Mondays lunch, and the same for Tuesday was slices of cold roast beef from Sunday's dinner, with leek pudding and cold roasted heritage carrots that were really sweet and deeply flavoured. Packed the night before on both days, so very quick in the morning!
Wednesday's lunch was the last of the roast beef. I used the leftover rice from Tuesday's dinner to make a little salad with some raw carrots and celery and dressed with a splash of olive oil, which took me about 5 minutes. Added clementines.
Thursdays lunch was the other half of Wednesday's dinner which was seasoned pork steamed for 10 minutes then eggs added at the same time as a dish of spiced shredded cabbage for the last 5 minutes, served with rice. It was lovely hot and equally so cold. Packed the night before so no time needed in the morning.
Thursdays lunch was the other half of Wednesday's dinner which was seasoned pork steamed for 10 minutes then eggs added at the same time as a dish of spiced shredded cabbage for the last 5 minutes, served with rice. It was lovely hot and equally so cold. Packed the night before so no time needed in the morning.
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