We’ve teamed up with TV chef Dean Edwards to create a range of family-friendly lunches, ideal for busy parents on the go!
Check out the dishes below and let us know your favourite by following us on Instagram…
Ultimate Tuna Melt
This is a classic taken to the next level! Using canned tuna, this mega-sized sandwich uses canned tuna alongside fresh ingredients.
Ingredients (serves 2):
2 x 145g cans Princes tuna drained
½ red onion finely diced
1 stick celery finely diced
20g pickled jalapenos finely chopped
4 tbsp. mayonnaise
1 tsp Dijon mustard
4 slices bread toasted
4 slices cheese
1 avocado peeled and sliced
Method:
1: Combine the tuna with the onion, celery, jalapeños, mayonnaise, and mustard, and stir well. Spread the mixture between two slices of bread, then topped with the cheese. pop the tuna melts onto the crisp plate within your air fryer and cook at 180c for 10 minutes.
2: Whilst the melt is cooking slice your avocado. Once cooked place on the sliced avocado then top with the final piece of toasted bread.
Meatball Sub
Ditch the expensive lunch takeaway and create your own Sub instead! Save money by using leftover meatballs from dinner the night before…
Ingredients (serves 2):
1 heaped tbsp. Napolina tomato puree
1 x 400g can Napolina chopped tomatoes
1 tsp. onion granules
1 tbsp. balsamic vinegar
1 tbsp. dried oregano
1 tsp. sugar
6 leftover meatballs
2 sub rolls halved
50g grated mozzarella cheese
Fresh basil shredded
Method:
1: Add the tomato puree into the pan and cook for a minute before pouring in the Napolina chopped tomatoes, onion granules, vinegar, oregano and sugar. Bring up to a simmer then add in the leftover meatballs and cook over a medium heat for 10 minutes, gently stirring
regularly. Season with salt and pepper.
2: Halve the sub rolls then spoon some of the tomato sauce onto the base of each. Spoon three meatballs into each sub then scatter with cheese. Place the subs on top of the crisp plate within your air fryer and cook at 180c for 7 minutes. Once cooked add a little more of the
tomato sauce and some fresh basil.
Tuna Nicoise Salad
This colourful tuna salad makes the most of store cupboard ingredients – an ideal, easy lunch that can be made in around 20 minutes.
Ingredients (serves 4):
1x 500g can new potatoes drained and halved
1tbsp. plain flour
2x 60g cans Princes Tuna steak in spring water
Salad Dressing:
50ml extra virgin olive oil
2 tbsp. White wine vinegar
1 tsp. Dijon mustard
3 little gem lettuce separated into individual leaves
4 soft boiled eggs halved
50g black olives pitted and halved
¼ red onion sliced
Method:
1: Pre-heat your air fryer to 200c. Pop the potatoes into your air fryer drawer then drizzle over the oil and toss to coat the potatoes, sprinkle in the flour then add a good pinch of salt and pepper. Toss again to make sure the potatoes are coated then cook for 15 minutes. Toss around a couple of times throughout the cook.
2: Whisk together, the salad dressing ingredients, add a pinch of salt and pepper then set aside.
3: Place the lettuce leaves into a large salad bowl, add in the potatoes, tuna, olives and onion. Finally, gently place on the eggs and drizzle over the dressing.
Sloppy Joe Tray Bake
Feed the whole family in under 20 minutes! Make this mouth-watering dish for yourself, thank us later!
Ingredients (serves 4):
1 x 392g cans Princes Hot chilli con carne
1 x 400g can Napolina red kidney beans drained
50ml BBQ sauce
8 processed cheese slices
12 slider/snack rolls
50g salted butter
3 cloves garlic crushed
1 tbsp. fresh coriander finely chopped (optional)
Method:
1: Warm the canned chilli con carne, kidney beans and BBQ sauce together in a pan.
2: Pop the butter and garlic into a small pan and heat gently once melted stir through the coriander.
3: Without separating the rolls, slice horizontally and place the lower half into a baking tray or ovenproof dish lined with greaseproof paper, spoon the chilli mixture over then lay on the cheese slices, top with the other half of the rolls then brush with the garlic butter. Place into a pre-heated oven set at 180c / gas mark 4 for 8-10 minutes or until cheese has melted. Use the paper to lift the slider bake from the tray and bring to the dinner table to enjoy.
Tex-Mex Bean Soup
Now that soup season is here, treat your taste buds with this delicious Tex Mex Bean Soup!
Ingredients (serves 4):
2 x small flour tortillas
1x onion (peeled and diced)
1tsp smoked paprika
1 tsp ground cumin
1 tbsp dried oregano
1 heaped tbsp. tomato puree
1x 400g can chopped tomatoes
1x 400g can red kidney beans (drained)
400ml vegetable stock
Grated cheddar cheese to serve
Fresh guacamole to serve
Method:
1. Cut flour tortilla into 1cm wide strips then place inside an air fryer, then cook for 6 minutes at 160c until crisp. Set aside.
2. Fry the onion and garlic in a splash of oil for five minutes, then add in the spices and cook for a further minute. Add the puree, chopped tomatoes, red kidney beans and stock then simmer for 10 minutes. Season with salt and pepper.
3. Portion the soup into serving bowls, then sprinkle over the cheddar cheese, add a dollop of fresh guacamole, and finally sprinkle over the crispy tortilla ribbons.
Moroccan Chickpea Flatbreads
These Moroccan Chickpea Flatbreads pack a punch in the flavour department, and what could be simpler? You can make these in minutes!
Ingredients (serves 2):
Hummus:
1x 400g tin chickpeas (drain but keep the chickpea water)
1tsp rose harissa
2x cloves garlic (crushed)
Juice 1/2 a lemon
50ml olive oil
1/2 tsp cumin
Spiced Chickpeas:
1x 400g chickpeas (drained)
1 tbsp tomato puree
1 tbsp Rose harissa paste
1tbsp oilve oil
1 tsp sugar
2x middle eastern-style flatbreads
Salad to serve
Natural yoghurt to serve
Method:
1. Place all of the hummus ingredients into a food processer and blitz until a fine paste. Add some of the chickpea water until you have a smooth consistency. Season with salt and pepper to taste.
2. To make the spiced chickpeas, pop the chickpeas, tomato puree, harissa pasta, oil and sugar into a medium sixed microwave safe bowl, along with a pinch of salt and pepper and mix well. Cover and cook on full power for three minutes, stirring halfway through.
3. Warm the flatbreads in the microwave for 20 seconds then top with the spicy chickpeas. Dollop on some of the creamy riata and some kachumber salad.