Recipes: More packed lunch ideas

Following on from Tuesday’s post on the merits of a packed lunch, here are a few more brown bag options for your consideration.

If you have after work plans, the smokey meatball stew will keep you going right through to the last bus and the creamed mackerel sandwich filler is a healthy yet delicious combo. All recipes can be made in less than 20 minutes.

Wednesday: Smokey meatball stew (20 minutes)

Ingredients:

• 250g small lean beef meatballs, seasoned

• 2 potatoes, peeled and cut into bite-size pieces

• 1 tbsp olive oil

• 50g chorizo

• 1 onion, chopped

• 2 cloves of garlic, chopped

• 1 tbsp chopped rosemary

• 1 tsp smoked paprika

• 500ml passata

• 200g frozen peas

Instructions:

1. Cook the potatoes for 10 minutes until tender. Meanwhile, heat the oil in a large saucepan and brown the meatballs for 5 minutes.
2. Remove the meatballs from the pan and drain off any fat. Add the onion, garlic and rosemary and fry gently for 5 minutes.
3. Add the passata to the pan, bring to a simmer, then add the meatballs, chorizo and smoked paprika. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas and simmer for 1 min.

Reheat at work or put into a flask. Serve with crusty bread and Parmesan shavings.

Thursday: Tortellini salad (10 minutes)

Ingredients:

• 140g broccoli, chopped into bite-sized portions

• 250g fresh tortellini

• 3 tbsp green pesto

• 2 tbsp pine nuts, toasted

• 1 tbsp balsamic vinegar

• 8 cherry tomatoes, halved

Instructions:

1. Cook the broccoli for 2 minutes in boiling water and drain. Meanwhile, cook the tortellini for 4 minutes (or according to pack instructions).
2. Drain and gently rinse the broccoli and tortellini under cold water until cool, place in a bowl.
3. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Friday: Creamed mackerel (5 minutes)

Ingredients:

• Smoked mackerel fillets
• Mayonnaise
• Greek yogurt
• Wholemeal bread
• Lettuce

Instructions:

Skin and flake smoked mackerel fillets, then mix with a little mayonnaise and a dollop of Greek yogurt. Spread onto thick wholemeal bread and top with crisp lettuce leaves.