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Lunchbox Recipes

Ham, cream cheese and carrot Wrap

Spread cream cheese (we use Langage Farm Soft Curd Cheese) on the wrap, add some ham, grated carrot, a sprinkling of desiccated coconut (optional), a few sultanas or raisins and a small squirt of lemon juice. Fold over the sides and roll the wrap. Cut into slices or in half. Don’t be afraid to play with different ingredients, always making sure your child is familiar and likes at least one of the ingredients you choose.

1. Spread cream cheese	2. Add some ham	3. Add grated carrot	4. Add raisins
5. Fold over the sides	6. Roll the wrap	7. Cut into slices

Salmon Pitta Bread

Grill each side of the pitta bead for 1 minute to allow it to open. Take some cold salmon (this can be baked in the oven at 180^◦c for about 5-7 minutes previously and allowed to cool). Flake the salmon with a fork and mix with a spoonful each of natural yogurt (we use Langage Farm Live Natural Yogurt) and mayonnaise, and a squirt of lemon juice. Fill the pitta with the mixture and add some parsley or coriander on the top to add colour.

Pear and Walnut Mayonnaise

Cut and core a couple of seasonal pears mix with a spoonful each of natural yogurt and mayonnaise, and a few roughly chopped walnuts. Serve on a salad leaf such as Little Gem or Chicory. Crumble a little cheese on the top – we use St. Agur, a mild blue cheese. Cottage cheese will make a tasty alternative.

Chicken Breast with Lemon

Place chicken breast in a roasting pan. Season to taste and lay 2-3 slices of lemon on each breast. Cook in the oven at 180^◦c for about 20 minutes. Allow to stand. When cool, slice thinly (you should get 12-14 slices per breast depending on size). Take a slice of ciabatta bread, toast lightly on one side, and place a slice of the chicken on the un-toasted side together with some cooked lemon as garnish.

Roasted Seasonal Vegetables

This is probably the most versatile of the dishes we prepared. You can use almost any vegetable, we use seasonal as they are cheaper, a better flavour and easier to source. Onions – red and white, carrot (scrubbed), sweet potato (peeled), butternut squash (seeds removed), parsnip (peeled), celeriac (peeled), whole garlic cloves and peppers (any colour with seeds removed). Chop all the vegetables to even sizes to ensure even cooking. Place in large roasting tin, and sprinkle with olive oil and Herbs de Provence. Season to taste. Cook in the oven at 180^◦c for 15 minutes, remove, mix, and add courgette, tomatoes and celery if using. Return to the oven for another 5-7 minutes. The vegetables can be cooled and stored in a fridge for 2-3 days. They can be added to cooked, cooled pasta for a packed lunch. For a quick side dish why not try sprinkling with a cheese of your choice and baking for 15 minutes in a hot oven and serving with some lemon chicken or salmon.

Fruit Salad

This can be prepared the night before and will keep in the fridge for 2 -3 days. We use orange (peeled and segmented), grapes, plums and kiwi. Apples and pears can be used but these need to be covered with a little lemon juice if being kept overnight to prevent discolouring. This can be done by putting the apple and pear in a food bag with a squirt of lemon juice and shaking to ensure even coverage. Any fruit can be used, though avoid bananas unless the salad is being eaten immediately. Oranges will provide their own juice, however a small amount of fresh fruit juice can be added to the fruit if not using oranges. Serve on its own or with a large spoonful of natural yogurt for a tasty breakfast or after school snack.

Frittata

This is a great way of using up leftover potatoes and vegetables.  Sauté some courgettes in a little olive oil and a little seasoning, remove and drain. Meanwhile put a few sundried tomatoes into a bowl of boiling water and leave for 10 minutes. Beat 4 eggs. We used cold roast potatoes and parsnips and mixed these with the courgettes, tomatoes and eggs. Put a little olive oil into a large frying pan and cook for 3-5 minutes until you see it firming up. Carefully turn onto a plate and put back into the pan to cook the other side. Serve hot with a salad or allow to cool and slice for lunchboxes. You can add cooked ham, cheese and any other leftover vegetables, providing several different options.

The following table shows a recommended series of daily lunchbox ideas that conform to the School Food Trust's standards for school food. Each day's lunchbox should cost no more than £1.50 to make.

Banana and Date Loaf (recipe from Jacques Marchal)

Ingredients:

225g / 8oz / 2 cups of Self-raising flour

100g / 3.5oz Butter, cut into small pieces

125g / 4.5oz Stoned Dates chopped

2 Bananas, mashed roughly

2 Eggs, beaten lightly

3 Tablespoons of Honey

Method:

1. Grease a 900g / 2lbs loaf tin and line the base with baking parchment.

2. Sieve or strain the flour into a mixing bowl.

3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

4. Add chopped dates, bananas, beaten eggs and honey into the dry ingredients. Mix together.

5. Spoon the mixture into the prepared loaf tin and level the surface with the back of a knife.

6. Bake in a pre-heated oven at 160^◦C / 325^◦F / Gas Mark 3 for about one hour or until golden and a fine metal skewer inserted into the centre comes out clean.

7. Leave the loaf to cool in the tin then transfer to a wire rack.

8. Serve the loaf warm or cold, cut into thick slices.

Tip:

This tea bread will keep for several days if stored in an airtight container and kept in a cool, dry place

Chicken Pasta Salad (recipe from Peter Gorton)

Ingredients:

225g Pasta (fusilli or rotini is ideal)

3 cups of cooked, chopped chicken

1 cup of cubed cucumber

1 cup of chopped celery

diced black olives to taste

salt and pepper

Dressing:

one half mayonnaise

one half italian dressing

1 tablespoon of lemon juice

Method:

1. Cook the pasta in boiling water

2. Mix the chicken, pasta, cucumber, celery, olives and salt/pepper

3. Whisk dressing ingredients together and then add in the chicken mixture

4. Refrigerate for at least 2 hours prior to serving