Less of a recipe, more of a template, this post sings the virtue of lentils instead of bread as a base for delicious lunches.

Tinned or pouched lentils make a great base for all sorts of flavours. Mix with some fresh herbs, lemon juice and olive oil then add whatever else you fancy. Some dry-fried halloumi, flaked salmon, leftover lamb, feta cheese, red peppers, cooked courgettes, aubergine slices, pulled ham. Pesto works well instead of the lemon juice and olive oil, and sun dried tomatoes or jalapeno peppers add some intensity.

If you’re at home with access to a cooker, then a poached egg on top is heaven.