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Five Simple Recipes to Revolutionise Your Lunch at Work

A lack of time in the morning or evening for many of us means rushed, drab lunches or a midday trip to the supermarket for a packaged sandwich of slimy chopped salad. The Hut has teamed up with our friends at Kilner to offer you five super quick, easy and delicious lunch ideas to give you something to look forward to when lunchtime comes around.

#1 Mango & Chilli Salad Jar

Ingredients

  • 1 mango, peeled and chopped
  • ½ fresh red Chilli, de-seeded
  • Squeeze of fresh lime juice
  • 4 tablespoons of water
  • Salt and pepper to taste
  • Grated Carrot
  • Chopped Red Pepper
  • Chopped Cucumber
  • Blueberries
  • Radish
  • Watercress

Method

  1. Take half of the prepared mango and add to the blender along with chilli, lime juice and water.
  2. Season to taste and blend until smooth.
  3. Add your required amount of dressing to the bottom of your freshly washed Kilner® 500ml preserve jar.
  4. Layer the fruit and vegetables starting with the wettest ingredients first; mango, carrot, cucumber, blueberries and radish.
  5. Top with the watercress.

#2 Prawn Satay Asian Noodle Salad

Ingredients

For the dressing:

  • 200ml Coconut milk
  • Squeeze of fresh lime juice
  • 120ml crunchy peanut butter
  • 1 tablespoon soy sauce
  • 60ml of vegetable oil
  • 2-3 tablespoon sweet chilli sauce
  • 1-2 tablespoon of rice vinegar
  • ½ teaspoon each of ginger and garlic puree

For the salad:

  • Fine egg Noodles
  • Little gem lettuce leaves
  • Chopped baby sweetcorn
  • Cooked tiger prawns

Method

  1. Boil the fine egg noodles and leave to cool once cooked.
  2. Add all of the dressing ingredients to a blender and blend until smooth.
  3. Add the require amount of dressing to a Kilner® 500ml clip top jar.
  4. Add the cooled egg noodles and then layer the salad leaves and sweetcorn and top with the prawns and finish with wedges of lime.

#3 Pear & Stilton Salad Jar with Balsamic Vinaigrette

Ingredients

  • 180ml Extra Virgin Olive Oil
  • 60ml Balsamic Oil
  • ½ teaspoon honey
  • Salt and pepper to taste
  • 1 Sunblush Pear, cored and sliced
  • Rocket leaves
  • Pomegranate seeds
  • Chopped pecan nuts
  • Stilton, chopped and cubed

Method

  1. Add the olive oil, balsamic vinegar, honey and salt and pepper to a freshly washed Kilner® 250ml jar and shake until mixed.
  2. Add the desired amount of dressing to washed 500ml Kilner Preserve Jar.
  3. Layer the fruit and vegetables starting with the pear, rocket, pomegranate, pecans, rocket.
  4. Top with the stilton cheese.

And for dessert…

Quick Tiramisu

Ingredients

  • 100ml espresso, cold
  • 150g sponge fingers
  • 400g mascarpone cheese
  • 275g sweetened condensed milk
  • 1 tsp vanilla extract
  • Dark chocolate

Method

  1. Beat together the mascarpone cheese, condensed milk and vanilla extract until light and fluffy.
  2. One at a time, soak the sponge fingers in the cold espresso and make a single layer into a 0.5L Kilner® jar.
  3. Next spoon in a generous amount of the cream mixture, covering all the biscuits.
  4. Repeat the process another three times until you’ve used up all the biscuits, espresso and cream.
  5. Finish with a dusting of cocoa powder.
  6. Place in the fridge for at least 3 hours before serving to make sure the biscuits soak in all the espresso and some of the cream mixture.

Eton Mess

Ingredients

  • 3 Meringue nests
  • 6oz Raspberries
  • 300ml Crème Fraiche

Method

  1. Divide the crème fraiche evenly among the Kilner® jars.
  2. Top with a layer of raspberries.
  3. Break up the meringues and crumble over the top.
  4. Close the lids and secure the clips. Chill in the fridge until you are ready to serve.
  5. Label your tags and add ribbon to serve. Enjoy.

Discover the new Kilner range at The Hut >>

 



Sarah Atkinson

Sarah Atkinson

Writer and expert


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