Christmas seems to start earlier every year and it’s not uncommon to get to this point of the festive period and already feel in need of some freshness and greenery. Here are some ideas for December lunches that won’t make you need a long walk to the “stationery cupboard” (AKA the secret loo) for a nap.
• Try making green “tacos”. Fry some onion and add a can of borlotti beans, tomato puree, garlic, cumin and smoked paprika. Simmer for 5 minutes. Pack in a container and, come lunchtime, reheat if you wish and spoon into little gem leaves along with a dollop of yoghurt, some chopped avocado and plenty of salt and lime juice at the end.
• You have probably already noticed the appearance of stollen and mince pies by the printer by now. Welcome ... and yet, if you’re gearing up for an evening of mini sausage and deep-fried prawn canapés, the snacks are best avoided for maximum undignified scoffing later. Salvation can be found in the form of luxury office fruit boxes, such as Natoora , that include Christmassy things such as dates.
• Sometimes only a baked potato will do. Bake a sweet potato at home: rub with oil and a little salt. Cook at 240C/475F/gas mark 9 for around 50 minutes, depending on potato size. Make a crunchy winter slaw by thinly slicing some cabbage, a few leaves of kale/savoy cabbage/cavolo nero, and peeling a carrot or two (use a julienne or regular peeler). Mix with a handful or so of toasted sesame seeds. Dress with a mixture of grated ginger, sesame oil and rice vinegar (add to a jam jar and shake). You can dress the salad in the morning as the veg is sturdy enough that it will marinate rather than wilting. At lunchtime, just reheat your potato (buttering as desired), and eat with the salad.
• For a fresh seasonal salad, wash brussels sprouts and slice into thinnish discs. Put on a baking tray, season and drizzle oil. Roast at 200C/400F/gas mark 6 for 25 minutes, or until they are going a bit brown and crispy. Leave to cool. Squeeze out the flesh from some clementines – or use an orange, or a grapefruit, if you want more of a sour tang. Make a dressing by mixing one small chopped red chilli with a splash of fish sauce, the juice of half a lime and a pinch of sugar. Add a portion of cooked rice noodles or some brown rice to your lunch container, top with the sprouts, then the clementine bits. Mix together with the dressing before eating.
