6 tiffin ideas for your kids

Yes, schools have opened - but there's no need to panic about what to pack for 'break'.

Here are some fabulously easy-peasy lunchbox ideas for little ones

Smoked Salmon & Onion Pasta

Serves: 1

Prep time: 5 mins

Cook time: 10 mins

Ingredients

100 gm farfalle pasta

1 tbsp olive oil

25 gm smoked salmon, sliced lengthways

¼ red onion, finely chopped

1 tbsp cress

Method

Cook the pasta according to the packet instructions.

Drain and drizzle with olive oil (to prevent pasta from sticking together).

Leave to cool, then mix through with the smoked salmon, red onion and cress.

Nut-Free Seed & Apple Squares

Makes: 16

Prep time: 10 mins

plus cooling time

Cook time: 40 mins

Ingredients

4 green apples, peeled, cored

300 gm dried apricots, sliced

250 gm pumpkin seeds, roughly chopped

50 gm desiccated coconut

50 gm golden sultanas

50 gm roasted cocoa nibs

100 gm runny honey

Method

Line a 25cm square baking tin with parchment.

Place the apples and 4 tbsp water in a saucepan set over a medium heat.

Once the water starts to simmer, cover and cook for 8-10 minutes or until the apples are soft.

Mash with a fork; then, with the lid off, stir until the liquid has evaporated.

Leave to cool slightly.

Mix the remaining ingredients through the apple sauce. Transfer to the prepared tin, packing it in firmly to even out the surface.

Bake at 180°C for 30 minutes in a fan-assisted oven until set (or at 200°C for an oven without a fan or at gas mark 6). Remove from the oven, leave to cool, then slice into 16 squares.

Cheese, Tomato & Nut-Free Pesto Baguette

Makes: 1

Prep time: 5 mins

Ingredients

For the pesto:

2 handfuls basil leaves

1 tbsp pumpkin seeds

2 tbsp grated Parmigiano Reggiano

6 tbsp olive oil

For the baguette:

¼ brown baguette

30 gm vintage cheddar, sliced

2-3 beef tomato slices

2-3 baby gem lettuce leaves

Method

Blitz the ingredients for the pesto until fairly smooth in consistency.

Cut the baguette in half and spread with the pesto. Layer the cheese, tomato and lettuce on top.

Wrap in cling film to keep fresh until lunch time.

Veggie Skewers with Vegan Cream Cheese

Makes: 6

Prep time: 10 mins

Ingredients

1 small cucumber

1 carrot, peeled

1 celery stick

6 cherry tomatoes

2 tbsp vegan cream cheese

Method

Cut the cucumber, carrot and celery into pieces the same size as the tomatoes.

Top the noodles with the beef meatballs, coriander and grated cheese.