Great recipes for your kid’s lunchbox!
Packing a lunch box day after day can be a bit of a challenge and it is just a question of time when you will run out of ideas. So try these tasty lunch box ideas to jazz things up a bit and to make sure the kid’s lunch boxes come home empty.
Spiced pear crisps recipe
2 firm pears ( such as Rocha)
1/2 tsp. mixed spice
These delicious spiced pear crisps are the perfect healthy snack recipe, and best of all they couldn’t be easier to make. All you need is two ingredients and you can whip up this tasty snack for the whole family can enjoy.
Heat oven to gas 1, 140°C, fan 120°C. Thinly slice the pears into rounds from the base, picking out any pips. Arrange the slices on a baking tray lined with nonstick baking paper and sprinkle over the mixed spice and use a pastry brush to evenly distribute the spice. Bake for 40 minutes. Leave to cool and crisp – the pears won’t feel crisp until cooled. Store in a sealed food bag and eat within a couple of days.
Ham and cheese pinwheel sandwiches
4 whole meal tortilla wraps
140g sliced ham
2 tbsp. low-fat cream cheese
1/2 cucumber, thinly sliced
These ham and cheese pinwheel sandwiches are just the right size for little mouths and tiny fingers, and kids will love making them.
Place each tortilla onto a plate, cover with cling film and warm through in the microwave for 10 seconds. Alternatively wrap in foil and warm through for a few minutes in the oven preheated to 180°C. (This makes them easier to roll or wrap even if they are being served cold)
Now you can ask your little helpers to get involved – spread each cooled tortilla with cream cheese, top with sliced ham and cucumber and then roll up into a swiss roll shape, wrap tightly in cling film and chill for at least 10 minutes or overnight if possible.
Once ready to serve, unwrap and cut into 1cm slices and pile into a sandwich box and chill until needed.
Apricot and pumpkin seed flapjacks recipe
80g molasses or maple syrup
35g dark brown sugar
240g rolled oats
40g pumpkin seeds
20g sesame seeds
60g dried apricots
Preheat the oven to 180ºC, 350ºF, Gas Mark 5. Gently melt together the butter, sugar and molasses (or maple syrup if using) until the sugar is dissolved. Stir in the remaining ingredients and mix really well. Spoon into an 18cm square tin and smooth over the top.
Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.
Green frittata muffins recipe
2 tsp. olive oil, plus extra for greasing
1 garlic clove, crushed
1/2 large courgette, grated
handful baby spinach, roughly chopped
30g frozen peas
4 large eggs, beaten
40g Cheddar, finely grated
The whole family will love these light and healthy green frittata muffins packed with courgette, spinach, peas and Cheddar cheese. They can be frozen too, so whip up a batch and enjoy as a lighter lunch option, for the kid’s packed lunches or a tasty afternoon snack.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
Heat the olive oil in a small frying pan over a medium heat. Add the garlic, courgette and spinach. Cook for 4-5 minutes, stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
Bake for 18-20 minutes, until the fritattas are set and golden. Remove from the oven and leave to cool slightly, before releasing from the tin. Store in a plastic container.
Can be stored in the fridge for up to 2 days or frozen for up to 1 month.
Sausage rolls with tomato and olive salsa recipe
450g quality pork sausages
300g extra-lean pork mince
1 tsp. dried Provençal herbs
1 egg, beaten
2 tbsp. milk
plain flour, for dusting
1 x pack 375g ready-rolled lighter puff pastry
200g cherry tomatoes, roughly chopped
30g pitted olives, chopped
2 tbsp. basil, chopped
Preheat the oven to gas 6, 200°C, fan 180°C. Cut through the sausage skins and remove the meat. Combine with the mince, herbs, half the beaten egg, a little salt and plenty of black pepper. Beat the remaining egg with the milk to make a glaze.
Using floured hands, mold the sausage mixture into 12 sausage shapes. Lay the pastry out on a lightly floured work surface and cut lengthwise into 12 strips. Roll each strip around a sausage shape, starting at one end and overlapping slightly, to form a ‘spiral’ around the meat.
Space out on two baking trays, brush with the egg glaze and bake for 20 minutes, or until golden. Leave to cool completely on a wire rack.
To make the salsa, combine all the ingredients. Take to the picnic in a lidded jar and serve with the sausage rolls.
Yummy muffin pizzas recipe
2 English muffins
40ml of a tomato based sauce
2 slices of ham
1 handful of basil leaves
2x 15ml sweetcorn (canned)
60g mozzarella cheese
This recipe really couldn’t be easier or more delicious – little chefs from five and six upwards will love making them and they’ll learn some great cooking techniques along the way. Preheat the grill. Cut the muffins in half to create four pizza bases. Or you could try using different types of bread like crumpets or baguettes instead. Spread the tomato-based sauce over each pizza base with a table knife. Tear the ham into small pieces with your hands and share it between the pizzas. Wash the basil and tear the leaves, before arranging it on top.
Sprinkle some sweetcorn over the pizzas. You can try any other toppings you like, such as sliced mushroom, chopped cherry tomatoes, diced courgette or canned tuna. Tear the mozzarella into small chunks and add it to the pizzas. Place them onto the grill pan and ask an adult to put them under the grill for a few minutes until the cheese begins to bubble and turn brown.