Now therein lies the rub. If you work in a supermarket, you will be given breaks. They may not be very long, and you might have to sit in a crap canteen listening to Mavis going on about her neighbours’ cat/sex life, and the food might be rubbish….but at least you know that you will get them.
If you work in a wee corner shop, then the concept of regular breaks is as likely as annual pay rises, and if you happen to own said shop, then you will seldom actually clock off. Eating food in front of customers isn’t an option (unless you happen to run a cafe and you’re seated at a table) – it is at best sloppy to sit and stuff behind the counter. So one is reliant on the back room. It can take up to an hour to eat a meal in between serving customers: okay, so it’s good to eat little and often, but cold soup (that isn’t gazpacho) is pretty foul. And as for trying to create fresh food…
What are the options? Yes: you can take sandwiches. Yes: you can become very friendly with the takeaway gaff over the road. Yes: you can open a tin of soup and hit the microwave. But if you are lucky enough to have a hob and a ‘BACK IN 5 MINS’ sign to hang on the door you can actually work wonders. Our friend at Veggiestan has been giving us a few recipes, which we are happy to share with you as and when. Let’s start with
Five Minute Flageolet...
You will need:
1 small onion, peeled and diced
dash of oil or butter for frying
6 mushrooms, wiped and sliced
1/2 400g tin of cooked flageolet beans (you need about 100g beans, drained weight)
juice of half a lemon
handful of fresh, shredded watercress (or spinach, or chopped herbs of your choice)
1 tablespoon tahina
S + P
Fry the onion in the oil until it is translucent, and then add the mushrooms. After a minute or so add the flageolet beans and the lemon juice. Once the mix is bubbling hot, stir in the herbs followed by the tahina, and season the dish to taste. Scoff with bread of your choice (if you are a cornshopkeeper, this will be the loaf/pack with the shortest date on it).
Yes: this can also be made ahead and reheated. And at under two quid to make, we reckon it’s a winner.