3 recipes for making a café-worthy lunch at home

We’re all cooking at home a lot more at the moment, so finding extra ideas for mealtimes is an essential. If, like us, your working days at the office are normally broken up with a visit to your favourite café or deli, you could be forgiven if you’re running a little low on lunchtime inspiration. 

We know that sometimes we just want a quick fix – be it a hastily assembled sandwich or a salad full of leftover ingredients.

However, sometimes we want something a little bit more special, whether it’s to give our working-from-home days a boost or to transform our dining areas into our favourite weekend lunch spots.

So, we asked Alex Head, CEO & Founder of London caterers Social Pantry, to whip up these three delicious recipes for making a café-style lunch at home.

Goat’s Cheese & Heritage Tomato Bruschetta

We just love a crunchy bruschetta topped with fresh tomatoes and tangy cheese. This recipe also works great with feta.

Serves 2

INGREDIENTS

60g soft goat’s cheese
30ml double cream
Fresh bread, thickly sliced
3 heritage tomatoes 
1 tbsp chopped basil leaves 
1 tbsp toasted pumpkin seeds
Olive oil 
Maldon salt

METHOD

Cut the tomatoes into quarters and in a bowl, mix with the basil leaves, a splash of olive oil. Season and leave aside.  

Toast the pumpkin seeds in a dry pan.
 
Slice the bread into thick slices and toast. Alternatively, put on a baking tray, drizzle with a little olive oil and Maldon salt and bake at 160 for 5-6 minutes until crisp and lightly golden. Set aside to cool. 

Break up the goat’s cheese into small pieces and either blend in a small bowl mixer or whisk by hand until smooth and softened. Once smooth, mix in the double cream – be careful not to overmix. 

To assemble, spread the goat’s cheese onto the toast, top with tomatoes and sprinkle with seeds. 

Cauliflower Tacos with Slaw 

To make this delicious taco recipe taste even better, prep the filling the day before. It’ll give the spices time to really work their magic on the cauliflower.

Serves 4
 
INGREDIENTS

6 hard shell tacos

For the coronation cauliflower:
1 tsp curry powder
1 tsp ground coriander 
1 tsp cumin 
1 tsp onion powder
100g mayonnaise 
40g dried apricots,chopped 
1 tbsp of chopped coriander 
1 tsp of chopped mint 
Zest of 1 lemon 
1 tsp lemon juice – or to taste 
Good pinch of Maldon salt 
Fresh cracked black pepper 
1 medium-sized cauliflower – must be ultra-fresh!

For the slaw: 
¼ white cabbage 
¼ red cabbage 
1 carrot 
100g Greek yogurt 
2 tbsp lemon juice 
Good pinch of Maldon salt 
Fresh cracked black pepper 

For the garnish: 
2 tbsp toasted almonds or sunflower seeds
Edamame beans 

METHOD
  
Prep your cauliflower by removing the leaves and breaking into florets. 

Mix all of your "coronation” ingredients in a bowl and season to taste. 

Combine the cauliflower with the coronation mix, making sure it is thoroughly coated. 

Toast the nuts or seeds. 

Place the coronation cauliflower in a gorgeous bowl and sprinkle over the garnish. 
 
To make the slaw, shred all the veg and mix together in a bowl with the Greek yogurt. Add in the lemon juice, salt and pepper to taste.

Lemon and Raspberry Tart

We could all use a little extra sunshine right now, so treat yourself to this simple and zesty tart recipe.

INGREDIENTS

1 ready-made sweet pastry case or ready-made pastry 
5 eggs 
140g castor sugar 
150ml double cream 
140g frozen raspberries
1tbsp icing sugar 
Juice and zest of 3 lemons 

METHOD

Roll out the pastry and line the tart tin, using a fork to poke a few holes in the bottom of the tin. Refrigerate for 30mins. 

Line your pastry case with baking parchment and fill with baking beans, or rice. Bake at 140 for 10 minutes.

Remove the baking beans and bake for another 20 minutes or until golden brown. Leave to cool. 

In a pan on low heat, melt the raspberries with the icing sugar until it is a loose jam consistency. Add more water if needed. Leave aside. 

Make the filling by whisking the eggs, cream and sugar together.

Add in the lemon zest and raspberry mixture, whisk together and place into the tart tin. 

Cook for 30 – 35mins or until just set.