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Lunch Box Ideas

Red Lentil Soup


  • 2 tbsp olive oil

  • 4 lean bacon rashers (optional)

  • 1 large onion, finely chopped

  • 2 carrots, finely chopped

  • 2 pints of vegetable or chicken stock

  • 4 1/2 tbsp tomato puree

  • 225g red lentils


  1. Heat a pan, add the oil.

  2. add in the bacon, carrots and onion and cook for 5 minutes.

  3. Stir in the remaining ingredients and bring to the boil.

  4. Simmer for 30 minutes.

  5. Serve with crusty bread or box in batches and store in the fridge.

Raspberry, Blueberry and Coconut Breakfast Loaf


  • 175g Ground Almonds

  • 25g Desiccated Coconut

  • 1 Lemon zest

  • 2 tsp Baking Powder

  • 3 Eggs

  • 5 tbsp Honey

  • 75g Blueberries

  • 75g Raspberries

  • Pinch of sea salt


  1. Pre heat oven to 160c (fan), gas mark 4.

  2. Mix together the almonds, desiccated coconut, lemon zest, baking powder and salt.

  3. In a seperate bowl, whisk the eggs and add the honey.

  4. Add the 2 mixtures together and stir.

  5. Fold in the fruit, gently.

  6. Pour mixture into a lined 1lb loaf tin (use coconut oil for greasing).

  7. Bake for 40 minutes, remove from the oven, cover the top with foil and bake for a futher 15 - 20 minutes.

  8. Leave to cool for 5 minutes then turn onto a wire rack.

  9. Once cooled, drizzle with honey, sprinkle with desiccated coconut and finish with a line of fruit.

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