diff options
| author | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
|---|---|---|
| committer | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
| commit | 946c7de20cab78a47edbeae8fa65fe86a51511dd (patch) | |
| tree | 5e8c76be65259062a36eef736f1fcfd8ffd72580 /cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml | |
| parent | 27f91fb877f4502804c932a28546ab6c745cc103 (diff) | |
Add create-meta-recipe endpoint with nested slots/options/bases
- POST /api/create-meta-recipe/ creates full meta-recipe in one call
- PUT /api/create-meta-recipe/ updates existing (requires id)
- Auto-resolves ingredients by name/alias, creates new if not found
- Returns full nested response with _created_ingredients list
- New writable serializers: MetaRecipeWriteSerializer, SlotWriteSerializer, etc.
Diffstat (limited to 'cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml')
| -rw-r--r-- | cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml | 360 |
1 files changed, 360 insertions, 0 deletions
diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml new file mode 100644 index 0000000..a9128c3 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter003.xhtml @@ -0,0 +1,360 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Make Ahead Lunchboxes</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter003">
+<figure class="image_full" id="img_74"><span epub:type="pagebreak" id="pg74"/><img alt="" id="qui0002276" src="../images/p074.jpg"/></figure>
+<figure class="image_full" id="img_75"><span epub:type="pagebreak" id="pg75"/><img alt="Make Ahead Lunchboxes: Ten Minutes Prep on Sunday & A Stack of Packed Lunches for Work" id="qui0002276a" src="../images/p075.jpg"/></figure>
+<figure class="image_full" id="img_76"><span epub:type="pagebreak" id="pg76"/><img alt="" id="qui0002588" src="../images/p076.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0002290"><span epub:type="pagebreak" id="pg77"/><span class="color_r">MAKE AHEAD LUNCHBOXES</span></h2>
+<hr class="border3"/>
+<p class="reclist" id="qui0002292"><a href="chapter003.xhtml#qui0002313">CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT (V)</a></p>
+<p class="reclist" id="qui0002294"><a href="chapter003.xhtml#qui0002344">QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</a></p>
+<p class="reclist" id="qui0002296"><a href="chapter003.xhtml#qui0002371">LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS (V)</a></p>
+<p class="reclist" id="qui0002299"><a href="chapter003.xhtml#qui0002399">ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</a></p>
+<p class="reclist" id="qui0002301"><a href="chapter003.xhtml#qui0002430">GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</a></p>
+<p class="reclist" id="qui0002303"><a href="chapter003.xhtml#qui0002454">TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS (V)</a></p>
+<p class="reclist" id="qui0002305"><a href="chapter003.xhtml#qui0002493">MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL (VEGAN)</a></p>
+<p class="reclist" id="qui0002307"><a href="chapter003.xhtml#qui0002513">HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET (V)</a></p>
+<p class="reclist" id="qui0002309"><a href="chapter003.xhtml#qui0002544">ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON (VEGAN)</a></p>
+<p class="reclist" id="qui0002311"><a href="chapter003.xhtml#qui0002565">ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER (V)</a></p>
+<h2 class="recipe_title1" id="qui0002313"><span epub:type="pagebreak" id="pg78"/>CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002314">This lunchbox salad is really something to look forward to come 1pm. The herbed bulgur is absolutely delicious with the roasted aubergines, sharp feta cheese and pops of sweetness from the pomegranate seeds. It’s lovely at room temperature, or warmed through if you can.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002322"><span class="grey"><span class="space1">Serves:</span> 3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002326"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0002327"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002328"><span class="lato_reg">100g green pitted olives</span></li>
+<li class="list_hang" id="qui0002329"><span class="lato_reg">1 large aubergine, sliced into ½cm half moons</span></li>
+<li class="list_hang" id="qui0002331"><span class="lato_reg">1 red onion, thickly sliced</span></li>
+<li class="list_hang" id="qui0002332"><span class="lato_reg">1 scant teaspoon ground cinnamon</span></li>
+<li class="list_hang" id="qui0002333"><span class="lato_reg">½ a nutmeg, grated</span></li>
+<li class="list_hang" id="qui0002334"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002335"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002336"><span class="lato_reg">25g flat-leaf parsley leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002337"><span class="lato_reg">100g rocket, finely chopped</span></li>
+<li class="list_hang" id="qui0002338"><span class="lato_reg">1 lemon, juice only, plus more if needed</span></li>
+<li class="list_hang" id="qui0002340"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002341"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0002342"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0002315">Preheat the oven to 200°C fan/220°C/gas 7. You will need two roasting tins for this dish: trust me I’ve tried doing it all in just one tin, and the aubergines do not like it. Tip the bulgur wheat, vegetable stock and olives into a smaller roasting tin while you get on with slicing the aubergines and onion.</p>
+<p class="method" id="qui0002317">Mix the vegetables with the cinnamon, nutmeg, salt and olive oil in a second roasting tin, large enough to hold everything in a single layer. Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.</p>
+<p class="method" id="qui0002319">Stir the greens, lemon juice and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.</p>
+<p class="method" id="qui0002321">Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate seeds over the top. Refrigerate until needed.</p>
+<p class="method2" id="qui0002343"><span class="note_headr">MAKE IT VEGAN:</span> Leave out the feta cheese at the end and add a tin of drained, rinsed chickpeas with the aubergines at step 2 for some added protein.</p>
+</section>
+<figure class="image_full_caption" id="img_79"><span epub:type="pagebreak" id="pg79"/><img alt="CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT" id="qui0002590" src="../images/p079.jpg"/>
+<figcaption>CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002344"><span epub:type="pagebreak" id="pg80"/>QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002345">This recipe is an adapted version of the broccoli and blue cheese puff pastry quiche from <em>The Green Roasting Tin</em>, inspired by my friend Sapphire, who told me about a version of the quiche she made with Parma ham. It works beautifully with the gruyère and sage leaves for a smart, French-style lunchbox.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002354"><span class="grey"><span class="space1">Serves:</span> 4–6 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002358"><span class="lato_reg">320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002359"><span class="lato_reg">350g broccoli, cut into small florets</span></li>
+<li class="list_hang" id="qui0002360"><span class="lato_reg">1 red onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0002361"><span class="lato_reg">100g crème fraîche</span></li>
+<li class="list_hang" id="qui0002362"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0002363"><span class="lato_reg">75g gruyère cheese, grated</span></li>
+<li class="list_hang" id="qui0002364"><span class="lato_reg">A pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0002365"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002366"><span class="lato_reg">8 fresh sage leaves</span></li>
+<li class="list_hang" id="qui0002367"><span class="lato_reg">140g Parma ham</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002346">Preheat the oven to 200°C fan/220°C/gas 7. Lay the puff pastry, leaving it on the paper that it comes wrapped in, in a roasting tin or baking dish, small enough that the pastry comes up the 4 sides of the dish to form a shallow ‘cup’ for the rest of the ingredients. Don’t worry about the overhang, it’ll crisp up.</p>
+<p class="method" id="qui0002348">Scatter the broccoli florets and red onion over the pastry. Whisk the crème fraîche, eggs and grated cheese together with a pinch of salt and freshly ground black pepper and pour this all over the vegetables.</p>
+<p class="method" id="qui0002350">Scatter over the sage leaves, lay the Parma ham over the top, then transfer the quiche to the oven and bake for 25 minutes, until the pastry is golden brown and the filling just set.</p>
+<p class="method" id="qui0002352">Let the quiche cool down a little before slicing and serving. It’s excellent hot or cold.</p>
+<p class="method2" id="qui0002369"><span class="note_headr">MAKE IT VEGGIE:</span> Leave out the Parma ham, add a few more sage leaves, substitute the gruyère with cheddar, and grate a little more cheddar over the top of the quiche before baking. (I would think about adding a few sliced mushrooms, but that’s because I add mushrooms to everything.)</p>
+</section>
+<figure class="image_full_caption" id="img_81"><span epub:type="pagebreak" id="pg81"/><img alt="QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE" id="qui0002592" src="../images/p081.jpg"/>
+<figcaption>QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002371"><span epub:type="pagebreak" id="pg84"/>LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002372">I’ve been making a version of this salad for years, because chickpeas, halloumi, red onion and lemon are a magic combination, with either flat-leaf parsley or coriander for a herby lift. But it’s far too nice just to have as a side salad: add carbs in the form of giant cous cous and you’ll have enviable lunchboxes with only 10 minutes’ hands-on work.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002381"><span class="grey"><span class="space1">Serves:</span> 2–3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002385"><span class="lato_reg">200g wholewheat giant cous cous</span></li>
+<li class="list_hang" id="qui0002387"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002388"><span class="lato_reg">250g halloumi, cut into 1cm chunks</span></li>
+<li class="list_hang" id="qui0002390"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang"><span class="lato_reg">1 red onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002392"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002393"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0002394"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002395"><span class="lato_reg">1 tablespoon lemon juice</span></li>
+<li class="list_hang" id="qui0002396"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002397"><span class="lato_reg">15g coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0002398"><span class="lato_reg">Sea salt flakes, to taste</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002373">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous and vegetable stock into a medium-sized roasting tin. Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the cous cous.</p>
+<p class="method" id="qui0002375">Transfer the tin to the oven and bake for 25–30 minutes, until the halloumi is golden brown and the cous cous is cooked through.</p>
+<p class="method" id="qui0002377">Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.</p>
+<p class="method" id="qui0002379">Divide between lunchboxes and refrigerate until needed. Best eaten at room temperature.</p>
+</section>
+<figure class="image_full" id="img_82"><span epub:type="pagebreak" id="pg82"/><span epub:type="pagebreak" id="pg83"/><img alt="" id="qui0002592a" src="../images/p082.jpg"/></figure>
+<figure class="image_full_caption" id="img_85"><span epub:type="pagebreak" id="pg85"/><img alt="LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS" id="qui0002593" src="../images/p085.jpg"/>
+<figcaption>LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002399"><span epub:type="pagebreak" id="pg86"/>ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002400">Honey roasted figs, chicory and hazelnuts are a beautiful base for this easy salad. Cook it in stages below for a simple yet delicious lunchbox, or eat immediately while the chikcen is still hot. It’s nice enough for a dinner party.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002406"><span class="grey"><span class="space1">Serves:</span> 2 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002410"><span class="lato_reg">2 heads of chicory, halved if small, quartered if big</span></li>
+<li class="list_hang" id="qui0002411"><span class="lato_reg">4 figs, halved</span></li>
+<li class="list_hang" id="qui0002412"><span class="lato_reg">40g blanched hazelnuts</span></li>
+<li class="list_hang" id="qui0002413"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002414"><span class="lato_reg">2 free-range chicken breasts</span></li>
+<li class="list_hang"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002416"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0002417"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002418"><span class="lato_reg">A good drizzle of honey</span></li>
+<li class="list_hang" id="qui0002419"><span class="lato_reg">2 mini rosemary focaccias, torn into rough pieces</span></li>
+<li class="list_hang" id="qui0002421"><span class="lato_reg">100g rocket</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002423"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002424"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002425"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002426"><span class="lato_reg">A pinch of sea salt</span></li>
+<li class="list_hang" id="qui0002427"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002401">Preheat the oven to 180°C fan/200°C/gas 6. Tip the chicory, figs, hazelnuts, onion and chicken breasts into a roasting tin large enough to hold everything in a single layer. Mix gently with 1 tablespoon of the olive oil, the sea salt and freshly ground black pepper, then drizzle with the honey.</p>
+<p class="method" id="qui0002403">Scatter the bread over the top, then transfer the tin to the oven and cook for 25–30 minutes, until the chicken is cooked through. Meanwhile, whisk the lemon juice, extra virgin olive oil, salt and pepper for the dressing together.</p>
+<p class="method" id="qui0002405">Let the chicken and vegetables cool down, then slice the chicken. Divide the rocket between 2 lunchboxes, top evenly with the vegetables and sliced chicken, then refrigerate, along with the dressing, in a couple of little pots or jars. Pop the toasted focaccia into 2 airtight bags or containers to keep it crisp and mix everything together just before you eat.</p>
+<p class="method2" id="qui0002429"><span class="note_headr">MAKE IT VEGGIE:</span> Substitute the chicken with 250g goat’s cheese with a rind, cut into thick slices and baked along with the figs.</p>
+</section>
+<figure class="image_full_caption" id="img_87"><span epub:type="pagebreak" id="pg87"/><img alt="ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD" id="qui0002594" src="../images/p087.jpg"/>
+<figcaption>ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002430"><span epub:type="pagebreak" id="pg88"/>GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002432">I wish I’d had this recipe when I worked in an office. It’s so simple to make, a perfect balance of flavours and textures and tastes even better the next day. If you aren’t a fan of chorizo (if not, why not?) or fancy a vegetarian version, see the note <a href="#qui0002452">below</a>: it’s lovely with avocado too. There are fresh greens stirred through at the end, but we took this photograph before that, because it looked so lovely straight out of the oven.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002438"><span class="grey"><span class="space1">Serves:</span> 3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002442"><span class="lato_reg">200g wholewheat giant cous cous</span></li>
+<li class="list_hang" id="qui0002444"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002445"><span class="lato_reg">200g jarred artichokes, drained</span></li>
+<li class="list_hang" id="qui0002446"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002447"><span class="lato_reg">80–100g diced chorizo, finely chopped</span></li>
+<li class="list_hang"><span class="lato_reg">150g spinach, finely chopped</span></li>
+<li class="list_hang" id="qui0002449"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002450"><span class="lato_reg">Sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002433">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo. Cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes.</p>
+<p class="method" id="qui0002435">Once cooked, stir through the spinach and the lemon zest and juice. (You shouldn’t need to add extra oil, as there’s enough released by the chorizo and artichokes.) Taste and season with the sea salt and black pepper as needed.</p>
+<p class="method" id="qui0002437">Let everything cool down before dividing into lunchboxes. Refrigerate until needed.</p>
+<p class="method2" id="qui0002452"><span class="note_headr">MAKE IT VEGAN:</span> Leave out the chorizo and add 1 heaped teaspoon of smoked paprika. Dress with 1 big tablespoon of oil from the artichoke jar once it’s finished cooking and serve with a freshly sliced avocado (don’t slice it until you’re ready to eat, or it will discolour).</p>
+</section>
+<figure class="image_full_caption" id="img_89"><span epub:type="pagebreak" id="pg89"/><img alt="GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON" id="qui0002595" src="../images/p089.jpg"/>
+<figcaption>GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002454"><span epub:type="pagebreak" id="pg90"/>TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002455">Naan croutons might be the best crouton ever invented (I would happily eat a trayful) and they work beautifully here in this Indian-inspired take on an Italian panzanella salad. Try to find plain naan bread with nigella (black onion) seeds, as they have a wonderful flavour. You can find good shop-bought paneer in the cheese section of the supermarket, it roasts beautifully with the spices.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002465"><span class="grey"><span class="space1">Serves:</span> 4 generous lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002469"><span class="lato_reg">2 × 225g packets of paneer, cut or broken into 2½cm chunks</span></li>
+<li class="list_hang" id="qui0002470"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang" id="qui0002471"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002472"><span class="lato_reg">1 clove of garlic, finely grated</span></li>
+<li class="list_hang" id="qui0002473"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0002474"><span class="lato_reg">1 teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0002475"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0002476"><span class="lato_reg">½ teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0002477"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0002478"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002479"><span class="lato_reg">50g natural yogurt</span></li>
+<li class="list_hang" id="qui0002480"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">2 naan breads, cut or torn into 2½cm pieces</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002484"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002485"><span class="lato_reg">1 bag of watercress (85-100g), roughly chopped</span></li>
+<li class="list_hang" id="qui0002486"><span class="lato_reg">A large handful of fresh mint leaves, roughly chopped</span></li>
+<li class="list_hang" id="qui0002488"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002489"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002490"><span class="lato_reg">Natural yogurt</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002456">Preheat the oven to 180°C fan/200°C/gas 6. Tip the paneer chunks into a large roasting tin along with the chickpeas, red onion, garlic, ginger, spices, salt, yogurt and 1 tablespoon of olive oil, and mix really well until everything is evenly coated.</p>
+<p class="method" id="qui0002458">Toss the naan bread pieces with the remaining 1 tablespoon of olive oil and pop these into a separate baking tray or tin.</p>
+<p class="method" id="qui0002460">Transfer the tins to the oven and roast for 25–30 minutes, until the naan bread is crisp and the paneer is just charring at the edges.</p>
+<p class="method" id="qui0002462">Let the roasted paneer cool down, then stir through the chopped watercress and mint along with the lemon juice and oil. Taste and adjust the salt as needed.</p>
+<p class="method" id="qui0002464">Pack the yogurt and crispy naan croutons separately and stir the croutons through the salad just before eating with the yogurt.</p>
+<p class="method2" id="qui0002491"><span class="note_headr">CHANGE IT UP:</span> If you aren’t veggie, you can adapt this salad really easily using 500g of chopped chicken breast instead of the paneer.</p>
+</section>
+<figure class="image_full_caption" id="img_91"><span epub:type="pagebreak" id="pg91"/><img alt="TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS" id="qui0002596" src="../images/p091.jpg"/>
+<figcaption>TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002493"><span epub:type="pagebreak" id="pg92"/>MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL</h2>
+<h3 class="vegetarian_head" id="qui0002492"><span class="color_r">VEGAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002494">Ordinary shop-bought puff pastry is almost always vegan – who knew? I didn’t until recently, but it’s a revelation. These easy little vegan tarts with a filling of mushrooms and artichokes are perfect for lunchboxes or picnics and only need a bit of salad on the side.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002500"><span class="grey"><span class="space1">Serves:</span> 4 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002504"><span class="lato_reg">1 × 320g ready-rolled vegan puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002505"><span class="lato_reg">2 teaspoons mustard</span></li>
+<li class="list_hang" id="qui0002506"><span class="lato_reg">200g chestnut mushrooms, finely sliced</span></li>
+<li class="list_hang" id="qui0002508"><span class="lato_reg">1 × 240g jarred sliced artichokes drained, halved to ½ cm thick</span></li>
+<li class="list_hang" id="qui0002509"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002510"><span class="lato_reg">A few sprigs of fresh dill, roughly chopped</span></li>
+<li class="list_hang" id="qui0002511"><span class="lato_reg">Sea salt flakes</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002495">Preheat the oven to 180°C fan/200°C/gas 6. Line a baking tray with greaseproof paper, then cut the pastry into 8 pieces and space them evenly on the tray. Spread a little mustard over each pastry square, leaving a 1cm border.</p>
+<p class="method" id="qui0002497">Arrange the mushrooms on top of the mustard on each tart – don’t panic if looks like there’s an absolute mountain of mushrooms on each one – they’ll shrink so much on cooking. Arrange the sliced artichokes on top like little spooning penguins, then transfer to the oven and roast for 25 minutes, until golden brown. (There’s enough oil on the artichokes that you don’t need to add extra oil to the mushrooms.)</p>
+<p class="method" id="qui0002499">Once cooked, squeeze the lemon juice over the artichokes, then scatter each tart with dill and a pinch of sea salt before serving, or cool and refrigerate until needed.</p>
+</section>
+<figure class="image_full_caption" id="img_93"><span epub:type="pagebreak" id="pg93"/><img alt="MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL" id="qui0002597" src="../images/p093.jpg"/>
+<figcaption>MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002513"><span epub:type="pagebreak" id="pg94"/>HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002515">This is a delicious lunchbox salad, but it’d also definitely be nice enough to make for friends as part of a sharing dinner. Cumin works wonders with the squash and the lemon dressing lifts the salad at the end. It’s extremely moreish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002521"><span class="grey"><span class="space1">Serves:</span> 4 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002525"><span class="lato_reg">1kg butternut squash, peeled and cut into 1cm cubes (or use ready-cubed squash, and cut the cubes smaller)</span></li>
+<li class="list_hang" id="qui0002526"><span class="lato_reg">1 × 400g tin of chickpeas, rinsed and drained</span></li>
+<li class="list_hang"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002528"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002529"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002530"><span class="lato_reg">1 heaped teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0002531"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002532"><span class="lato_reg">1 tablespoon honey</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002534"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002535"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002536"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002537"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002539"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002540"><span class="lato_reg">100g rocket, roughly chopped</span></li>
+<li class="list_hang" id="qui0002541"><span class="lato_reg">125g goat’s cheese, crumbled</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002516">Preheat the oven to 200°C fan/220°C/gas 7. Tip the squash, chickpeas and onion into a roasting tin large enough for everything to sit in a single layer (you may want to use the shelf that comes fitted in the oven). Mix through the crushed garlic, olive oil, cumin and sea salt, drizzle over the honey, then transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0002518">Meanwhile, whisk the lemon juice, extra virgin olive oil and black pepper together.</p>
+<p class="method" id="qui0002520">Once the squash is cooked, stir through the dressing and the rocket and top with the crumbled goat’s cheese.</p>
+<p class="method2" id="qui0002542"><span class="note_headr">CARB IT UP:</span> For a carbed-up salad, pop 200g bulgur wheat or orzo into the tin along with 400ml vegetable stock. Dress the veg in another bowl or tin before scattering it over the grains and stock, then bake as above. Taste and adjust the olive oil, lemon juice and salt at the end to account for the extra ingredients.</p>
+</section>
+<figure class="image_full_caption" id="img_95"><span epub:type="pagebreak" id="pg95"/><img alt="HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET" id="qui0002598" src="../images/p095.jpg"/>
+<figcaption>HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002544"><span epub:type="pagebreak" id="pg96"/>ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON</h2>
+<h3 class="vegetarian_head" id="qui0002543"><span class="color_r">VEGAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002545">I thought it wasn’t possible to improve on the texture of baked orzo – yet this dish has proved me happily wrong. The courgette melts into the most incredibly rich, creamy sauce for the pasta, pepped up with some fresh chilli and pine nuts for crunch. This is sure to become a lunchbox favourite. I’ve been known to pop a half portion of it in the oven before breakfast, and lunch is ready to take out with me within half an hour.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002551"><span class="grey"><span class="space1">Serves:</span> 2–3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002555"><span class="lato_reg">200g orzo</span></li>
+<li class="list_hang" id="qui0002556"><span class="lato_reg">2 large courgettes, grated</span></li>
+<li class="list_hang" id="qui0002557"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002558"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002559"><span class="lato_reg">100g spinach, chopped</span></li>
+<li class="list_hang" id="qui0002560"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">1 red chilli, deseeded and finely chopped</span></li>
+<li class="list_hang" id="qui0002562"><span class="lato_reg">50g toasted pine nuts</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002546">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo into a roasting tin and scatter over the grated courgettes. Pour over the oil and vegetable stock, transfer to the oven and bake for 20–25 minutes.</p>
+<p class="method" id="qui0002548">Once the orzo is cooked, stir through the spinach and lemon juice, then top with the red chilli and toasted pine nuts.</p>
+<p class="method" id="qui0002550">If you’re making this ahead for lunchboxes, consider adding a handful of halved fresh cherry tomatoes. The dish reheats well in the microwave.</p>
+<p class="method2" id="qui0002563"><span class="note_headr">MAKE IT VEGGIE:</span> You can scatter over some crumbled feta cheese for a vegetarian version.</p>
+</section>
+<figure class="image_full_caption" id="img_97"><span epub:type="pagebreak" id="pg97"/><img alt="ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON" id="qui0002599" src="../images/p097.jpg"/>
+<figcaption>ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002565"><span epub:type="pagebreak" id="pg98"/>ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002566">This is everything I want for a make-ahead meal: minimum effort on a Sunday, followed by a couple of days of colourful, tasty lunchboxes. Halloumi works so well with mango for a blend of sweet and savoury and there’s a fresh green hit from the spinach and coriander. Definitely pop it into the microwave at work, though, as the cheese tastes best when hot.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002571"><span class="grey"><span class="space1">Serves:</span> 3 generous lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002575"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0002576"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002577"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002578"><span class="lato_reg">250g halloumi, cut into 1½ cm chunks</span></li>
+<li class="list_hang" id="qui0002579"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002580"><span class="lato_reg">1 lime, juice only (use 2 if it’s not very juicy)</span></li>
+<li class="list_hang" id="qui0002582"><span class="lato_reg">A big handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0002583"><span class="lato_reg">A couple of handfuls of spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002584"><span class="lato_reg">1 firm mango, finely sliced</span></li>
+<li class="list_hang" id="qui0002585"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002586"><span class="lato_reg">1 small firm avocado per serving</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002567">Preheat the oven to 180°C fan/200°C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.</p>
+<p class="method" id="qui0002569">Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed it up and just before you eat it.</p>
+</section>
+<figure class="image_full_caption" id="img_99"><span epub:type="pagebreak" id="pg99"/><img alt="ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER" id="qui0002600" src="../images/p099.jpg"/>
+<figcaption>ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
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