While we’re slogging through the long, dark days of January, a little preparation can make your midday meal a source of comfort and joy

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Even if you have no truck with Blue Monday, Quitter’s Day or any of the other new-year wheezes concocted by enterprising marketeers, the last weeks of January can feel like a bit of a confused slog. Seasonal colds and lurgies abound. The weather is generally at its rain-lashed and blackly overcast worst. Well-intentioned attempts at self-improvement or abstemiousness are starting to creak in the face of a desire for whatever scraps of midwinter comfort we can find.

Nowhere is this more apparent than when it comes to food and, more specifically, the daily puzzle of how to have something nourishing as a working lunch. These can feel like lean days in more ways than one – characterised by tax payments or a painfully slow creep towards the first payday of 2026. And that’s only more apparent now that, after the remote working and pyjama-clad Zoom calls of the post-pandemic era, lots of us have returned to the office for at least the bulk of the week. Even as someone who effectively eats out for a living, there have been plenty of times when I have stood up from the desk of my chosen workspace (often one of the oversubscribed tables at the British Library) with no real plan and wandered aimlessly, only to end up forking out for some insipid sandwich, tepid heat-lamp soup or tray of indeterminate vegetable mulch that is both expensive and unsatisfying.