I canâ€™t tell you how many times Iâ€™ve wanted to bring my own food on long flights, itâ€™s usually when Iâ€™m sky-high, being served something I absolutely hate that I kick myself for not just doing it.
I assumed it was more trouble than itâ€™s worth, and required the sort of planning and preparation I wasnâ€™t ready to commit to. It turns out there isnâ€™t as much effort involved as Iâ€™d imagined.
For my flight to Paris, I made savoury hand pies with smoked trout and peas in a tomato sauce, using pre-portioned pizza dough I had in the freezer.
I also made baked chickpea patties (pakoras) with onions, carrots and sweet peppers. I packed some cookies, dark chocolate and Smarties too.
It took me all but two hours to make the hand pies and pakoras the night before; it came together easily and the reward of having them on that long uncomfortable flight was worth it!
Our flight was overnight, long and cramped with a short stopover at Heathrow; in coach (ahemâ€¦ World Traveller class) our inflight dinner looked sad and unappetizing, and the breakfast pitiful, for once I was glad I had my own food.
My airplane food fit in a nice sized two-layer stainless steel lunchbox, packed the same way I used to pack my bento lunches.
The lid is tight and secure and because it has no liquids, I could just throw it in my handbag; it cleared security easily with no issues.
It felt really good munching on something that I really liked for once.
It made the tight nine-hour long journey a little bearable
One of the stewardesses called our set up â€˜an airplane picnic!’
It made me smile, I think weâ€™ll be having lots of picnics up in the airplane from here onâ€¦
On the return trip, I plan on filling our little lunchboxes with the most deliciously delectable French pastries.