Many workers grab a boring sandwich at lunchtime, or nip out for a pricey pastie.
But such dull dining does nothing for your health, or your wealth – a bog-standard sandwich, crisps and drink can be full of fat and salt, low on nutrients, and easily set you back around £30 a week.
But Caroline Craig and Sophie Missing insist that, with just a little preparation and effort, every lunch hour can be something to look forward to.
Making tasty and portable grub at home to take to work can be a lot healthier, cheaper and more appetising than buying a buttie from the high street, they promise. And the duo, both keen foodies who work in the publishing industry, have put together ‘The Little Book Of Lunch’ to inspire people who are stuck in a rut.
“There’s no denying that there are overall health and financial benefits to bringing your homemade packed lunch in to work,” says Craig.
Here is one of their easy recipes to get you started.
Roasted red peppers with anchovy & tomato
(Serves one hungry person)
2 red peppers
1 garlic clove, sliced
16 cherry tomatoes
Olive oil, for drizzling
Preheat the oven to 180C/Gas Mark 4. Slice the peppers in half, down the middle of the stalk. Remove the seeds and white flesh.Lay the peppers cup side up on a baking tray and stuff with the cherry tomatoes (four should fit perfectly in each pepper half), anchovies and sliced garlic.
Drizzle with olive oil and roast for 30 minutes. The peppers will fill with a delicious juice when cooking: take care not to let this escape when packing into your lunch receptacle. Good served with bread or couscous to soak up the juices.