekly meal planners and shopping lists to make your life easier.
This recipe comes from the chapter extolling the virtues of taking a flask to work, whether it's for tea, coffee or 'al desko' soup.
The soups in the book can be made in the morning if you have time, or cooked the night before and reheated first thing prior to the flask transfer.
Recipe from The Little Book of Lunch by Caroline Craig and Sophie Missing, published today by Square Peg, £15 hardback
Spicy root veg soup
Makes three servings
Knob of butter; 2tspns olive oil; one onion, roughly chopped; 500g root veg (carrot, parsnip, turnip etc); 1tspn garam masala; 1tspn salt; freshly ground black pepper; one fresh chilli, seeded and chopped
Method
Put the butter and olive oil in a large heavy-bottomed pan and place on a low heat. Add the onion to the pan, stirring well. Fill the kettle up and put it on to boil.
Peel the root vegetables and chop into cubes, keeping an eye on the softening onions as you go.
Add the garam masala to the onion, stirring well, and leave for a minute or two before turning the heat up to medium and adding the vegetable chunks and the salt and pepper. Mix well to coat evenly, then put the lid on and leave to steam for two minutes while you chop the chilli. Add the chilli to the pan, followed by 1.75 litres of hot water from the kettle, and leave to simmer, lid off, for 30 minutes. Turn the heat off and leave to rest for a few minutes before blending to a smooth soup with your hand blender.
Using a ladle, and ideally a funnel, pour into your flask. Close firmly. Reported by This is 2 days ago.