With new ways of working with almost half the UK population working from home* over the past few months, lunchtime has undoubtedly had more attention and time given to it than ever before.

It’s time to step away from the quick fix comfort foods as Carole Poirot, food and lifestyle photographer, takes us through some delicious lunchtime recipes that can be made in 15 minutes or less!

 

Classic and Simple “Toast Pizza”

Ingredients:

  • 2 slices of bread (white or wholemeal) to toast
  • 2tsp tomato purée
  • 2tbsp chopped tomatoes (tinned)
  • 1tsp mixed Italian herbs
  • 4-6 slices of chorizo
  • ½ mozzarella cheese
  • 1

    Preheat your oven to 210C with top heat or put your grill on high

  • 2

    Toast the bread to a light gold

  • 3

    Mix the tomato purée, chopped tomatoes and herbs

  • 4

    Put half the mix on each slice of toast and spread to the edges

  • 5

    Top with chorizo slices

  • 6

    Slice the mozzarella and put the slices on top

  • 7

    Put into the oven/under the grill and bake until the mozzarella is melted

  • 8

    Serve with some salad leaves

     

     

     

     

     

     

     

BLT Sandwich

Ingredients:

  • 2 slices sourdough bread
  • 2 thick rashers of bacon
  • 1 tomato
  • 2-3 lettuce leaves (little gems are great for that)
  • 1tbsp mayonnaise
  • 1

    Slowly fry the bacon over a medium heat in a non-stick frying pan until evenly browned and crispy

  • 2

    Set the bacon aside and leave to cool

  • 3

    Spread the mayonnaise on both slices and slice the tomato

  • 4

    Now put the lettuce on one of the bread slices, top with the tomato slices and then the bacon

  • 5

    Put the second bread slice on top and cut the whole thing in half

     

     

     

     

     

     

     

Light Bites: “Fake” Niçoise Salad

Ingredients:

  • 1 tin tuna, drained
  • 1 egg
  • 1-2 handful of mixed salad leaves (washed and ready to eat)
  • 1tbsp sliced black olives
  • 3 plum tomatoes
  • 1 small shallot
  • Drizzle of olive oil & red wine vinegar
  • Salt & pepper to taste

 

  • 1

    Place the egg in hot water and boil for 7 minutes. Whilst the egg is cooking, drain the tuna from the tin

  • 2

    Peel and finely slice the shallot and cut the tomatoes into slices

  • 3

    Drain the hot water and plunge the egg into cold water to cool for a few minutes

  • 4

    Arrange the leaves on a plate and top with the tomatoes, shallot, olives, and tuna

  • 5

    Cut the egg into quarters and add to the salad

  • 6

    Drizzle the oil and vinegar on top and season with a little salt and pepper

     

     

     

     

Warm and Comforting: Spaghetti Puttanesca

Ingredients:

  • 85g dried spaghetti
  • ½ tin chopped tomatoes
  • 1tbsp sliced black olives
  • 1 small garlic clove, minced
  • 1 small shallot, finely sliced
  • 2 anchovy fillets
  • 1tbsp olive oil
  • 1 pinch of salt

 

 

  • 1

    Finely slice the shallot

  • 2

    Put the olive oil and shallots into a medium frying pan and fry on a medium heat until just soft

  • 3

    Whilst the shallots are frying, put the kettle on and boil the water for the spaghetti

  • 4

    Pour the hot water into a large pot, add a pinch of salt and bring to a rolling boil

  • 5

    Add the spaghetti and cook for 8 minutes

  • 6

    Add the anchovy fillets to the shallots and “melt”

  • 7

    Now add the chopped tomatoes, olives and garlic

  • 8

    Bring all to a simmer and cook until the pasta is done

  • 9

    Once the pasta is done (8-10 minutes, depending on how soft you like it), drain the water and add the pasta to the sauce in the pan

  • 10

    Stir together and serve straight away

     

     

     

     

Chorizo and Pepper Frittata

Ingredients:

  • 2 large eggs
  • 1 small pack ready diced chorizo
  • 1 small shallot
  • ½ fresh pepper
  • 1tsp olive oil
  • 1

    Finely chop the shallot and cut the pepper into small pieces

  • 2

    Put the olive oil, chopped shallot and pepper into a small pan

  • 3

    Over a medium heat, fry it all for about 5 minutes until just a little softened

  • 4

    Add the chorizo and fry for a further 5 minutes

  • 5

    Whilst frying the chorizo and vegetables, beat the two eggs

  • 6

    Now add the eggs and turn the heat down

  • 7

    Gently fry for about 3 minutes until the eggs are set

  • 8

    Serve with some salad leaves or some toast

     

     

     

     

 

By Carole Poirot on 08.09.20

Guest Contributor

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