/ 25 February 2025

Alexandra Dudley’s Working Lunch

We’ve all been there – stuck for weekday lunch inspiration the moment Monday morning arrives. In this monthly column, SheerLuxe contributor Alexandra Dudley serves up fresh, easy ideas – whether you work from home, like to take a lunchbox into the office or are hoping to head out. This time, she’s sharing a simple DIY option and has an idea for anyone in need of somewhere fun for a late-afternoon catch-up…

Alexandra Dudley

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STAYING IN

Sticky Miso Ginger Rice Bowl With Trout & Roast Broccoli

Ingredients

2 fillets of trout, about 260g total

150g of rice, I love to use short grain brown rice for this

1 head of broccoli

Olive oil

Sea salt

1 tbsp of white miso paste

2 tbsp of runny honey

2 tbsp of toasted sesame oil

Zest & juice of 1 lemon

1 tsp of finely grated ginger

1 garlic clove, finely grated

Avocado, sliced radishes, sliced cucumber, chopped toasted nori sheets & sesame seeds to serve

Method

Step 1

Preheat the oven to 200°C. Chop the broccoli into florets and toss with olive oil and salt on a roasting tray. Roast for 10 minutes.

Step 2

Combine the miso, honey, toasted sesame oil, lemon zest and juice, ginger and garlic in a small bowl.

Step 3

Cook the rice according to packet instructions. If using short grain brown rice as I do, cover the rice in roughly 300ml water, bring to the boil, reduce to a simmer, cover and cook for 30 minutes until the water has absorbed.

Step 4

Arrange the trout onto a baking tray and pour roughly half of the miso mix over. Bake for 12 minutes until sticky and cooked through. Don’t worry about the excess marinade charring in the pan.

Step 5

Once the rice has cooked and the water has been absorbed (or drained depending on what rice you are using) stir in the remaining miso mix, cover again and leave it to stand for 5 minutes.

Step 6

Arrange the rice into a bowl, add the broccoli, trout and sliced avocado, radishes, cucumber, chopped toasted nori sheets and sesame seeds if you like.

GOING OUT

Martinis & Fries At The Covent Garden Hotel

It’s no secret I love a martini. Anywhere that has an hour dedicated to the classic cocktail is a place I instantly warm to and there is little more satisfying (or chic) than closing the working day over a couple of martinis. A martini is a deeply personal thing. For me they must be vodka, they must be dry and they must come with good bar snacks (read: salty carbs). I met a client last Tuesday for Martini Hour at The Covent Garden Hotel. It’s a spot I usually have bookmarked for a pre-theatre drink or dinner and one that has now become a favourite for a martini-meet owing to its recently launched Martini Hour. Every Monday to Friday between 5-6pm, all martinis come with complimentary fries. There’s no need to politely peck over a plate to share either. Each martini comes with its own silver bucket of piping hot salty chips as well as olive mayonnaise for dipping. If one martini turns into two or three there will be two or three more buckets of hot chips too.

Visit FIRMDALEHOTELS.COM

For more from Alexandra, follow @ALEXANDRADUDLEY & visit ALEXANDRADUDLEY.COM