There are some great recipes out there lurking in cookbooks and blogs, just waiting to be turned into lunch box magic every day of the working week. Here are five.
Monday Hugh Fearnley-Whittingstall's spicy chicken and peanut butter salad.
To make, shred roast or poached chicken and combine with shredded spring onions, red capsicum, mint and coriander. Toss in a dressing of peanut butter whisked with tamari, mirin, grated garlic and ginger, honey and chicken or vegetable stock. From Hugh's new River Cottage book, Love Your Leftovers. Another great way to turn leftovers into lunch is his lamb and mint couscous (pictured).
Tuesday Nigella Lawson's spiced cauliflower and chickpea salad with pomegranate seeds.
To make, toss cauliflower florets in oil spiced with cinnamon and cumin, then roast. After 15 minutes, add cooked chickpeas tossed in harissa, and some quartered tomatoes and roast for another 15 minutes until tender. Season, cool, and toss with pomegranate seeds and flat parsley leaves. From Nigella's new book, Simply Nigella.
WednesdayJess Pryles' roast beef po'boy.
Barbecue queen Jess of TV's Aussie Barbecue Heroes likes shaking up the idea of the traditional southern shrimp-filled baguette of New Orleans. "I love using leftover roast beef in a baguette with some tart tomatoes and seed mustard, and a little bit of jus to soak into the bread," she says. jesspryles.com
Thursday Tori Haschka's gado gado Indonesian vegetable salad with spicy peanut sauce.
To make, lightly steam snow peas and broccolini, then combine with batons of red capsicum, finely shredded white cabbage and beansprouts. Make a spicy peanut sauce by whizzing peanut butter, cashews, lime juice, ginger, garlic, fresh chilli, soy and a touch of sugar to a paste with a little water, and serve with the salad and five-minute boiled eggs. From Tori's book, Cut The Carbs.
Friday Michael Rantissi's Israeli chopped vegetable salad.
"Add a protein such as tuna or chicken and it's a meal in itself," advises the Israeli-born chef-owner of Sydney's Kepos Street Kitchen. To make, dice tomatoes, Lebanese cucumbers, red onion, radishes, and mix with chopped mint leaves, flat-leaf parsley, spring onions, and a dressing of yoghurt, chopped mint, crushed garlic and olive oil. From Felafel for Breakfast, written with Kristy Frawley.