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  • 3 recipes for making a café-worthy lunch at home

    We’re all cooking at home more than ever at the moment, so finding extra ideas for mealtimes is an essential. And if, like us, your favourite way to break up a day is a trip to a lovely local café or deli, you could be forgiven if you’re running a little low on lunchtime inspiration.   

    But it is possible to create that ‘lunch out’ scene in your own kitchen – whether you want to give your working-from-home days a boost or simply make something you’d more usually find in your favourite weekend lunch spots. We asked Alex Head, CEO & founder of Social Pantry, for her tips, and the delicious results are in. Read on for the three recipes you need…   

    All recipes and images from: Alex Head, founder and CEO of Social Pantry

    Goat’s Cheese & Heritage Tomato Bruschetta

    We just love a crunchy bruschetta topped with fresh tomatoes and tangy cheese. This recipe also works great with feta.

    Serves 2

    INGREDIENTS  

    60g soft goat’s cheese
    30ml double cream
    Fresh bread, thickly sliced
    3 heritage tomatoes
    1 tbsp chopped basil leaves
    1 tbsp toasted pumpkin seeds
    Olive oil
    Maldon salt  

    METHOD 

    Cut the tomatoes into quarters and in a bowl, mix with the basil leaves, a splash of olive oil. Season and leave aside.  

    Toast the pumpkin seeds in a dry pan. 

    Slice the bread into thick slices and toast. Alternatively, put on a baking tray, drizzle with a little olive oil and Maldon salt and bake at 160 for 5-6 minutes until crisp and lightly golden. Set aside to cool.

    Break up the goat’s cheese into small pieces and either blend in a small bowl mixer or whisk by hand until smooth and softened. Once smooth, mix in the double cream – be careful not to overmix. 

    To assemble, spread the goat’s cheese onto the toast, top with tomatoes and sprinkle with seeds. 

    Cauliflower Tacos with Slaw

    To make this delicious taco recipe taste even better, prep the filling the day before. It’ll give the spices time to really work their magic on the cauliflower. 

    Serves 4

    INGREDIENTS  

    6 hard shell tacos

    For the coronation cauliflower:
    1 tsp curry powder
    1 tsp ground coriander
    1 tsp cumin
    1 tsp onion powder
    100g mayonnaise
    40g dried apricots,chopped
    1 tbsp of chopped coriander
    1 tsp of chopped mint
    Zest of 1 lemon
    1 tsp lemon juice – or to taste
    Good pinch of Maldon salt
    Fresh cracked black pepper
    1 medium-sized cauliflower – must be ultra-fresh! 

    For the slaw:
    ¼ white cabbage
    ¼ red cabbage
    1 carrot
    100g Greek yogurt
    2 tbsp lemon juice
    Good pinch of Maldon salt
    Fresh cracked black pepper  

    For the garnish:
    2 tbsp toasted almonds or sunflower seeds
    Edamame beans

    METHOD

    Prep your cauliflower by removing the leaves and breaking into florets.   

    Mix all of your "coronation” ingredients in a bowl and season to taste.   

    Combine the cauliflower with the coronation mix, making sure it is thoroughly coated.   

    Toast the nuts or seeds.  

    Place the coronation cauliflower in a gorgeous bowl and sprinkle over the garnish.   

    To make the slaw, shred all the veg and mix together in a bowl with the Greek yogurt. Add in the lemon juice, salt and pepper to taste.

    Lemon and Raspberry Tart

    We could all use a little extra sunshine right now, so treat yourself to this simple and zesty tart recipe.

    INGREDIENTS  

    1 ready-made sweet pastry case or ready-made pastry
    5 eggs
    140g castor sugar
    150ml double cream
    140g frozen raspberries
    1tbsp icing sugar
    Juice and zest of 3 lemons

    METHOD 

    Roll out the pastry and line the tart tin, using a fork to poke a few holes in the bottom of the tin. Refrigerate for 30mins. 

    Line your pastry case with baking parchment and fill with baking beans, or rice. Bake at 140 for 10 minutes. 

    Remove the baking beans and bake for another 20 minutes or until golden brown. Leave to cool.  

    In a pan on low heat, melt the raspberries with the icing sugar until it is a loose jam consistency. Add more water if needed. Leave aside.  

    Make the filling by whisking the eggs, cream and sugar together. 

    Add in the lemon zest and raspberry mixture, whisk together and place into the tart tin.  

    Cook for 30 – 35mins or until just set.