Let's Do Lunch
Cheese, ham or tuna? 'Al-desko', crumbs in the keyboard, grab-and-go or just too busy? Sheila Dillon, Bee Wilson, Rachel Maylor and Julian Baggini unpack the future of lunch.
What did you eat for lunch today? Whatever you ate, according to our recent national survey you took less than half an hour to do it. Twenty five minutes twenty four to be precise.
We're living in an era of grab-and-go. It's a sector of the food industry already worth £16.1 billion pounds and which forecasts suggest could rise by more than a third by 2021. If we eat, we do so 'al-desko'... or maybe we don't eat at all.
Whether you opt for sausage rolls or sushi, last night's leftovers or a just a latte, Sheila Dillon hears what the modern British lunch break says about us. And what it might suggest about where our midday meal is headed. She meets the thinkers and cooks who believe that in time poor Britain, it's perfectly possible to reclaim your lunch break.
Presented by Sheila Dillon
Produced by Clare Salisbury.
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Break out of the lunchtime automatic pilot and eat something that tastes good!
Chilli poached salmon with soy-lime noodles and broccoli
Chilli poached salmonÌýwith soy-lime noodles and broccoli
Believe it or not, poaching salmon won’t leave your wholeÌýoffice stinking of fish. Salmon fillets often come in packetsÌýof two, so use the other one for Salmon on Asian Slaw
Time: about 10 minutes
Ingredients:
1 salmon fillet
a squeeze of lemon juice
1 tbsp honey
½ tsp chilli flakes
salt and pepper
2 tbsp white wine vinegar
1 nest of rice noodles
1 mug boiling water
a handful of tenderstem
broccoli
¼ small chilli
a small chunk of carrot
a few coriander (cilantro) leaves
Ìý
for the sauce
1cm/1�3in piece of ginger
½ tsp of sesame oil
juice of 1�4 lime
1 tsp of soy sauce
Ìý
swap...
Tenderstem broccoli forÌýsugar snap peas orÌýedamame beans
Rice noodles for wheat orÌýsoba noodles
Method:
First, boil the kettle. Place the salmon in a shallow microwaveableÌýdish and top with the lemon juice, honey, chilli flakes, salt andÌýpepper. Use your fingers to rub the mix into the salmon. Add someÌýcold water to the dish – just enough to reach halfway up the fishÌýfillet. Add the white wine vinegar and cover with a plate or clingÌýfilm/plastic wrap and microwave on high for three minutes.ÌýPlace a nest of noodles in a bowl. Measure out one mug of boilingÌýwater. Pour this over the noodles and set aside. The noodles willÌýtake two to three minutes to cook.ÌýNext, cut the broccoli into small chunks and add them to the bowlÌýof noodles and hot water. The broccoli should also take about twoÌýminutes, but if you like it softer, leave them to blanch for anotherÌýminute or two.
While the noodles and broccoli cook, make the sauce. Grate theÌýginger into a jar or mug and add the sesame oil, lime juice and soyÌýsauce. Seal the jar with a lid or tightly cover the mug with someÌýcling film/plastic wrap and shake vigorously to mix.
Take the salmon out of the microwave and check to see that it hasÌýcooked through. If not, microwave for another 30Ìýseconds and check again.ÌýOnce cooked, drain the water from the noodles and broccoli andÌýpour over the soy lime sauce. Give the bowl a shake to coat theÌýnoodles and veg and then place them on a plate.ÌýWhen the salmon has cooked through, drain the water from theÌýbowl and add to the plate. Garnish with a couple of slices of chilli,Ìýa small section of grated carrot and some coriander.
Credits
| Role | Contributor |
|---|---|
| Presenter | Sheila Dillon |
| Interviewed Guest | Bee Wilson |
| Interviewed Guest | Rachel Maylor |
| Interviewed Guest | Julian Baggini |
| Producer | Clare Salisbury |
Broadcasts
- Sun 19 Feb 2017 12:32Âé¶¹Éç Radio 4
- Mon 20 Feb 2017 15:30Âé¶¹Éç Radio 4
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