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Egg and Tomato

Egg and Tomato is quick to make and requires only a few basic ingredients making it a perfect choice for when you just don't have the energy or time for anything complicated, but want a meal that is healthy and nutritious.

*Watch the Egg and Tomato Recipe Video*

Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

4 beaten eggs
3 tomatoes, sliced into wedges
Half an onion, sliced
1 clove garlic
1 1/2 teaspoons sugar
1 tablespoon tomato ketchup
Pinch of salt
Spring onions to garnish


1. Scramble the eggs in a pan and set aside once cooked.

2. In a clean pan, heat a little oil and add the onions and garlic clove and brown a little. Then add the tomatoes, salt, tomato ketchup, sugar and around half a cup of water.

3. Simmer for 1-2 minutes then add the scrambled eggs. If needed add a little cornflour to thicken the sauce. Serve and enjoy.

Squid in Satay Sauce

Satay sauce is deliciously nutty, sweet and spicy, and brings a real kick to tender squid pieces.

*Watch the Squid in Satay Sauce Recipe Video*

Serves: 2
Preparation time: 20 minutes
Cooking time: 5 minutes

1 whole squid
1 green, red and yellow pepper sliced
3 spring onions, sliced
1 small red onion, sliced
3 garlic cloves
2 celery sticks, sliced
1 tablespoon oyster sauce
8 garlic cloves, peeled
1 carrot, peeled and sliced
1/4 red onion, sliced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon peanut butter
1 1/2 teaspoons sugar
Pinch of salt


1. Clean and prepare the squid (watch the video above for a step by step guide on how to prepare squid). Cut the squid into inch wide pieces and blanch in boiling water for approximately 10 seconds, remove and set aside.

2. Heat around a tablespoon of oil in a frying pan and brown the ginger and garlic. Gradually add the red onion, a generous pinch of salt, peanut butter, satay sauce, celery, sugar, and the squid. Then add 2-3 tablespoons of water, soy sauce, oyster sauce and pepper. Stir for a moment before adding a little water if needed and the spring onions.

3. Put the lid on the pan and allow to simmer for 1-2 minutes and then serve.

Hello Kitty Vegetable/Fruit Cutters

Hello Kitty how do I love thee, let me count the ways...

I'm a sucker for Hello Kitty. Put anything stamped with a Hello Kitty logo in front of me and I'll probably squeal....and then buy it. It's a fatal flaw but one that gives me irrational pleasure.

I was recently in London for work and came across these Hello Kitty vegetable cutters at Artbox, Covent Garden. Well, I couldn't resist and they seemed like a simple way to brighten up my daily lunches with minimal effort.

I had intended to share a watermelon fruit salad recipe with these cutters but having run through the recipe a few times, on the day that I decided to film the video everything just went wrong. It was so disappointing. After an hour the light was fading and I had a load of cut up fruit just sat in one big, sad, sad pile. I almost gave up until I saw the cantaloupe melon that was just sat on the kitchen counter. I cut it in half, used a paring knife to cut a spiky edge, scooped out the soft centre, hollowed out the centre a little and piled in some watermelon, grapes, blueberries and my Hello Kitty apple slices.

To give it a bit of zing I drizzled a lime and ginger syrup over the fruit (put half a cup of water, 1 tablespoon of sugar, one lime, cut into slices and a few slices of fresh ginger into a saucepan. Heat until the sugar dissolves and then cool and put in the fridge).

Unfortunately I did not manage to film this (though it's clearly straightforward to put together) but I did film the making of the Hello Kitty slices in the video above.

I think this would be a brilliant, healthy dish for a kids party, or even an adult party if you happen to know crazed Hello Kitty obsessives like myself. I even think they would be great for making small Hello Kitty biscuits to add to liven up a dessert which I will probably try soon.

Tofu Stir-fry

Go vegetarian with this fresh, quick and healthy tofu stir-fry. Full of bright vegetables and with golden tofu, this dish is a perfect evening meal for meat free Mondays.

*Watch the Tofu Stir-fry Recipe Video*

Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes


2 fresh tofu blocks
2 pak choi
Handful of baby corn cobs
Handful of mange tout
5-6 oyster mushrooms
1 pepper, sliced
8 garlic cloves, peeled
1 carrot, peeled and sliced
1/4 red onion, sliced
1 tablespoon oyster sauce
1 tablespoon soy sauce
Pinch of salt
1-2 tablespoons water
1/2 teaspoon sesame oil
Cornflour to thicken
Spring onion to garnish

1. For this recipe we are using quite chunky slices of tofu, but you can cube the tofu, just reduce the frying time accordingly. Heat some oil in a frying pan and add the tofu carefully. Frying the tofu adds a lovely golden colour and helps to make it sturdier. Fry for a few minutes on each side, carefully turning, as the tofu is quite delicate. Once cooked, remove and keep warm.

2. For the stir-fry, heat some oil in a frying pan and add the garlic, red onion, mange tout, carrots and baby corn cob. Stir and then add the pak choi, oyster mushrooms, soy sauce, oyster sauce. Add a good splash of the Shaoxing rice wine and ginger, then the tofu and 1-2 tablespoons of water.

3. Fry for a minute, whilst stirring and then add the sesame oil. Put the lid on the pan and allow to simmer for 1-2 minutes.

4. Add the peppers, replace the lid and simmer again for 1-2 minutes

5. Finally add cornflour if the sauce needs thickening, serve and garnish with fresh spring onions.

The Secret Ingredient in the Best Chinese Food (and it's not MSG)

Shaohsing/Shaoxing rice wine has long been used as both a marinade in Chinese dishes and also for seasoning, helping to add depth to any dish. It is made from fermented, glutinous rice and has a fragrant, subtle taste, similar to sherry. It is becoming increasingly easy to get a hold of and even my local Tescos stock it as I discovered recently.

If you venture into the kitchens of many Chinese restaurants and takeaways you will probably find a bottle of Shaoxing wine next to the other essential Chinese sauces (soy, sesame oil, oyster etc). Often shredded ginger is added to the wine to add an aromatic pep to the flavour. I personally can't get enough ginger, I love the zingy taste it brings to dishes, and it is renowned for its many health benefits.

To create your own Shaoxing ginger wine, simply take one large piece of ginger, peel and slice and add to the rice wine, then store in a cool, dry place. Add to meat/fish as a marinade or splash a good few drops into the dish right at the end of cooking.

Ramen Burgers

Everyone is going crazy for Ramen Burgers. Make your own healthy burgers with this recipe that uses homemade burgers and instant ramen noodles (Nissin).

*Watch the Ramen Burgers Recipe Video*

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes


250 grams minced beef
1/4 red onion, diced
1/4 tomato, diced
1 garlic clove, diced
1 tablespoon worcestershire sauce
1 heaped teaspoon wholegrain mustard
3 tablespoons olive oil
Spring onion, thinly sliced

Watercress, red onion, tomatoes to garnish

Ramen buns
Sesame oil
1 egg, beaten

Sticky soy sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon water
1/2-1 tablespoon cornflour to thicken

Watercress, red onion, tomatoes to garnish

1. Combine the minced beef with the red onion, tomato, garlic, worcestershire sauce, wholegrain mustard, olive oil and spring onion. Shape into patties by hand or using a cooking ring. Leave to set in the fridge for 30 minutes. (I like chunky burgers, but the ingredients should create 4 medium sized burgers)

2. Boil the instant ramen noodles for 3 minutes, flavouring with the sesame oil from the packet. Leave to cool and then mix in the beaten egg. Shape using a cooking ring and set aside in the fridge for 20-30 minutes.

3. Heat some oil in a frying pan and fry the burgers for 3-5 minutes on each side until the burgers are cooked through. Set aside to rest and keep warm until the ramen buns are ready.

4. In a clean frying pan, heat some oil and fry the ramen buns for 2-3 minutes on each side, or until golden brown. Keep them in the cooking ring if you want to maintain their shape.

5. Create the burger by layering a ramen bun, watercress, burger, sticky soy sauce and the red onion and tomatoes and finally top with a ramen bun.

Hot and Sour Soup

Tangy, full of flavour and nutritious, Hot and Sour Soup is the ultimate comfort food. This recipe is simple and fast to make. For vegetarians, remove the meat, add your choice of vegetables and this soup still tastes just as good.

*Watch the Hot and Sour Soup Recipe Video*

Serves: Approximately 4 portions
Preparation time: 15 minutes
Cooking time: 10 minutes

2 pints chicken or vegetable stock
2 teaspoons sugar
1 teaspoon salt
1 tablespoon oyster sauce
Small piece of ginger, peeled and finely diced
1 tablespoon of both dark and light soy sauce
180 grams tofu
70 grams shrimp
1 carrot, diced
Handful of peas
100 grams diced fillet pork
1 egg, beaten
3 tablespoons vinegar (increase or decrease depending on how sour you want the soup to be)
3-4 oyster mushrooms
1 teaspoon sesame oil
1 fresh chilli, sliced
Cornflour to thicken

1. Bring the chicken/vegetable stock to the boil in a large pot. Add the ginger, chilli, carrots, mushrooms, pork, salt, sugar, dark and light soy sauce, oyster sauce and vinegar, place on the lid and allow to simmer for a few minutes.
2. Add the tofu, shrimp, peas to the soup and replace the lid, simmering for a further few minutes.
3. Stir in 1-2 tablespoons of cornflour to thicken the soup and finally add the beaten egg and sesame oil. Remove from the heat and serve, garnished with spring onion.

Soy Chicken Wings

Soy Chicken Wings are the perfect dish when you need something quick and simple, but that tastes delicious. Marinate the chicken the morning or evening before and the juicy wings will be ready in 15 minutes!

*Watch the Soy Chicken Wings Recipe Video*

Preparation time: 10 minutes (20-30 minutes to marinate)
Cooking time: 10-15 minutes

8 Chicken wings (cut in half)
Small piece of ginger, peeled and sliced
1 teaspoon salt
2teaspoons sugar
1.5 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon corn flour
1 teaspoon sesame oil

1. Combine the chicken with the salt, sugar, dark and light soy sauce, corn flour and sesame oil. Leave to marinate in the fridge for at least 20-30 minutes to allow all the flavours to soak into the meat.

2. Heat some oil in a non-stick pan over a medium heat. Add the ginger and then the chicken wings. Fry for a few minutes while stirring constantly to prevent the meat from burning. Place the lid on the pan and simmer for a few minutes. Repeat this process for 10-15 minutes until the chicken is thoroughly cooked.

3. Serve and enjoy (ditch the table etiquette and use your fingers to enjoy this dish).

Steamed Cod with Black Beans and Chilli

Black beans and chilli bring a rich and luscious flavour to this delicious and quick to make steamed cod dish

cod black beans

*Watch the Cod with Black Beans & Chilli Recipe Video*

Preparation time: 10 minutes
Cooking time: 15 minutes

1 cod fillet
Small piece of ginger, diced
8 cloves garlic, diced
1 cup dried black beans
2 chillis, sliced
1 spring onion, sliced
1 1/2 teaspoons salt
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons vegetable or olive oil

1. Heat some oil in a frying pan and add the garlic, ginger, salt, black beans, soy sauce, oyster sauce and chilli. Fry for a few minutes then pour over the cod fillet.

2. Bring water to boil in a steamer (or you can steam in a rice cooker by adding 10-15 minutes before the rice has cooked) and steam the cod for approximately 8-10 minuted. If you poke the flesh with a fork and it flakes you know the cod is ready.

3. Heat two tablespoons of vegetable or olive oil in a saucepan until it smokes. Carefully pour over the cod. Remove and serve garnished with the fresh spring onion 

Sweet & Sour King Prawns

An appetising recipe for the always popular, melt in the mouth, Sweet and Sour King Prawns

*Watch the Sweet & Sour King Prawns Recipe Video*

Preparation time: 15 minutes
Cooking time: 20 minutes

8 king prawns (easy to double up by increasing batter ingredients accordingly)
1 1/2 tablespoons tomato ketchup
1 1/2 tablespoons brown sugar
1/4 onion, diced
1 tomato, chopped
Small piece of peeled ginger, sliced
1 spring onion
1/4 cup water
1 tablespoon vinegar
Batter: 1 egg, 1 tablespoon cornflour
Marinade: soy sauce, pinch of salt, teaspoon of cornflour

1. Remove the sharp fin on the prawn's tail. Twist off the head and remove the shell, leaving the tail section. Devein the prawns by making a small incision along the back and pulling out the vein. Repeat this process for the inner vein. Wash the prawns in cold water and pat dry with a kitchen towel.

2. Marinate the prawns by adding a dash of soy sauce, a pinch of salt and a teaspoon of cornflour. Mix well and leave in the fridge for 20-30 minutes.

3. To make the sauce heat a little oil in a pan and add the ginger and onion. Fry for a minute and then add the chopped tomato, a pinch of salt, the brown sugar, tomato ketchup, water and vinegar. Simmer for a few minutes and add a little cornflour mixed with water to thicken.

4. Mix the egg with the cornflour to make the batter. Lightly coat the prawns in cornflour, dip into the batter and fry for 2-3 minutes or until cooked. Drain on a kitchen towel and serve with the sauce and enjoy!

A Taste of Honey and Lemon

Strangely for a British person (well ok, a British born Chinese) I have a strong aversion to our national pastime of tea. I think it's the milk that does it for me. I remember being forced to drink a bottle a day back in school and looking over with some jealousy at the kid that was allowed to have juice instead due to their lactose intolerance. Richard E Grant had it about right when he compared milk to cow's mucus.

Because I prefer my drinks to be hot rather than cold, and because I'm not partial to coffee either, I've grown up with Chinese, green or white (variation of green) teas. Around a year or so ago I had a bad cold and looking for a natural remedy I decided to make a cup of honey and lemon for the first time in my life. I liked it so much that I now drink around 4 - 5 cups a day broken up by the odd cup of Clipper white tea. I tend to use Manuka Honey, which can be expensive depending on the UMF (unique manuka factor), but Holland and Barrett sometimes has 2 for 1 deals on.

There are apparently many health benefits to drinking honey and lemon, including:

  • Vitamin C in lemon can help stimulate collagen production in the skin
  • It can help to keep your digestive system in order, regulating your metabolism and acting as a detoxifier (especially if drunk first thing in the morning before eating)
  • It can aid weight loss (although drinking honey and lemon water to the exclusion of everything else is just plain nuts! As is any other restrictive 'diet' that's not medically necessary)
  • Manuka honey is considered a superfood and its high tolerance for heat means that you still retain all the antiseptic and antioxidant qualities when used in a hot drink
  • It's great for colds and flu, helping to soothe the throat and break down mucus

I'm not a nutritionist so I can't say to what extent the above is true, but I can say that it definitely helps me perk up in the morning, ready to start the day ahead; dare I say it even makes me feel slightly zen (perhaps it's the ayurvedic qualities). I've become so attached to my honey and lemon that I even carry a flask of it around when travelling for work.

Tips for making honey and lemon water:

  • Unwaxed lemons are best, but if you can only get waxed lemons either cut the rind off or scrub the lemon under hot running water with a scrubbing brush to remove the wax
  • The lemon tends to break down easily so if you don't like having bits in your drink, just add strained lemon juice
  • The more honey you add the sweeter the drink will be. I find my preferable amount to be one teaspoon per average sized cup. If you are not partial to the taste of honey (I never used to be) then add a little sugar
  • Raw ginger is a natural accompaniment to honey and lemon (although I only add ginger when I have a cold)

Perfect Dim Sum - Fried Pork Dumplings (Ham Sui Gok)

For most Chinese families, yum cha is a well established and well loved ritual. Yum cha is a traditional gathering of Chinese people, normally on Sunday mornings, where we can congregate together, talk very loudly and eat delectable dim sums in proper Chinese restaurants. I have always been obsessed with Ham Sui Gok; they were the food equivalent of crack for me. As a child I never used to know the actual name for them, but when Mama Wok saw me manically making the egg shape with my hands she knew what to do.

ham sui gok

The making of dim sum is a magical art. They say dim sum chefs are the highest paid staff in Chinese restaurants and it apparently takes years to hone the skills necessary to create perfect dim sum. However, I am too old to start dim sum chef training, and I'm too impatient to wait until Sunday for my Ham Sui Gok, so I began to seek out and experiment with many recipes.

ham sui gok

It's taken me a long time to hone the perfect recipe. An aunt makes the dumplings using actual potatoes, a recipe I will share one day, but this recipe, using tang flour and glutinous rice flour, is the only one I've found that tastes the same as the ham sui gok you get in restaurants, with that delicious balance of sweet and savoury, the wrapping both crunchy and chewy.

*Watch the Fried Pork Dumpling recipe video*

Makes 15-18 dumplings
Preparation time: 30 minutes
Cooking time: 10 minutes

Filling ingredients
150 grams pork fillet 
60 grams diced carrots
80 grams diced water chestnuts
20 grams Chinese chives
5-7 shiitake mushrooms
1 clove crushed garlic
Salt, sugar, oyster sauce, sesame oil, pepper to season
Corn flour to thicken if necessary

Dough ingredients
40 grams tang flour (same as wheat starch)
160 grams glutinous rice flour
60 grams sugar
40 grams lard
1/4 cup of boiling water
125ml cold water

A few notes...
  • You can substitute normal chives for Chinese chives in this recipe, but I highly recommend that you use Chinese chives where possible as it really makes a difference to the taste.
  • I've burnt more ham sui gok than I care to remember. Without a doubt the most important factor in getting this dish right is in the cooking. Fry them in oil at a lower temperature than you probably think is necessary (I use a medium ring on very low). They should take around 10 and maybe a bit more minutes to cook, otherwise you will end up with blackened, over crispy dumplings.
1. Marinate the pork with a pinch of salt, a pinch of sugar, half a tablespoon of oyster sauce, half a tablespoon of soy sauce, half a tablespoon of olive or vegetable oil and half a tablespoon of corn flour. Mix and leave to marinate in the fridge for 15-20 minutes.

2. Heat some oil in a pan and add the crushed garlic, then the pork. Once the meat is half cooked add the carrots, water chestnuts and shiitake mushrooms. Season with a pinch of salt and pepper, half a tablespoon of oyster sauce, a teaspoon of sesame oil and a tablespoon of soy sauce. Add the chives and fry for a few minutes until the meat is cooked. Remove from the pan and set aside to cool

3. Add the boiling water to the tang flour and stir until it forms a sticky dough. Set aside.

4. Add the sugar, lard and cold water to the glutinous rice flour. Stir until the dough is sticky, add the tang flour dough and combine together. Knead on a floured surface for around 10 minutes until you have a soft dough.

5. Take a ball of dough (roughly enough to fit into the palm of your hand), smooth into a ball and then shape into a flat circle by hand (the dough is a weird mixture of smooth but also delicate so it's best to work by hand). Place a spoonful of the filling in the centre and fold in half and gently pinch the edges together.

6. Heat a saucepan or wok with enough oil to fry the dumplings. Keep the temperature low and fry the dumplings for around 10 minutes until they are golden brown. Remove once cooked and place on kitchen paper to soak up the excess oil.

7. Enjoy! These dumplings are best eaten hot but you can store the cooked dumplings in the fridge for a day or so and reheat by frying in very shallow oil. I prefer to store the uncooked dumplings in the fridge and cook as per the instructions above as they maintain their shape better.

How to Make Simple Fried Rice

*Watch the Simple Fried Rice Recipe Video*

Ingredients (easy to adapt as necessary)

Egg, lightly beaten
Half a garlic clove, finely diced (optional)
Spring onion, finely sliced
Cold boiled rice

1. Cold boiled rice is best for fried rice. Either cook the rice the morning or evening before but allow enough time for the rice to cool. It's better if you can chill the rice in the fridge before frying.

2. Slice the spring onion and finely dice the garlic

3. Heat some oil in a frying pan and add the lightly beaten eggs and stir. Remove the egg from the pan just before the egg is fully cooked

4. Heat some more oil and add the garlic. Then add the cold boiled rice and stir. Add the egg and combine thoroughly with the rice

5. Season with a tablespoon of soy sauce and a good pinch of salt

6. Finally add the spring onion and fry for a few minutes until the rice is cooked through, Serve immediately.

Five Days of Bento – Bento Box Porn

I am slightly obsessed with bento boxes. God bless the Japanese for inventing the super-kawaii lunch boxes that can make lunchtimes a pleasure.

*Five Days of Bento video with a look at just some of my bento boxes*

While I have a fairly nice collection, I am always looking to add more, though I am also fairly practical about what I need (nothing too fiddly). Being in the UK means that proper bento lunch boxes are few and far between, and when you do find them they are normally extortionately expensive. I mainly get mine from overseas (usually Daiso in Canada or Hong Kong) although I also have a few that I bought in the UK.
Here are some of my favourite lunch boxes:

Zojirushi lunch jar

My favourite by far is the Zojirushi Lunch Jar. It comes with its own bento bag and chopsticks, and has two containers which keep food really hot until lunch time, so it's my go-to lunch box for when I make hot lunches. It's also sturdy as hell and despite being well used my lunch jar still looks impeccable. I only wish it was easier to get a hold of Zojirushi products in the UK.

I’m a big fan of compartmentalised boxes as I can include the mains and fruit in the same box. I bought this Sistema lunch box from Sainsburys and I like it because it’s easy to clean and it holds fairly decent portion sizes.

bento lunch box

This is from Daiso and I really love the split opening top, for no other reason than it reminds me of the wicked witch’s basket in The Wizard of Oz. Well it’s also really practical and holds decent portion sizes and I like being able to see my lunch which I think must satisfy some primal human instinct.

bento lunch

I bought this Polar Gear lunch pod on sale at Debenhams at the end of last year and really like how compact it is. I only tend to use this for cold lunches as it has a removable, divided bowl that I stick in the fridge overnight, to be popped quickly into the main pod in the morning. It has its own spoon/fork (or spork apparently) but honestly the best thing about this box is the handle; normally I use a bento bag to carry my lunch but with this I can literally just grab it and go.

bento boxes

These bento boxes were from Daiso (the band came separately) and they are so damn cute. It’s useful having two completely separate sections so there’s less chance of food getting mixed up.

I’ve never used this onigiri lunch box (Daiso) because I just don’t have the time to make fresh onigiri in the morning. This is a major regret as this lunch box is so cute that I feel obliged to use it soon.

To keep my lunch nice and cool I normally put a frozen mini bottle of Evian with the bento box but I also use Polar Gear ice packs (I bought mine from Sainsburys).

Do you use bento boxes for your lunch? What bento accessories do you use? I'd love to hear from any other bento obsessives out there.

Five Days of Bento - Healthy and Quick Bento Lunch Recipes

I've never been one to get that excited over lunch at work. Once I started working full-time I fell into the trap of sustaining myself on sandwiches everyday to the point where I now have a strong aversion to the idea of eating anything that remotely looks like a sandwich.

The quality of food available at or near my work can be a bit hit and miss and because my job is quite intensive, I have gotten into the bad habit of feeling guilty when I take too long for lunch. So now, like many others I imagine, I tend to eat at my desk.

I used to have a terrible habit of eating whatever was convenient: crisps, chocolate, pasties, whatever was quick and to hand. Thankfully I am now much more proactive about ensuring I eat as much fresh food as I can and I like to know exactly what is in my food. Because of this I prefer to make my own lunches, however, it can be difficult to come up with exciting ideas that can be made quickly; as I spend a large part of my day commuting (on a good day it's a four hour round trip) I have barely any time free during the week, so it's important that my lunches can be made in 20 minutes or less in the evening, to be thrown in the fridge ready for the next day. It’s even better if I can make something in advance for the next two days. (Though I do wish I had the time to make a true bento lunch for my bento boxes). 
Which means that I don't really have super exciting lunches, but I do eat healthily and find that instead of the constant snacking I used to do, my lunches can take me through the day without that washed out feeling creeping up as 5pm approaches.

So I thought I would share my typical working week’s lunch with you:


Tuna Salad: Canned tuna, red peppers, cucumber, red onion, watercress and mayonnaise.
Carrot sticks


Potato salad: new potatoes, spinach, red onion, cherry tomatoes
Strawberries and kiwi fruit slices 

Mustard, honey and lemon vinaigrette ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon whole grain mustard
1 teaspoon honey
1 teaspoon of freshly squeezed lemon juice


Red pesto pasta salad with spinach, red peppers and cherry tomatoes.
Trusty carrot sticks and brazil nuts


Couscous salad: coucous, beetroot, spinach, cherry tomatoes, red pepper with mustard, honey and lemon vinaigrette
Grapes and kiwi fruit


By Friday I am normally running out of food (and energy) so I usually combine all the fresh vegetables I have left together for a fresh vegetable salad with the mustard, honey and lemon vinaigrette.

I would like to experiment more with my work lunches and have started to delve into Bento Boxes: Japanese Meals on the Go (which has sat neglected on my book shelf for the past two years). What do you make for your own work lunches? Do you make yours in the evening before or in the morning? I’d love to hear your own bento box recipe recommendations.