Saute with a little truffle oil, rock salt, and a dab of shreadded pan-fried scallop. Wrap it in clingflim and leave in the fridge overnight. In the morning, gently steam with a glaze of honey, pepper and a tiny twist of fresh lemon zest. Then transport separately from your wholemeal bread, lightly toasted, and sealed in a zip-loc bag until lunchtime.
Then lob the whole lot in the bid and get a chip butty from the local cafe.
Saute with a little truffle oil, rock salt, and a dab of shreadded pan-fried scallop. Wrap it in clingflim and leave in the fridge overnight. In the morning, gently steam with a glaze of honey, pepper and a tiny twist of fresh lemon zest. Then transport separately from your wholemeal bread, lightly toasted, and sealed in a zip-loc bag until lunchtime.
Then lob the whole lot in the bid and get a chip butty from the local cafe.