Jamie’s ‘quiche leekraine’ is a great recipe for a lunch or dinner, which can then be taken to work for lunches the next day – brilliant!
It’s really simple, tastes good, and can even be frozen (well I did).
I suspect quiche purists may suggest it isn’t the traditionally correct recipe, but if you’re after a relatively healthy quiche will all the elements, this is a great place to start!
If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!
I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.
This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.
Oh, and I added a poached egg to the asparagus because they needed using up!
You can access Jamie’s recipe, here.
There’s nothing better than sticking a bird in to roast of a weekend, but when the warmer weather arrives and there are only two of you, sometimes the traditional roast, glorious as it is, doesn’t seem necessary.
Jamie’s recipe for roast chicken with cous cous is for four people, but it works absolutely perfectly for two with a delicious lunch for work the next day. It’s really simple, one pan cooking, and the flavours are great. It’s healthy, too.
Cod and chorizo are two ingredients that hold themselves well in a stew. Although they won’t disintegrate, you still need to watch you don’ over cook the cod.
I served mine with additional greens and ran some spinach through the stew for some extra thickness and healthy goodness.
This dish would work equally well with whatever white fish you can get your hands on; I’ve used some Pollock that was going cheap, as well as basa which is half the price of cod.
You can get Joe’s great book here.
No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.
The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.
You can get LeanIn15 here.
Yep, this is a keeper!
Lovely slices of soft, grilled chicken with a hint of paprika (I might add some chilly next time) with the unmistakable, creamy comfort of potato salad with egg and a fresh, crisp salad to finish off each mouthful.
I won’t post the recipe (that wouldn’t be fair on Joe), but suffice to say the healthier version of potato salad is 100% a keeper. Far be it from me to alter Joe’s wonderful work, but next time I’ll run some fresh chives through the potatoes for a bit of extra zing.
Joe’s recipe has no oil, no frying and no mayonnaise.
Oh, and if you make double of this, it would be awesome cold in a lunch box the following day!
A simple little lunch made up of many an ingredient you might have knocking about in the back of your fridge, particularly in the summer months.
Use the romaine salad leaves as boats within which to carry your additional salad items and your prawn cocktail.
For my first salad boat, I just piled in whatever I had, in this case watercress, tomato, avocado, cress and spring onion.
My other boat filled with fresh cooked prawns, along with a dressing made of ketchup, low fat yoghurt, tabasco and a splash of brandy. It works well and so much better for you than traditional thousand island.