Lucky Voice come dine with me!

Lucky Voice Come Dine With Me!

Bored of having the same tuna sandwich meal deal day in and day out at work? Here at Lucky Voice HQ we decided to try something a little bit different this week.. We introduced our very first cooking competition - a Lucky Voice Come Dine With Me special!

We may have been slightly limited by our kitchen (microwave only appliances), but we didn’t let that hold us back! With all the prep done at home, check out the imaginative dishes we came up with and try them yourself for a packed lunch to remember..

Day 1 - Ollie

Chicken and pesto puff pastry with tabbouleh salad



Bulgar wheat

Cherry tomatoes


Red onion




Olive oil

Filo puff pasty



Diced chicken breast

Sundried tomato

Feta cheese

Chicken and pesto puff pastry

  1. Pre-heat oven to 180 degrees celsius  
  2. Roll out puff pastry flat
  3. Mix pesto and Philadelphia in a bowl and spread evenly across puff pastry, allowing 1 cm on the edges for the corners to rise
  4. Cook chicken in pan 
  5. Scatter diced chicken breast, sundried tomatoes and crumbled feta across puff pastry
  6. Put in oven for 25 minutes


  1. Add bulgur wheat to water and leave for 15 mins until water has completely disappeared
  2. Dice cherry tomato, red onion and cucumber and grate carrots. Mix in with bulgar wheat and parsley
  3. Add olive oil, crushed garlic, salt and pepper to a small bowl and mix together. Pour over tabbouleh

Day 2 - Karolina

Roasted courgette boats filled with mixed beans, goat’s cheese and parma ham with avocado, pepper and popcorn salad



Large courgettes

Cannelloni beans

Red kidney beans

Green lentils

Spring onions


Teriyaki sauce

Soft goat’s cheese

Parma ham

Mixed leaves

Pointed peppers

Goat’s cheese and pepper popcorn by Joe & Seph’s


Balsamic vinegar

Maple syrup


Herbs de Provence

Crushed almonds

Courgette boats

  1. Warm up the oven to 190 degrees celsius
  2. Cut the courgettes in two long halves
  3. Glaze with a teaspoon of maple syrup each and sprinkle a pinch of salt and pepper on each half
  4. Roast for 25 min
  5. In a bowl mix beans, lentils, three finely chopped spring onions, one teaspoon of tapenade, one tablespoon of maple syrup, two teaspoons of Teriyaki sauce and a pin of black pepper
  6. Take the courgettes out of the oven and spoon out all the seeds with some flesh to create boats
  7. Fill with the beans mix and top with goat’s cheese and shreds of parma ham on the very top


  1. Mix salad leaves,  sliced pointed peppers, avocado chunks into a bowl
  2. Sprinkle a handful of the Goat’s Cheese & Pepper popcorn over all the ingredients
  3. Mix two teaspoons of balsamic vinegar with a teaspoon of port and a pinch of herbs de Provence - sprinkle with your fingers over the salad
  4. Finish the salad with some crunched almonds

Day 3 - Thomas

Pomegranate glazed chicken with a butternut squash and kale salad  



Butternut squash

Red onions


Feta cheese


Garlic clove

Lemon juice

Pine nuts


Chicken legs

100ml soy sauce

100ml pomegranate molasses

2 tbsp maple syrup

3 tbsp mango chutney

100g prunes

30g grated ginger

Yellow onions

New potatoes

Pomegranate glazed chicken

  1. Mix together grated ginger, soy, pomegranate molasses, mango chutney, prunes and maple syrup in casserole dish
  2. Add quartered onions and chicken
  3. Marinate in fridge for 24h
  4. Add in potatoes and cover dish
  5. Cook at 200 degrees celsius in the oven for 2 hours, basting regularly
  6. Uncover dish and cook for 30 mins to crisp chicken and reduce liquid

Butternut squash and kale salad

  1. Dice squash and roughly cut 2 red onions
  2. Oil and season with salt and pepper
  3. Spread vegetables on baking tray and oven cook at 200 for 45 minutes
  4. Toast pine nuts in pan with oil and salt on high heat for 5 minutes
  5. Wilt kale in pan with oil and apple cider vinegar on medium heat for 2 minutes
  6. Add salt and crisp in oven for 5 minutes
  7. Gently mix tahini with minced garlic, salt, and water - add lemon juice and stir slowly so paste doesn’t curdle
  8. Spread veg on a platter and drizzle tahini mix
  9. Scatter with diced feta, pine nuts, and za’atar

Day 4 - Milo

Tenderloin Pork with sweet potato fries and tomato salad



Vine tomatoes

Plum tomatoes

Baby tomatoes

Red onion


White wine vinegar

Olive oil


Pomegranate seeds

Sweet potato

Tenderloin pork fillet

Plum chutney


Parma ham


  1. Pre heat the oven to 200 degrees celsius
  2. Slice the pork down the middle (lengthways), then stuff with plum chutney and mozzarella and wrap in parma ham
  3. Cook for 15 mins 

Sweet Potato Fries

  1. Pre-heat oven to 200 degree celsius
  2. Chop the sweet potato into strips, then add to baking tray with oil and salt.
  3. Cook for 40 mins

Tomato Salad

  1. Chop the three different types of tomatoes in half, dice the red onion and mix together.
  2. Mix the white wine vinegar with olive oil and garlic and drizzle over the tomatoes and onion .
  3. Add the pomengranates to finish

All dishes were of course super tasty, but as there can only be one winner this was awarded to... Thomas! His prize?  Friday lunch bought for him by the losers of course! 

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