Five irresistible ideas to revamp your kids’ lunchbox for the new term from pizza quiches to carrot & cheese crackers

THE uniforms are ironed and pencil cases packed as kids head back to school.

But the return to class leaves parents with the age-old dilemma of what to put in children’s lunchboxes.

In the UK, the annual packed lunch bill can reach £1,000 per child, so they need to be cost effective, healthy and tasty.

Baby and children’s cookery author Annabel Karmel said of lunchtime snacks: “They should balance nutrition with fun, kid-friendly appeal to prevent food coming home uneaten.

“My approach focuses on ditching boring, soggy sandwiches for creative, energy-boosting alternatives that fuel concentration.”

Here are five of her ideas for an irresistible lunchbox revamp . . .

Quick pesto pasta with veggies

Makes one portion

YOU NEED:

100g fusilli pasta
50g broccoli florets
50g cherry tomatoes, chopped
2 tbsp pesto
20g Parmesan cheese, finely grated

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METHOD: Cook the pasta in boiling water, according to the packet instructions.

Add the broccoli three minutes before the end of the cooking time, then drain.

Put the tomatoes into a saucepan with the pesto. Add the pasta and broccoli and stir over the heat.

Add the cheese and mix well before pouring into your child’s food flask.

Broccoli & tomato puff pastry cheese straws

Makes 12 straws

YOU NEED:

150g broccoli florets
320g ready-roll puff pastry
1 egg, beaten
50g mature Cheddar, grated
6 cherry tomatoes, sliced

METHOD: Preheat the oven to 220C fan and line a baking sheet with non-stick baking paper.

Steam the broccoli for five minutes until soft, then leave to cool. Blend until smooth using a stick blender.

Unroll the pastry and slice in half lengthways. Brush the pastry with the beaten egg. Spread the broccoli puree over one piece of pastry and top with cheese and tomatoes.

Place the second piece of pastry on top and press down firmly.

Slice into 12 strips and twist each strip to make straws.

Delicious served with tomato salsa.

Mini cherry tomato & veggie frittatas

Makes 12

YOU NEED:

4 eggs, beaten
50g Parmesan, grated (or vegetarian alternative)
125g cooked new potatoes, diced
75g courgette, grated
3 tbsp sweetcorn
2 tbsp basil, chopped
100g cherry tomatoes, chopped

METHOD: Preheat the oven to 180C fan. Mix the ingredients in a bowl and season lightly.

Spoon the mixture into a 12-hole silicone muffin tray.

Bake in the oven for 20-25 minutes until set and lightly golden on top.

Delicious when served alongside your child’s favourite raw veggies.

Mini pizza quiches

Makes 6

YOU NEED:

3 tortilla wraps
4 cherry tomatoes, sliced
2 spring onions, finely sliced
50g chorizo slices, roughly chopped (optional)
50g Cheddar, grated
4 large eggs, beaten

Toppings (optional)

1 courgette, thinly sliced into ribbons
A handful of fresh basil leaves

METHOD: Preheat the oven to 180C fan and grease a six-hole muffin tin with oil.

Cut two 12cm diameter circles from each tortilla wrap and use to line the tins.

Divide the tomatoes, spring onions, chorizo (if using) and cheese between the wraps, then top with the beaten egg.

Lightly season with salt and pepper, then bake for 20-22 minutes, until the mixture is set in the centre.

Remove from the oven and top with slices of tomato, courgette and fresh basil (optional).

Carrot & cheese crackers

Makes 20 crackers

YOU NEED:

100g carrots, peeled and grated
75g Cheddar, grated
75g butter, softened
125g plain flour

METHOD: Preheat the oven to 180C fan and line a baking sheet with non-stick baking paper.

Put the carrot, cheese, butter and flour into a small food processor and whiz until the mixture comes together.

Take the mixture out of the food processor and knead it into a soft dough.

Roll out the mixture on a floured work surface and stamp out flower shapes using a small flower-shaped cutter.