Think of a Pot Noodle and you are likely to conjure one of the pots full of dried ingredients you can find in any supermarket. Yet this simple idea of a complete, filling, easily portable lunch where you ‘just add water’ and munch, can be used to make a fresh version using your own produce – and not an artificial preservative in sight.
We are not the first to think of this (of course) and this recipe is adapted from one by Hugh Fearnley-Whittingstall from his book, Veg Every Day!, an excellent source of inspirational vegetarian recipes and using what we had to hand at the time. Check the web for others from BBC Good Food or Jamie Oliver, to name a few.