Bagel with smoked trout, seasoned ricotta and cucumber

For 1 person
Preparation time: 15 minutes

Season 50g of ricotta (or, according to your taste, 50g of fresh goat's cheese) with 1 tablespoon of finely chopped chives, (or with dried herbs if you don't have fresh), salt, pepper and a little sherry vinegar.

Mix well.

Cut a bagel in 2, spread the ricotta on each piece. Place about 7 strips of peeled cucumber and 2 slices of smoked trout cut into small pieces on the bottom bagel. Close.

Tuna wraps, lettuce and boiled egg

For 1 person
Preparation time: 20 minutes

Wash 5 to 6 leaves of Batavia.

Boil 1 egg for 9 minutes after the water comes to the boil. Cool and peel it.

Peel ¼ cucumber and cut into small sticks, peel ¼ carrot and cut into matchsticks, slice ½ tomato. Mix 50g of tuna in brine with 1 teaspoon chopped chives, 1 tablespoon natural yoghurt and a drizzle of lime juice, salt and pepper.

Season 1 another tablespoon natural yogurt with a drizzle of lime juice, salt and pepper.

Arrange lettuce, sliced ​​tomatoes, cucumber, carrots, tuna and quartered egg on a wheat pancake. Add some sunflower seeds, the yogurt sauce and roll. Wrap it in cling film so it keeps its shape and then cut into slices.

Tip: tuna can be replaced by slices of bacon. It's possible to make a vegetarian recipe by adding more vegetables and adding soya steak sticks (refer to the manufacturer's cooking tips).

Courgette tagliatelle with mozzarella cheese, croutons, radish, cherry tomatoes and diced spiced chicken

For 1 person
Preparation time: 20 minutes

Use a mandolin to cut ½ the courgette into tagliatelle.

Heat 1 tablespoon of olive oil in a frying pan, add the courgette tagliatelle and cook, stirring, for 1 to 2 minutes. Season, mix well and tip out onto a plate.

Add 4 sliced radishes, 4 quartered cherry tomatoes, 30g cubed mozzarella and some sunflower seeds.

Season 100g chicken fillet with a pinch of paprika, a pinch of curry powder, salt and pepper and cook in a hot pan containing a dash of olive oil. Cool and cut into small cubes.

Mix with the courgette then add 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Place in the lunch box and add some baked (or toasted) croutons.

Bulgur tabbouleh with turkey, sweet corn, dried tomatoes and peas

For 1 person
Preparation time: 25 minutes

Cook 80g of bulgur wheat for 10 to 12 minutes in a pan of boiling salted water. Rinse under cold running water to stop it cooking further.

Season 100g turkey fillet with salt, pepper, a pinch of colombo (or curry) powder, and a dash of lime juice then cook in a hot pan with 1 tablespoon oil. Let it cool, cut into strips and set aside.

Cook 60g of fresh (or frozen) peas in boiling salted water. Drain and leave to cool.

Mix the peas, 2 pieces of diced dried tomato, a few rocket leaves, 1 tablespoon of sweet corn (canned), 1 teaspoon of lime juice and 1 tablespoon of oil olive with the bulgur wheat. Add turkey slivers on top.

Tip: it is possible to replace the turkey fillet with lightly fried cubes of tofu.

Rolled French toast with jam and candied apple

For 1 person
Preparation time: 20 minutes

Flatten 3 slices of bread with a rolling pin. Spread jam (flavour of your choice) on the surface and roll the slices up separately.

Mix 1 egg with 30g of vanilla sugar, add 100g of milk. Soak the rolls of bread in the mixture and then fry them in butter over a medium heat for 6 to 8 minutes, turning them over so they colour evenly. Put to one side.

Cut a peeled apple in 6, add 1 tablespoon of honey, then cook in the microwave for 1 minute 30 seconds (at 750W).

Ham, cheese and sundried tomatoes soft bread turnover

For 4 turnovers
Preparation time: 15 minutes
Cooking time: 8 to 10 minutes

Take 4 slices of bread. Flatten each slice with a rolling pin.

Cut the following ingredients into small cubes: half a thick slice of ham, 1 oz of hard cheese and 2 pieces of sun-dried tomatoes.

Garnish the bread slices with the ham, cheese and sun-dried tomatoes. Fold each bread slice over the filling and cut into a circle using the top edge of a glass.

Press the edges together to seal. Brush tops with one beaten egg. Bake in the oven at 400°F for 8 to 10 minutes.

The turnovers can be served with cherry-tomatoes, carrots and cucumber sticks.

Zucchini and chorizo quiche

For 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes

Roll out a short cut crust pastry sheet into a quiche mould. Prick the pastry all over with fork.

Add 2 tablespoons of olive oil in a pan and cook gently (about 5 minutes) 2 shallots and 2 zucchinis diced.

Let them cool down, then spoon over the pastry. Beat 3 eggs with 3.3 oz of single cream, 6.7 oz of milk, salt, pepper and a pinch of curry powder (optional).

Pour this mixture over the pastry then add chorizo slices. Add 1 oz of grated cheese on the top. Bake in the oven at 350°F for 40 minutes.

Tip: chorizo can be replaced by ham or cooked chicken breast.

Penne, cherry-tomatoes, feta cheese, cucumber and olives salad

For 1 person
Preparation time: 20 minutes
Cooking time: 9 minutes

Cook 2 oz of penne pasta in salty bowling water.

Cool the pasta under cold water to stop it cooking.

Chop 5 red cherry-tomatoes and 5 yellow cherry-tomatoes in half, cut 1 oz of feta cheese (or mozzarella cheese) in cubes and 4 black olives.

Add 1 oz of sweetcorn and some fresh herbs. Combine this with the penne pasta.

Season with 1 tablespoon of balsamic vinegar, 2 tablespoons of olive oil, salt and pepper.

Quinoa, smoked salmon, radishes and apple salad

For 1 person
Preparation time: 20 minutes
Cooking time: 15 minutes

Cook 1.7 oz of quinoa in salty soft bowling water for 15 minutes.

Sift under cold water to stop the cooking.

In a bowl, mix the quinoa with 1.7 oz of smoked salmon, 6 radishes, a ¼ of an apple all diced.

Add 0.7 oz of  shelled sunflower seeds.

Prepare the sauce aside with 1 tablespoon of natural yogurt, 1 teaspoon of vinegar, salt, pepper and chopped chives, then add this sauce to the salad.

Oranges supremes with almond milk, vanilla and honey

For 1 person
Preparation time: 10 minutes

Peel 2 oranges, carefully remove all the membrane.

Cut the oranges in quarters.

In a blender, mix ¼ of natural yogurt, 2 tablespoons of milk, 1 oz of almond powder, a trickle of vanilla aroma and a tablespoon of liquid honey.

Sift this mixture and pour sauce onto the oranges. Place inside the fridge.

Pasteis de Nata

For 15 to 20 mould
Preparation time: 15 minutes
Cooking time: 15 minutes

Roll out a ready made puff pastry.

Cut it into circles with a glass.

Place the circles into buttered small tartlets moulds.

Boil 16.9 oz of milk with 5.2 oz of sugar, mix in 1.4 oz of cornflower, the zest of a half green lemon and  1 pinch of cinnamon.

Mix well between each new ingredient added.

Cook until the mixture has thickned.

Let cool for about 10 minutes.

Whisk 6 egg yolks into the mixture and pour inside the pastry. Bake in the oven at 400°F for 15 minutes. Let the tartlets cool before eating.