Working from home has its benefits. There’s the lack of sweaty commute; the fact we can wear pj’s and slippers under the desk, and no water cooler conversations to distract from the mounting to-do list. But the downside of remote working is that we can end up stuck at […]
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Working from home has its benefits. There’s the lack of sweaty commute; the fact we can wear pj’s and slippers under the desk, and no water cooler conversations to distract from the mounting to-do list.
But the downside of remote working is that we can end up stuck at our laptops all day, without taking any real break to socialise or switch off.
So, this summer, Lipton Ice Tea is calling on us Brits to become a nation of lunch breakers and reclaim our rightful lunch hour – without a sad al-desko sandwich in sight.
Make the most of your lunch break with a delicious Twisted recipe and Lipton Ice Tea
Lipton Ice Tea is helping home workers up and down the country to seize the summer and inject some sunshine-filled flavour into lunchtime by teaming up with Twisted, the social media kitchen collective and official home of unserious food - that tastes seriously good!
Together, Lipton Ice Tea and Twisted want YOU to ring-fence your lunchbreak and take the time to feed your soul with tasty, vibrant flavours: so Twisted chefs Spencer and Hugh have come up with two quick, easy and exciting lunch recipes that pair perfectly with refreshing Lipton Ice Tea Flavours.
Twisted chef and recipe developer Spencer’s background means global fusion flavours are the name of the game. Born in LA, she says she loves all things Mexican, Japanese and Korean but is also heavily influenced by her family’s Louisiana heritage and is obsessed with bright flavours and spice.
Twisted chefs and recipe developers Spencer (left) and Hugh (right) have crafted delicious recipes to spice up your mid-workday meal
Her colleague Hugh’s foodie CV is wide ranging – from a stint as a cheese maker to running a trendy East London wine bar and working in a Michelin-starred restaurant. He enjoys charcoal cooking, seafood and always has one eye on value for money.
So grab a housemate, make a lunch date on your balcony, patio, living room carpet, and enjoy.
Loaded Fries Banh Mi
This is a tantalising cross between a cheeky chip butty and a Vietnamese banh mi. Crispy golden air fried chips are loaded into a crusty baguette with sriracha mayo, pickled cucumber and carrot, and fresh coriander. Quick, easy and fresh when paired with a Lipton Lemon Iced Tea.
A top-standard sarnie: Quick and simple, a Banh Mi is an irresistible Vietnamese staple
You will need:
For the pickles
- 4 baby cucumbers, in ribbons
- 1 large carrot, in ribbons
- 1 red chilli, thinly sliced
- 100ml boiling water
- 1 tsp salt
- 1 tsp sugar
For the sauce
- 2 tbsp sriracha
- 4 tbsp mayo
- 1 tsp fish sauce (optional)
- 1 lime, juiced
- Pinch salt
To serve
- 1 French baguette
- 200g French fries
- Fresh coriander
What to do:
1. Start by pickling the veg. Whisk together the salt, sugar, hot water and vinegar. Pour over the sliced chilli, cucumber and carrot. Stir to combine, then leave to sit for at least an hour.
2. For the sauce, mix together mayonnaise, sriracha, fish sauce, lime and salt.
3. Cook the French fried according to pack instructions – I like to do mine in the airfryer for 20 minutes. When they’re just cooked, toss in flaky salt and lime zest.
4. Load up your baguette with the spicy mayo, crispy fried, pickled veggies and fresh coriander. Enjoy!
‘Nduja Tomato Flatbreads
Store-bought flatbreads are topped with spicy ‘nduja, sliced heirloom tomatoes, thinly sliced red onion, fresh cracked black pepper and flaky salt. Baked until lightly golden, then finished with fresh goats cheese, a drizzle of honey and torn basil, and completely delicious with Lipton Peach Iced Tea.
A fan of ‘nduja? This super speedy flatbread is just the ticket for a sweet and spicy treat
What you need:
- 2x flatbreads
- 100g ‘nduja sausage
- 200g tomatoes (mixed colours and sizes, thinly sliced)
- 1 red onion, thinly sliced
- Extra virgin olive oil
- Fresh goats cheese
- Honey
- Chilli flakes
- 5 basil leaves, roughly torn
- Salt and pepper, to taste
What to do:
1. Preheat your oven to 200C. Spread the ‘nduja over the flatbreads, leaving a little gap around the edges.
2. 2. Top with your sliced tomatoes and red onion, a sprinkle of chilli flakes, flaky salt and pepper, and a healthy drizzle of olive oil. Pop in the oven for 10 minutes.
3. Finish with fresh goats cheese, fresh basil and a generous drizzle of honey.
Still hungry? Try our own fuss-free recipes to pair with Lipton Ice Tea and become a lunch breaker too…
Onion Bhaji Burger
Bite into delicious eastern flavours with a tasty Baji Burger with a delicious raita
This takeaway-inspired bhaji burger with creamy mint raita harnesses all the fresh vegetarian spice of an Indian summer and makes for a super-satisfying lunchtime in under 10 minutes flat. Enjoy with Lipton Lemon Iced Tea and embrace the zing!
You will need:
For the raita
- 1 garlic clove, crushed
- 2 tbsp natural yoghurt
- 1 tsp dried mint
- Pinch salt
To serve
- 2 burger buns
- 6 onion bhajis
- 2 tbsp mango chutney
- 1 tomato, chopped
- ½ red onion, chopped
- 1 green chilli
- Fresh coriander, chopped
What to do:
1. Cook the bhajis according to pack instructions.
2. Mix the tomato, onion, chilli and coriander together in a bowl and season.
3. Stir the yoghurt, garlic and dried mint together with a pinch of salt.
4. Spoon the mango chutney over the bottom of the buns, then pile on the bhajis, the tomato onion salad and drizzle the minty raita over it all before sandwiching together with the top bun.
Gado Gado Wrap
Lean, green and delicious, Gado Gado Wraps are a fresh hit that are sure to keep you full
An explosion of Indonesian flavour comes in the form of this peanut powered traditional mixed salad of cooked and raw veg with sliced egg. Crunchy, spicy, fresh and tangy, this Gado Gado wrap is a party for the mouth and packed with vitamins too. Use any raw or cooked veg you like, these are just suggestions. A dream paired with juicy Lipton Peach Iced Tea.
What you need:
For the dressing
- 3 tablespoons good quality crunchy peanut butter
- 1 garlic clove, crushed
- 1 tbsp kecap manis or soy sauce
- ½ lime, juiced
- 1 tbsp hot water
- 1 tsp brown sugar
For the filling
- 50g green beans
- 50g tenderstem broccoli
- ¼ cucumber, cut into batons
- Handful chopped iceberg lettuce
- 1 carrot, grated
- ½ pepper, cut into batons
- 2 large eggs
- 2 tbsp crispy fried onions
What to do:
1. Boil the eggs for five minutes then remove from the pan and place into cold water.
2. Mix the peanut butter, sugar, hot water, soy and lime together in small bowl until smooth.
3. Blanche the green beans and broccoli for 90 seconds while you peel the eggs and cut into quarters, then place the veg on kitchen paper to dry.
4. Heat the wraps according to pack instructions, then assemble by placing the cooked veg in the middle of the wrap, followed by the raw salad and the eggs.
5. Drizzle the dressing over it all followed by the crispy onions, then wrap carefully and enjoy.
