A Love Letter to Lunchtime

There’s a quiet kind of joy in opening your lunchbox and knowing you’ve got something good waiting for you. Not cobbled together in a panic. Not a soggy sandwich or a fridge forage failure. But something nourishing, tasty, and made with care.

Batch cooking

This is your love letter to lunchtime. And the secret? It starts on Sunday.

Why Batch Cooking is the Midweek Superpower You Didn’t Know You Needed

Let’s be honest. Monday lunchtimes can be bleak. You’re still mentally half in the weekend, the to-do list is creeping, and your stomach is growling. Enter: the smugness of Sunday batch cooking.

Batch cooking isn’t just for big families or fitness fanatics. It’s for anyone who wants to eat well without the stress. It’s a gift to your future self. It’s the difference between “ugh, what’s in the fridge?” and “ooh, I forgot I made that!”

At Meg’s Scottish Kitchen, we believe that food should be joyful — even on your busiest days. These are recipes that taste good, travel well, and make you feel like you’ve got your life together (even if just for a moment).

Rice box with koftas

Batch Cooking, the Quiet Hero

There’s a special kind of self-care in spending a little time on Sunday to take care of your weekday self. A lunch you look forward to changes your day — it gives you a moment of pause, a reason to step away from the desk or the never-ending to-do list.

And if you’ve ever shared one of these batch-cooked beauties with a colleague and heard them say, “Ooh, what’s that?” — you’ll know just how good it feels.

Roasted Veg & Feta Couscous Jars

Serves 4

Perfect for meal prep. Pretty in a jar. Delicious on the go.

Ingredients

• 200g couscous

• 300ml hot vegetable stock

• 
  

  1 aubergine, diced

• 1 red pepper, sliced

• 1 courgette, chopped

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 lemon, zest and juice

• 100g feta, crumbled

• Handful of chopped fresh parsley

Method:

1. Preheat oven to 200°C (180°C fan). Toss the aubergine, pepper, courgette, and onion with olive oil and paprika. Season well and roast for 25–30 mins until golden and tender.

2. Place couscous in a bowl, pour over the hot stock, cover and let steam for 5–10 mins. Fluff with a fork.

3. Stir in lemon zest and juice. Fold through roasted veg, crumbled feta and parsley.

4. Spoon into jars or lunchboxes. Keeps in the fridge for 3–4 days.

Tip: Swap couscous for cooked bulgur wheat, quinoa or orzo. Add chickpeas for extra protein.

Oaty Raspberry Lunchbox Bars

Think traybake meets flapjack — just the right level of sweet to get you through the afternoon slump.

Ingredients (Makes 12):

• 200g rolled oats

• 100g plain flour

• 100g soft brown sugar

• ½ tsp cinnamon

• 150g unsalted butter, melted

• 1 tsp vanilla extract

• 150g fresh or frozen raspberries

• 2 tbsp raspberry jam

Method:

1. Preheat oven to 180°C (160°C fan). Line a 20cm square tin with baking paper.

2. In a large bowl, mix oats, flour, sugar and cinnamon. Pour in melted butter and vanilla, stir to combine.

3. Press two-thirds of the mixture into the tin. Scatter over raspberries and dot with jam. Crumble remaining mixture over the top.

4. Bake for 30–35 mins until golden. Cool completely before slicing.

Tip: Use seasonal berries — blueberries, chopped strawberries, or stewed plums all work beautifully.

Your Next Step?

✨ Want to take the stress out of weekday lunches? Try these recipes this weekend and tag me @MegsScottishKitchen with your creations.

✨ For more simple, seasonal ideas — grab your copy of My Kitchen Feasts or subscribe to the newsletter.

✨ Let's make lunchtimes something to look forward to.

Look no further, we’ve got you covered here at Meg’s Scottish Kitchen — tasty recipes without the stress.