3 recipes that make great next-day lunches

This one-pot wonder has won over many hearts. Shred the meat and pop into a chicken mayo sarmie, and if your kids will eat them, scoop some beans out into a small container for a salad of sorts. Bulk it up with some roasted veggies or extra blanched broccoli if you want.

Ingredients:

• 800 g Woolworths Free Range Skinless Chicken Thighs
• 3 ClemenGolds, halved
• 2 chillies, finely chopped
• 45 g brown sugar
• 3 sprigs rosemary
• 50 g butter
• 2 T olive oil
• 1 cup chicken stock
• Sea salt and freshly ground black pepper, to taste
• 2 x 400 g cans butter beans, drained and rinsed
• Pak choi, baby spinach or Tenderstem™ broccoli, for serving

Method:

1. Preheat the oven to 180°C. Place all the ingredients into a baking dish except for the butter beans and roast for 20 minutes, basting every 5 minutes.
2. Add the beans and bake for a further 20 minutes, or until the chicken is cooked through and sticky. Remove from the heat and allow to rest for 10 minutes in the juices.
3. Remove the chicken from the dish and set aside. Remove the beans using a slotted spoon.
4. Squeeze the garlic out of its skin and place in a blender with some of the pan juices and beans. Pulse until smooth to make a mash, then season to taste. Serve with the chicken, greens and remaining pan juices.

(Serves 4)

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Pasta will forever be the ultimate ‘bestover’ and this punchy olive version is no different. Served warm or cold, it will hold up wonderfully in a lunchbox. If you want, add in some feta and avo to make it more of a pasta salad.

Ingredients:

• 250 g Woolworths Organic Spelt Fusilli
• ⅓ cup extra virgin olive oil
• 2 T butter
• 3 cloves garlic, smashed
• 6 anchovies, roughly chopped
• 20 g capers
• 1 green chilli, finely chopped
• 30 g Italian parsley, roughly chopped
• 10 Woolworths Nocellara Di Castelvetrano olives, pitted
• 10 Woolworths Queen Olives, pitted
• 1 lemon, zested and juiced
• 20 g basil
• Sea salt and freshly ground black pepper, to taste 

Method:

1. Cook the pasta in boiling, salted water until al dente. Drain, reserving ¼ cup pasta water.
2. Heat the oil and butter in a pan over a medium heat. Add the garlic and cook until soft and golden. Add the anchovies, capers, chilli and parsley and cook for 1 minute.
3. Toss in the remaining ingredients, then fold through the pasta and reserved water. Season to taste.

(Serves 4)

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The sweet potato crust here won’t go soggy, meaning this quiche will be as good for lunch the next day. Feel free to swap out the greens for any others of your choosing.

Ingredients:

For the base:

• 2 T olive oil
• 4 sweet potatoes, peeled and cubed

For the filling:

• 2 T olive oil
• 1 shallot, finely chopped
• 6 free range eggs
• ½ cup Greek yoghurt
• ½ cup cream
• 100 g blue cheese (or Gorgonzola)
• 110 g Woolworths Broad Beans
• 80 g Woolworths Hand-shelled Peas
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven to 180°C. Grease a 30 cm quiche dish. To make the base, heat the olive oil in a large pan, then fry the sweet potato cubes until golden brown but slightly undercooked, 12–15 minutes. Press into the dish.
2. To make the filling, heat the olive oil in the same pan and fry the shallot until soft and translucent. Place on top of the sweet potato base.
3. Combine the remaining filling ingredients and pour onto the base. Bake for 30 minutes, or until set.

(Serves 12)

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