WAN Chai has a reputation for many things, including its great selection of restaurants. Until February, however, there was nowhere to get a quick, healthy lunch - according to Mr Stephen Peplow, who runs an educational placement agency from his office in Johnston Road. Mr Peplow is now the owner of a second business: Mr Goody's, a lunchtime delivery service which specialises in fresh salads and sandwiches. ''I couldn't find anywhere in the area which served wholegrain bread sandwiches or imaginative salads, so I decided to fill the gap myself,'' said Mr Peplow. ''Now I can eat what I like every day.'' A lack of formal catering training has meant a certain amount of experimentation along the way. ''Let's just say the learning curve has been very steep,'' he said. ''Luckily, I didn't start off very ambitiously.'' Using his existing office staff as guinea pigs to prove his own tastes were commercially viable, Mr Peplow put together a menu which he now changes every four weeks. Three years ago, he took up sport and decided to reassess his diet. He now runs marathons and is a member of the Athletic Veterans of Hongkong. He is quite capable of turning out a tray of croissants, and meals veer towards simplicity. This is as true for Sunday entertaining as meals taken solo. ''I'm not a health freak,'' said Mr Peplow, ''it's just that I love the open air. So my Sunday lunches tend to be picnics.'' Living in Discovery Bay means having the whole of Lantau at his disposal. Preparation is done the day before and the meal packed into guests' rucksacks. Cold dishes include chilled cucumber and yoghurt soup in wide-necked thermos flasks, spinach, nut and fruit salad with a separate honey and balsamic vinegar dressing, a selection of cheeses and French bread. For a hot dish, chilli bean stew is reheated over a small portable gas cooker. A bottle of beaujolais completes the meal. CHILLED CUCUMBER SOUP (serves six) 2 medium cucumbers, peeled and chopped 3 tbsps butter 2 medium onions, finely chopped 4 sprigs fresh mint 25 g plain flour 475 ml strained natural yoghurt 2 tbsps mild white vinegar 1 litre chicken stock Seasoning to taste Melt the butter and gently cook the cucumber, onions and mint until the onion is soft. Remove the vegetables with a slotted spoon and discard the mint. Add the flour to the pan and cook for two minutes, stirring constantly. Remove from the heat and stir in the stock. Return, bring to the boil, cover, and simmer for 20 minutes. Allow to cook, then puree. Add the yoghurt, vinegar and seasoning. Refrigerate for four hours. CHILLI BEAN STEW (serves four) 225 g dried red kidney beans 1 large onion, chopped 1 large garlic clove, crushed 2 tbsps olive oil 400 g fresh tomatoes, chopped 1 tsp chilli powder 1 tsp Dijon mustard Seasoning to taste Soak the beans in cold water overnight. Drain and rinse, put in a saucepan and cover with water. Bring to the boil and simmer for about one hour until cooked. Fry the onion and garlic in oil for 10 minutes then add the tomatoes, chilli powder, mustard and drained beans. Bring to the boil and simmer gently for 10 minutes. Season and leave in the fridge for a day or two to allow flavours to develop.