Put down your soggy sandwich and meet Lunch BXD

Lunch BXD was started by Naomi and Anna, two young chefs who met at Leith's Cookery School. They aim to create vibrant, fresh and tasty lunches for busy city workers across London. Using local suppliers and the finest British produce, they create naturally healthy, satisfying meals which are energising and balanced - packed with protein, fresh vegetables, whole grains and pulses. We caught up with the girls to see what's on the menu.

We met at Leith's where we bonded over our love of food and cookery. We both left to work abroad as chefs and then back in London too. During a cookery job at the start of last year, we were swapping recipe ideas of what we both created in the kitchen at home and realised we both shared a passion for tasty, substantial and healthy food. On the spur of the moment we decided to see if others would be interested in our style of cookery, and they were (phew!). Within 6 months we had moved from cooking at home into our own kitchen space near Waterloo where we operate our business from now.

Take the leap on a small scale. We learnt so much through just getting out there with a few offices at the start of last year.

Anna: My favourite is either the grilled chicken and fresh homemade satay salad with quinoa or our marmite popcorn, it's so moreish.

Naomi: Same, once you've made your own fresh satay sauce you won't look back! I also love our cashew - pesto grilled salmon.

Anna: When I was travelling in Peru I discovered Nutella & banana pizzas. Not your typical Peruvian food, nor healthy - but a really one off treat.

Naomi: A whole knuckle of slow-cooked pork I had on a mountain in St. Anton. I shared it with friends after a long day's skiing.

Anna: I think the weirdest thing I've ever eaten is pigs eyeballs. Sure.

Naomi: Brain, which is delicious, or I tried grasshopper crisps once.

Anna: No question, Maldon Sea Salt.

Naomi: Can I have two? Lemon and fresh herbs.

Naomi: We recently learnt the pomegranate floating trick from our nutritionist;  peel a pomegranate in water and the pitch floats and the seeds sink, making it so much easier to separate and you don't end up with pink juice everywhere.

Anna: Another great tip, which we regularly use, is to peel strips of celery with a mandolin then put them in ice cold water. They go really crispy and curly and look great as a garnish.

Naomi: I love Simon Rogan and the earthy, natural style of his food.

Anna: My favourite restaurant is Pollen Street Social, Jason Atherton is a genius.

Anna: Ribs. Just ribs.

Naomi: Roast chicken with all of the trimmings.