Behind the scenes at Khoollect: inside our lunch boxes
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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With a team of food lovers on board, there is never a shortage of noshing provisions here at Khoollect HQ — and never a shortage of conversation about food either. Before an acceptable lunchtime has arrived, we’re frequently wondering what to make for dinner or breaking into the snack stash. Photographing delicious recipes and editing food-related stories can be a challenge that sets stomachs grumbling come mid-morning.
Three of our Britain-based team members — Creative Editor Lara Messer, Deputy Editor Sonya Gellert and contributor Rhia Chohan— often have lunch-envy over one another’s midday meal. So, this week, the ravenous trio has opened the lids of its lunch boxes, revealing usually secret eating habits to the Khoollect community. Here’s what they ate this week:
Monday
Lara: Roasted sweet potato, quinoa and bulgur wheat satay with peppers, onions, kale, soy beans and cashew nuts. 
Sonya: A great start to the week. Soft tacos stuffed with black beans, zucchini, red onion and chipotle paste. Topped with jalapenos, coriander and a sprinkling of goats cheese. 
Rhia: A delicious grapefruit and yoghurt bowl, scattered with coconut and seeds.
Tuesday
Sonya: Flat bread, chickpeas mixed in Moroccan spices, and fried aubergine … teamed with a simple tomato, red onion and cucumber salad with tahini stirred through.
Lara: Overnight chia seeds and oats with some hazelnut chocolate spread mixed through. Don’t worry, I had plenty of snacks, including crackers with almond butter, fruit and Loving Earth chocolates.
Wednesday
Sonya: This one’s a simple fried rice with tofu leftover from Tuesday night’s dinner. I think it was even better the second day.
Lara: Chickpea pattie with sweet potato wedges, avocado, sauerkraut, lettuce, kimchi hot sauce and gherkins.
Rhia: A perfectly poached egg with guac’, and an olive and walnut salad.
Thursday
Lara: Spelt pasta arrabbiata with mushrooms and spinach.
Sonya: Since I was out on Wednesday evening, Thursday was a no-fuss store-bought ‘Minx Veg’ sandwich (filled with hummus, aubergine and salad greens) and an iced tea from the friendly folk at Minkies Deli
Friday
Lara: I’m a huge fan of bulk cooking and freezing on a lazy Sunday. I made a batch of quorn chilli a few months ago and have been reaping the rewards with loads of meals since. Served with avocado, wild rice, sugar snap peas and soy beans.
Sonya: Friday was my probably my favourite lunch of the week. I tucked into a cauliflower ‘steak’, a heaping of crunchy kale and a pile of tofu scramble. (Full disclosure: my delightful husband made this meal.)
Rhia: Friday saw me indulging in a chicken salad butty, with a handful of cheese-and-onion baked crisps.
Hungry?
We want to see your lunches too! Tag @khoollect with your open lunch box photos to show us what you’re loving for lunch this week.
Check out more main meal recipes in our recipe search.
means vegetarian
means vegan
(No Ratings Yet)
Loading...Hungry?
We want to see your lunches too! Tag @khoollect with your open lunch box photos to show us what you’re loving for lunch this week.
Check out more main meal recipes in our recipe search.
means vegetarian
means vegan
Hungry?
We want to see your lunches too! Tag @khoollect with your open lunch box photos to show us what you’re loving for lunch this week.
Check out more main meal recipes in our recipe search.
means vegetarian
means vegan
With a team of food lovers on board, there is never a shortage of noshing provisions here at Khoollect HQ — and never a shortage of conversation about food either. Before an acceptable lunchtime has arrived, we’re frequently wondering what to make for dinner or breaking into the snack stash. Photographing delicious recipes and editing food-related stories can be a challenge that sets stomachs grumbling come mid-morning.
Three of our Britain-based team members — Creative Editor Lara Messer, Deputy Editor Sonya Gellert and contributor Rhia Chohan— often have lunch-envy over one another’s midday meal. So, this week, the ravenous trio has opened the lids of its lunch boxes, revealing usually secret eating habits to the Khoollect community. Here’s what they ate this week:
Monday
Lara: Roasted sweet potato, quinoa and bulgur wheat satay with peppers, onions, kale, soy beans and cashew nuts.
Sonya: A great start to the week. Soft tacos stuffed with black beans, zucchini, red onion and chipotle paste. Topped with jalapenos, coriander and a sprinkling of goats cheese.
Rhia: A delicious grapefruit and yoghurt bowl, scattered with coconut and seeds.
Tuesday
Sonya: Flat bread, chickpeas mixed in Moroccan spices, and fried aubergine … teamed with a simple tomato, red onion and cucumber salad with tahini stirred through.
Lara: Overnight chia seeds and oats with some hazelnut chocolate spread mixed through. Don’t worry, I had plenty of snacks, including crackers with almond butter, fruit and Loving Earth chocolates.
Wednesday
Sonya: This one’s a simple fried rice with tofu leftover from Tuesday night’s dinner. I think it was even better the second day.
Lara: Chickpea pattie with sweet potato wedges, avocado, sauerkraut, lettuce, kimchi hot sauce and gherkins.
Rhia: A perfectly poached egg with guac’, and an olive and walnut salad.
Thursday
Lara: Spelt pasta arrabbiata with mushrooms and spinach.
Sonya: Since I was out on Wednesday evening, Thursday was a no-fuss store-bought ‘Minx Veg’ sandwich (filled with hummus, aubergine and salad greens) and an iced tea from the friendly folk at Minkies Deli
Friday
Lara: I’m a huge fan of bulk cooking and freezing on a lazy Sunday. I made a batch of quorn chilli a few months ago and have been reaping the rewards with loads of meals since. Served with avocado, wild rice, sugar snap peas and soy beans.
Sonya: Friday was my probably my favourite lunch of the week. I tucked into a cauliflower ‘steak’, a heaping of crunchy kale and a pile of tofu scramble. (Full disclosure: my delightful husband made this meal.)
Rhia: Friday saw me indulging in a chicken salad butty, with a handful of cheese-and-onion baked crisps.
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...
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All of this looks amazing and still simple enough! Going to try my hand at Sonya’s Tuesday and Lara’s Friday lunches!
Amazing! I’m so pleased to hear that. I often have for lunch what I ate for dinner the night prior – such an easy way to ensure you get a good, fulfilling lunch! If you do make any, I’d love to see. Be sure to tag @khoollect and use the hashtag #khoollectcook
Sonya’s Friday lunch looked delicious. High five to her husband!!. I am going to make this soon.
He’s not bad is he, Cecile? My top cooking tip is to pick a partner who’s a better cook than yourself. Those cauliflower steaks are amazing!
Ha! Good thing I didn’t take pics of what I’ve been eating (12 desserts in a day plus various other random things). The joy of filming!
Wow! Those are not sad desk lunches at all! They are look delicious! Khoollect team; what’s your strategy for packing your lunch? Do you plan ahead, or just bring leftovers from the previous night’s dinner? Usually I prepare my lunch on Sundays, and (sadly) eat the same thing each week. Last week it was gazapacho, the previous week Nicoise salad. Not sad lunches, but the monotony is starting to bore me. I’m curious how you ladies handle making a variety of lunches, if you have limited time. 🙂
Hi Alyssa – I feel jealous of these lunches too, they look super impressive don’t they?! Although, yours sound really delicious too – gazpacho and Nicoise, yum!
I work from home, so it’s usually leftovers out of the fridge, a throw together salad, or wrap with lots of fresh ingredients. It’s tricky finding ways to make your lunch interesting when you commute and have limited time. When I used to travel to work my tactic was to generally eat the same thing several days in a row (chicken and salad wrap, chicken and salad wrap, chicken and salad wrap, falafel wrap, avocado on toast..). If you can make enough dinner to allow leftovers for lunch, that’s always the easiest approach.