Chef/Author Interviews | 4 October 2016Made In The Office – behind the scenes Share article facebook twitter google pinterest Microwaves, perfect for re-heating leftovers, kettles, of course for making cups of tea and toasters, for hot buttery toast however Made In The Office is challenging this notion and opening the eyes of office workers stuck with boring lunches. This new handy office cookbook from Rachel Maylor offers 70 breakfasts, lunches and snacks that can all be made using either a kettle, microwave or toaster, so you can indeed make yourself poached eggs in the microwave whilst you boot up your computer. Now in her final stages of qualifying as an architect, we find out from Rachel how she found writing the book, what her favourite thing to create is and how the book has been received so far. Are you happy that the book is now done and ready to be read – how did you find the process? I’m so pleased to have it finished! It was such a fun process, not like anything I have ever done before and so I wasn’t sure where to start. It was exciting to be photographing and chasing props and styling the plates. It feels very rewarding now it is finished, but it was a lot of work and a lot of food to make. All the effort put into it from people who have worked on it is so lovely to see. It’s such a beautiful finished book and really I’m proud of it. How many dishes had you made before you realised that a book can be made out of what you are doing? I don’t know how many dishes I got through, but it was maybe 6 months into my job that I realised just how boring my days eating had got. I had been experimenting and making lunches and breakfasts occasionally for a few months. I was on the tube and the idea just popped into my head that what I had been doing could be a book. The difficult part was working out how to make that happen though! Is there anything you tried to make with either a kettle, toaster or microwave that just didn’t work or turned out not as you planned? The first time I poached eggs I had the microwave too high and they exploded! Most of what I do works out well because I know it can be done, but I have had a couple of forgetful moments and left pitta too long though! When you were starting the book was there anything that surprised you, in terms of a dish/ingredient you didn’t think would work but did? I had once tried balsamic strawberries on holiday as a sweet dessert with ice cream, and was left with the sauce which I mopped up with some bread and it was delicious. I wanted to try that one day with some fresh summer strawberries and loved the idea of using the berries as a sweet fruit like a chutney. I love that lunch! Do you have a favourite dish to create? I love mixing savoury and sweet in dishes, I think my favourite is fig, goats cheese and honey with rocket. It’s such a nice combination and is so quick but feels like quite a decadent lunch! My favourite breakfast as it gets colder is the warm berry brioche. I love that at weekends too with a big dollop of creme fraiche with it too. Is there an ingredient that you really don’t like or a type of cuisine that just isn’t for you? There isn’t much that I wont eat and I try to eat quite a balanced and varied diet. I love Mediterranean cuisines like Italian, Greek, and Spanish. Eating is a big part of my life so any style of food that involves sharing or long lazy sittings is a winner. I’ve recently found a new love for Vietnamese food, and the fresh and fragrant ingredients, so that’s my favourite at the minute. In autumn though I always love really warming soups and slow pots on dark nights. Have you received a positive response so far? I have received a really positive response so far. I think people like the idea that the book is ideas and inspiration rather than a die hard cookbook, and that it is made by someone who is just quite normal and works in those places. I didn’t want it to feel like it had to be a lifestyle book or make it too preachy, it’s really just the book I wanted back when I started my job! Are people surprised at just how much you can make with only these three appliances? I think people are more surprised how quick it can be, although everyone who tries the poached eggs in the microwave loves it. The techniques for fish and veg people enjoy too! What’s next for you – any other book ideas or events you are going to? I’m in the very final stages of qualifying as an architect so I cant think too far past that at the minute! As soon as I am sure of that I would love to do another book. I’m already trying some more ideas…! Photo credit to Rachel Maylor (food images) Nathan Ireland (photo of Rachel) >>>Find out how to make three recipes from the book here Bored of Pret? Depressed by M&S? And sick of Itsu? Made in the Office helps you reclaim your workday lunch (as well as breakfast and snacks) by showing you how to make simple and healthy meals in your office kitchen – all with just a kettle, microwave and toaster. Order your copy of Made In The Office here Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.