US ($)

Trending Now

clear search
Limited Time Only | 25% Off All Dresses*
Taxes & Duties Applied to Orders Over $800
Limited Time Only | 25% Off All Dresses*
Taxes & Duties Applied to Orders Over $800

LOCKDOWN LUNCH IDEAS TO TRY NOW

Looking to liven up your lunches? Our friends at Hām restaurant share ways to give toast a tasty twist and salads a seasonal spin in the recipes below. Best served al fresco.

The perfect lockdown lunch, tomatoes and ricotta on toast from Ham Restaurant in London
The perfect lockdown lunch, tomatoes and ricotta on toast from Ham Restaurant in London

Looking to liven up your lunches? Our friends at Hām restaurant share ways to give toast a tasty twist and salads a seasonal spin in the recipes below. Best served al fresco.

Tomaoes and ricotta on toast Tomaoes and ricotta on toast

TOMATOES AND RICOTTA ON TOAST
Serves 2

  • 200g mixed fresh tomatoes
  • 2 tbsp olive oil
  • 2 tsp sherry vinegar
  • Sea salt
  • Black pepper
  • 4 large basil leaves
  • 4 tbsp fresh ricotta
  • 2 slices of sourdough toast or focaccia
METHOD

  1. Cut the tomatoes into quarters and lay out on a flat tray
  2. Add the olive oil and sherry vinegar, season with salt and pepper, then mix well.
  3. Toast the bread and spread with ricotta.
  4. Add the fresh basil to the tomatoes and then scatter on the toast.

Summer spring vegatable salad

SPRING VEGETABLE SALAD
Serves 2

  • 75g almond flakes, toasted
  • 75g fresh peas, pods removed
  • 4 spears of green asparagus
  • 60g trimmed green beans
  • ½ courgette, finely sliced lengthways, lightly salted
  • ¼ of a cucumber, cut in ½ and deseeded, finely sliced
  • Handful of flat leaf parsley
  • 4 sprigs picked mint leaves
  • 2 tsp extra virgin olive oil
  • 60g Greek yoghurt
  • 10ml lemon juice
  • Sea salt and black pepper
METHOD

  1. Cut each of the asparagus spears into 3 or 4 pieces.
  2. Set up a bowl with ice water in it.
  3. Put a pot of salted water on the stove and bring to the boil. Then add the asparagus first for 45 seconds. Add the green beans and cook for 1 minute. Then add the peas and cook for another minute.
  4. Remove the vegetables from the pot and plunge into the ice water. Once chilled, dry them on a paper towel.
  5. Add the courgette, cucumber, herbs and cooked vegetables to a bowl and lightly dress with olive oil.
  6. To make the dressing, mix the lemon with the yoghurt and season with a pinch of sea salt and black pepper.

Summer spring vegatable salad Summer spring vegatable salad
A Blue Front Door

HOBBS AT HOME:
PART 7

Based in Rye with the beach and countryside on his doorstep, our Senior Womenswear Designer, Jason McGhie, shares what life in lockdown looks like for him.

READ NOW

HOBBS AT HOME: PART 7

Based in Rye with the beach and countryside on his doorstep, our Senior Womenswear Designer, Jason McGhie, shares what life in lockdown looks like for him.

READ NOW
A Blue Front Door
Back to top