Layered Salad Pot

This is an easy ‘eat at your desk’ working lunch as you can either fork it straight from the jar or spill it out into a large wrap and roll it up burrito style (leaving a hand free for typing and mouse clicking if needed). I started with a layer of steamed giant cous cous…

Raw Courgetti With cheeky Olives

Fresh is cool , and as I was wizzing the sauce, I thought let’s make it raw and cook in the microwave in work. I bought a spiralizer from Nisbets for the pasta bit. tin of quality tomatos 3 gloves of garlic teaspoon of oregano (dried or fresh don’t matter) 6 kalamata olives (pitted add…

Lentil Stuffed Roasted Capsicum , with Roasted Red Cabbage

  Ingredients 4 Capsicums 4 portions of Puy lentils 2 sticks cellery 1 onion 2 carrots 1 half lemon Moroccan spice mix vegetable stock 1 head of garlic 1 half red cabbage sea salt balsamic vineagar dry or fresh thyme a good health cooking oil ( avocado is my favourite cooking oil at he the moment)…

Roushta (Lentils with Pasta)

This is a traditional lebanese recipe. Great if you have few ingredients. Perfect for lunchshare. Here are the lentils used. Serves 4 250g green lentils 1.5 litres boiling water pasta dried or fresh 3 hand fulls. Salt 70ml Good Olive Oil 1 Large Onion Chopped 4 Cloves Garlic 40g Chopped Coriander or Parsley pack of asparagus…

Courgetti Noodle Pot

This is an idea inspired by the DIY noodle pot from  Hemsley + Hemsley who’s 2 books are my  Lunch Share inspiration atm. The Vogue Clip Top jars from Nisbets are perfect for this recipe. The base: 1″ of Miso paste. A quarter piece of stock cube. Few drops of Oil (Chilli, Flax, Olive, Sesame). Few…

Cougette and Tomato Jalfrezi

Lunchshare tester alert: My dad is vegetarian, and my wife and I are visiting my parents soon for a weekend, I have said I will do a vegetarian curry with bite. So this is a tester for my dad Jeff, who loves curries. Unfortunately for the last 30 years has had just extra potatoes with his…

Msaka’at Battingane

Lebanese cooking is so resourceful. Lebanese cooking embraces the seasons with joy and have been using what is available for 1000’s of years. This recipe is simple and delicious, and great during this time of season. 100 ml olive oil. 2 large onions cut in half & sliced. 6 cloves of garlic peeled. 800g aubergines,…