Al-desko dining

Smoked mackeral loaded microwave sweet potato

Mushroom and miso home-made instant noodles

Smoked Mackeral Loaded Microwave Sweet Potato

This recipe can be adjusted to make a different lunch for each day of the week – simply replace the mackeral with tuna, smoked salmon or shredded chicken.

Prep time: 20 minutes

Cook time: 10 minutes

Makes: 5 lunches

For the spring onion and lemon labneh

5 SpinneysFOOD Spring Onions

1 lemon

Handful of SpinneysFOOD Fresh Dill

100g labneh

Pinch of SpinneysFOOD Sea Salt Flakes

250g smoked mackerel fillet

To serve

150g lettuce leaves

5 SpinneysFOOD Organic Cucumbers

5 medium SpinneysFOOD Beauregard Sweet Potatoes

At Home

1 Finely slice the spring onions. Zest and juice the lemon. Finely chop the dill. 2 In a small mixing bowl, combine the spring onions, lemon zest and juice, dill, labneh and salt. Stir to combine and divide between 5 small resealable containers. 3 Remove the skin from the mackerel. Using a fork flake into chunks. Divide and place in 5 small resealable containers. Divide the lettuce between the containers. Slice the cucumber and divide between the containers.

At Work

1 Rinse and prick the sweet potato all over. Wrap it in wet paper towels. Microwave on high for 4-5 minutes. If the potato isn’t tender enough, continue cooking at 1-minute intervals until tender. 2 Once cooked, slice the sweet potato in half lengthways and top with the labneh mixture, flaked mackerel and serve with the salad.

MUSHROOM AND MISO HOME-MADE INSTANT NOODLES

Rice noodles are the best choice for this recipe since they can be easily cooked using boiling water.

Prep time: 30 minutes

Cook time: 2 minutes

Makes: 5 lunches

200g shiitake mushrooms

5 SpinneysFOOD Pak Choi

5 SpinneysFOOD Spring Onions

100g carrots

250g rice noodles

5 tbsp miso paste

5 tbsp soya sauce

5 tbsp rice vinegar

2½ Kallo Organic Mushroom Stock Cubes

1 lime

Handful of SpinneysFOOD Fresh Coriander

400ml SpinneysFOOD Bottled Drinking Water

At Home

1 Finely slice the mushrooms, pak choi and spring onions. Peel and julienne the carrots.

2 Divide each of these ingredients between 5 microwavable meal prep containers or jars.

3 To each container, add 50g of noodles, 1 tablespoon of miso paste, 1 tablespoon of soya sauce and 1 tablespoon of vinegar. Add half a stock cube, a wedge of lime and some coriander. 4 Seal the containers and refrigerate until needed.

At Work

1 Remove the lime and coriander from the container. Set aside. 2 Add the boiling water to the container and microwave on high for 2 minutes or until the noodles are cooked. 3 Serve with a squeeze of lime juice and coriander.

LENTIL-LOADED MICROWAVE NACHOS

Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it.

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 5 lunches

For the lentil sauce

1 large leek

3 garlic cloves

1 tbsp SpinneysFOOD Pure Sunflower Oil

2 x 400g tin brown lentils

250ml vegetable stock

½ tsp SpinneysFOOD Fine Sea Salt

2 tsp SpinneysFOOD Fine Cumin

Pinch SpinneysFOOD Cayenne Pepper

2 tsp SpinneysFOOD Dried Oregano

2 tsp smoked paprika

1 tsp SpinneysFOOD Demerara Sugar

To serve

2 SpinneysFOOD Super Sweet Corn

1 red onion

500g Kraft shredded Mexican four cheese

Handful of SpinneysFOOD Fresh Coriander

500g Spinneys Salted Tortilla Chips

At Home

1 Finely slice the leek. Peel and crush the garlic.

2 Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced.

3 Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed. 4 Divide the tortilla chips between 5 resealable bags, approx. 125g each.

At Work

1 Place the lentil sauce in a bowl and microwave for 2 minutes to heat up. 2 Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted. 3 Top with the lentils, corn, red onion and coriander.

Lentil-loaded microwave nachos