Lunch made easy: recipes for back to work
The recipes have been put together by Gousto's senior recipe developer Jordan Moore.
The make-ahead lunches you can prep in 10 minutes for a productive week ahead.
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Hide AdPlus 10 make-ahead lunches you can prep in 10 minutes for a productive week ahead. From protein-packed to vegetarian-friendly, there’s plenty of recipe inspiration to get you started!
Jordan said: "While many consider breakfast the most important meal of the day, lunch is equally important and is often overlooked with our busy work schedules."
“Meal prepping can save you time, money and it makes eating healthy, home-cooked meals throughout the week easier. Cook your favourite recipes in advance and portion them out to be enjoyed for lunch throughout the week.
10-Min Thai Basil Pork With Green Beans
Ingredients - serves 2 double up for four
1 red chilli
1 soy sauce sachet (8g)
20g basil
120g trimmed fine green beans
250g british pork mince
1 fish sauce sachet (15ml)
1 hoisin sauce sachet (40g)
1 bag of fried onions (15g)
300g steamed white basmati rice
1 roasted garlic paste sachet (15g)
1 ginger paste sachet (15g)
Method
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat.
Chop the green beans in half.
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Hide AdOnce hot, add the pork mince and chopped green beans to the pan and cook for 3 min, breaking the mince up with a wooden spoon as you go.
Squeeze the pouch[es] of steamed white basmati rice to separate the grains.
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot - tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly.
Slice the red chilli[es] finely.
Combine the sliced chilli (can't handle the heat? Go easy!), ginger paste, roasted garlic paste, hoisin sauce, soy sauce and fish sauce in a small bowl – this is your fragrant sauce.
Add the fragrant sauce to the pan and cook for 30 secs.
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Hide AdAdd a small splash of water and cook for a further 2-3 min or until the pork is cooked through and the sauce has thickened - note: Please make sure you cook your pork thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Once thickened, rip the basil leaves into the pan and give everything a good mix up – this is your Thai basil pork with green beans..
Set the Thai basil pork with green beans and heated basmati rice in the centre of the table, ready to share.
Garnish with the fried onions and let everyone dig in
10-Min Miso Mushroom Stir-Fry
Ingredients - for two double up for four people
2 soy sauce sachets (16ml)
1 spring onion
1/2 tsp dried chilli flakes
50g baby kale
1 tbsp white miso paste
40g chilli jam
1 ginger paste sachet (15g)
1 toasted sesame oil sachet (30ml)
80g baby button mushrooms
240g chestnut mushrooms
150g portobello mushrooms
1 toasted sesame seed sachet (5g)
300g steamed white basmati rice
Method
Heat a very large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat.
Meanwhile, slice the portobello mushrooms.
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Hide AdOnce hot, add the portobello mushrooms to the pan with the baby chestnut mushrooms.
Crumble over the chestnut mushrooms and cook for 1 min.
Add the miso paste, ginger paste, soy sauce, toasted sesame oil, chilli jam and chilli flakes (can't handle the heat? Go easy!) to the pan with 1 tbsp [2 tbsp] water and give everything a good mix up.
Cook, covered, for a further 2 min or until the mushrooms have softened.
Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains.
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Hide AdTear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot - tip: if you're cooking two pouches, pop them in together but increase the microwave cook time accordingly.
Add the baby kale to the pan and cook, covered, for 1-2 min further or until wilted.
Meanwhile, slice the spring onion[s] finely.
Serve the miso mushroom stir-fry with the heated rice to the side.
Garnish with the sliced spring onion and sesame seeds.
10-Min Smoky Spanish Chicken Rice
Ingredients - serves two double up for four
1 lemon
250g british diced chicken breast
2 tsp smoked paprika
80g trimmed fine green beans
5g parsley
1 Knorr chicken stock cube
300g steamed white basmati rice
1 roasted garlic paste sachet (15g)
1 mayonnaise sachet (40ml)
Method
Boil half a kettle.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.
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Hide AdChop the green beans in half (cut them in one bunch for speed!).
Once hot, add the roasted garlic paste, diced chicken and green beans to the pan and cook for 2 min.
Squeeze the pouch[es] of steamed white basmati rice to separate the grains.
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot. Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly!
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Hide AdDissolve the Knorr chicken stock cube[s] in 100ml [200ml] boiled water – this is your chicken stock.
Add the smoked paprika, heated basmati rice and chicken stock to the pan and cook for a further 3 min or until the chicken is cooked through (no pink meat!) – this is your smoky Spanish chicken rice.
While the chicken is cooking, combine the juice of 1/4 [1/2] lemon with the mayonnaise and a pinch of salt and pepper – this is your lemon aioli.
Squeeze the juice of 1/4 [1/2] lemon into the pan and give everything a good mix up.
Cut the remaining lemon into wedges.
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Hide AdServe the smoky Spanish chicken rice with the lemon aioli in the centre of the table, ready to share
Garnish with the remaining lemon wedges and a grind of black pepper.
Tear the parsley leaves all over and let everyone dig in.
Recipes courtesy of gousto.co.uk
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