It’s been warm this week, and summer veggies and the smell of BBQ smoke beckon. We got our grubby hands on some pretty good looking eggplant, zucchini and English tomatoes so we completed the combination with capsicum for a ‘lazy’ interpretation of a ratatouille (essentially roasting the veg rather than individual pans). Though a first on trying this convenient method, the results were utterly delicious – well worth another attempt in future.
Before the start of the week we made our way back to stock up on more wild garlic (aka: ramsons), and alongside the purple sprouting broccoli and baby carrots this trio were mostly present. In addition, we had an errand involving the mega-large supermarket chain (it’s the closest supply for office stationery) so we stocked up on more ‘exotic’ ingredients hence the appearance of ‘proper’ instant ramen and udon noodles.
This week was pretty bowl-heavy, but from this experience I’ve discovered that once a week is enough as the portion sizes get too large far too quickly – even some of the ‘lunch crowd’ in the office thought it an unusual alternative to my normal (smaller) portions of cooked rice!
April 20
Aww yeah, the ratatouille turned out rather well – pity I didn’t pack more. Lunch is oven-roasted ratatouille, steamed carrots, steamed kale & purple sprouting broccoli and chicken nuggets. Gah, I wanna eat more of this!
April 21
Going to try the “home style” instant ramen since I’m out of home made stock; toppings are steamed purple sprouting broccoli, steamed kale, steamed baby carrots, tea egg, crabsticks, spring onion and wild garlic, chicken karaage and nori. I probably should of shredded the crabsticks for this, but the chilli flavour (sachets) was fine and the eggs exceptionally orange. Viva la junk food!
April 22
Now if only there was a decent outdoor spot to eat this. And sunshine. Lunch is purple sprouting broccoli stems goma-ae, steamed purple sprouting broccoli, steamed carrots, tomato, cucumber, chicken nuggets on cabbage & spring onion and tri coloured hosomaki (avocado & preserved lemon, kappa and crabstick with mayo)
April 23
It’s Italian and French for St George’s Day, but it does use English foraged ramsons.. Lunch is grilled steak on a tomato sauce, fresh tomatoes and ratatouille with penne pasta tossed in olive oil and wild garlic
April 24
It’s another bowl of food for lunch, and a tea egg that’s definitely had enough time to soak up the marinade. Udon with a spicy miso broth, topped with spring onion, purple sprouting broccoli, grilled chicken, steamed carrots and a tea egg
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