Lunch recipes
Soups, salads, sandwiches and light bites that are easy to make and good to pack.
Most of these take about 35 min from start to finish, and the quickest is Bresaola with Rocket and Parmesan at 10 min. 42 of the 52 are rated easy, and 20 are vegetarian. Newest additions: Bedfordshire Clanger, BLT Sandwich and Boston Baked Beans.
Bedfordshire Clanger
A long suet pastry roll with a savoury pork and potato filling at one end and sweet jam and apple at the other.
BLT Sandwich
Crisp bacon, juicy tomato and crunchy lettuce with garlicky mayo on toasted bread. A simple sandwich that's all about good ingredients.
Boston Baked Beans
Beans slow-baked with bacon, molasses and mustard until rich, sticky and sweet.
Bresaola with Rocket and Parmesan
Thin slices of air-dried beef with peppery rocket, Parmesan shavings, lemon and olive oil.
Brown Windsor Soup
A rich, hearty Victorian soup of beef and vegetables, thickened and finished with a splash of Madeira.
Buffalo Chicken Dip
A hot, cheesy dip of shredded chicken and buffalo sauce. Serve with celery and tortilla chips.
Burrata with Roasted Tomatoes
Creamy burrata served with sweet roasted cherry tomatoes, basil and a drizzle of balsamic.
Caponata
A sweet and sour Sicilian stew of aubergine, celery, tomatoes, olives and capers.
Chicken Caesar Salad
Crisp romaine, juicy chicken, crunchy garlic croutons and a creamy, punchy Caesar dressing. A restaurant classic made easily at home.
Chicken Noodle Soup
A soothing, golden chicken broth with tender chicken, vegetables and egg noodles. The ultimate comforting soup when you need it.
Chinese Curry Sauce
The smooth, mild and slightly sweet curry sauce from the takeaway. Perfect with chips.
Chip Butty
Hot, crispy chips piled into soft buttered white bread with a splash of vinegar and ketchup or brown sauce.
Club Sandwich
A towering triple-decker of chicken, bacon, egg, tomato and lettuce on toasted bread. A café classic that's great for sharing.
Cock-a-Leekie Soup
Scotland's classic chicken and leek soup, gently simmered with a few prunes for a hint of sweetness.
Coronation Chicken Sandwich
Creamy, lightly spiced coronation chicken with mango chutney and sultanas, piled into soft bread. A British lunchtime classic.
Crab and Sweetcorn Soup
A thick, silky soup of sweetcorn and crab meat with ribbons of egg. A takeaway starter favourite.
Crispy Wontons
Wonton wrappers filled with a pork and prawn filling and fried until crisp. Serve with sweet chilli sauce.
Dressed Crab
Brown and white crab meat served in the shell with chopped egg and parsley, and bread and butter on the side.
Dry-Fried Green Beans
Green beans fried until blistered, then tossed with garlic, chilli and soy. A Sichuan favourite.
Egg Drop Soup
A simple, soothing soup of chicken broth with delicate ribbons of egg.
Egg Mayo Sandwich
Creamy, perfectly seasoned egg mayonnaise with chives, piled into soft bread. A simple lunchbox classic that's hard to beat.
Farro Salad
Nutty farro grains tossed with cherry tomatoes, cucumber, mozzarella, basil and a lemon dressing.
French Dip Sandwich
Thinly sliced roast beef in a toasted roll, served with a bowl of hot beef broth for dipping.
Fried Green Tomatoes
Slices of tart green tomato coated in cornmeal and fried until golden. A Southern classic.
Garlic Pak Choi
Tender pak choi stir-fried with garlic and a splash of soy. A quick side for any Chinese meal.
Glamorgan Sausages
Welsh vegetarian sausages made from Caerphilly cheese, leeks and breadcrumbs, fried until crisp and golden.
Hush Puppies
Crispy fried cornmeal balls with onion. The classic side to fried fish in the Southern US.
Italian Wedding Soup
Tiny meatballs, small pasta and greens in a clear chicken broth. Hearty but light.
Lobster Rolls
Sweet lobster meat in a light lemon mayonnaise, piled into buttery toasted rolls.
Macaroni Salad
Elbow macaroni in a creamy, tangy dressing with celery, peppers and onion. A barbecue side dish staple.
Muffuletta
A giant round sandwich packed with Italian meats, cheese and a tangy olive salad. A New Orleans icon.
New England Clam Chowder
A thick, creamy soup of clams, potatoes, bacon and onion. A Boston classic.
Pappa al Pomodoro
A thick Tuscan tomato and bread soup with garlic, basil and olive oil. Simple, comforting and very cheap.
Patty Melt
A juicy beef patty with caramelised onions and melted cheese, toasted between slices of rye bread.
Pease Pudding
A thick, savoury purée of yellow split peas from the North East of England, traditionally spread in a stottie with ham.
Peperonata
Sweet peppers slowly stewed with onion, tomato and garlic until soft and jammy.
Piadina
Thin Italian flatbreads cooked in a dry pan and filled with ham, cheese and rocket.
Pork and Chive Dumplings
Juicy pork and chive dumplings, boiled or pan-fried and served with a soy and vinegar dip.
Potted Beef
Slow-cooked beef pounded with butter and spices, sealed under clarified butter. Spread on hot toast.
Ribollita
A thick Tuscan bread and bean soup with cavolo nero and vegetables. Even better reheated the next day.
Risi e Bisi
A Venetian dish of rice and peas cooked in stock, somewhere between a risotto and a thick soup.
Rosemary Focaccia
A light, airy Italian flatbread with a crisp base, dimpled with olive oil, sea salt and rosemary.
Salt and Pepper Chips
Crispy chips tossed with stir-fried onion, peppers, chilli and a salty, spicy seasoning. A takeaway favourite.
Scotch Pies
Small, straight-sided pies of hot water crust pastry filled with peppery minced lamb. A football-ground favourite.
Sesame Prawn Toast
Crispy triangles of fried bread topped with a savoury prawn paste and sesame seeds.
Shrimp Po' Boy
Crispy fried prawns piled into a crusty roll with lettuce, tomato and spicy remoulade.
Skillet Cornbread
Golden cornbread baked in a hot cast-iron skillet for a crisp crust and tender middle.
Soused Herrings
Herring fillets baked gently in spiced vinegar, then left to cool. Sharp, fresh and lovely with potato salad.
Stottie Cake
A large, flat, chewy loaf from the North East, perfect split and filled with ham and pease pudding.
Stracciatella Soup
A Roman egg-drop soup: beaten egg and Parmesan swirled into hot broth to form delicate ribbons.
Tomato Soup
Silky, rich tomato soup made with tinned and fresh tomatoes, a little butter and a splash of cream. Pure comfort in 40 minutes.
Tortellini in Brodo
Little filled pasta served in a clear, rich chicken broth with Parmesan. Comfort food from Emilia-Romagna.