These recipes are perfect for lunch boxes. All easy to make, healthy and yummy
Omelette In a Bun
Heat the oil in a small non stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.
Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.
Split the rolls and stuff them with a piece of omelette, sandwich together and halve.
Veggie Rainbow Picnic Pie
What you will need:
450g butternut squash , peeled, sliced and cut into small chunks
2 tbsp olive or rapeseed oil
1 large onion , sliced
550g small waxy potatoes , peeled and sliced
2 x 375g blocks all-butter puff pastry
Flour
1 x 320g ready rolled sheet all butter puff pastry
300g pack cooked beetroot , sliced
450g jar roasted red peppers , drained
200g block feta cheese
150g frozen peas
small bunch each parsley and mint, chopped
10 eggs
2 tbsp sesame seeds
Heat oven to 200C/180C fan/gas 6 Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.
Reduce oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long double thickness strip of parchment (this will help you to lift out the pie once cooked). Squeeze the two blocks of pastry together, then roll out on a floured surface – the pastry should be about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.
Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top.
Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press them firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing, or chill for up to two days before serving.
Little Spicy Veggie Pies
Ingredients
2 tbsp rapeseed oil
2 tbsp finely chopped ginger
3 tbsp Korma curry powder
3 large garlic cloves , grated
2 x 400g cans chickpeas , undrained
320g carrots , coarsely grated
160g frozen sweetcorn
1 tbsp vegetable bouillon powder
4 tbsp tomato purée
250g bag spinach , cooked
For The Topping
750g potatoes , peeled and cut into 3cm chunks
1 tsp ground coriander
10g fresh coriander , chopped
150g coconut yogurt
To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don’t want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep) and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.
Veggie-loaded Flatbread
Ingredients
½ small red onion , sliced into thin wedges
2 tbsp olive oil , plus an extra drizzle, to serve
70g cherry tomatoes
200g canned chickpeas , drained
1 small garlic clove , crushed
½ tbsp tahini
½ lemon , zested and juiced
1 flatbread
30g mixed pitted olives
20g vegetarian feta , crumbled
small handful of basil , shredded
Method
Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Veggie Toad-in-the-Hole
Ingredients
2 tbsp rapeseed oil
8 vegetarian sausages
For the batter
4 medium eggs
325ml semi skimmed milk
250g plain flour
Method
To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.
Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.
Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.
Test with a knife in the centre to check it’s cooked. Serve with our crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.
Looking for storing these yummy lunches then make sure to check out these awesome lunch boxes
We have so many listed on our website - you can via all the different brands, types and designs here