On-the-go eating

V As a twenty-something trainee-solicitor I sneered at colleagues with packed lunches. Why would you do that with so many great places to eat out at? Roll on twenty years, two children and a far smaller budget and I am that colleague, making my own lunch.

If i’m working at home I can heat up soup or cook up eggs. But for office days, I very often make a salad from last night’s leftovers. Fish or meat plus leaves, pasta and rice all make great meals with a few leaves, cucumber, tomato, cooked veggies, nuts, seeds and olives. Make sure you have a range of colours and flavours to keep it interesting.

For inspiration, i’ve been flicking newly published Packed by food writer Becky Alexander and nutritionist Michell Lake. Their simple recipes tick the economy box but also the healthy one — for those still on their new year health kick.

I’m still (broadly) trying to keep it healthy —in between recipe testing Pesach puds — and am just a little obsessed with my ‘dot’ water bottle (left) from Joseph Joseph (£10). The low tech lid clicks on one dot each time you fill up so you know when you’ve got to the magic two litres.