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Serves: 4 | Prep time: 10 min | Total time: 15 min

Ingredients

For the Salad

• 300g assorted French beans, blanched - I used green & yellow, but purple would be gorgeous too

• 190g red grapes - feel free to do half red, half green if you want more colour (I just personally find red grapes pair better with the blue cheese)

• 1 french shallot, finely chopped

• 80g Bleu d’Auvergne, crumbled - you can substitute with another blue cheese, just make sure it’s firm enough to stand up against the beans

• 2 tablespoons toasted Marcona almonds, chopped

• Handful parsley leaves, for serving

For the Dressing

• 2 tablespoons extra virgin olive oil

• 1 ½ tablespoons white balsamic vinegar

• 1 teaspoon honey

• 1 teaspoon lemon juice or apple cider vinegar

• 1 tablespoon chopped fresh parsley

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

Method

1. Blanch your beans in boiling water for 2-3 minutes before plunging in a bowl of ice cold water to sit.

2. Chop Marcona almonds and let them brown in a pan at medium heat, tossing frequently to ensure they don’t burn - about 5-7 minutes.

3. While everything cools, rinse and cut your grapes crosswise and set aside in a medium-sized bowl.

4. Finely chop the shallot and parsley, set aside.

5. In a large bowl, whisk together extra virgin olive oil, white balsamic vinegar, lemon juice (or ACV), honey, salt and pepper. Add the chopped parsley and shallot, and let marinate for 5-10 minutes.

6. Once cooled, pat your beans dry and add to the bowl of grapes. Drizzle with your vinaigrette and give it a good mix.

7. Plate your beans and grapes, and crumble blue cheese on top, followed by the chopped almonds.

8. Season with salt and pepper, and garnish with fresh parsley leaves to serve.

Notes

Substitutions

• This salad is special because of the blue cheese, but if you or someone at your table is strongly averse (as many are), you can easily make this salad with Manchego, Pecorino, or an aged goat’s cheese (with the rind).

• If you can’t find Marcona almonds, hazelnuts or macadamia nuts would be great here too. Just make sure to toast them!

Storing Instructions

• Store in an airtight container for up to 2 days in the refrigerator.

Serves: 2 | Prep time: 10 min | Total time: 15 min

Ingredients

• 300g Nordic shrimp - or just the smallest shrimp you can find

• 1 celery rib, finely chopped

• 20g red onion, very finely chopped

• 1 tablespoon good quality mayonnaise - I like the Olive Oil Mayonnaise from M&S

• 1 tablespoon crème fraîche or greek yogurt

• 1 teaspoon lemon juice

• 2 teaspoons chopped fresh dill

• 1 tablespoon chopped fresh chives

• ½ teaspoon Dijon mustard

• ½ teaspoon lemon zest

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 2 slices of fresh Rye or lightly toasted sourdough

• 2 lemon wedges

• Pea shoots or watercress

• Optional: salmon roe or hard boiled egg - or both

Method

1. Coarsely chop shrimp and set aside

2. In a large bowl, whisk mayonnaise, crème fraîche or greek yogurt, dijon, lemon zest, salt, and pepper. Stir in celery, red onion, dill, and shrimp.

3. Add the lemon juice, chives, and season to taste.

4. Spoon shrimp salad over your bread, and top with roe or hard boiled egg (if using) and pea shoots/watercress. Garnish with additional herbs, salt and pepper, and serve with a lemon wedge.

Notes

Substitutions

• Greek yogurt can be used in lieu of crème fraîche for a lighter salad, Dijon mustard can be substituted with grainy mustard for a more flavourful punch, and lemon zest can be omitted if you prefer a less lemon-forward mixture.

Storing Instructions

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• Store in an airtight container for 1 day in the refrigerator.

Serves: 4-6 | Prep time: 20 min | Total time: 50 min

Special Equipment

• Citrus juicer

• Mandolin

Ingredients

• 1 pound of fresh fish, diced - sea bass, sea bream, halibut, snapper, shrimp

• 250g fresh fruit, diced - mango, peach, nectarine, pineapple, orange/grapefruit

• ½ red onion, very thinly sliced along the grain

• 1 fresh jalapeño or scotch bonnet pepper, seeded and very finely chopped

• 3 radishes, very thinly sliced

• 15g fresh coriander, chopped (minus a few leaves for garnish)

• 177ml lime juice, freshly squeezed (4-6 juicy limes)

• 1-2 garlic cloves, minced

• 1 teaspoon sea salt

• ¼ teaspoon black pepper

• ½ teaspoon olive oil (optional)

Method

1. Slice red onion thinly with the grain (I like using a mandolin for a very fine slice), and toss in a bowl with salt, pepper, and lime juice to coat

2. Dice fish into ½ inch cubes, and add to the bowl with garlic (or ginger), fresh chilies, and mix gently

3. Add the mango, radish, coriander, and olive oil before placing in the refrigerator for minimum 30 minutes to marinate

4. Before serving, season with additional salt, pepper, or chilies to taste. If adding, fold in the corn nuts, and top with coriander leaves to garnish.

Serving Suggestions

• Tortilla chips

• Root vegetable chips

• Plantain chips

• Avocado - sliced to top, or halved to fill

• Tostadas

• Sweet potato, sliced and boiled (the Peruvian way)

Notes

Variations

• Fruit/veg

  • Fresh tomato - cherry or vine

  • Cucumber

  • Fresh corn - crunchy, sweet, delicious

  • Avocado

  • Passionfruit - crunchy and so flavourful

• Seasoning

  • Fresh ginger, grated

  • Thai chilies, very finely chopped

• Topping

  • Salted corn nuts make for the best crunchy bite (South American-style)

Storing Instructions

• Best eaten immediately but you can store leftovers in an airtight container for 1 day in the refrigerator

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Serves: 2 | Prep time: 10 min | Total time: 10 - 20 min, depending on serving method

Special Equipment

• Can opener

Ingredients

• 200g can of tuna - I like the M&S Tuna Steak in Spring Water, but any style in water will do

• 1 celery rib, finely chopped

• 20g red onion, very finely chopped

• 28g green olives, chopped - I like Castelvetrano, Nocellara, or Manzanilla

• 1 tablespoon good quality mayonnaise - I like the Olive Oil Mayonnaise from M&S

• 1 tablespoon Greek yogurt

• 1 teaspoon Dijon mustard

• 1 teaspoon of lemon juice

• ¼ teaspoon lemon zest

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• Optional herbs: dill (my preference for a sourdough toast or tuna melt), and/or chives

Method

1. Drain tuna well and transfer to a small bowl

2. In a large bowl, whisk mayonnaise, Greek yogurt, Dijon, lemon zest, salt, and pepper. Stir in celery, red onion, green olives, and herbs (if using), then fold in the tuna, lightly breaking up into small chunks while you mix

3. Add the lemon juice, and season with salt and pepper to taste. I like to use a small amount of Himalayan Pink Salt in tuna salad because I find canned tuna salty as is but adjust to your preference.

Serving Suggestions & Directions

Tuna Salad Sando

• Lightly toast two slices of sourdough (if fresh, don’t toast!), coat with a small dollop of mayonnaise, stack the tuna salad with a fresh crack of black pepper, and top with butter lettuce or little gem leaves.

Open-Faced Tuna Melt

• Preheat the oven to 180°C. Lightly toast one side of a slice of sourdough in a pan with olive oil. Stack the untoasted side with tuna salad and sharp cheddar cheese, and transfer to a baking sheet.

• Place in the oven for 10 minutes, and remove once the cheese has melted. Serve immediately.

Tuna Salad Lettuce Cups

• Tear and wash 4 leaves from a head of butter lettuce, little gem, or romaine, top with tuna salad, a thick slice of avocado, and 1-2 basil leaves. Top with freshly cracked pepper and serve immediately.

Tuna Salad in a Salad

• Drizzle a bed of rocket with a touch of olive oil, a dash of white balsamic vinegar, and a dash of apple cider vinegar. Mix in chopped cucumber and avocado, and top with tuna salad, fresh basil leaves, toasted pumpkin seeds, and sunflower seeds.

Notes

Substitutions

• Greek yogurt can be substituted with tahini or a non-dairy option for a dairy-free version, mayonnaise can be substituted with more Greek yogurt or cottage cheese for a lighter alternative, or you can do a tahini/Greek yogurt combination if mayo isn’t your bag!

Storing Instructions

• Store in an airtight container for up to 2 days in the refrigerator.

Serves: 4-6 | Prep time: 20 min | Cook time: 20 min | Total time: 40 min

Special Equipment

• 23cm cast iron skillet, or other heavy-bottomed, oven-safe skillet

• Microplane

• Blender

Ingredients

The Dutch Baby

• 3 large eggs

• 180ml whole or semi-skimmed milk

• 85g all-purpose flour

• 30g unsalted butter, melted

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 30g unsalted butter (for the skillet)

• 2 teaspoons finely chopped green onions

• 2 teaspoons finely chopped fresh Italian parsley

• 2 teaspoons finely chopped chives

The Peas

• 15g unsalted butter

• 15ml extra virgin olive oil

• 145g fresh English peas

• 2 cloves garlic, minced

• 120ml water

• 1 ½ tablespoons finely chopped green onions

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon finely chopped chives

• ¼ teaspoon sea salt

• ½ teaspoon ground black pepper

• Small pinch of chili flakes or Aleppo pepper, optional

• 15ml lemon juice

• Zest from one lemon

The Toppings

• 150g cheese (of your choosing), optional

  • Boursin, crumbled

  • Herb goat cheese, crumbled

  • Feta, crumbled

  • Parmigiano Reggiano, freshly grated

  • Pecorino Romano, freshly grated

  • Manchego, shaved

  • Cheddar, shaved

• ½ tablespoon finely chopped chives

• ½ tablespoon mint/coriander/basil, optional

• Pea shoots

• 100g protein (of your choosing), optional

  • Prosciutto

  • Shaved ham/jambon de Paris

  • Smoked salmon/trout

  • Soft boiled egg, halved

  • Hard boiled egg, grated

Method

The Dutch Baby

1. Preheat the oven to 230°F and place 23cm skillet in the oven to heat

2. Combine eggs, milk, flour, melted butter, salt, and pepper in a blender and blend until smooth

3. Once the oven is ready, carefully remove the skillet and add the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan

4. Very quickly pour in the batter and sprinkle the finely chopped parsley, green onions, and chives on top. Place the skillet back in the oven to cook for 20 minutes until puffy and lightly browned around the edges

The Peas

5. While the Dutch baby bakes in the oven, make the pea mixture

6. Melt the butter and olive oil in a skillet over medium high heat and add the peas, garlic, and green onions. Sauté while stirring occasionally for 2 minutes, until the garlic is fragrant but hasn’t changed colour

7. Add the water to cover the peas, and continue to cook until the peas are tender (but not yet wrinkled) and the water has evaporated, about 5-7 minutes

8. Stir in the parsley, green onions, chives, salt, pepper, lemon zest and lemon juice until combined. Remove from heat and set aside until the Dutch baby is done

Garnish & Serve

9. Crumble, grate, or shave your cheese of choice

10. Remove the Dutch baby from the oven and top with pea mixture and cheese

11. Garnish with remaining herbs and pea shoots

12. Serve immediately with protein of choice on the side, if desired

Notes

Substitutions

• All variations have been included but, of course, leave me a comment if you have any questions!

Storing Instructions

• A Dutch baby is best enjoyed when served immediately, but any leftovers can be placed in an airtight container and left in the fridge for up to 2 days. Reheat in the oven for 7-9 minutes at 180°C.

Make-Ahead

• The batter can be made 2 days ahead and stored in an airtight container or glass jar in the refrigerator. Remove 1 hour before using to bring it back to room temperature, and give it a final whisk before pouring into the hot skillet.

Here’s the thing though: this list isn’t a mandate to drink more. If anything, it’s the opposite. The beauty o…

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Hi, I’m Charlotte - but my friends call me Char!

The 70/30 Split

It’s funny, I spent years thinking about leaving PR to pursue a career in food, and the vision for the kind of cook I want to be, where I’d love this career to take me, and the overall goal were all very clear - but what wasn’t clear was where to start.

If I were to pull out my phone and show you my FYP on Instagram, you’d see about 70% food-related content, 10% cycling/running/skiing content, 10% interior design, 5% fashion, and 5% montages of life-altering live music performances from the past five decades. It’s a split that represents who I am both online and offline rather accurately.

But since you’re here, and since no one cares what my FYP consists of, I figure I should start with an introduction. LunchLately is the front-facing food blog; I’m the personal chef and recipe developer behind it. For the past four years, my Notes app has quietly collected every recipe idea and meal concept that’s ever popped into my head - no matter the time of day (or night) - and I’m thrilled they’re finally seeing the light of day.

But before we get into all that, I thought I’d start by sharing 15 random facts to help sum up who I am: the person behind the screen, who spends 70% of her time thinking about or looking at food, and the remaining 30% doing other things she really loves.

1. In my 30 years, I’ve lived in 20 different houses I’ve called “home”

2. My first language is French, but my better language is English

3. I studied abroad twice in university; once in London, and once in Rome. I now live in London again

4. I have been fortunate enough to make really wonderful friends everywhere I’ve moved, but I’m even more fortunate to call a big chunk of them “childhood friends”

5. I fell in love with running 12 years ago; I’m good at it, but I don’t do any organised races

6. I also train in the gym 4-5 days per week, and I cycle and ski a lot (seasonally, of course) - can you tell I have a hard time sitting still?

7. My favourite cities in the world are London, Paris, Rome, and Tokyo, but I’d choose to be in the mountains or by a body of water over a city almost every time

8. I really believe that food is what brings people together and allows us to experience different walks of life through a culinary journey

9. I grew up in a wine family - my grandfather retired at 50 years young to become a winemaker - so wine is a big part of my life; pairing food with wine is an art I will never tire of

10. My comfort TV show is Friends

11. I listen to a lot of music, but you won’t catch me listening to any of the new Gen Z pop stars

12. I developed a severe sweet tooth after graduating from university, and I’m just waiting for my metabolism to pull a Benjamin Button on me

13. I’m very sarcastic

14. My dream is to live locally in a quaint town in France or Italy for some time one day

15. I love taking risks, and when I start to feel comfortable, I get the itch to change something… which usually triggers a domino effect. Taking LunchLately from passion project - cooking for friends, writing recipes for fun - to a full-time personal chef career is one of these risks, and I couldn’t be more excited.

So, there you have it - the 30% of me that isn’t thinking about food. If you’re curious about the other 70%, subscribe or take a look at my website — you’ll find the LunchLately story, a growing collection of recipes (straight from the Notes app!), and some information about my services.

And, if you’re looking for someone to do the cooking for you, reach out - I’d love to feed you.

Most importantly, thank you for being here. It means the world.