This post is for everyone who works in an office and wants to take their own delicious low carb, gluten-free, dairy-free lunch with them.

The idea is to combine a few tasty ingredients in a plastic container, along with a chunk of lime or lemon then keep a bottle of Good Oil (hemp seed oil) at work, in the fridge, to use as dressing. Most of the ingredients last well in the fridge and can be used in all sorts of recipes. Many of them can be deliberate leftovers from the night before. The vegetables can be roasted grilled in batches or tied in with your evening meal. Of course, there are no end of combinations. You’ll find the ones that work best for you.

Week One

Monday: Shredded chicken, beluga lentils, spring onion, dried cranberries, shredded lettuce

Tuesday: Smoked mackerel, red onion, lime pickle, cucumber, watercress.

Wednesday: Flaked salmon, avocado, tomato, baby spinach, tamari sauce.

Thursday: Poached salmon, celeriac remoulade, spinach and mustard.

Friday: Chicken liver pate, black olives, celery and blueberries.

Week Two

Monday: Tuna flakes, hard boiled egg, watercress, mayonnaise.

Tuesday: Sardines, tomatoes, rocket, beluga lentils.

Wednesday: Cauliflower ‘cous cous’*,  smoked mackerel, sun blush tomatoes and watercress.

Thursday: Grilled aubergine slices, crumbled feta, rosemary, celery, and baby tomatoes.

Friday: Butter beans, tuna flakes, celery, black olives, red onion, parsley.

Other things that work well for lunch are wedges of tortilla or frittata left over from the night before, cold cauliflower carbonara (warmed up if you like) and sardines and rocket of course are the perfect ‘can’t find anything in the fridge’ staple.

One of the problems with packed lunches is that they tend to get overlooked when you’re food shopping in favour of the bigger meals. To overcome this I have a separate list for lunch items on my Ocado page and I make sure I include a few in every shop.

*finely chopped cauliflower florets that resemble cous cous.