#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 Sandwiches set 2

Baguette avocado

Baguette avocado

Baguette sandwich – Vegan (total cost 54p)

Ingredients:

Baguette avocado 1

Baguette avocado 1

  • 3-4 Sundried tomato pieces – 10p
  • 3-4 Grilled red & yellow peppers pieces 10p
  • Pre-cooked baguette – 12p (pack of 4 mini baguettes cost 45p)
  • Avocado – 20p (1 whole avocado 80p, only 1/4 used)
  • 2 lettuce gem leaves – 2p (Pack of 2 whole gems cost 37p)

Method:

Pre-cook the baguette following the instructions on the packet. Leave it to cool down before making the sandwich.

Rinse the salad leaves flick out the water, set aside. Remove the sundried tomatoes and grilled peppers pieces from the jar/oil.

Baguette avocado 2

Baguette avocado 2

Peel and cut the avocado.

Now make a cut in to the bread and drizzle the inside with a very small amount of oil from the sundried tomato jar (see the antipastis section here). Then line the base of the bread with the lettuce, then the sundried tomato pieces, then, the avocado. Close the sandwich and then cut in half to allow it to fit easily in the lunch container.

Baguette avocado 3

Baguette avocado 3

Baguette avocado 3

Baguette avocado 4

Baguette avocado 5

Baguette avocado 5

All done.

Enjoy!

Next Up, the chicken sandwich with brown slices.

See the previous sandwich here.