Of all my food weaknesses I’d have to say bread and salted butter is my greatest. After having a week off work testing bread recipes I’ve certainly eaten plenty of slices this week!
Ah the make-ahead lunch, how I love thee. I’ve not stayed in the same place for more than 3 weeks at a time since March, which plays havoc with food shopping, so lunches you can prep in bulk and in advance have been instrumental in keeping me away from bacon and cheese paninis. It’s mostly worked. And when it hasn’t, well, I can comfort myself with the fact I’ve learnt to do pretty decent eyeliner flicks on a moving train and now know platform 4 of Lancaster station like the back of my hand.
The second important thing? Those lunches being made up of things that you can keep in a cupboard until you need them and won’t spoil.
Enter Moroccan-inspired cous cous. I actually tried this for the first time when I spotted a reduced portion in M&S and decided to recreate it at home. Slim risk of the ingredients spoiling, easy to make in bulk, and interesting enough in flavour that you won’t get bored after the first day. Job’s a good’un.