Nigel Stengard-Green runs Luxury Cotswold Rentals and Luxury Retreat Rentals and as a father of two he has been inspired to give his children fantastic culinary lunchbox experiences instead of average pre-packed meals. This lead to a quirky illustrated and wittily written cookbook The Seasonal Lunchbox: Spring – a tried and tested selection of quick, easy, tasty and of course seasonal recipes for everyday.
1 free range chicken fillet, cubed
half a lemon
2 spring onions or 1 small/baby leek if out of season
sea salt (if you need to)
olive oil or grape seed oil
rice (freshly made or pre-prepared) or couscous (follow packet instructions)
Heat the oil over a medium heat, add the chicken and brown, cooking for approx. 5 minutes until cooked through. Add the spring onions and turn for a minute. Squeeze the lemon and pour over, mix with the meat juices and take off the heat. Add a couple of light grinds of sea salt (if you need to and only after tasting rst) and black pepper. Serve either cold on a bed of rice with ripped rocket leaves or hot on a bed of rice – in which case add rocket leaves when ready to eat. If rocket is not in season use endive.