I think lunch should always be something to look forward to. As the cost of a quick bite from the high street continues to rise, here are five ways to enjoy a really tasty midday meal for £2 and under, whether you’re at home or work.
Sardine and smacked cucumber salad with buckwheat noodles
Serves two, £1.81 per portion
Sardines are such a hero ingredient in tasty, good-value and healthy meals. Make sure you match the sauce to your dish; in this case, I chose sardines in spring water so they can take on the flavour from the smacked cucumber. A high protein dish with over 12g in both the sardines and buckwheat soba noodles.
Ingredients:
- 2 tins sardines, £1.20
- 2 bundles soba noodles, 70p
- 1 cucumber, £1
- 2 tsp light soy sauce, 13p
- 1 tbsp chilli oil, 30p
- 2 cloves garlic, 10p
- 1 tsp caster sugar, 1p
- 2 tsp black chinkiang or rice wine vinegar, 15p
- Sprinkle sesame seeds, 3p
Method:
Cook noodles according to the packet instructions. Drain and rinse well.
Smash the cucumber with a rolling pin three or four times. Cut into four lengthways, then on the diagonal into 2cm chunks. Add 1/2tsp salt and stir. Mix the other ingredients together well and stir through the cucumber.
Add noodles and cucumber to a bowl with the sardines. Finish with a sprinkle of sesame seeds and serve.
Herb and courgette frittata
Serves two, £1.98 per portion
This works well cold or you can give it a quick blast in the microwave. These portions are generous; I ate a quarter with a side salad – but a really filling combo if you’re hungry.
Ingredients:
- 1 courgette, around 150g, 45p
- 2 medium potatoes, around 300g, £1
- 6 free range eggs, £1.89
- 1 tbsp olive oil, 12p
- 2 handfuls mixed herbs/20g. I used basil, mint and tarragon, 50p
Method:
Slice both courgette and potato as thinly as you can. Blanch the potatoes in boiling water for three minutes, then drain. Meanwhile, fry the courgette in your frittata pan (oven-proof) on med-high in 1tbsp olive oil until softened. Remove from the pan.
Wash, dry and finely chop herbs. Mix into your six beaten eggs and season with salt and pepper.
Turn on the oven to 180°C fan.
Layer up the slices of potato and courgette in the pan, seasoning as you go, and return to the heat. Pour over beaten egg and herb mixture. Cook for around six minutes, until the egg is firm. Put in the oven for another eight minutes, until the egg is set all the way through.
Slide out of the pan and slice into two or four to serve. I added a sprinkle of feta to mine, but it wasn’t in the budget!
Jambon beurre
Serves two, £1.13 per portion
I thought this iconic Pret sandwich was worth recreating, especially as it’s been in short supply in recent months, apparently due to a shortage of cornichons. I went to Lidl for its great value bakery and bought the best quality ham I could to meet the £2 budget.
Ingredients:
- Baguette, 99p
- Butter, 16p
- Good quality cooked ham, £1.10
- 4 cornichons, 15p
Method:
Cut the baguette into two, then halve lengthways.
Open each half and spread generously with butter.
Add ham and top with a few sliced cornichons.
Invite a worthy friend to lunch and give them the second half.
Sweet potato and black bean burrito-ish bowl
Serves two, £1.52 per portion
This one takes the most prep, but is exceptionally filling and tasty. I wanted to amp up the flavour and have used the Middle Eastern seasoning za’atar as well as Mexican Tajin, which you can substitute with paprika. Hopefully, the authenticity police will spare me. The black beans don’t need cooking but go nice and crispy in the oven. If you don’t fancy cooking the rice, take a wrap to work instead. This one works just as well at home or packed into a tupperware.
Ingredients:
- 1 large sweet potato, 200g, 24p
- 1/2 can black beans, 25p
- 1tsp Tajin seasoning, 10p
- 1tsp za’atar, 35p
- Sachet mixed rice, 85p
- Half large avocado, 69p
- 1 lime, 22p
- Handful coriander, 10p
- 2 tbsp olive oil, 24p
Method:
Preheat the oven to 200°C fan.
Scrub the sweet potato but leave the skin on. Cut into 2cm chunks and season with 1tbsp olive oil, 1tsp za’atar (optional), salt and pepper in an oven dish.
Drain the black beans and put them in another oven dish with 1tbsp olive oil and 1tsp Tajin.
Put both in the oven and roast for 20 mins.
Meanwhile, make your rice. I often make a batch of brown rice for lunches, but this time I used a quick packet.
Put half the rice, sweet potato and 2tbsp black beans in your bowl with a quarter of a large avocado, half a lime and some fresh coriander.
Houmous and pickled veg sandwich
Serves one, 68p per portion
Pret no longer sells the houmous sandwich I used to love and buy frequently, which teamed the beloved chickpea and tahini paste with pickled, crunchy veg. Its current “houmous & veg” sandwich costs £4.70, despite the cheap ingredients, but this DIY version will take you moments to make before work in the morning.
For my dupe, you can make your own quick pickled veg the night before, or use kimchi. The original used soft brown bread, so I have used a seeded wholemeal loaf.
Ingredients:
- 2 slices of any bread you like, 20p
- 100g houmous, 50p
- 1 tbsp harissa, 30p
- Pickled grated carrot and cabbage or spoon ful kimchi, 20p
- Handful/20g spinach leaves, 15p
Method:
The night before: Grate or thinly slice carrot and red cabbage. Mix in a jar with 2 tbsp white wine vinegar and ½ tsp caster sugar.
Spread the hummus on both slices of bread (start with butter if you want).
Follow with the harissa on one slice. Top this with the pickled veg. Add as much spinach as you can cram on.
Season the hummus on the other slice of bread with salt and pepper and finish your sandwich.