Quick luxe lunches: Simple ideas for weekday meals

With the new year, getting back into the swing of things can feel like a lot – busy schedules return, diaries fill up, and weekday lunches often become a takeaway order or a quick grab from the deli fridge on the way to work.

That said, there is something about making your own lunch from scratch that feels luxurious and nourishing. Here are a few ideas of pantry staples you can keep on hand to whip up a satisfying meal.

Frozen bone broth

Bone broth has become readily available in health stores and some supermarkets, and some even come flavoured with Asian aromatics! No matter the weather, to me bone broth always feels like a light, energising meal.

Start by soft-boiling two eggs for 6 minutes, then allow them to cool before peeling and setting aside. Defrost your bone broth in a small saucepan – 1 cup is good per portion – and bring it to a gentle simmer. Finely chiffonade or grate any vegetables you have on hand: carrots, baby marrows and peppers all work well. Once your broth is simmering, add your chopped vegetables and half a cup of frozen peas, then let it simmer for another 2 – 3 minutes before turning off the heat and seasoning with soy sauce to taste. Place the peeled eggs in a serving bowl and pour over the broth with vegetables. Dress it up with a little freshly grated ginger and sesame seeds if you have any on hand.

Buckwheat noodles

Also known as Soba noodles, buckwheat noodles are very popular in Japanese cuisine. They cook fast and are high in protein and fibre.

Cook them according to the packet instructions – usually in boiling water for about 5 minutes. Drain and rinse in cold water to prevent them from overcooking before drizzling a little olive oil or sesame oil to prevent them from sticking together. Then dress up your noodles with basil pesto and some pan-fried mushrooms, scatter over any fresh herbs you have on hand, and you have yourself a delicious bowl of goodness in under 20 minutes!

View this post on Instagram

A post shared by Danielle Smith (@daniellecarey_s)

Gnocchi

I recently tried baked gnocchi Puttanesca; it was super simple and packed with flavour!

Start by heating your oven to 200°C. Then, line a baking tray with baking paper and spread out 200g of potato gnocchi. Drizzle with a little olive oil and evenly scatter over 1 cup cherry tomatoes, 1 tablespoon capers, 2 tablespoons sliced Kalamata olives, the juice of half a lemon, and salt and pepper, then roast for 20 minutes. Remove the tray from the oven, lightly toss the ingredients together, grate some Parmesan over the top, and roast again for another 10 minutes. Enjoy with a few sprigs of fresh basil.

Tinned chickpeas

These legumes are versatile, packed with protein, and will keep you full all afternoon long. They can be paired with any one of your favourite vegetables, but I like to use them in a tabbouleh salad, which can be made in the morning and keeps well until lunchtime.

Start by finely chopping cucumber, tomato, a handful of parsley, two stalks of mint, and two spring onions, and set aside. Strain the liquid from the chickpeas and add them to a large mixing bowl along with the cucumber, tomato, and herbs. Season with salt and pepper to taste, a splash of olive oil, and a fresh squeeze of lemon juice before tossing together and enjoying straight away or later in the day.

Use these recipes as guidelines, swapping out any vegetables with your favourites, but I hope that by having these pantry staples on hand, it encourages you to spend a little time creating a quick, luxe, home-cooked lunch for yourself.