It’s hard not to fall into the trap of eating the same lunch everyday. I work from home and when I’m busy, it’s often tempting to rustle up the same old sandwich, most days.
Staying inspired 5-days per week isn’t easy, which is why I love James Ramsden’s amazing cookbook, Love Your Lunchbox: 101 Do-ahead Recipes to Liven Up Lunchtime!
This fab book is a real must-read for us #mumbosses! Packed full of nutritious, healthy recipes with everything from ‘super noodles’ to nutritious salads and belly busting sarnies, you’ll never be bored about your lunch again.
I can’t eat pine nuts so don’t use them here or I add some feta but this is my husband adores James’ orzo with crispy cabbage and lemon and pine nuts and he has very kindly shared his recipe on my blog below.
I also have a copy of his book to giveaway too! You can enter at the end of this post!
Over to James…
Amazing how easy it is to borrow a recipe without realising it. I’m not entirely sure where this recipe came from, possibly just some strange and hungry backwater of my mind. Orzo is a kind of pasta that looks like fat grains of rice. If you can’t find it, use macaroni instead.
After cooking it one evening, however, my wife Rosie pointed out that there is a recipe in her own book, The Recipe Wheel, that is nigh-on identical, save for the fact that she uses macaroni instead. So there you go. It’s still here because, well, it’s rather nice. But thanks to ‘Ro’ for the idea.
Ingredients (Serves 2)
Prep time: 5 minutes | Cooking time: 10 minutes | Freezable? No
- 200g/7oz orzo
- salt and pepper
- 4 tbsp olive oil
- 1 garlic clove, peeled and thinly sliced
- 200g/7oz savoy cabbage, very finely sliced
- zest and juice of ½ lemon
- 1 tbsp pine nuts
- grated Parmesan cheese, to serve
- Bring a pan of salted water to a boil and cook the orzo according to packet instructions. Drain and run under a cold tap until cool.
- Meanwhile, heat the oil in a large frying pan or saucepan over a medium–high heat, and briefly fry the garlic.
- Add the cabbage and season with salt and pepper. Cook for 5–7 minutes, stirring frequently, until the cabbage is cooked and crisp here and there.
- Stir in the lemon zest and juice and set aside.
- In a dry frying pan, toast the pine nuts over a medium–high heat, taking care not to burn. Stir these and the cabbage through the pasta. Leave to cool and store in the fridge for up to 3 days.
IN EACH LUNCHBOX
A portion of orzo salad; grated Parmesan.
Serve with a little grated Parmesan.
Love your Lunchbox by James Ramsden, published by Pavilion Books. Images by Martin Poole.
To win a copy of Love your Lunchbox worth £16.99 enter via The Rafflecopter below: