Recipes

5 Tasty Work From Home Lunch Recipes

With the majority of us working from home, it’s easy to slip into the habit of just have a slice of toast or some instant noodles for lunch but you deserve better than that. Take the time you have and the opportunity to get in the kitchen, and treat yourself to a top-quality lunch to fuel you through the afternoon. Super quick but full of flavour, these are the perfect work from home lunch recipes to whip up during your break.

#1 Ultimate Grilled Cheese Sandwich with Mak Kimchi

grilled cheese recipe

Image via Le Creuset

If you’re in need of a super quick work from home lunch recipe, you can skip the kimchi and stick to the comforting grilled cheese. But once you’ve made a batch of kimchi, you’ll be sorted for weeks.

What you’ll need

For the Kimchi:

  • 1 Chinese cabbage  
  • 1 large carrot  
  • 6 – 8 radishes, dependent on size  
  • 2 garlic cloves 
  • 1 thumb of ginger  
  • 2 tablespoons fish sauce  
  • 2 tablespoons chilli sauce like sriracha  
  • 3 tablespoons rice vinegar 
  • 1 heaped tablespoon caster sugar 

For the Grilled Cheese Sandwich:

  • 4 slices of crusty white bread  
  • Butter, for spreading  
  • 100g strong mature Cheddar, grated 
  • 100g red Leicester, grated 

Method

  1. To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 – 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
  2. In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
  3. Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
  4. Heat a Signature Cast Iron Grillit empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up – the buttered side of the bread will be in contact with the grill.
  5. Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.
  6. Serve alongside a good helping of the kimchi.

#2 Vegetable Swirls with Pesto

Image via Le Creuset

A healthy but simple lunch recipe, this is a great way to get the veggies in without succumbing to the boring salad.

What you’ll need

For the Pesto:

  • 100g walnuts  
  • 1 garlic clove, crushed  
  • 100ml rapeseed oil  
  • 100g cheddar cheese, grated  
  • 60g parsley, roughly chopped 

For the Swirls: 

  • 8 sun-dried tomatoes 
  • 2 carrots  
  • 1 large courgette  
  • Red cabbage, separated into leaves 

Method

  1. Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.
  2. First make the pesto. Put all the pesto ingredients in a food processor and blitz until smooth. Season to taste and spoon a tablespoon of pesto into the bottom of each Stoneware Petite Casserole.
  3. Using a mandolin or a Y-shaped peeler, make long strips of carrot and courgette. Take the red cabbage leaves and slice them into strips the same width as the courgette and carrot.
  4. Lay two sun-dried tomatoes on top of the pesto in each casserole. Take the vegetable strips and roll them into a swirl, alternating between vegetables and tucking the start of the next strip into the last to overlap. Place the swirl on top of the sun-dried tomatoes.
  5.  Brush the swirl with a little oil and bake in the oven for 20 – 25 minutes until the vegetables have cooked through.
  6. Serve immediately.
Easy Vegetarian Recipes in Under 20 Minutes With Le Creuset

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Easy Vegetarian Recipes in Under 20 Minutes With Le Creuset

In need of some veggie inspiration? You've come to the right place. If you’re vegetarian or regularly have veggie guests over, we understand how tricky it can be to make something that's delicious but also on the table in under 20 minutes. So, together with Le Creuset we tried and tested these quick vegetarian recipes and we can confirm, they hit the spot.

2019-03-29 17:16:39By Emma Bowkett

#3 Pumpkin & Herb Crispbreads

Image via Denby

Once you’ve baked a batch of these, you’ll be sorted for the week. Top with some halloumi and salad, or dip into hummus or soup for a simple work from home lunch.

What you’ll need

  • 130g wholemeal flour 
  • 50g plain flour 
  • 50ml water 
  • 1/2 cup pumpkin puree 
  • 1 tbsp golden linseed seeds 
  • 1 tbsp pumpkin seeds 
  • 1 tbsp coconut oil 
  • 1/2 tsp sea salt 
  • 1/2 tsp ground black pepper 
  • 1/2 tsp garlic powder 
  • 1/2 tsp dill 
  • 1/2 tsp rosemary 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp dried parsley 

Method

  1. Place all of the ingredients in a large mixing bowl and mix to form to a medium-firm dough.
  2. Sprinkle the surface with a little flour and scrape the dough out of the bowl onto the counter.
  3. Knead the dough for about 5 minutes.
  4. Preheat the oven to 180C, Gas Mark 4 and line a baking tray with baking parchment.
  5. Roll the dough out to a thickness of around 2-3mm, then, using a pizza cutter or a biscuit cutter, cut the dough into rectangles.
  6. Transfer onto the baking tray and bake in the middle of the oven 18-20 minutes. Let the crackers cool completely before serving.
  7. Serve with a knob of butter and enjoy!

#4 Smoked Salmon and Parsley Waffles

Smoked salmon waffles

Image via Denby

The best part of being at home all day? Brunch! Ditch the work from home lunch in favour of an 11 am brunch in the form of this smoked salmon waffle recipe.

What you’ll need

  • Knob of butter 
  • 4 Baby shallots – Finely sliced and lightly fried 
  • 200g plain flour 
  • 2 Tsp Baking powder 
  • 375 ml full fat milk 
  • 2 Organic eggs – Whisked 
  • 200g Butter – Melted and cooled 
  • 2 Spring onions – Finely sliced 
  • Small bunch of parsley leaves – Finely chopped 
  • Generous sprinkle of sea salt flakes and freshly ground black pepper 
  • ¼ Zest of lemon 
  • 50g Smoked salmon – Roughly diced. 

For the lemon and basil sour cream: 

  • ½ Zest of lemon 
  • Handful of basil leaves – Stems removed 
  • Sprinkle of sea salt flakes 
  • Good drizzle of extra virgin olive oil 
  • 150g sour cream 
  • 150- 200g Smoked Salmon to serve 
  • 2 Avocados 
  • Peel of half a lemon – Finely sliced. 

Method

  1. Melt a knob of butter in a pan and then add in the finely sliced shallots and cook until soft and sticky. Next, melt 200g of butter and set to one side to cool
  2. In a mixing bowl combine the plain flour, baking powder, milk, eggs and the cooled melted butter. Mix until thoroughly combined but don’t over mix. Next, gently fold in the cooked shallots, spring onions, parsley and smoked salmon
  3. Gently stir and turn your waffle maker on. Wait for it to reach optimum temperature and then brush with butter and spoon in around 2-3 tablespoons of the waffle mixture. Cook for 2-3 minutes or until golden and crisp
  4. For the lemon and basil sour cream, simply muddle the lemon zest, basil leaves and salt flakes and then add in a drizzle of extra virgin olive oil. Gently stir into the sour cream leaving it marbled
  5. Serve the waffles with half an avocado and a generous slice of smoked salmon and a dollop of basil sour cream. Sprinkle over your finely sliced lemon zest, add a little extra black pepper and serve.

#5 Tandoori Cauliflower & Chickpea Tacos

Image via Denby

Enjoy this as a tasty work from home lunch, or on a hot day, serve the components in sharing bowls and head to the garden for an al fresco dining experience to build your own tacos.

What you’ll need:

  • 3 cup cauliflower florets
  • 2 cup boiled and drained white chickpeas
  • 3 tbsp. oil
  • 1 tbsp. tandoori masala
  • 1 tbsp. kashmiri red chilli powder
  • 1 tbsp. ground cumin and coriander
  • 1 tbsp. dry mango powder
  • 1 tbsp. lemon juice
  • 1 tsp. ginger-garlic paste
  • Salt to taste
  • Tortilla wraps, warmed
For the avocado chutney:
  • 1 avocado peeled and stone removed
  • 4 tbsp. freshly chopped coriander
  • 1 hot green chilli
  • 2 garlic cloves
  • 2 Tbsp. lime juice
  • salt to taste

Method:

  1. In a big bowl mix tandoori marinated ingredients.
  2. Add cauliflower and chickpea and gently mix until everything coats well.
  3. Transfer to the baking tray, do not overcrowd the baking tray.
  4. Bake for 30-35 minutes. Keep checking after 15-20 minutes so it doesn’t get burnt.
  5. Meanwhile, make the avocado chutney by placing all the ingredients in a blender and blend it until smooth, if it is too thick add little water or orange juice.
  6. Once the cauliflower and chickpeas are baked, remove the tray from the oven.
  7. Fill each tortilla with salad and top with the tandoori cauliflower and chickpeas and drizzle the avocado chutney on top.
  8. Garnish it with freshly chopped coriander and serve with lime wedges.

SHOP COOKWARE ON THE HUT>>>

Written by Lucy Harbron



Lucy Harbron

Lucy Harbron

Writer and expert

Inspired by the most iconic women in history, my style is informed by the Monroes, Sedgwicks and Birkins. Forever torn between maximalism and minimalism, you’ll find me stomping around in heeled boots and trying to refrain from buying another pair of earrings.


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