The Little Book Of Lunch authors Caroline Craig and Sophie Missing share their ideal lunch dish

The Recipe Of The Week is by Caroline Craig and Sophie Missing who have just written The Little Book Of Lunch to inspire a nation to make lunchtimes more special, as well as healthier, cheaper and more appetising "Lunch – especially while you're at work, is one of life’s great pleasures, yet one that is easily overlooked,” Caroline says.

Filled with simple, quick recipe ideas ranging from the exotic-sounding Faux Pho – a chicken noodle soup – to salads, quiches, and traditional sandwiches, the recipes can be made either the night before or in the morning before you set off.

Sophie adds: “A homemade lunch doesn't have to be a complicated affair; it can simply be some grated carrot and soft cheese on a couple of slices of rye bread, or a mini picnic of bread, cheese and pickles.”

If you fancy taking that slice of home to work with you, here is a recipe from The Little Book Of Lunch for inspiration.

Spanish lunch: Chorizo, egg & potato salad

(Serves 1)
* 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 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.

To save time and washing up, 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 the cold tap.

Meanwhile, chop the chorizo into small chunks and heat a non-stick pan on the hob. Simply 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.

The Little Book of Lunch by Caroline Craig and Sophie Missing is published by Square Peg, £15. Available now.