Five quick and easy recipes for lunches and snacks your child can bring to school

 Sick of making the same old sandwich? Our food writers bring you five delicious recipes for food your child will devour on their lunch break, both savoury and sweet

Your little school-goers will be thrilled to find these tasty treats in their lunch boxes.

Orange oat flapjacks

recipe by:Trisha Lewis

These are so easy to make and can be popped into the kids’ lunchboxes as a nice treat for them, but you still know they’re getting a good source of fibre

Servings

15

Preparation Time

 10 mins

Cooking Time

 18 mins

Total Time

 28 mins

Course

 Baking

Ingredients

• 110g butter, plus extra for greasing

• 75g light brown sugar

• 3 tbsp honey

• 270g oats

• 2 oranges, zested

Method

1. Preheat the oven to 190°C. Grease a 20cm square tin with a little butter.

2. Melt the butter, brown sugar and honey in a large saucepan, then stir in your oats and orange zest. Pour out onto the greased tray, making sure it’s even and flat. Bake in the preheated oven for 18 minutes.

3. Allow to cool on a wire rack, then cut into 15 slices and keep in an airtight container. I always keep mine in the fridge because it makes them nice and chewy, but that’s just my personal preference.

 

Lunchbox salad

recipe by:Currabinny Cooks

This is a super simple cheese and veggie salad which requires very little in the way of prep but relies on fresh, quality ingredients

Servings

2

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 1 ball of buffalo Mozzarella, sliced into rounds

• 1 bunch of thin asparagus stalks

• 3-4 heirloom tomatoes, cut into thin rounds

• handful of fresh basil leaves

• handful of mixed organic leaves

• 2 spring onions, white parts only, sliced thinly

• olive and pepper salad 

• salt

• pepper

• For the lunchbox salad dressing:

• 2 tbsp mild Dijon mustard

• 2 tbsp balsamic vinegar

• 1 small shallot , very finely diced or minced

• 6 tbsp olive oil

• Juice of ½ lemon

• Pinch of salt and pepper

Method

1. For your main box, season the sliced tomatoes with salt and pepper and assemble them in the box with some torn basil.

2. Blanch the thin asparagus for one minute in boiling water, or even less than one minute if you wish. Refresh with cold water, pat down with a tea towel so they are dry and place in the box with the tomatoes and a little pinch of sea salt.

3. Place the sliced mozzarella in its own small container with a good bunch of basil and season with salt and pepper.

4. Place mixed leaves and spring onion in its own small container, lightly seasoned.

5. Place any leftover olive and pepper salad in its own small container.

6. To make the salad dressing, place the ingredients in a jar, screw the lid on tight and shake until well combined. Taste for seasoning.

7. Serve everything together in a large bowl or lunchbox with the dressing drizzled over.