After the long hot summer, I’m enjoying September’s back-to-school vibes – and the excuse to create delicious lunches to take to work
After an August spent mostly on the road, I’ve found myself unexpectedly enjoying the back-to-school feeling that arrives with September. Usually, I greet it with the sort of enthusiasm reserved for a tax return, but, having been away for so long, it’s actually been rather nice coming home. Of course, there are all the usual inevitable resolutions and to-do lists: go to bed earlier, eat better, take lunch to work. Admirable stuff, although I suspect a summer of one too many honeycomb ice-creams and an irresponsible amount of Irish brown bread and salty butter may also have something to do with it. Taking a packed lunch is, in any case, an all-round win, because eating out is increasingly expensive, and food bought in cafes and restaurants tends to be richer and saltier than a homemade equivalent. Depressingly, school and college canteens don’t fare much better, either.
But a packed lunch needn’t mean a sad sandwich or last night’s tubbed-up leftovers. Nena Foster’s courgette, olive and halloumi muffins are a very good argument for taking your lunch with you: nutrient-dense without being remotely worthy, they work just as well in an adult’s lunchbox as in a child’s, and they freeze brilliantly, too. Add a flask of pumpkin soup or Tom Hunt’s sweetcorn chowder for an excellent autumn lunch.
