Back to School: Best lunchbox recipes

Back to School: Best lunchbox recipes

Are you struggling to think of healthy lunchbox ideas that your kids will enjoy eating at school? Here are some that your little ones are sure to love



By Recipes by: Waitrose

Published: Fri 16 Aug 2019, 12:00 AM

Last updated: Fri 23 Aug 2019, 11:19 AM

Pasta with Broccoli & Anchovies
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2
Ingredients
2 ½ tbsp extra virgin olive oil
3 anchovy fillets in olive oil, drained, chopped
2 garlic cloves, sliced
½ tsp chilli flakes
200 gm tenderstem broccoli
200 gm penne or fusilli
Zest of ½ lemon
Method
Heat extra virgin olive oil in a large frying pan over very low heat. Add anchovy fillets, garlic and chilli flakes and cook gently, stirring occasionally, for 5 minutes.
Meanwhile, cut each broccoli stem into 4 lengths. Cook in a large pan of salted boiling water for 3 minutes. Lift the broccoli out of the water with a slotted spoon, draining well before adding it to the frying pan with the flavoured oil.
Drop the pasta into the boiling water that you used for the broccoli and cook according to pack instructions. While the pasta cooks, stir the broccoli in the oil to coat and let it cook gently; it will become very tender and start falling apart slightly.
Drain the pasta, reserving a ladleful of the water. Put the pan with the broccoli over high heat and tip in the pasta and reserved cooking water. Grate some lemon zest over the top and stir until the pasta is well coated. Serve immediately.


Roasted Red Pepper & Goat Cheese Quiche
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Makes: 36
Ingredients
For the basic quiche mixture:
200 ml milk
175 ml cream
1 medium egg, beaten
For the pastry:
125 gm butter, cubed
250 gm plain flour
Salt to taste
Freshly ground black pepper to taste
3 medium eggs, beaten
1 tsp lemon juice
Filling options:
Goat cheese
Mushrooms, sautéed, sliced
Red pepper, roasted
Tuna, flaked
Beef bacon, chopped, cooked
Onion, chopped, cooked
Method
Preheat the oven to 190°C. Grease three 12-hole fairy cake trays.
To make the pastry, rub the butter into the flour, with a pinch of salt and pepper. Add the beaten egg, lemon juice and enough water to make the ingredients cling together into a ball. Knead gently until smooth. Roll out the pastry to a thickness of about 5mm and cut 36 rounds with a cookie cutter to line the tins.
Combine all the ingredients for the basic quiche mixture. Sprinkle your chosen filling into the pastry cases, then fill up almost to the top with the quiche mixture.
Bake for 15 minutes or until set. Cool in the tin and serve warm or cold.

Easy Tuna & Egg Pasties
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Ingredients
4 medium free-range eggs
500 gm puff pastry
350 gm four-cheese sauce
2 x 160 gm canned tuna chunks, drained
25 gm chives, snipped
Plain flour, for rolling
½ tsp cayenne or paprika,
to serve
Method
Cook 3 of the eggs in a saucepan of boiling water for 9 minutes. Drain and cool a little under running water, then peel and roughly chop.
Meanwhile, preheat the oven to 200°C. Roll out the pastry to make a 38cm square and cut into 4 equal squares. Beat the remaining egg.
Mix the chopped eggs, cheese sauce, tuna and most of the chives. Divide the filling between the pastry squares, brush the edges with beaten egg, then pull the four corners up and inward to meet in the centre, folding one corner over the other like closing an envelope. Firmly press the edges together to seal (using more beaten egg if you need). Repeat to make 4 parcels.
Transfer the parcels to a parchment-lined baking sheet and brush lightly with egg. Bake for 25-30 minutes until puffed, golden and piping hot (the parcels may open up a little as they bake). Scatter a pinch of cayenne or paprika and chives onto each pasty.
Serve.


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