Let's Do Lunch

We've all spent a little more time at home in recent years and this has meant we've a new-found appreciation for what lunch represents to us: a break, excitement, something that isn't typing emails or Zoom meetings.

Without the crutch of highstreet chains, we learnt to start fending for ourselves and this meant endlessly trying to come up with different, filling and nutritious meals for our family and ourselves. But there are only so many great ideas about what you can put between two slices of bread or do with an egg and a piece of toast. Lunch is the best way to brighten your day, but it involves a level of imagination we don't have the time for.

This is where Let's Do Lunch steps in. You can decide how much time you want to dedicate to your lunch, then pick a straightforward, satisfying meal and get cracking. At the heart of this book is this lack of fuss. There will be no challenging techniques, hard-to-find ingredients or decadent cooking times. Just quick, accessible and clever recipes that will have you wondering how on earth you managed to make something so delicious in so little time.

The book is filled with encouraging tips and tricks to help energise and transform your cooking experience from something you have to do into something you look forward to doing. All recipes are all light on meat and fish, with the emphasis on fresh vegetables, grains, cheese and nuts so you can feel energized right through to till dinner.

Ditch the al desko and make a ritual out of lunch again.

Georgia Levy is a recipe developer, food writer and consultant whose upbringing in rural Oxfordshire revolved around the question what's for dinner? With a mother determined to grow her own and a seasoned food writer for a father, pursuing the union between food and words was Georgia's natural calling. Georgia started her culinary career at the River Cafe before moving behind the scenes to help chefs with their columns and cookbooks. She has worked for several esteemed chefs, including Thomasina Miers, contributing to her column in The Guardian and several cookbooks.