Lunchbox recipes from the experts

Soggy sandwiches are so last term. Bid boring breaktimes farewell with these mouth-watering ideas from some of Britain's top chefs

Claude Bosi’s Chocolate Madeleines

*Makes 12 large Madeleines

270g Dark Chocolate

200g Butter

240g Egg whites

80g Ground Almonds

200g Icing sugar

Melt the butter and chocolate.

Mix the egg whites with a spatula (do not whisk). Add the sugar and almonds.

Combine all together.

Portion into Madeleine moulds and bake at 180°c for approximately 8 minutes.



Claude Bosi’s Sausage Roll

*Makes approximately 12 sausage rolls

600g Premium Quality Pork shoulder and neck

120g raw pork fat

Salt

Black pepper or

four spices

500g puff pastry (buy from any good deli - to make at home is very long and tedious!)

Organic egg yolk, to glaze

Mince raw pork and pork fat together adding good pinch of salt and either four spice. or black pepper.

Mix well then divide the mince mixture into 12 even balls of approximately 80g each. Roll each ball into sausage.

Roll out the puff pastry into two sheets of ½ cm thickness each and cut out 24 oblongs of 12cm long and 6cm wide. Leave to rest in a fridge for 20 minutes.

Beat the egg yolk.

Take 12 of the pre-cut sheets of pastry, glaze with egg yolk around each side and place sausage meat on top. Add second sheet of pastry, ensure that all sides are sealed properly and glaze whole top of sausage roll with egg. Cook in preheated oven (180c) on the top shelf for 12 minutes until golden brown.

Serve warm, with a generous salad.

Claude Bosi is chef-patron of Hibiscus



Daniel Clifford’s Cous Cous Provencale

Steam the cous cous until cooked.

Pan roast diced peppers until soft.

Add chopped tomatoes and finely sliced basil.

Mix all the ingredients together with olive oil.

Daniel Clifford is chef patron of Midsummer House



Alan Murchison’s veg and dip

Try mixing 2tbsp of blue dragon sweet chilli sauce, 1tsp of low-sugar tomato ketchup and 4 tbsp natural yoghurt to produce a lovely tasty dip to serve with cucumber, celery and carrots.

Alan Murchison is CEO and Executive Chef of the 10 in 8 restaurant group



Nick Coffer’s Peanut butter and Greek yoghurt dip

3 tbsp Total Greek Yoghurt

2 tbsp smooth peanut butter

A sprinkle of ground cinnamon

A drizzle of honey

Slices of fresh fruit to serve (apples, bananas - even pears)

Mix the yoghurt, the peanut butter and the honey together in a bowl.

Top with the ground cinnamon and serve it with the fruit slices to dip.



Nick Coffer’s Spinach and cheddar cheese muffins, adapted from "My Daddy Cooks"

*Makes 10-12 muffins

3 blocks of frozen spinach

100g extra-mature cheddar cheese

225g self raising flour

150ml milk

3 heaped tablespoons Greek yoghurt

55ml olive oil

1 egg

Salt and freshly ground pepper

Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6

Defrost the spinach and then squeeze out any excess water. Chop it finely.

Mix together the cheese and the flour then stir in the spinach. Add the milk, the yoghurt, the olive oil and the egg and stir it into a slightly lumpy, fairly thick batter. Season with salt and pepper.

Lightly oil the muffin tins and fill each cup to the top with the muffin mix.

Bake in the oven for 20-25 minutes. The muffins are ready when they have nicely risen and are golden on top.

Leave them to cool for 5 or 10 minutes before removing them from their tins.

The muffins will keep for a couple of days in an airtight container.



Nick Coffer’s Golden Banana Cake, from “My Daddy Cooks”

300g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

150g butter

150g dark soft brown sugar

2 very ripe large bananas (the older, browner and riper the better), mashed

80g sultanas or raisins

2 eggs

100ml vegetable oil

You will need a 2lb (900g) loaf tin.

Preheat your oven to 180ºC/350ºF/Gas Mark 4

Grease the loaf tin (if it is not a non-stick pan, line the base and sides with baking parchment and grease the parchment too.) Sieve together the flour, the baking powder and the bicarbonate of soda into a bowl.

Beat together the butter and sugar until light and creamy, then mix in the mashed bananas and the sultanas.

Add in the flour and the eggs alternately, about one third of each at a time.

Give the mix a good stir after each addition to make sure everything is evenly mixed in.

Stir in the oil, pour the cake mix into the tin and smooth over the top.

Put the tin in the middle of your oven and bake for 1 hour.

Test whether the cake is ready by inserting a skewer into it. If it comes out dry, the cake is ready. If you find that your cake needs a little longer to cook through, simply cover it with a little silver foil to stop it burning on top. Even when it seems to be going too brown on top, this cake doesn’t dry out on the outsides. If anything, it benefits from a darker crust.

When the cake is ready, leave it to cool for 5 minutes in the tin, then turn it out on to a work surface or a wire rack to cool further. The cake is at its finest when still warm, but will last for 2 or 3 days in an airtight container.



The easiest mini fudges, taken from "My Daddy Cooks"

*Makes about 20 little balls

400g tin condensed milk

1 tablespoon butter

3 tablespoons cocoa powder

Coconut flakes/sprinkles/ hundreds and thousands, to roll the balls in

Heat up the milk, the butter and the cocoa powder on a medium heat in a saucepan.

Keep stirring. And keep stirring more. In fact, don’t stop stirring!

The mixture will start to thicken. Keep stirring. After 8 to 10 minutes, it will start to lift off from the bottom of the pan. This is a good sign and means your fudge is nearly ready. Keep stirring for another minute or so, then take the pan off the heat.

Lightly grease a bowl with some vegetable oil, put the fudge in it and leave it to cool down.

Grease your hands with a little oil or butter before forming the fudge into little balls by rolling small chunks of it in the palms of your hands.

Roll the balls well in any topping you fancy and leave them to set in small paper fairy cake cups or on a plate.

Nick Coffer is author of "My Daddy Cooks", published by Hodder & Stoughton



Marcus Wareing’s Bacon Roly-Polies

*Makes 12-15

250g plain flour, plus a little extra for dusting

3tsp baking powder

½tsp table salt

75g Country Life unsalted butter, diced and cold,plus another 25g

200-250ml semi-skimmed or whole milk

8 large rashers, shoulder or back bacon, rind removed

1 medium onion, peeled and finely chopped

100g cream cheese

100g Cheddar cheese, grated

½ bunch flat-leaf parsley, chopped

1 clove garlic, peeled and crushed

Preheat the oven to 180?C/350?F/gas mark 4.

Place the flour, baking powder and salt in a large bowl, then rub in the cold, diced butter using your hands.

Add the milk gradually, while mixing, until just combined. Turn out the dough on to a floured surface and roll into a rectangle 1cm thick.

Melt the remaining butter in a small saucepan over a moderate heat. Brush the dough with some of the melted butter, and then layer the bacon on top, leaving a 2cm edge on one of the long sides of the dough.

Mix the onion, cheeses, parsley and garlic together and spread evenly over the bacon.

Brush the bare edge of the dough with water, and then roll into a spiral, sealing the edge brushed with water to the body of the roll. Wrap the roll in clingfilm and refrigerate for 20 minutes.

Cut the roll into slices and place, spiral side up, on a baking tray lined with baking paper. Bake for 15 minutes or until golden.



Marcus Wareing is Chef Patron of Marcus Wareing at The Berkeley and The Gilbert Scott

PROMOTED VIDEO
Life and Style
ebooksA superb mix of recipes serving up the freshest of local produce in a delicious range of styles
Life and Style
ebooksFrom the lifespan of a slug to the distance to the Sun: answers to 500 questions from readers
Arts and Entertainment
tv
News
Katie Hopkins appearing on 'This Morning' after she purposefully put on 4 stone.
peopleKatie Hopkins breaks down in tears over weight gain challenge
Life and Style
fashionModel of the moment shoots for first time with catwalk veteran
Life and Style
fashionAngelina Jolie's wedding dressed revealed
Sport
Alexis Sanchez, Radamel Falcao, Diego Costa and Mario Balotelli
footballRadamel Falcao and Diego Costa head record £835m influx
News
i100
Arts and Entertainment
Madame Vastra and Jenny Flint kiss in Doctor Who episode 'Deep Breath'
tv
Arts and Entertainment
Olivia Colman topped the list of the 30 most influential females in broadcasting
tv
Life and Style
techIf those brochure kitchens look a little too perfect to be true, well, that’s probably because they are
Arts and Entertainment
Danish director Lars von Trier
tvEnglish-language series with 'huge' international cast set for 2016
Life and Style
tech
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Marketing Executive / Member Services Exec

    £20 - 26k + Benefits: Guru Careers: A Marketing Executive / Member Services Ex...

    Sales Account Manager

    £15,000 - £25,000: Recruitment Genius: A fantastic opportunity has arisen for ...

    VB.NET and C# developer (VB.NET,C#,ASP.NET)

    £30000 - £45000 per annum + Bonus+Benefits+Package: Harrington Starr: VB.NET a...

    Business Development Manager / Sales Pro

    £30 - 35k + Uncapped Comission (£70k Y1 OTE): Guru Careers: A Business Develop...

    Day In a Page

    'I’ll tell you what I would not serve - lamb and potatoes': US ambassador hits out at stodgy British food served at diplomatic dinners

    'I’ll tell you what I would not serve - lamb and potatoes'

    US ambassador hits out at stodgy British food
    Radio Times female powerlist: A 'revolution' in TV gender roles

    A 'revolution' in TV gender roles

    Inside the Radio Times female powerlist
    Endgame: James Frey's literary treasure hunt

    James Frey's literary treasure hunt

    Riddling trilogy could net you $3m
    Fitbit: Because the tingle feels so good

    Fitbit: Because the tingle feels so good

    What David Sedaris learnt about the world from his fitness tracker
    Saudis risk new Muslim division with proposal to move Mohamed’s tomb

    Saudis risk new Muslim division with proposal to move Mohamed’s tomb

    Second-holiest site in Islam attracts millions of pilgrims each year
    Alexander Fury: The designer names to look for at fashion week this season

    The big names to look for this fashion week

    This week, designers begin to show their spring 2015 collections in New York
    Will Self: 'I like Orwell's writing as much as the next talented mediocrity'

    'I like Orwell's writing as much as the next talented mediocrity'

    Will Self takes aim at Orwell's rules for writing plain English
    Meet Afghanistan's middle-class paint-ballers

    Meet Afghanistan's middle-class paint-ballers

    Toy guns proving a popular diversion in a country flooded with the real thing
    Al Pacino wows Venice

    Al Pacino wows Venice

    Ham among the brilliance as actor premieres two films at festival
    Neil Lawson Baker interview: ‘I’ve gained so much from art. It’s only right to give something back’.

    Neil Lawson Baker interview

    ‘I’ve gained so much from art. It’s only right to give something back’.
    The other Mugabe who is lining up for the Zimbabwean presidency

    The other Mugabe who is lining up for the Zimbabwean presidency

    Wife of President Robert Mugabe appears to have her sights set on succeeding her husband
    The model of a gadget launch: Cultivate an atmosphere of mystery and excitement to sell stuff people didn't realise they needed

    The model for a gadget launch

    Cultivate an atmosphere of mystery and excitement to sell stuff people didn't realise they needed
    Alice Roberts: She's done pretty well, for a boffin without a beard

    She's done pretty well, for a boffin without a beard

    Alice Roberts talks about her new book on evolution - and why her early TV work drew flak from (mostly male) colleagues
    Get well soon, Joan Rivers - an inspiration, whether she likes it or not

    Get well soon, Joan Rivers

    She is awful. But she's also wonderful, not in spite of but because of the fact she's forever saying appalling things, argues Ellen E Jones
    Doctor Who Into the Dalek review: A classic sci-fi adventure with all the spectacle of a blockbuster

    A fresh take on an old foe

    Doctor Who Into the Dalek more than compensated for last week's nonsensical offering