Four more lunch ideas you can throw together in a jiffy – and not a sandwich in sight
Boil 250g baby new potatoes in salted water until tender, drain. Boil another pot of water, lower in 2 eggs and cook for 8 minutes. Drain and rinse under cold water until cool, then peel. Chop 1 egg and halve the other. In a bowl, mix 2 tbsp mayonnaise with 2 tsp white-wine vinegar and 1 tbsp each of natural yoghurt and dijon mustard. Add the chopped egg, cooled potatoes, 2 sliced spring onions, 100g chopped gherkins, 1 tbsp capers and 1 handful chopped flat-leaf parsley. Season and pack with the remaining egg.
Quick packed lunch ideas for busy people | Rosie Birkett