On Thursday, carrots, a turnip, and a beet share a lunchbox with dill salmon. On Friday, those same vegetables appear at the table in the form of a creamy purée, this time accompanied by lemon chicken and lamb’s lettuce. Between one lunch and the next, the blender has hardly been used. The example comes from one of the menus Gemma Hortet suggests for the daily lunchbox, and it embodies one of the best ideas from her new book: “Once we have peeled the vegetables and turned on the oven, it costs very little to prepare an extra portion. The interesting part comes afterward, when we decide what to do with it.”
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