There's no need to bring bottles of dressing into the office with you as this filling salad can be dressed the night before and still tastes great the following day.
Serves 2 3-4 small sweet potatoes, scrubbed, skins on, sliced into 1cm-thick discs A handful of baby vine or cherry tomatoes Olive oil, for roasting 100g pearl barley 100g puy lentils Juice of 1 small lemon 1 broccoli, cut into small florets Salt and black pepper
For the dressing 1 tbsp wholegrain mustard 1 tbsp apple cider vinegar ½ tsp ground cumin 1 tbsp extra virgin olive oil
1 Preheat oven to 180C/350F/gas mark 4. Arrange the potato slices on one half of a nonstick baking tray; place the tomatoes on the other half. Drizzle both with a little olive oil and season with salt and black pepper. Roast for 20 minutes or until the potatoes are soft in the middle when tested with a small sharp knife. Set them to one side.
2 While they are roasting, place the pearl barley in a small saucepan along with 350ml water and cook for 15-20 minutes or until all the water has been absorbed. You'll know it's cooked when the texture is soft, but still a bit nutty, and there's still a little bite to the barley.
3 Meanwhile, go through the same process with the lentils in another saucepan. Cook as above or as per the instructions on the pack.
4 Rinse the barley and lentils in cold water and drain thoroughly before adding both to a large mixing bowl. Add a small glug of oil and squeeze the lemon juice on top. Season generously with black pepper and a pinch of salt.
5 Half fill a saucepan with cold water, bring to the boil over a high heat then add the broccoli florets. Cook for 2-3 minutes then drain and plunge into a bowl of iced water. After 2 or 3 minutes of cooling, drain the broccoli and add to the barley mixture along with the roasted tomatoes and sliced sweet potato.
6 In a small bowl, whisk together the mustard, vinegar, cumin and oil, pour it over the salad. Toss well. Refrigerate in an airtight container. Recipe supplied by whatkatieate.com
You can roll these into small balls or shape into larger bars.
Makes 15 small balls 150g whole almonds 120g pitted Medjool dates (about 8) 100g dried cherries 3 tbsp dark chocolate chips 50g pecans Salt
1 In a food processor, whizz the almonds until finely chopped. It's OK if some bigger pieces remain – the texture should be slightly coarse.
2 Remove a third of the almonds and set aside.
3 Add the pitted dates (along with the almonds already in the processor) and whizz until finely chopped and sticky. A dough will start to form. Add the cherries and process again until combined. The mixture will likely form into a large ball. If this happens, break it up with a spoon and whizz for a bit longer, if you think it's necessary.
4 Add in the chocolate and pecans and process until they are just chopped. Add salt to taste, then mix in the reserved almonds. Roll into small balls and store in the fridge or freezer. Recipe supplied by Angela Liddon; ohsheglows.com
The red pepper flakes makes this more than just a mindless munchable.
Serves 1 1 tsp fresh rosemary, finely chopped 2 tsp demerara sugar ½ tsp salt ¼ tsp cayenne, or more to taste 2 tbsp unsalted butter, melted 65g freshly popped popcorn A pinch of dried red pepper flakes (optional)
1 Mix the rosemary, sugar, salt and cayenne in a small bowl. Set aside. Drizzle some melted butter on the popped popcorn and toss to coat. Repeat until all the popcorn is coated. Now continue with the spice mix, scattering some on, then tossing the popcorn until it is evenly seasoned. Sprinkle over the red pepper flakes, if using, and serve. Recipe supplied by Tara O'Brady, sevenspoons.net
A lovely and colourful dip can add sunshine to your lunchbox. This fresh pea dip has a natural sweetness that makes it the perfect partner for crunchy Nordic-style bread. It's sure to be a hit with the kids.
Serves 4 90g sesame seeds 90g pumpkin seeds 90g flax seeds 400g flour 2 tsp baking powder 2 tsp salt 350ml water 180ml flavourless oil
For the dip 200g peas 2 tbsp plain yoghurt or creme fraiche Juice and zest from ½ lemon 75g soft goat's cheese A handful of parsley, roughly chopped Salt and black pepper
1 Preheat oven to 200C/400F/gas mark 6. Mix all the seeds together with the flour, baking powder and salt. Add all the water and oil and mix well.
2 Place a quarter of the dough between two pieces of parchment paper. Use a rolling pin to spread it out between the layers of paper, and roll it as thin as the thickness of the pumpkin seeds allow you to. Hopefully the dough will stay between the paper. Remove any excess dough and save it for use on the next round.
3 Remove the top layer of parchment and score the top of the dough into squares.
4 Repeat the procedure until all the dough has been used. You can re-use the top parchment paper for all portions.
5 Slide the dough on to a baking tray and place in the oven. Bake for 15 minutes until crispy and golden. The cooking time will depend on thickness of dough, so keep an eye on them.
6 When the crispbreads are done, remove from the oven and let cool for 5 minutes. Break them along the score lines, cool completely and store in an airtight container.
7 To make the dip combine the peas, creme fraiche, lemon juice and zest. Use a handheld blender to coarsely mash the mixture.
8 Stir the goat's cheese into the pea mix then finish with salt, pepper and parsley and season to taste. Recipe supplied by Josephine Kofod, atastylovestory.com
Adding nuts into the caramel reduces the overly sweet flavour while creating a knobbly, nutty, more substantial centre.
Makes 15 150g plain flour 100g semolina 75g icing sugar A pinch of salt 200g butter, at room temperature
For the caramel 175g butter 175g golden caster sugar 3 tbsp runny honey 1 x 397g tin condensed milk For the topping 100g hazelnuts 200g dark chocolate, chopped 2 tbsp coffee essence
1 Preheat the oven to 180C/350F/gas mark 4. Butter and line a 30x20cm tin.
2 Mix the flour, semolina, icing sugar and salt. Rub the butter into the mix using your fingertips until it resembles fine breadcrumbs. Bring the dough together then gently knead into a firm, tacky ball. Press into the tin, prick with a fork and bake for 20-30 minutes, or until golden brown.
3 Toast the hazelnuts in the oven for 4 minutes or until the skins have cracked, then wrap them in a clean tea towel and roll on a work surface to loosen the skins. Discard the skins then roughly chop the nuts.
4 In a heavy-bottomed saucepan, melt the butter, sugar, honey and condensed milk over a low heat, stirring until the sugar dissolves. Turn the heat to medium and bubble gently for 5-8 minutes, stirring all the time, until it turns thick and fudgy.
5 Spread the caramel over the shortbread, scatter with the nuts, then press into the caramel with the back of a wooden spoon. Leave to cool for 15 minutes.
6 Meanwhile, melt the chocolate in a heatproof bowl over simmering water, stir in the coffee essence and remove from the heat. Pour on top of the caramel then leave to set. One: A Cook and her Cupboard by Florence Knight (Salt Yard)
A gluten-free muffin packed with whole veg. Butternut squash and buckwheat make up the base with lemon, feta and rosemary for flavour. Great with a flask or soup or as a mid-morning snack.
Makes 6 300g butternut squash 70g buckwheat flour 1 tbsp arrowroot 1 tsp bicarbonate of soda or baking soda ½ tsp sea salt 2 tbsp fresh rosemary leaves, chopped 2 tsp garlic powder Zest of 2 lemons 1 egg, lightly beaten 1 tbsp butter, softened ½ tsp black pepper 3 spring onions, chopped 20g pumpkin seeds 100g feta, diced
1 Preheat the oven to 180C/350F/gas mark 4. Cut the butternut squash in half, arrange on a baking tray with the skin-side down and roast for 45 minutes, or until the flesh is tender. Allow to cool.
2 Place the cooked butternut squash flesh into a food processor with all the ingredients except the spring onions, pumpkin seeds and feta, then blend until smooth.
3 Stir the chopped spring onion and half the feta into the mix by hand.
4 Take a large tablespoon and distribute the mixture between six muffin cases, using another spoon to help if necessary.
5 Decorate each muffin with the remaining feta pieces and sprinkle the pumpkin seeds over the top.
6 Bake for 35 to 40 minutes. Remove from the tray and allow to cool. Recipe supplied by Hemsley and Hemsley, hemsleyandhemsley.com
The "pot" for this recipe should be covered once the water is added.
Serves 1 1 nest of thin, quick-cook egg noodles 1 tsp vegetable bouillon powder, or ¼ cube vegetable stock A pinch of soft brown sugar 1 small carrot, peeled and very thinly sliced or cut into fine julienne 3–4 spring onions, trimmed and finely sliced 6 sugar snap pea pods, shredded, or a few frozen petits pois 1 leaf of spring greens or green cabbage or a couple of leaves of pak choi, stalk removed, finely shredded ½ tsp freshly grated ginger ½ garlic clove, grated ¼ red or green chilli, deseeded and finely chopped 2 tsp soy sauce Juice of ½ a lime
1 Put all the ingredients, except the soy sauce and lime, in a pot. Pour over enough boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8–10 minutes, stirring once or twice, then add soy sauce and lime juice to taste, and eat. River Cottage Veg Every Day by Hugh Fearnley-Whittingstall (Bloomsbury)
For a vegetarian option, substitute the bacon for finely chopped mushrooms and peppers.
Makes 18 300g streaky bacon or smoked ham, diced 3 eggs 3 egg yolks 250ml double cream 150g gruyere, grated Butter, for greasing Salt and black pepper
1 Preheat the oven to 180C/350F/gas mark 4. Butter an 18-hole mini muffin or tartlet tin.
2 Fry the bacon or smoked ham for around 3–4 minutes over a medium heat until crispy and golden. Drain on kitchen roll and leave to cool.
3 Beat the eggs and egg yolks in a bowl. Add the cream and mix together, then season with salt and pepper. Scatter the bacon in the tart tin and pour the egg mix on top. Sprinkle some grated gruyere on top of each quiche and bake for 10–12 minutes until golden. Le Petit Paris by Nathalie Benezet (Hardie Grant)
You can use honey, homemade syrup or dibis (a dark, thick, aromatic syrup prepared purely from dates) for these seedy bites. Using dibis gives the sesame squares an Iraqi stamp – they will be darker in colour and have the distinctive flavour of dates. If you're unsure, use a mixture of half syrup and half honey or dibis.
Makes 25-30 220ml dibis (date syrup) or honey, or make a syrup using: 225g sugar, 80ml water and ½ tsp lemon juice 450g sesame seeds ½ tsp ground cardamom or rosewater
1 To make the syrup, in a small pan mix the water and sugar together, bring to the boil, reduce the heat and allow it to simmer. Add the lemon juice, then continue to simmer. Test the syrup by using a spoon to add a small drop into a glass of cold water. When the syrup is ready, the drop will sink intact to the bottom of the glass. If the drop spreads on the surface of the water, the syrup needs to be cooked for a little longer. When it's ready, set aside.
2 Dry-roast the sesame seeds in the oven or in a dry nonstick frying pan until they have turned a nice light brown colour. This should take about 10-15 minutes of gentle heat.
3 Add the sesame seeds to the syrup (you can grind them roughly, if you wish), simmer for a few minutes, then add the rosewater or ground cardamom.
4 Pour into a well-greased flat baking tray. Spread evenly and thinly. Cut into squares then allow the sesame treats to cool before serving. Recipe supplied by Lamees Ibrahim, author of The Iraqi Cookbook
This is how Indian street food found its way into British lunchboxes.
Makes 24 ½ a celeriac, peeled and diced 2 carrots, peeled and diced 1 potato (around 300g), peeled and diced 4 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 chilli, finely chopped 3 tbsp garam masala 1-2 tbsp stock or water A small bunch of fresh coriander, chopped 12 sheets filo pastry (30cm x 18cm) Oil, for brushing
1 Put the diced celeriac, carrot and potato in a large pan and cover with cold water. Bring the water to a boil and simmer the vegetables until they are tender (the time this will take depends on the size of your celeriac cubes). Drain and set aside.
2 Heat the olive oil and fry the onion, garlic, chilli and garam masala together for a few minutes until softened.
3 Stir the onion mix, stock and lots of seasoning into the diced vegetables. If you like, crush some of them slightly, which makes your samosa filling a little creamier. Set everything aside to cool.
4 Preheat the oven to 180C/350F/gas mark 4. Cut your filo rectangles vertically down the middle, making 24 long strips.
5 Brush the first strip all over with oil, and put a heaped tbsp of filling in the bottom right-hand corner.
6 Now take the left-hand corner and bring that up and over the filling, forming that distinctive triangle shape. Fold the pastry up the strip another four times, keeping the triangle as defined as possible.
7 Brush your first samosa with olive oil, then make the rest.
8 Place on a greased baking tray and bake for 20–25 minutes until crisp. Brighton Bakes by Jessica Haggerty (Book Guild)