How to jazz up your lunchbox

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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

Every day I treat myself to a lunchbox. One day its contents might include filet mignon with coriander and lime sauce, fresh salsa, fire-roasted corn and tortilla chips. Another day, baked salmon with caviar and sushi rice, tomato, cucumber and mozzarella salad, dragon fruit and half an avocado. If you’re wondering how I manage these lunchboxes, I don’t. They’re…