PALEO LUNCHES

Egg, Bacon and Spinach Salad

Serves two as a main course.

This quick salad recipe is loaded with flavour yet has just a few ingredients. You can prepare it in a hurry or, if you like, prepare it the night before and store it undressed in the fridge for several days.

• 4 large eggs • 8 rashers uncured, unsmoked bacon or pancetta • 300g fresh spinach • 1 small onion, chopped

• 6 tablespoons olive oil • 3 tablespoons lemon juice • 2 cloves garlic, crushed • ¼ teaspoon salt • ¼ teaspoon freshly ground black pepper

Place the eggs in a saucepan with enough cold water to cover. Bring the water to the boil; cover, remove from heat and let eggs stand for 10–12 minutes. Drain and place in a bowl of cold water to cool. Once cool, peel and chop the eggs and set aside.

Meanwhile, heat a large heavy frying pan over a medium-high heat and cook the bacon until evenly browned, turning once. Drain on some kitchen towels, then chop and set aside.

In a medium bowl, mix together the eggs, bacon, spinach and onion.

In a separate small bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the salad and toss well to coat.

Chicken, Fennel and Orange Salad

Serves two as a main course or four as a starter.

This recipe is a take on a traditional Italian salad, with added protein from the chicken breast. To save time, prepare a few extra breasts for dinner the night before and then dice them before storing in the fridge.

• 500g cooked chicken breast, diced • 1 bulb fennel, trimmed and sliced • 2 large oranges, peeled and sliced into rounds • 100g wild rocket, chopped

• 2 tablespoons olive oil • 2 tablespoons red wine vinegar • 1 teaspoon poppy seeds • Salt and pepper, to taste

In a medium bowl, combine the chicken, fennel and oranges.

In a small measuring jug, whisk together the olive oil, red wine vinegar, poppy seeds, salt and pepper and pour over the salad. Toss well to coat and refrigerate for 1 hour or more.

Remove the fennel mixture from the fridge and add the rocket. Toss again to coat and serve cold.

Chicken Liver and Raspberry Salad

Serves four as a main course.

The flavour combination may sound odd, but this is a classic French bistro recipe that has to be tasted to be appreciated. When raspberries are out of season, try this with fresh strawberries, which is equally delicious.

• 400g chicken livers • 150g mixed lettuce leaves, such as oak leaf and romaine • 100g baby spinach leaves • 4 tablespoons chopped fresh parsley • 4 tablespoons snipped fresh chives

• 3 tablespoons olive oil, divided • 100g shallots, finely chopped • 1 large clove garlic, crushed • 3 tablespoons raspberry vinegar • 125g raspberries • Salt and pepper, to taste

Trim the chicken livers, removing any membrane tissue. Cut large pieces in half. Pat the chicken livers dry with some kitchen paper, then set aside.

Mix together the lettuce, spinach, parsley and chives and set aside as well.

Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the shallots and garlic and cook for about 2 minutes or until softened, stirring frequently.

Increase the heat to medium-high and add the remaining tablespoon of olive oil to the pan. Add the chicken livers and cook, stirring frequently, for about 5 minutes or until they are ready. Test 1 piece by cutting it in half. There should be just a hint of pink in the centre.

Add the raspberry vinegar to the pan and stir, scraping up any browned bits from the bottom. Season the mixture with the salt and pepper to taste.

Remove from the heat and allow it to cool until very warm, but no longer hot. Pour the liver mixture over the salad, top with the berries and serve immediately.

Quick Paleo Cock-a-Leekie

Serves four.

You won’t miss the rice in this version of the classic British soup. The addition of chopped frozen cauliflower lends it just the right texture and heartiness, without changing the flavour.

• 1 tablespoon olive oil • 270g boneless, skinless chicken thighs, chopped • 2 leeks (about 350g), trimmed and washed • 1.2 litres chicken stock • 1 bouquet garni (fresh or dried)

• 8 prunes, chopped • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • 1 box (about 350g) frozen cauliflower, thawed and chopped finely • 2 tablespoons chopped fresh parsley to garnish

In a large non-stick saucepan, heat the oil over a medium-high heat. Add the chicken to the pan and sauté for 5 minutes, stirring often until evenly browned all over. Remove from the pan and drain on kitchen paper.

Trim away the green parts of the leeks and set aside. Cut the white parts into slices and add the sliced leeks to the pan. Fry for 5 minutes or until soft, stirring frequently.

Add the stock and bouquet garni to the pan and add the chicken once more. Season with salt and pepper, then bring to the boil. Reduce the heat to low, cover and simmer for 30 minutes or until the chicken is tender.

Slice the green parts of the leeks finely, then add them to the pan, along with the prunes and chopped cauliflower. Cover and simmer for an additional 10 minutes.

Remove the bouquet garni, ladle the soup into shallow bowls and garnish with some chopped fresh parsley.

Fish and Sweet Potato Chowder

Serves four.

The combination of briny fish and delicate sweet potato makes this chowder a winner. Cook this on a weekend to keep for some tasty work lunches!

• 100g smoked haddock • 100g unsmoked haddock • 500ml coconut milk • 500ml seafood stock • 2 sprigs fresh thyme • ¼ teaspoon freshly ground black pepper • ¼ teaspoon nutmeg

• 1 teaspoon coconut oil • 1 onion, finely chopped • 1 leek, sliced • 1 clove garlic, finely chopped • 1 stalk celery, sliced thinly • 1 large carrot, sliced thinly • 1 large sweet potato, peeled and diced

Place a large, heavy saucepan over a medium-high heat and place both types of fish, skin on, into the bottom. Add the coconut milk, seafood stock, thyme, nutmeg, and pepper. Bring to a boil, then remove from the heat and allow to sit for 1 hour.

After an hour, remove the fish from the liquid, remove the skin and any small bones and tear into bite-sized (no smaller) pieces. Set aside to be added at the end. Remove the thyme sprigs from the cooking liquid and discard them.

Heat the coconut oil in a large pan over a medium-high heat. Add the onions, leek, garlic, celery and carrots and sauté just until soft, about 10 minutes.

Pour vegetables into the cooking liquid, and add the sweet potato.

Bring to a boil and then reduce the heat to low and simmer for about 30 minutes.

Using a hand blender, mix for just a few seconds until thickened but still chunky. Add the fish back into the chowder and stir to reheat the fish. Ladle into deep bowls and serve hot.

Oven-Roasted Veg and Eggs

This is a wonderful recipe for weekend mornings. Just pop it into the oven while you have your tea or coffee. The rich, roasted flavours of the vegetables are perfectly complemented by the eggs.

• ½ red bell pepper, sliced • ½ green bell pepper, sliced • 1 medium aubergine, cut into bite-sized pieces • 1 medium onion, sliced • 1 clove garlic, chopped

• 1 medium fennel bulb, sliced • 2 tablespoons fresh rosemary • 2 tablespoons fresh parsley • 3 tablespoons olive oil • 4 large eggs

Preheat the oven to 200 C / Gas Mark 6.

Lay all of the vegetables across a roasting tin and evenly sprinkle with the rosemary and parsley. Drizzle the veg with the olive oil and toss with your hands until well coated.

Roast the vegetables in the oven for about 20 minutes or until the aubergine is tender.

Remove the vegetables from the oven and make four small depressions in them. Crack one egg into each depression and return to the oven.

Cook for another 5–10 minutes, depending on how well you like your eggs. Remove from the oven, cut into 4 portions and serve immediately.

Spicy Chicken Masala Curry

Serves four.

Why go out for an Indian lunch when you can put together this incredibly tasty curry with no trouble at all? Prepare in the evening or on a weekend and reheat for lunch throughout the week. This will keep well in the fridge for a week or you can freeze in individual containers.

• 4 tablespoons olive oil, divided • 5 dried red chilli peppers, chopped • 1 teaspoon coriander seeds • 1 dessert spoon chilli powder • 1 teaspoon poppy seeds • 1 teaspoon cumin seeds • 2 cloves garlic, minced • 1 teaspoon ground cardamom • 1 teaspoon anise seeds

• 2–3 green chilli peppers, seeded and chopped • 1½ tablespoons tamarind paste • 1 slice root ginger • Small handful chopped fresh coriander • 2 onions, chopped • 1.5kg boneless skinless chicken thighs, diced

In a small frying pan, heat 2 tablespoons of the olive oil over a medium-high heat. Add the red chillis, coriander, chilli powder, garlic, poppy seeds, cumin, cardamom, anise and garlic. Sauté for 4–5 minutes until quite aromatic.

Let the hot chilli mixture cool to room temperature, then combine in a small bowl with the green chilli peppers, ginger, tamarind and coriander. Grind together with a pestle or heavy spoon to make a paste. Set aside.

Heat the remaining oil in a large frying pan over a medium heat and sauté the onions until browned. Add the masala mixture and sauté for another 8–10 minutes.

Add the chicken pieces, reduce the heat to low, cover and simmer for 25–30 minutes or until the chicken is cooked through.

Remove lid and bring to a boil, cook for 1 minute, then remove from the heat. Spoon into deep bowls or over roasted vegetables and serve hot.

Venison and Mushroom Pie

Serves four.

This wonderfully hearty pie uses mashed sweet potato for the crust and reheats beautifully. Bake two at a time and serve one for dinner and pack the rest into the fridge for a workday lunch.

• 2 tablespoons olive oil • 200g small button onions, peeled • 500g boneless haunch or shoulder of venison, diced • 150g baby button mushrooms • 3 celery stalks, thickly sliced • 1 tablespoon fresh thyme • 1 tablespoon fresh rosemary

• 300ml burgundy • 150ml good beef stock • 1½ teaspoons arrowroot powder • ½ teaspoon salt • ½ teaspoon freshly ground black pepper • 1kg sweet potatoes, peeled and cubed • 1 tablespoon whole-grain mustard • Grated zest and juice of 1 orange

Heat the oil in a large saucepan over a medium heat and add the onions. Cover and cook for 4–5 minutes, stirring occasionally, until the onions are just lightly browned. Remove the onions to a plate with a slotted spoon and set aside.

Add the venison to the pan and sauté, uncovered, over a medium-high heat for 2–3 minutes or until well browned.

Add the onions, mushrooms, sliced celery, rosemary and thyme. Pour the wine and stock over all, scraping up any brown bits from the bottom of the pan. Bring to the boil and then reduce the heat to low. Cover and simmer for 45 minutes or until the meat is quite tender.

Meanwhile, boil the sweet potatoes for 15 minutes until tender. Drain, add the mustard, orange zest, orange juice, salt and pepper and mash with a fork or on low speed with a hand mixer.

Preheat the oven to 190 C / Gas Mark 5.

Blend the arrowroot powder with 2 tablespoons of cold water and whisk into the venison mixture and cook, stirring constantly, until slightly thickened.

Spoon the mixture into a 1.2-litre pie dish. Smooth the sweet potato mash over the venison mixture to cover completely. Bake for 20 minutes. To serve, scoop a healthy portion onto each plate and serve hot.

Curried Tuna and Pineapple Salad

Serves four.

This wonderful filling for avocadoes or lettuce wraps tastes even better the day after you make it. Allow it to sit overnight in the fridge before preparing your lunch.

• 1 (400g) tin tuna, drained and flaked • 2 tablespoons olive oil mayonnaise • 1 tablespoon curry powder • 1 teaspoon raw honey

• ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • 1 (220g) tin pineapple chunks, drained • 60g cashews, roughly chopped

In a medium mixing bowl, combine the tuna, mayonnaise, curry powder, honey, salt and pepper and stir until well combined.

Stir in the pineapple chunks and cashews, cover and refrigerate overnight.

To serve, spoon 1/4 of the filling into romaine leaves or into half of a small avocado.

Tropical Coronation Chicken

In this variation of a classic salad dish, mangoes and cashews lend a tropical flavour to your lunch hour. You can also substitute leftover duck if you like.

• 4 skinless, boneless cooked chicken breast fillets • 75g sultanas • 50g toasted cashews • ½ large mango, peeled and thinly sliced • 6 tablespoons olive oil mayonnaise

• 1 teaspoon mild curry powder • 1 tablespoon mango chutney • 1 teaspoon fresh lemon juice • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper

Cut the chicken breasts into bite-sized pieces and place in a large bowl, with the sultanas, cashews and the mango.

In a separate bowl, whisk together the mayonnaise, curry powder, chutney and lemon juice. Season with the salt and pepper, then stir gently into the chicken mixture until well blended.

Serve on a bed of salad leaves, in half an avocadoes or wrapped in a lettuce leaf.