'Bring Back Britain's Lunch Hour' campaign
Monster.co.uk has launched a campaign to 'Bring Back Britain's Lunch Hour' after a research revealed that under a quarter of workers in the UK take a full hour’s break for lunch.
Together with a team of Lunch Hour experts including celebrity chef Gizzi Erskine, Monster will use the 'Bring Back Britain's Lunch Hour' to encourage UK workers and employers to have a full hour for lunch and take a bit of 'me time'.
As leading Life Coach Carol Ann Rice has stressed, "It is essential that we give ourselves permission to have a full lunch hour. To have a proper break; a nice walk, a mini workout, a little retail therapy, a nutritional lunch away from the workplace - all help us to honour ourselves during the working day. Thus we feel energized and more able to keep the stresses of the day in perspective."
As part of 'Bring Back Britain's Lunch Hour' campaign, for the next four weeks, each Wednesday we’ll feature the celebrity Chef Gizzi Erskine’s recipes to help you create your perfect lunch hour.
Below find Chef Erskine’s recipe for this week.
Panchetta, Faro and bean soup
A deelish high energy soup that can be made in vats and brought to work to heat up and that will keep her fuller for longer.
Makes 5 portions, (1 for each day of the week)
Preparation time: 20 minutes
Cooking time: 50 mins
100g pancetta cubetti (or smoked bacon)
1 tablespoon olive oil
1 bay leaf
1 onion, finely chopped
2 small carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 garlic clove, finely chopped
2 tomatoes, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
1 tablespoon tomato puree
1l chicken stock, fresh if you can find
140g pearled spelt (or farro), but pearl barley is more than acceptable
1 x 400g can cannellini beans
flat-leaf parsley and Parmesan to serve
Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion has softened and is starting to go golden. Add the garlic, fry for a few secs more, then add the tomatoes and puree. Cook these down until the tomatoes start to thicken and soften.
Pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock then simmer very gently for 25-30 mins.
Add the Cannellini beans and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.
By celebrity Chef Gizzi Erskine
Next week’s recipe:
Courgette, goat’s cheese and toasted pinenut tart
For further information about 'Bring Back Britain's Lunch Hour', please log on to http://www.bbblh.co.uk