In the last episode of the current series, Michelin starred chef Tom Kerridge demonstrates recipes for livening up lunches.
He begins with the classic (and my personal favourite) tomato soup, but rather than getting it out of a tin (like me), he prepares it with fresh produce and thickens it with bread.
He follows this with his own take on the traditional ham and mushroom pie, makes crispy duck salad with an Asian-style dressing and visits a steelworks in York to prepare Pittsburgh black-and-blue steak sandwiches for the staff.
For dessert, Tom serves up a light muscovado cream topped with fruit. Helpfully, this is a dish which can be made in advance and is perfect as a lunch time treat.