#Whats4Lunch – The hot combos 2

Petit pois lunch with smoked haddock

Petit pois lunch with smoked haddock

Mix veg petit pois & Smoked haddock (total cost 90p)

Ingredients:

  • 1 smokes haddock steak – 55p (pack of 5 cost £2.75)
  • 250g Frozen vegetables mix – 25p (1kg cost £1.00)
  • Mix herbs
  • Black pepper
  • Sundried tomato – 10p
  • Dried garlic
  • Flavoured oil from the sundried tomato jar

Method:

It can be very practical when you are thinking of work lunches to buy a variety of frozen vegetables. The other option is to chop the left over fresh vegetables and put them in Tupperwares before freezing them ready for when you need them.

And just in case you didn’t know, yes you CAN cook some meals in the microwave.

If you are planning on using frozen vegetables for lunch, first measure the quantity you need and defrost overnight.

In this case, I have measured up 250g of mixed petit pois, carrots sweet corn overnight with a haddock steak.

The next morning, drain the water then, rub the fish with salt, pepper, garlic and a bit of oil from the sundried tomato jar.

Petit pois lunch in the lunch box

Petit pois lunch in the lunch box

Now season the vegetables with herbs, pepper, garlic, salt and oil from the sundried tomato jar. Toss to mix. Place in the lunch box with the fish on the top and pieces of sundried tomato.

Keep your lunch box very well refrigerated as fish can be very fragile. Place this in the fridge as soon as you get to work.

At lunch time, all you have to do is flip your lunch upside down for a minute with the lid still on. This will allow all the juices accumulated on the bottom to flow back to the top and wet the vegetables and fish. Be careful to do this over the sink to avoid pouring the liquid over your shirt.

Now place the box in the in the microwave slightly ajar (the lunch box) and cook for 7 minutes… not a minute longer or the fish will be too dry.

And before you ask where the carbs are to top it all up? Note that carrots and sweet corns have nearly 20g of carbs per 100g, but also are full of vitamins and fibres. This dish has almost all the nutrients needed in a meal. Don’t knock it until you’ve tried it.

If you are still hungry after eating your meal, top is with a yogurt or a piece of cake for dessert. But the next time, measure enough vegetable to feel you up and avoid you spending more than necessary.

The great thing about haddock is that it is not as smelly as mackerel.

Enjoy.

Up next, baked potato and cheese.

#Whats4Lunch – The Salads 3

Carrot, Beet & chicken 1

Carrot, Beet & chicken 1

Beet carrot and chicken salad (total cost 31p)

Ingredients:

Ingredients

Ingredients

  • 1 chicken leg (left over) – Can be bought ready made
  • 10 to 15 pitted black olives – 5p (a jar of 700g cost 99p in the 99p store)
  • 10 cherry tomatoes – 11p (got about 30 -35 cherry tomatoes for 40p in Lidl)
  • 1 medium precooked beetroot – 10p (4 beetroots cost 40p in Lidl)
  • 100g grated carrot – 5p
  • Sea salt & pepper

    ingredients

    ingredients

  • Mayonnaise
  • Vegetable oil
  • Apple cider vinegar
  • Dry garlic

The unpriced ingredients are already available in the house.

 

Method:

For the vinaigrette:

Mix 1 teaspoon of real mayonnaise, 2 tablespoons vinegar, 2 tablespoon of oil, sea salt and a pinch of garlic granules. Whisk, taste and adjust seasoning. When it is ready, pour in a small jar.

Rinse the beetroot and thinly slice it.

Strip the meat off the chicken leg and flake it.

If you haven’t done so yet, peel and grate the carrot. Keep all elements separated for now. Do not rinse the pitted olive, but wash the tomatoes.

In the lunch box, be careful about the way you layer the elements of

Carrot, Beet & chicken 2

Carrot, Beet & chicken 2

the salad to avoid your carrot for example catching the colouring of the beetroot or the chicken turning red. When you are ready for your lunch, you want everything looking fresh and colourful.

Bearing that in mind, here is how I recommend that you layer your lunch box especially if beetroot is

Carrot, Beet & chicken 3

Carrot, Beet & chicken 3

involved: Put the beet in the bottom, add the olives and then the cherry tomato. Now, the chicken strips and finish off with the grated carrot on top.

At lunch time, just flip the content of the lunch bowl in your plate and add the vinaigrette. Enjoy!

Next up, the hot lunches and few sweets.

To see the previous salads, click here and here

Vegan marrow cakes

Marrow cakes serving suggestion

Marrow cakes serving suggestion

For 6 people (2 per person)

Ingredients:

  • 600g marrow (50p)

    raw vegetables

    raw vegetables

  • 200 carrots (5p)
  • 200g parsnips (10p)
  • 200g potato (10p)
  • 200g tomato (10p)
  • 1 Spring onion (5p)
  • 3 heaps tablespoons plain flour
  • Garlic granules
  • Black pepper
  • Salt

For serving:

  • Fresh rocket salad (£1)
  • Home pickled red cabbage
  • Beetroot dip

Cost:

The whole marrow cost £1 in the market. The carrots cost 69p in Tesco

for a packet of 15+ units. Same for the parsnips. As usual the unpriced ingredients are already in the house. Total spent: £1.90 or 32p per person.

Grated ingredients

Grated ingredients

Method:

Peel and grate marrow, carrots, parsnips and potato. Squeeze out the extra water coming out of the vegetables and place in a large mixing bowl. Set aside.

Finely cut the tomato and spring onion, add to the mix in the bowl. Now, add black pepper, salt, garlic combine well all the elements of the cake.

Now, using a table spoon, measure up a heap of the cake mix and form the cakes. Once they have all been shaped, heat 2 tablespoons of

Shaped cakes

Shaped cakes

vegetable oil in a frying pan and fry the cakes allowing 2 minutes per side.

Once all the cakes have been fried, place them on the oven grill pan wire, then place in the oven to bake and harden for 20 minutes at 160°C.

Since there are no eggs in the is mix, the plain flour and the potato starch will help to keep the cakes together and baking them will help to give it a bit more hold and hardness.

Marrow cakes

Marrow cakes

These cakes are not best reheated. But if they must be heated, they best wormed up in the oven.

Serve with your preferred dip.

I served mine with some home pickled red cabbage, beetroot dip and rocket salad.

Enjoy!