London lunch box: a recipe inspired by Boma restaurant

Boma lunch box: Pulled lamb sourdough sandwich with caramelised onions and butternut squash

Last week Laoise Casey's lunch box was inspired by Barrafina. This week, she makes use of the Sunday roast leftovers, with a lunch box inspired by Boma restaurant on Wandsworth Bridge Road:

So I used to work at The Ship. And if you know the Ship you'll know Ship Sunday live sessions. And if you know Ship Sundays you'll know things that other people don't and you'll have had a lot of fun. A lot. And you'll know painful Mondays at work. But I digress.

I mention Ship Sundays because it's where I first met Kieran Monteiro. Kieran is an extremely talented musician and is a regular on stage at The Ship and he also set up Boma restaurant. Three years ago he was faced with the choice of a job in Finance in the City or starting a restaurant. He chose the latter, which I'm very happy about.

Kieran set up Boma with his two best friends, Austin Eyre and Adam de Kock. Boma means a 'safe enclosure' where Kieran, Adam and Austin wanted to offer 'good honest food'. Yes that's a phrase too often bandied about but they've achieved it. Like Boma's rack of lamb, minted shoulder and polenta fries dish.

This week's lunch box is about using up Sunday roast leftovers to create a lunch box inspired by Boma. Leftover leg of lamb becomes a juicy pulled lamb sandwich with sweet caramelised onions served with a side of roasted butternut squash. So this Sunday turn your roast dinner leftovers into a lunch box and start your Monday off the right way.

What you will need

85g cooked leg of lamb meat

1/2 onion

25g olive oil (or butter)

50g roasted butternut squash

10g pumpkin seeds

Handful rocket leaves

2 slices sourdough bread

Sea salt, black pepper to season

Equipment

Knife

Frying pan

Bowl

Cost to make per portion: £3.10

Preparation time: 10 minutes

How to make it

Thinly slice the onion. Heat the olive oil in a frying pan. Cook the onion until caramelised and a rich golden brown colour. Shred the lamb and mix with the caramelised onions. Season with salt and pepper. Pile on the sourdough bread with the rocket. Serve with the butternut squash and pumpkin seeds on the side.