A packed lunch worth looking forward to.

For years I relied on work canteens and gradually became tired of lunches that all seemed to taste the same. Even a subsidised meal adds up when it is bought every day, especially when it is eaten because it is convenient rather than because it is genuinely enjoyable.

Once I began making packed lunches regularly, I made thousands of sandwiches, wraps, salads and lunch boxes for my other half, his apprentice, friends and myself. The first rule was always the same: a work lunch must be quick to prepare but still taste excellent. Saving money matters, but nobody wants to spend the afternoon thinking about the disappointing sandwich they have just eaten.

Build the habit the night before.

When somebody leaves for work at 4:30 in the morning, preparing lunch at dawn is not an appealing routine. I filled the lunch box the evening before so it only needed to be lifted from the fridge. This is easier if you prepare the lunch while clearing away dinner, when the ingredients and chopping board are already out.

• Set aside useful dinner ingredients before serving rather than hoping something remains.
• Keep washed leaves, chopped vegetables and a homemade dressing ready.
• Cool cooked ingredients before sealing the container.
• Put the finished lunch at the front of the fridge where it cannot be forgotten.

Use dinner twice, but differently.

The easiest packed lunch often begins with dinner, but it should not necessarily look like the same meal reheated. Roast chicken can become a mustardy salad or wrap. Chilli can fill mini pittas or crisp tortilla cups. Roasted vegetables can be folded through grains, leaves or pasta with a sharp dressing.

• Chilli-stuffed mini pittas with sour cream and cheddar
• Vegetarian chilli tortilla cups with rice

Sandwiches and wraps.

A good sandwich depends on contrast: something savoury, something fresh, enough moisture and often a little acidity or heat. Try ham, mustard and sweet pepper; mature Cheddar with apricot chutney; coronation chicken; mozzarella, tomato and balsamic glaze; corned beef with pickle; cucumber and cream cheese; or avocado, cheese and a squeeze of lemon.

Wraps are excellent for using smaller amounts of several ingredients, although they take a little practice. I once had one open at the bottom immediately before an important meeting and ended up trying to dry my dress beneath the hand dryer in the ladies’ loo. Fold the lower edge in firmly before rolling, and wrap it snugly in paper or foil until lunchtime.

The perfect sandwich guide is next in line for a full refresh and will be linked here more prominently when complete.

Salads and bowls.

Packed salads need substance as well as leaves. Add beans, tofu, chicken, eggs, cheese, potatoes, grains or noodles, then finish with something crisp and a dressing with enough sharpness to wake everything up.

• Sweet potato, feta & spring onion salad
• Pan-fried tofu, green bean and sweet potato salad
• Mackerel Niçoise-style salad with mustard sauce and butter potatoes

Portable alternatives.

Not every packed lunch needs to be a sandwich. Savoury muffins travel well, and a flask or microwave-safe container makes soup an easy option. Dips, small salads and fruit can turn one portable item into a complete lunch.

• Jalapeño and mature Cheddar savoury muffins
• The best lunchtime cup-a-soup: miso, tofu and noodles

Keep it crisp, not soggy.

• Carry salad dressing in a small leakproof container and add it just before eating.
• Use lettuce, cheese or a thin layer of butter as a barrier between wet fillings and bread.
• Remove watery cucumber seeds when appropriate and drain tomatoes or pickles well.
• Keep crunchy toppings separate until lunchtime.
• Use an insulated bag and ice pack when food cannot go straight into a fridge.