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'I freeze this in portions to see us through the week': Cookery teacher Fiona shares her go-to breakfast, lunch and dinner

Fiona Staunton shares her go-to staple meals.
Oct 4th 2019, 12:58 PM 4,027 0

EACH WEEK, WE ask a home cook about their favourite dishes to whip up for breakfast, lunch and dinner. From simple meals that you don’t need a recipe for, to dishes that take a little more time but are worth the wait. 

The rundown

Name: Fiona Staunton (@fionasfoodforlife)
Occupation: Cookery teacher (Professionally-trained chef and Home Economics teacher)
Where? Dublin
Cooking style: I cook using whole foods, a wide variety of vegetables, fruit, pulses, fish and meat.

Fiona’s favourites

Breakfast: An omelette with a spicy kick

omelette2-2 Source: Fiona Staunton

My favourite breakfast has to be an omelette with black pudding crumbled in, served with some homemade kimchi and a slice of homemade sourdough toast. Eggs are so nutritious and quick to prepare.

Kimchi is a spicy, fermented Chinese leaf, originating from Korea – and you can make your own at home easily with cabbage, salt, garlic, ginger, sugar, fish sauce and a clean, airtight jar (plus some patience). My recipe is here.

Lunch: Quick and easy red lentil dhal

dahl Source: Fiona Staunton

My go-to lunch is a bowl of red lentil dhal, topped with live yoghurt. Dhal is an Indian vegetarian dish that tastes great, is easy to make, a good source of protein, and full of low GI nutrition. It also contains phytoestrogens which are good for balancing hormones.

I usually prepare it while supervising the kids’ homework. It only takes 10 minutes to prepare, then let it simmer away for 20 minutes and you have amazing lunch for the whole week. It freezes well so it’s great to make a batch ahead and freeze in handy portions. You can also create many variations by adding things like chorizo, coconut milk, spinach or chickpeas. 

Dinner: My ‘almost one-pot’ chowder 

chowder Source: Fiona Staunton

Running my own business with a 13-year-old son and nine-year-old daughter, I don’t have much time to spend in the kitchen to prepare midweek meals, so quick, nutritious meals are essential. This recipe is not only quick to make but it’s a winner with the whole family and is *almost* a one-pot dish.

I created it as a tomato-based chowder to reduce the fat content and let the fish shine through. I suggest using a mix of fish varieties like salmon, cod and smoked haddock. The chorizo is a tasty addition and my kids love fishing through the bowl to find chorizo pieces.

What’s on your plate for breakfast, lunch and dinner? Want to share your best dishes with TheJournal.ie readers? If so, email amy@thejournal.ie with a few lines about your cooking style for a chance to be featured.

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Amy Mulvaney

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