A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please use this as a starting point only. It’s very much a non-recipe recipe, and every time I make it, I add something different, depending on what’s to hand. Each serving provides 498 kcal, 13g protein, 61g carbohydrate (of which 4.1g sugars), 21g fat (of which 4g saturates), 6.1g fibre and 1.9g salt.
Sweet potato soup is a big bowl of comfort. It’s vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.
Master the art of egg mayonnaise with Elly Curshen’s perfect recipe, complete with cornichons and a mustard dressing. Each serving provides 389 kcal, 15.5g protein, 5.4g carbohydrate (of which 5g sugars), 33.2g fat (of which 5.6g saturates), 1.9g fibre and 0.9g salt.
Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O’Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied. Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt.
Bread dipped in egg and fried is a winner any which way, and this is a little bit different from its sweet counterparts. This is a great one to have in the freezer, for those days when you don’t have time to think about what to make for lunch. You can just pop them in the oven to reheat while you’re getting on with other things.
