Naomi Twigden and Anna Pinder are firm friends, business partners and innovative, Leiths-trained chefs and the duo behind Lunch BXD – a new lunch delivery service. Lunch BXD’s daily dishes are described as salads, but they’re so much more than lettuce leaves – packed with vibrant vegetables, wholesome grains, fresh herbs and zingy dressings or dips topped with crunchy nuts and seeds, that are much tastier than a meal deal. When ordering enter the code ‘ABOUTTIME’ to receive 10% off your first order. The ladies share their favourite veggie recipes that you can whip up at home. Ready, set, cook:
Lunch BXD Kedgeree


A vibrant, healthy take on Kedgeree. Great as a vegetarian dish or with smoked salmon or haddock (for breakfast or lunch). The bright beetroot eggs look incredible but you could use plain boiled eggs too.


  • 1 egg
  • 1 small beetroot
  • 15g wild rice
  • 25g brown rice
  • 1 spring onion bulb, finely chopped
  • 1cm piece fresh ginger, grated
  • 1/2 clove Garlic, crushed
  • A few sprigs of coriander
  • 1 medium green chilli, deseeded and finely chopped
  • 50g Cauliflower, cut into small florets
  • 1 tsp tumeric
  • 2 tablespoon  yoghurt
  • 1 tsp curry powder
  • 10g watercress
  • 1/2 lemon, juiced


Bring two pans of water to the boil and preheat oven to 180 C. Peel and dice the beetroot and place in the pan of simmering water and cook for ten minutes until tender. Drain the liquid into a bowl and place the beetroot to one side. Add 2 tablespoons of white wine vinegar to the beetroot liquid and allow to cool completely in the fridge. Once cool, peel the egg and place directly in the beetroot liquid. The longer you leave it the pinker it will be (we recommend a minimum of half an hour).

Boil the egg for 8 minutes. Cook the rice in one pan of water as per packet instructions. You may have to add one type, wild first, then add the brown later, depending on how long they take to cook. Drain once cooked.

Toss the cauliflower lightly in vegetable oil with the turmeric and salt. Roast in the oven until al-dente. Leave to cool. In a deep-rimmed frying pan, heat up half a tablespoon of oil and gently fry the ginger, onion, green chili, curry powder and garlic for 5 minutes.

Mix through a bit of the lemon juice, cooked rice, the diced beetroot, yoghurt and coriander. Season. Serve alongside the beetroot eggs, cauliflower and watercress with extra lemon.

Lunch BXD Paleo Nachos  – Smoked paprika sweet potato chips served with chunky guacamole and  a cherry tomato rocket salad


This is one of our most popular lunch boxes which epitomises what Lunch BXD is about. Creating food which is vibrant and full of flavour yet substantial and energising to fuel your working day. The dish is also allergen free so appealing to all diets. This makes a great vegetarian salad but you can also add pulled pork or beef fried with cumin or garlic for extra protein.

Ingredients (serves 2)

  • 1 red chilli
  • 1 red pepper
  • 1 garlic clove
  • A handful of cherry tomatoes
  • A few sprigs of coriander (1/4 of a bunch)
  • 2 bulbs of spring onion
  • 2 medium sweet potatoes
  • 1 good pinch smoked paprika
  • 1 avocado
  • 2 limes
  • 50g rocket


Preheat the oven to 200 C. To make sweet potato chips, scrub the potatoes well under cold water, pat dry and slice into thin strips with a sharp knife. Place in a bowl and toss with a splash of vegetable oil, salt, pepper and the paprika. Place the sweet potatoes on a baking tray. Spread out across a single layer and ensure the potatoes do not touch (or they won’t crisp up). Bake in the oven for 20 minutes, turning halfway through, until golden and crispy.

Meanwhile, prep the rest of the vegetables; deseed and finely slice the red chilli and red pepper, finely slice the spring onion and garlic and cut cherry tomatoes into quarters. Combine these ingredients together in a bowl with a squeeze of 1 of the limes and season well. Now make the chunky guacamole; roughly chop a few coriander leaves, dice the avocado and mix through the rest of the lime. Season and crush together lightly.

Serve the nachos stacked to one side, along with the rocket, guacamole and lime marinated crunchy vegetables. Garnish with a few extra picked coriander leaves and additional wedge of lime.

Lunch BXD Buckwheat American Pancakes



  • 140g buckwheat flour (or 120g wholemeal and 20g flax seeds if no buckwheat)
  • 1 Tsp baking powder
  • ½ Tsp sea salt
  • 300ml almond milk
  • 1 Tsp lemon juice
  • 1 Tsp rapeseed oil
  • 1 Tsp agave syrup
  • 1 punnet blueberries
  • 1 bag hazelnuts (roasted in oven and crushed)
  • 1 x banana sliced


Place dry ingredients in bowl and mix well.

Place milk, lemon juice, sunflower oil and agave and add into dry mix, do not overmix.

Wipe frying pan with light covering of oil, over medium heat place desired mixture size into pan, place small amount of blueberries dotted around mix and cook until bubbles appear. Flip pancake until cooked.

Banana – works well if each slice is placed in frying pan and cooked on each side until brown.

To serve

Create a stack of pancakes, drizzle over maple syrup.  Place the caramelized sliced banana onto the pancakes and a scattering of crushed hazelnuts.