Whether it be a cheese toastie with a chilli kick, fried rice with tangy Kimchi or a vibrant and warming squash soup, these simple recipes will add some variety to the new lunchtime routine.
For the Gruyère and Chilli Toastie
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients:
Little salted butter, softened, for spreading
8 slices white sourdough bread or bloomer
180g mature cheddar, grated
200g gruyère, grated
1 red chilli, sliced lengthways, deseeded and thinly sliced
For the Kimchi Fried Rice:
Preparation time: 10 minutes
Cooking time: 6-7 minutes
Total time: 16-17 minutes
Ingredients:
77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
250g pack microwaveable long grain rice
4 salad onions, sliced
1 tbsp Cooks’ Ingredients Kimchi Paste (to taste – add less if you prefer a milder flavour)
2 eggs, fried
½ x 28g pack coriander, finely chopped
1 tsp black sesame seeds
½ lime, halved
For the Squash and Carrot Soup:
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Ingredients:
30g unsalted butter
2 tbsp extra virgin olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
500g carrots, peeled and roughly chopped
1 litre fresh chicken or vegetable stock
12 sage leaves
½ tsp chilli flakes
For the full recipes:
Gruyère and Chilli Toastie: https://bit.ly/317sX22
Kimchi Fried Rice: http://bit.ly/2KNdnlE
Squash and Carrot Soup: https://bit.ly/2Wv88eU
To visit our website: www.waitrose.com