We had a great time on the recent Packed Lunches cookery course. The day involved a lot more than sandwiches! When making workday lunches, time is often of the essence. It’s good to be able to prepare a few things quickly, and also to plan ahead, so there are things in the fridge or freezer which can be pulled out to use.
In the morning we prepared quinoa, farro and wholegrain pasta salads. We then prepared a range of soups which we enjoyed with homemade bread.
Great fun was had making up the noodle jars, healthy pot noodle! There are some fabulous noodles available which don’t involve precooking and so are perfect for the jars. We added cooked shredded tofu.
We then made a selection of bean pates and dips which we used to make up some rather posh vegan sandwiches!
