We may have been sent to school with a daily pack-up of sandwiches, but today’s kids are a bit more demanding when it comes to their lunch. Try conjouring up some of these simple dishes to keep their bellies and brains well fuelled…
Making lunch from scratch doesn’t mean spending hours in the kitchen. Be clever with what you buy, and cheat wherever possible. You’ll soon learn that 4 ingredients is plenty if someone has already done the hard work for you…
1. Cous cous with chickpeas
Make up a packet of your kid’s favourite flavoured couscous and cool. Add some canned chickpeas, halved cherry tomatoes and some crumbled feta cheese. Cool, chill and store for up to 2 days.
2. Veg packed fritatta
Heat the oven to Mark 5/190C. Line an 18cm cake tin with baking parchment. Whisk together 4 medium eggs with a few handfuls of frozen mixed vegetables, thawed, and a handful of grated cheese and some sliced olives. Pour into the tin and bake for about 20-25 mins until set. Cool, chill and slice into 2 or 3 servings. Store for up to 2 days.
3. Punchy pasta salad
Mix leftover cooked pasta with tub of mild salsa (unless your child has a fiery appetite). Stir in cooked chicken, ham, turkey or tuna and some fresh spinach leaves, chopped. Chill in portions and use within 2 days.
4. Tangy salmon wraps
Spread two mini wraps with lemon and coriander hummus, scatter over canned salmon, mackerel or tuna and some sliced cucumber or lettuce. Roll up and chill. Use within a day.
5. Bustin’ bean salad
Mix canned mixed beans with drained canned tuna or chopped ham, chopped peppers or tomatoes and some balsamic or French dressing. Store in the fridge for up to 3 days.