Many workers simply grab a boring sandwich at lunchtime, or nip out for a pricey pastie.

Such dull dining does nothing for your health, or your wealth.

But Caroline Craig and Sophie Missing insist that, with just a little effort, every lunch can be something to look forward to. They have put together The Little Book Of Lunch to inspire people who are stuck in a boring lunch rut.

Try this recipe and see what you think.

SPANISH LUNCH: CHORIZO, EGG & POTATO SALAD (Serves one)

INGREDIENTS

8-10 small, or new potatoes 2 eggs, at room temperature 15cm piece of chorizo sausage Olive oil for drizzling 1tbsp freshly chopped chives Salt

METHOD

Wash the potatoes and, if on the large side, chop in half, adding to a pan of cold, salted water as you go. Simmer until they're cooked and can be pierced easily with a knife, usually about 10-15 minutes.

Cook your eggs in the same pan as the cooking potatoes: give them a good rinse, and pop into the pan with them. Cook for about seven minutes for a soft yolked egg, before removing from the pan and running under cold tap. Meanwhile, chop the chorizo into small chunks and heat a non-stick pan on the hob.

Add the chopped chorizo, and cook until the fat begins to run and the sausage is crispy in places. Drain the cooked potatoes and add to your lunch pail. Top with the cooked chorizo, a drizzle of olive oil, and the chives.

Give it a stir and sprinkle over some salt. Wrap the two eggs in their shells separately in kitchen roll. On arrival at work, this dish is best left at room temperature.

At lunchtime, peel your boiled eggs and cut into segments, topping your potato dish.