STEAM RECIPES

10 steamed lunches
that travel well.

Meals that hold up in a container, stay moist, and taste made — not microwaved — the moment you open the lid.

The secret to a lunch that tastes freshly made isn't only how you cook it — it's how you reheat it. Keep any dressing or crunchy topping separate until you eat.

STEAM RECIPES

The ten

  • 01

    THE STEAM RESULT

    Thai basil chicken & jasmine rice

    the rice fluffs back

  • 02

    THE STEAM RESULT

    Miso salmon & edamame

    glaze caramelises, stays flaky

  • 03

    THE STEAM RESULT

    Lamb tagine & couscous

    better on day two

  • 04

    THE STEAM RESULT

    Creamy mushroom pasta

    sauce loosens to just-tossed

  • 05

    THE STEAM RESULT

    Teriyaki tofu & greens

    silky tofu, vivid greens

  • 06

    THE STEAM RESULT

    Shakshuka

    the egg stays runny

  • 07

    THE STEAM RESULT

    Chicken tikka & rice

    tender, sauce does not dry

  • 08

    THE STEAM RESULT

    Beef & barley stew

    evenly hot, no cold centre

  • 09

    THE STEAM RESULT

    Mediterranean grain bowl

    veg sweet, grains fluffy

  • 10

    THE STEAM RESULT

    Miso ramen

    broth hot, noodles springy
THE ONE MISTAKE

Sealing food while it's still hot traps steam and turns it to condensation — soggy food, shorter fridge life. Cool it first , then lid and refrigerate.

WHY THEY ALL WORK
Every one of these reheats toward fresh, not away from it — because steam adds moisture back instead of driving it out.

HOT FOOD, ANYWHERE

Taste the difference steam makes.

Real hot meals in 15 minutes — no microwave, no queue.

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