With the kids back to school this week, we have put together some easy recipes for you to create the perfect lunches and lunch box fillers for your children!
• 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
• 140g golden caster sugar
• 2 large eggs
• 140g natural yogurt
• 1 tsp vanilla extract
• 2 tbsp milk
• 250g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 125g pack blueberries (or use frozen)
1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
• 150g ready-to-eat stoned dates
• 100g low-fat spread
• 3 generous tbsp agave syrup
• 50g ready-to-eat stoned dried apricots, finely chopped
• 50g chopped toasted hazelnuts
• 3 tbsp mixed seeds
• 50g raisins
• 150g porridge oats
1. Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
2. Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
3. Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
Chicken enchilada wraps
• 90g wholemeal flour, plus extra for dusting
• 3 tsp rapeseed oil
• 120g bio yogurt
• 2 tsp mild chilli powder
• 1 garlic clove, finely grated
• 1 lime, zested and half juiced
• 1 red onion, halved and sliced
• 1 red pepper, deseeded and sliced
• 2 skinless chicken breasts, sliced (300g)
• 1 small avocado
• 15g fresh coriander, chopped
1. Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, add to the flour and stir with the blade of a cutlery knife until the mixture starts to come together. Use your hands to bring the mixture into a ball, then halve and cover with a tea towel.
2. Mix 2 tbsp of the yogurt with the chilli powder, garlic and lime zest, then tip in the onion, pepper and chicken and stir well to coat. Heat the remaining oil in a large non-stick pan over a medium heat, add the chicken mixture and cook, stirring every now and then, for about 10 mins.
3. Meanwhile, lightly flour the work surface and heat a very large non-stick frying pan over a medium heat, but don’t add any oil. Roll out one of the balls of dough to a rough circle about 25cm across until it is paper thin, then carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the other ball of dough in the same way.
4. Roughly mash the avocado with the lime juice and spread over the flatbreads, top with the chicken mixture and remaining yogurt and scatter over the coriander. Roll up the enchiladas and serve.
Chicken & ham sandwich pies
• 2 cooked chicken breasts , chopped
• 100g thick sliced ham , chopped
• 6 spring onions , finely chopped
• 100g strong cheddar , grated
• 3 tbsp full fat soft cheese
• 2 tsp English mustard
• 500g pack bread mix
• plain flour for dusting
• 1 egg , beaten
1. Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
2. Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
3. Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
4. Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.
Check out our website for everything you will need to make these recipes!