In the battle between sweet and savoury bakes, the latter comes out top every time. Savoury scones, pies: the joys are endless. In terms of packed lunches, there are ample possibilities for simple baked goods. Here are some suggestions for when cooler summer days call for something more substantial than a salad.
• Silicone muffin cases are handy for making picnic-size, oven-baked frittatas. Grease them (if using non-silicone tins) then add whisked eggs plus leftover cooked veg and a topping of goat’s cheese, grated parmesan or cheddar. Bake at 180C/350F/gas mark 4 until just set.
• We’ve said it before and we’ll say it again: in a facility-free office, quiche is the packed luncher’s friend, as it is meant to be eaten at room temp. Use shop-bought shortcrust pastry for convenience. Mix whisked eggs, creme fraiche and emmental with fillings designed to cut through the inherent creaminess: artichoke hearts and goat’s cheese; sun-dried tomato and basil; tuna and tomato puree; roasted onion and feta; ham and slow-cooked leek, etc. Crack out those muffin cases again if you want to make mini versions, and make a variety of fillings.
• Make a speedy, yeast-free version of gözleme, a satisfying Turkish pancake: in a bowl, mix together 80g self-raising flour, 75g yoghurt and ⅛ tsp salt. Knead together until it forms a dough – it should be a bit sticky but firm. Roll out into a circle, roughly 26cm, then cover one half with fillings. We like spinach or grated courgette, wilted down with a pinch of chilli flakes and a bit of lemon zest, then squeezed out, and topped with crumbled feta. You could also add some sliced salami, or, if you’re feeling brave, crack an egg in it – first make a hole in the filling to stop it flowing out. Fold the dough over into a half-moon, sealing the edges, then fry on a medium heat in a lightly oiled pan with a lid on, for around 3-4 minutes on each side, until the dough is golden brown and cooked through. If it is colouring too fast, you can always finish it off in the oven.
• If you’re lucky enough to have any sausages from a weekend barbecue, wrap each one in rolled-out puff pastry (shop-bought for sanity’s sake). Jazz up your homemade sausage rolls before wrapping by spreading the inside of the pastry with some mustard, or adding a dollop of slow-cooked or roasted onions, or even some grated cheese – just avoid anything too wet, as this will make the whole thing soggy. Bake for around 15 minutes at 200C/400F/gas mark 6, until golden. Lightly egg-wash if you want a pleasingly shiny finish.
• Caroline Craig and Sophie Missing are authors of The Little Book of Lunch (Square Peg)
