This thick and creamy soup makes an ideal lunch. The cannellini beans really boost the protein content and the coconut milk gives you some essential fats that will help to fill you up (you won't need any bread on the side). This serves 4 and is easily freezable. INGREDIENTS 1tbsp coconut oil 1 garlic clove, grated 1/2tsp ground cumin 300ml vegetable stock 1 x 400ml tin coconut milk (organic) 1 head of broccoli, broken into florets 100g spinach leaves 2 x 400g tins cannellin

Eat the Seasons – March Broccoli Warm winter salad Jamie Oliver INGREDIENTS 100g quinoa 250g purple sprouting broccoli 2 oranges 1 tbsp tahini 1 tbsp red wine vinegar 1 tsp runny honey extra virgin olive oil 200g mixed-colour kale 30g blanched hazelnuts METHOD Cook the quinoa according to the packet instructions, then drain. Place a large frying pan or griddle pan over a medium heat. Trim the broccoli and cook for 8 to 10 minutes (in batches if you need to), turning occasiona

A super salad here to add to your options for lunch. Easily transportable, so good for lunchboxes for work or school. Recipe courtesy of BBCGoodFood. Serves 2 ​Ingredients 2 tsp rapeseed oil 1 red onion, halved and sliced 2 garlic cloves, sliced 175g butternut squash, chopped into small chunks 140g broccoli, stalks sliced, top cut into small florets 1 tbsp fresh thyme leaf 250g pack ready-to-eat red & white quinoa 2 tbsp chopped parsley 25g dried cranberries handful pumpkin