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Let's Do Lunch

Cheese, ham or tuna? 'Al-desko', crumbs in the keyboard, grab-and-go or just too busy? Sheila Dillon, Bee Wilson, Rachel Maylor and Julian Baggini unpack the future of lunch.

What did you eat for lunch today? Whatever you ate, according to our recent national survey you took less than half an hour to do it. Twenty five minutes twenty four to be precise.

We're living in an era of grab-and-go. It's a sector of the food industry already worth £16.1 billion pounds and which forecasts suggest could rise by more than a third by 2021. If we eat, we do so 'al-desko'... or maybe we don't eat at all.

Whether you opt for sausage rolls or sushi, last night's leftovers or a just a latte, Sheila Dillon hears what the modern British lunch break says about us. And what it might suggest about where our midday meal is headed. She meets the thinkers and cooks who believe that in time poor Britain, it's perfectly possible to reclaim your lunch break.

Presented by Sheila Dillon
Produced by Clare Salisbury.

Available now

30 minutes

Last on

Mon 20 Feb 2017 15:30

Chilli poached salmon with soy-lime noodles and broccoli

Chilli poached salmon with soy-lime noodles and broccoli

Chilli poached salmon with soy-lime noodles and broccoli

Believe it or not, poaching salmon won’t leave your whole office stinking of fish. Salmon fillets often come in packets of two, so use the other one for Salmon on Asian Slaw

Time: about 10 minutes


1 salmon fillet

a squeeze of lemon juice

1 tbsp honey

½ tsp chilli flakes

salt and pepper

2 tbsp white wine vinegar

1 nest of rice noodles

1 mug boiling water

a handful of tenderstem


¼ small chilli

a small chunk of carrot

a few coriander (cilantro) leaves


for the sauce

1cm/1⁄3in piece of ginger

½ tsp of sesame oil

juice of 1⁄4 lime

1 tsp of soy sauce



Tenderstem broccoli for sugar snap peas or edamame beans

Rice noodles for wheat or soba noodles


First, boil the kettle. Place the salmon in a shallow microwaveable dish and top with the lemon juice, honey, chilli flakes, salt and pepper. Use your fingers to rub the mix into the salmon. Add some cold water to the dish – just enough to reach halfway up the fish fillet. Add the white wine vinegar and cover with a plate or cling film/plastic wrap and microwave on high for three minutes. Place a nest of noodles in a bowl. Measure out one mug of boiling water. Pour this over the noodles and set aside. The noodles will take two to three minutes to cook. Next, cut the broccoli into small chunks and add them to the bowl of noodles and hot water. The broccoli should also take about two minutes, but if you like it softer, leave them to blanch for another minute or two.

While the noodles and broccoli cook, make the sauce. Grate the ginger into a jar or mug and add the sesame oil, lime juice and soy sauce. Seal the jar with a lid or tightly cover the mug with some cling film/plastic wrap and shake vigorously to mix.

Take the salmon out of the microwave and check to see that it has cooked through. If not, microwave for another 30 seconds and check again. Once cooked, drain the water from the noodles and broccoli and pour over the soy lime sauce. Give the bowl a shake to coat the noodles and veg and then place them on a plate. When the salmon has cooked through, drain the water from the bowl and add to the plate. Garnish with a couple of slices of chilli, a small section of grated carrot and some coriander.


Role Contributor
Presenter Sheila Dillon
Interviewed Guest Bee Wilson
Interviewed Guest Rachel Maylor
Interviewed Guest Julian Baggini
Producer Clare Salisbury


  • Sun 19 Feb 2017 12:32
  • Mon 20 Feb 2017 15:30

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