Packed lunches

Pack it in!

Say goodbye to boring packed lunches with these tasty recipes

CZECH POTATO SALAD

SERVES 4

200g diced potato 300g small diced mixed root veg — such as carrots, kohlrabi, celeriac, parsnip 100g peas (if using frozen, defrost in boiling water) 2 tbsp chopped gherkins 1 tbsp finely chopped parsley 1 small red onion very finely chopped 60ml mayonnaise (You can make this vegan by substituting for a vegan mayonnaise)

1 Cook the potatoes and roots in boiling salted water for 5-6 mins.

2 Drain and allow to cool.

3 Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl. Add the cooled vegetables and mix well.

4 Add more mayo according to your personal preference — the veg should be well coated but not too runny.

Recipe by Louise Palmer-Masterton, founder of multiple award-winning restaurants Stem & Glory (www.stemandglory.uk)

CHEESE STRAWS

MAKES 20

100g salted cooking spread 100g Cheddar, grated 200g plain flour 1 tsp baking powder ¼ tsp cayenne pepper 1 large egg separated 3 slices Parma ham 2 tbsp parmesan, finely grated

1 In a large bowl, beat the spread. Then beat in the cheese and add the flour, baking powder and cayenne pepper and mix. Add the egg yolk and 1 tablespoon of cold water and mix together to form a smooth dough, adding a little extra water if needed. Shape into a flat disc, wrap in cling film and chill in the fridge for 30 minutes. 2 Preheat the oven to 190°C/Gas Mark 5. Divide the dough into 2, then roll each piece into a rectangle 15cm x 30cm. Brush one with a little beaten egg white and place the Parma ham slices on top in a single even layer. Brush again with egg white and place the second rectangle on top, roll lightly to seal.

3 Cut into 20 x 15cm strips, twisting each strip a few times before placing on a baking sheet lined with baking parchment. Brush the strips with egg white, sprinkle over the parmesan and then bake in the oven for 15 minutes or until golden.

4 Leave to cool for a few minutes before transferring to a wire rack to cool completely.

Recipe by Homepride (www.homeprideflour.co.uk)

SMOKED CHICKEN AND PARSLEY PESTO QUICHE

SERVES 6

FOR THE SHORTCRUST PASTRY (makes 350g): 200g plain flour A generous pinch of salt 100g butter, well chilled and cut into small cubes 30g parmesan cheese, grated (optional) 1 medium egg yolk, beaten About 3 tbsp ice-cold water

FOR THE FILLING: 2 tbsp olive oil 1 onion, finely chopped 4 spring onions, finely sliced (white and green parts) 200g skinless cooked smoked chicken breast, torn into pieces 1 small bunch of fresh flat-leaf parsley, leaves finely chopped 1 small bunch of fresh chives, snipped Zest of 1 lemon, grated 250ml double cream 3 medium eggs and 1 egg yolk, lightly whisked 2 tbsp roughly chopped hazelnuts Salt and freshly ground black pepper Fresh rocket leaves, to serve FOR THE SHORTCRUST PASTRY How it’s done — by hand Sift the flour and salt into a large mixing bowl. Add the butter cubes and use your fingertips and thumbs to lightly rub it into the flour until the mixture resembles breadcrumbs. Add the parmesan (if using) and rub again until the cheese is mixed in evenly. Now add the beaten egg yolk and water, and use a roundbladed knife to combine the wet ingredients with the dry until the pastry comes together. Gather it up with your hands and knead very briefly into a ball on a lightly floured surface. Try not to handle it too much at this stage, or the fat will get warm and the pastry will become tricky to use and may turn out tough and chewy. Wrap in clingfilm and chill for 30 minutes before use.

How it’s done — in a food processor Making shortcrust pastry in a food processor takes just minutes. Process the flour, butter and cheese (if using) until the mixture resembles breadcrumbs. Add the egg yolk beaten with the ice-cold water. Pulse until the mixture just comes together to form a dough, adding a tiny bit more water if you think it’s needed. Wrap in clingfilm and chill for 30 minutes.

FOR THE QUICHE 1 On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands above the rim of the tin. Trim the edges, then prick the base with a fork and return it to the fridge for 30 minutes. Don’t be tempted to skip this step — it will help prevent shrinkage in the oven.

2 Preheat the oven to 200°C/ Gas mark 6 and put a baking sheet in to heat up. Remove the tart tin from the fridge, line with crumpled non-stick baking paper, fill with baking beans and bake on the hot baking sheet in the oven for 20 minutes.

Remove the paper and beans and return the tart tin to the oven for 5–8 minutes or until the base has dried out. 3 Reduce the oven to 190°C/Gas Mark 5. Heat the oil in a frying pan over a medium heat. Cook the onion for 5 minutes to soften, then stir in the spring onions and cook for another minute. Remove to a large bowl and cool. Mix in the smoked chicken, herbs and lemon zest and spoon into your cooked pastry case. Whisk the cream and eggs together and season well with salt and pepper. Pour into the pastry case and scatter the chopped hazelnuts over the top.

4 Carefully transfer to the hot baking sheet in the oven and bake for 25–30 minutes or until the filling has just set and the pastry is golden brown. Serve warm, scattered with fresh rocket leaves.

Recipe by Higgidy (www.higgidy.co.uk)

MEXICAN SAUSAGE ROLLS WITH BREAD PASTRY

MAKES 6

6 slices of wholemeal bread 200g pork sausage meat, removed from skins 1 tsp of cider vinegar or lime juice Large fistful of very finely chopped fresh coriander 1½ tsp smoked paprika ½ tsp ground cumin ½ tsp dried oregano ¼ tsp 70% cocoa powder ½ tsp of ground black pepper 1 tsp of green chilli sauce (optional) Lime wedges Soft butter

1 Preheat the oven to 200˚C/Gas Mark 6.

2 Put the sausage meat in a bowl and add all the other ingredients, except the bread and butter.

3 Mix together well and put to one side.

4 Take six pieces of the bread without their crusts and butter each slice on both sides.

5 Divide the sausage mix into six equal parts and form into a small sausage shape once again.

6 Laying the sausage meat along the shorter side of the slice, roll it over until the two sides meet. They do not need to be pinched together or overlap, but simply need to meet.

7 Give all a gentle stabilising press and lay the roll seam side down on a tray.

8 When all six are in, sprinkle the tops with a little extra smoked paprika

9 Roast in the oven for 8-10 minutes or until crisp all over and serve with little lime wedges and more chilli sauce.

CHERRY TOMATO AND ROSEMARY FOCACCIA

SERVES 6-8

500g strong white bread flour 7g sachet fast action yeast 2 tsp fine salt 5 tbsp extra virgin olive oil 375ml lukewarm water 1 tsp of sea salt 250g cherry tomatoes, halved 5 sprigs of rosemary Extra virgin olive oil and balsamic vinegar, to serve

1 Start by placing the flour into a large bowl. On one side of the bowl, add the yeast and the on the other side, add the fine salt, then mix everything together with a wooden spoon until combined.

2 Create a well in the middle of the flour and pour in the lukewarm water and 2 tablespoons of olive oil, and then mix until you have a sticky dough. You can either knead this on a lightly floured surface for 10 minutes, or you can do this in an electric mixer with the dough hook attachment — knead until the dough is smooth and slightly less sticky.

3 Once kneaded, place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place and allow the dough to prove for 1 hour until it has doubled in size.

4 Preheat the oven to 200˚C/Gas Mark 6.

5 After the dough has proved, knock the air out by kneading it again briefly and deflating it. Grease a 25 x 35 cm baking tin with olive oil. Pull and stretch the dough so it roughly fills the bottom of the tin, then place the tea towel back over it and leave it to prove once again for 30 minutes.

6 After 30 minutes, your dough is ready to top. Use your fingers to make dimples in the top of the dough and to help spread it into the corners of the tin. Dot the cherry tomato halves across the top and then add small sprigs of the rosemary in and around them. Drizzle over 2 tbsp olive oil and sprinkle with sea salt. Place into the hot oven and bake for 25-30 minutes until golden brown on top and the tomatoes have softened and charred slightly.

7 Remove from the oven and drizzle over the remaining 1 tablespoon of olive oil to soak into the warm bread. Allow to cool slightly before removing from the tin and slicing up whilst still warm. Serve with a mixture of olive oil and balsamic vinegar to dip the bread into.

Top Tip

Never throw away your crusts! Chop leftover crusts up into 1cm squares and bake, before storing as croutons or leave to dry out to make breadcrumbs.

Recipe by Valentine Warner, in partnership with Allinson’s (www.allisonsflour.co.uk) Recipe by Maldon Salt

FINANCIERS

Legend has it that these sophisticated little French cakes are so named because they are wonderfully rich, and resemble gold bars. They make a great alternative to the better-known madeleines or macarons.

MAKES 9

170g unsalted butter 120g ground almonds (or any of your favourite nuts) 40g flour 4 egg whites 140g icing sugar, sifted TO FINISH 30g 70% dark chocolate 30g 47% ruby chocolate 50g pistachios, shelled and chopped

1 Preheat the oven to 160°C/ Gas Mark 3.

2 Prepare a nine-cavity financier mould. Financiers are best made in silicone moulds, but if using a metal mould, prepare by brushing the cavities with a little melted butter.

3 In a small saucepan, melt the butter and continue to cook on a low heat, watching carefully, until you have a beurre noisette (once butter has started to brown and foam slightly). Then remove from the heat.

4 In a mixing jug, combine ground almonds and flour. Whisk the egg whites with the icing sugar into a soft peak meringue. Gently fold in the almonds and flour with a spatula, until well combined. Slowly incorporate the melted noisette butter and continue to fold with the spatula until all is thoroughly mixed.

5 Pour the batter into the moulds; each should be two-thirds full. Bake the financiers for 20-25 minutes, until the little cakes are golden and firm to touch. Cool on a wire rack.

6 Melt both chocolates in separate bowls over simmering water. Decorate the cooled cakes one by one, dipping half of each financier into the dark chocolate, then drizzling with ruby chocolate as shown. Top with chopped pistachios and set aside until the chocolate has hardened.

7 Store in an airtight container, for no longer than two days. Recipe by Knoops (www.knoops.co.uk) This recipe is taken from Knoops — Chocolate Recipes Throughout The Day, £20 from www.knoops.co.uk

RAINBOW COOKIES

MAKES 14

125g unsalted cooking spread 175g light brown sugar 1 large egg, lightly beaten 1 tsp vanilla extract 250g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 150g Smarties

1 Preheat the oven to 180°C/Gas Mark 4 and line 2 large baking trays with baking parchment.

2 Beat the spread and sugar together with a hand-held electric whisk until light and fluffy. Gradually beat in the egg, a little at a time, beating well between each addition, then add the vanilla extract with the last of the egg and fold in the flour, baking powder and bicarbonate of soda until fully incorporated, then fold in 100g of the Smarties.

3 Using an ice cream scoop, spoon the dough onto the prepared baking sheets — you should get 14 cookies out of the dough, but this could be more or less, depending on the size of your scoop. Leave a gap between the cookies as they spread as they cook. Press a few of the remaining Smarties into the top of each cookie.

4 Bake in the preheated oven for 10-12 minutes until golden brown, leave to cool for 5 minutes before transferring to a wire rack to cool completely. Recipe by Homepride (www.homeprideflour.co.uk)