10 easy lunches
We’ve put our aprons on and raided our fridges to come up with ten totally delicious lunches. If you’re missing ingredients, either leave them out or make a substitute.
Fridge forage stir fry
Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.
Pea and mint soup
Zesty broccoli pesto pasta
Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.
New potato, purple sprouting broccoli and miso salad with pickled shallots
A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.
Fridge forage is a term we use for when we’re making the most out of the ingredients we already have in the house. It’s better for the environment and your pocket. This fridge forage stir fry is versatile to help you make use of what you have, and the sauce totally pops in a way that means you’ll be making it again and again.
Of course you can open a tin, heat it up and pour it over your toast, but this recipe has ten times the flavour and even better you know exactly what’s in it and you can season and spice it up to just how you like it. This is a great way of using up an old loaf.
Proper spicy beans on toast
Grilled mackerel and warm new potato salad
This salad has all the flavour of the season on show, as new potatoes are paired with mackerel - one of the most sustainable and affordable fishes.
Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?
Kedge or vedge
This recipe was shared with us by Food Savvy Champion - Vicky. She told us she loves this recipe because it makes a few ingredients go a long way and even her baked bean disliking husband loves it.
Sausage and bean casserole
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It provides a great way to use whatever vegetables are in season and of course leftover wine or cheese that has gone a bit hard.
Green bean and spinach risotto
Crispy and wholesome – delicious. You could add some ribbons of courgette or carrot for a dash of colour, or experiment with other leftover vegetables and herbs.
Sweetcorn fritters
Hungry for more?
For a boost of inspiration, try our 10 dinner recipes below.