Georgia Levy - Lets Do Lunch

WHEN USING KITCHEN APPLIANCES PLEASE ALWAYS FOLLOW THE MANUFACTURERS INSTRUCTIONS

HarperCollinsPublishers Ltd

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First published by Pavilion, an imprint of HarperCollinsPublishers Ltd 2022

Copyright Georgia Levy 2022

Georgia Levy asserts the moral right to be identified as the author of this work. A catalogue record for this book is available from the British Library.

Hardback ISBN: 9781911682530

eBook ISBN: 9781911682882

Commissioning Editor: Cara Armstrong

Copy Editor: Stephanie Evans

Proofreader: Anne Sheasby

Design Manager: Laura Russell

Layout Designer: James Boast

Illustrator: Molly Bland

Photographer: Sam A Harris

Photography Assistants: India Whiley-Morton and Matthew Hague

Food Stylist: Eleanor Silcock, Georgia Levy

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.

Cooks Notes:

• All eggs are UK medium (or US large) unless otherwise specified.
• All onions are medium brown unless otherwise specified.
• Some cheeses are started with animal rennet and as such are not suitable for vegetarians, please always consult individual packets.

Recipe Key:

V suitable for vegetarians

VE suitable for vegans

Version 2022-08-09

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• Page numbers taken from the following print edition: ISBN 9781911682530

(10-minute toasts, sandwiches & fritters)

(Warm and cold salads for all the seasons)

(Bowls of comfort from pasta to soup)

(30-minute lunches to share)

(Dips, sauces, pickles, etc)

Lunch spells potential

Fergus Henderson

It used to be that we were all too busy being at work to give any real thought to our weekday lunches. Sure, it may have our attention at the weekend or when were on holiday, but certainly not during the week. That was the role of the little sandwich place near the office. But now with so many of us simultaneously at work and at home, we can no longer avoid it. Lunch is back and its here to stay.

But Im guessing that by now since youre reading this, youre here, youve realised this and youre reading this ready to embrace what it means to be a person who lunches during the week. Its a choice. Like meditation or exercise, you have to choose to find the time for it. But consider this: not only are you feeding yourself, but youre injecting your day with excitement, and youre taking a break by doing something that isnt typing emails or staring at your own face on Zoom meetings.

But the next challenge is what and how. Lunch is one of the best ways to brighten your day, but it involves a level of imagination. Coming up with enough dinners to keep everyone happy is a challenge enough but now lunch too? Youre going to need some inspiration.

This is where this book comes in.

Decide how much time you want to dedicate to your lunch, review what you have in your fridge and cupboard, then choose a dish that appeals to you and lets go!

At the heart of this book is this lack of fuss. Im an impatient cook and always want to eat RIGHT NOW, so if a corner can be cut, its being cut. This means the following: no ovens are being turned on when they dont have to be, no pans will be stood over and stirred, theres no way were waiting for anything to rise, absolutely no excessive peeling and chopping, no challenging techniques that can sabotage an entire meal and no hard-to-find ingredients youll only use once.