Our digital editor rounds up some of our favourite lunches for making at home...

One of the few perks of working from home in the early weeks of Lockdown 1.0 (there aren’t many for me, I miss my office buddies and the food team’s test recipes!) was eating beans on toast – with freshly grated cheese – for lunch.

Fast-forward almost a year and the novelty of that has well and truly worn off. If you’re feeling uninspired when you put your head around the kitchen door at 1PM on weekdays, have a look at these tasty – but speedy, we’ve got a brisk walk to fit in, too - lunch recipes for working at home.

1.15-minute veggie soup

Soups don’t get easier – or quicker – than our leek, pea and mint number. It’s ready in 15 minutes and uses a bag of frozen peas for ease and speed. Just top with a spoonful of yogurt before diving in with a thick slice of bread.

Try our leek, pea and mint soup recipe.

2. Posh pot noodle

Our speedy prawn noodle jar is far tastier – and healthier – than the shop-bought version. You layer up the ingredients, top it up with water, and it’s ready to eat in 10 minutes.

Try our Japanese prawn noodle jar recipe.

3. New toast topper

Forget avocado on toast, try pea-and-feta-topped poached eggs instead. You can give it a kick just before serving with a scattering of chilli flakes.

Try our pea and feta smash recipe.

4. Omelette for one

Whizz a bag of spinach with some eggs to make our super-green halloumi omelette. It’s on a plate and ready to eat in 10 minutes.

Try our spinach and halloumi omelette recipe.

5. Open sandwiches

Whizz together beetroot, houmous and dill and spread over a couple of slices of your favourite loaf. Top with goat's cheese and a sprinkling of pumpkin seeds.

Try our beetroot houmous open sandwich recipe.

6. Homemade beans

Our Tabasco beans on toast need a bit of prep in the morning or night before, but a batch keeps for four days in the fridge, and portions can be frozen if you want to get ahead of the game.

Try our Tabasco beans recipe.

7. Easy frittata

This spinach frittata can be made the day before and eaten cold, so you can spread the prep over a few days. Serve it dunked into mango chutney.

Try our saag aloo frittata recipe.

8. Smash some veg

For a veggie toast topper, use spring broad beans mashed with yogurt, feta and seeds – spread on your favourite bread, slightly toasted.

Try our broad bean and feta smash recipe. 

9. Forget sad salads

Add a bit of colour to your lunchtime salads with a sunny twist of Parma ham, pineapple and homemade croutons. This easy recipe can be prepped the night before and assembled in just 10 minutes. 

Try our Hawaiian salad recipe

10. Try tofu 

Add cubed firm tofu to a mix of Tenderstem broccoli and hard boiled eggs for a filling veggie lunch. A dash of Sriracha or chilli sauce gives a kick of heat.

Try our recipe for chill-lime tofu.