Category Archives: Lunchbox

Rucola Coriander Salad

I’ve discovered this great thing where I use rucola (arugola) and coriander as a base for my salads. The peppery flavours go really well together and are ideal if you’re not into basing your salads on mountains of lettuce – and I have learned that most people aren’t into that at all.

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For this salad:

Rucola that has been torn by hand into more manageable pieces

Coriander, finely cut with kitchen scissors

Artichoke hearts (canned product), chopped

Tomatoes, seeds removed, chopped and with some rock salt added

Goat’s Cheese cubes

Chopped Gherkins

Wild Boar sausage pieces (omit for vegetarian version)

Drizzle of olive oil

Pinch of salt

If you’re going to be serving this later, keep the tomatoes and olive oil separate and add just before eating . It’s important to use a good olive oil. This will make all the difference!!

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Turnip and lentil patties

It was a Sunday evening and faced with an almost-empty fridge I needed to come up with something to eat which was low in carbs after a very naughty weekend (think Champagne party with canapes at a Michelin-starred restaurant, hmm). During my first attempt I left out the egg and salt, thinking the spices would be enough to lift the flavours. I was wrong, my first result was a batch of patties which were in my opinion far too sweet and wouldn’t keep together enough to classify as a proper patty. Then I got the rest of my mixture and added the egg and salt and voila, a drastic change in taste and texture. This is the final recipe.

You will need:

1 turnip, peeled and cubed

1 cup mixed lentils, split peas and oats

1 teaspoon Garam Masala

1/2 teaspoon chili flakes

a clove of garlic, minced

1 egg

1/2 teaspoon salt or to taste

a handful of fresh parsley or coriander

To make:

Boil the turnip cubes and lentil/split pea/oat mixture in an amount of water which is just enough to cover your ingredients. Add the Garam Masala, chili and garlic. Stir occasionally for about 20 minutes until everything is cooked and soft, adding water in between if necessary.

When this is done, let it cool for a few minutes. Most of the water should have evaporated by now, leaving you with what looks like a very thick soup.

Transfer your contents to a blender and add salt and parsley. Finally blend in the egg.

Fry spoonfuls of your mixture in oil or butter, letting them brown before flattening with the back of a tablespoon and flipping over.

Serve with a salad and (optional) mayo or other dipping sauce.

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