The naked lunch

2 tbsp vegetable oil

1 onion, peeled and finely chopped

1 tsp fresh ginger, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped or sliced

1 tsp ground turmeric

A 400g tin of peeled chopped tomatoes

Juice of two limes

A small bunch of coriander, leaves picked and stalks very finely chopped

100g dried chickpeas, soaked overnight and simmered until tender or a small can of cooked chickpeas, drained and rinsed

2 heaped tbsp of green lentils

2 heaped tbsp yellow lentils or split peas

2 heaped tbsp red lentils or split peas

A pinch of chilli powder or teaspoon of curry powder, according to taste (optional, or both of you wish)

1. Place the lentils and split peas in a pan and cover with 600ml of water then bring to a simmer. Skim as required and simmer until tender. Drain, add the chickpeas and set aside.

2. Meanwhile, heat a wide frying pan and add the vegetable oil and gently fry the garlic, ginger, chopped coriander stalks and onion without colouring then add half the turmeric and some salt. Fry a touch more, until everything is softened. If using, add the chilli powder and/or curry powder and stir in, then add the tomatoes and stir in well. Bring to a simmer then stir in the lentil and chickpea mixture. Add the rest of the turmeric and the lime juice. Check the consistency: if the mix is too runny, simmer to evaporate and reduce the excess liquid; if it is too thick for you, add a touch of water. It should be moist but not soupy.

3. Chop the coriander leaves and stir in half of them, reserving the rest for now. Allow to cool. If serving cold, chill then scatter the rest of the coriander leaves over the top just before putting into a packed lunch container, or just before serving. Alternatively, this can be served as a side dish or as a base for a piece of pan-fried fish or grilled chicken.

Chicken, hazelnut and mango rice salad

350g raw long grain rice

A few dessertspoons of chicken meat picked from a leftover roast, or a cooked chicken breast, shredded

1 large mango or 2 small ones, peeled and diced

3 dsstspns of mayonnaise

Juice of a lemon

Pinch of curry powder

3 dsstspns of hazelnut oil

2 dsstspns of chopped hazelnuts

6 radishes, sliced as thinly as possible

A generous sprinkling of chopped chives, coriander or parsley or whatever herbs you have to hand

1. Place the rice in a saucepan, cover with water, season with salt and cook according to the packet instructions until tender, then drain at once and cool.

2. Meanwhile, place the mayonnaise in a bowl and add the chopped hazelnuts, curry powder – if using – and then stir in the hazelnut oil so it is emulsified. Add the lemon juice then toss through the herbs, chicken and mango. Finally, stir in the rice and taste for seasoning. Chill until needed then scatter the radishes all over at the last moment then serve.

Our holidays get under way now after the hectic festive period for the restaurant, but my "civilian" friends must head back to work. We all agree that no-one has two beans to rub together after the celebrations, not even enough to grab something nice at lunch time to break up the working day. If I was going back to work like them, I would use this as the perfect chance to make my own lunch and take it with me. If you call it a packed lunch, it probably makes you groan at the predictable and dismal contents. Call it a picnic, however, and it suddenly becomes a lot more attractive.

It also ticks so many boxes, whether you are watching your waistline, or if money is tight or if you just want to be the envy of your colleagues. If you fill it luxuriously, the working packed lunch can bend to meet any of these demands. The key is being thrifty and smart.

Avoid the trap of sandwiches, an easy fall-back option but an unthinking default mode. Instead, use healthy carb-packed salads, like sustaining pasta, rice (maybe a mix of wild rice stirred into white or basmati) or pulses – all can be delicious cold. With pasta or rice, a dash of chilli, herbs and hazelnut or walnut oil and lemon juice bring balance. It is a great way to use up leftovers, like Sunday roast tossed through. My surprise favourites are lentils or chick peas, irresistible with an Indian influence.