Rekindle your love for lunch with these hassle-free lunchbox recipes.

Lunchbox quiche

Makes: 12

INGREDIENTS

6 eggs

12/ cup sour cream or cream

12/ cup cheddar grated

1 tbsp chives, chopped

Salt and milled pepper

Toppings

Crispy bacon, chopped

1 Spring onion, sliced

Handful chopped tomatoes

METHOD

1. Preheat oven to 180°C.
2. Whisk together the eggs, sour cream, cheddar and chives. Season well.
3. Divide your favourite toppings (we used bacon, spring onion and tomatoes) between a 12-cup muffin pan.
4. Pour over egg mixture until each cup is 34/ full.5. Bake for 15–20 minutes or until cooked through. Serve hot or cold.

Oops-I-forgot pantry lunch

Serves: 1

INGREDIENTS

13/ cup Mexican style chopped tomatoes

12/ can (80ml) corn kernels, drained

12/ can (125ml) red kidney beans,

Drained handful iceberg lettuce,

chopped8 baby tomatoes,

Halved dollop sour cream or double-cream yoghurt

Leftover cooked chicken, mince or boerewors1

small packet corn tortilla chips

METHOD

1. Layer all the ingredients (except the tortilla chips) into a large jar and seal tightly.
2. When ready to eat, serve with the tortilla chips on the side for a Mexican-inspired salad jar.

Banger Bites

Serves: 4–6

INGREDIENTS

1 pack (500g) pork bangers

1 tbsp Dijon mustard

1 tbsp fresh coriander, chopped

2 tbsp canola oil, for frying

METHOD

1. Remove mince from the casings of the pork bangers, and place in a bowl.
2. Add the Dijon mustard and chopped fresh coriander. Mix well through the mince.
3. Roll tablespoons of the mixture into balls.
4. Heat oil in a pan and fry the meatballs in batches for 5–6 minutes.

Grilled steak & cheese sandwich with tomato smoor

Serves: 4

INGREDIENTS

Glug olive oil

Salt and milled pepper

1 packet (600g) minute steaks, sliced into strips

3–4 cloves garlic, sliced

2 tbsp Dijon or wholegrain mustard

8 slices white bread (or ciabatta or sourdough)

2 tbsp soft butter

2 cups mixed grated cheddar and mozzarella

Fresh herbs, for serving

For the tomato smoor

1 tbsp canola oil

3 onions, sliced

1 tbsp curry powder

5–6 salad tomatoes, quartered

14/ cup chutney

METHOD

1. Heat oil in a large pan.
2. Season the steak strips and add to the hot pan.
3. Add the garlic and fry for about 1 minute. Set aside to rest.
4. Spread mustard on one side of each slice of bread and butter on the other side. Set aside.
5. Top 4 slices of bread, mustard side up, with the steak, then add the cheese.
6. Top with the remaining 4 slices of bread, butter side up, to sandwich closed.
7. For the smoor, heat oil in a pan and fry onion for 3–5 minutes.
8. Add in the curry powder and tomatoes. Cook for about 10 minutes till it has a chutney consistency. Stir through and season.
9. Fry the sandwiches in a dry pan or griddle on medium-high heat until golden on both sides and cheese is melted.
10. Serve with tomato smoor and herb garnish.