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Packing lunchboxes and making after-school treats needn’t be boring. No really, stay with us. By simply sprucing up a few everyday items you can easily treat your kids to delicious meals and snacks packed with flavour (and healthy goodness they won’t even notice)

Turkey and cheese French toast roll-ups

8 slices of white bread, crusts removed

60ml plain cream cheese

100g sliced turkey ham

120g cheddar cheese, sliced into 8 thick batons

1 large egg

1 tbsp milk

A pinch of salt

50g Panko breadcrumbs

Olive oil, for frying

1) Lay the slices of bread on a clean surface and use a rolling pin to flatten them. Spread a bit of cream cheese on to each slice, keeping about half of the cheese aside. 2) Add a slice of turkey ham on top and spread over the rest of the cream cheese. Place a cheese baton on one of the short sides of each of the bread slices and roll them up. 3) Whisk the egg, milk and salt together. Dip each roll-up into the egg mixture and then coat it in the Panko crumbs. 4) Heat a splash of olive oil in a large pan over a medium heat. Once hot, fry the roll-ups for about one minute, turning continuously, until crisp and golden. Drain them on kitchen paper. 5) The roll-ups can be served hot or packed in a lunchbox with some fresh fruit and veggies.

Cheesy baked chickpeas

2 tins canned chickpeas, drained

4 tsp olive oil

20g Parmesan cheese, finely grated

¼ tsp fine salt

A pinch of black pepper

1) Preheat your oven to 190°C. Line a large baking tray with some baking paper. 2) Toss all of the ingredients together and spread them out on a baking tray. Bake for 30 to 35 minutes until golden and crisp. 3) Allow the chickpeas to cool before packing them in snack boxes. These can also be stored in an airtight container for up to two days.

Apple pie pinwheels

400g readymade puff pastry, thawed

125ml readymade applesauce

1 tbsp brown sugar, plus extra for sprinkling

¼ tsp ground cinnamon

70g mixed nuts, finely chopped

2 tbsp raisins

1 egg, whisked

1) Preheat your oven to 180°C and line two baking trays with some baking paper.  Unroll the pastry and lay it out flat. Spread the applesauce on to the pastry. Combine the sugar, cinnamon, nuts and raisins and sprinkle on top. 3) Roll the pastry up from left to right, then use a serrated knife to cut it into 1.5cm pieces. You should get about 15 pinwheels. 4) Using a spatula, carefully lift the wheels onto the lined trays. Brush the top of each pinwheel with egg wash and sprinkle a little bit of brown sugar over each one. 5) Bake for 20 to 25 minutes until golden and cooked through. Allow it to cool for five minutes to firm up before, or store the cooled pastries in an airtight container for up to two days.

Coconut and nut butter apple ‘sandwiches’

Juice of 1 lemon

250ml water

8 thick Granny smith apple slices

2 tbsp nut butter of your choice

2 tbsp dried coconut flakes, chopped

1) Combine the lemon and water. Soak the apples in the mixture for five minutes and then dry them on a clean kitchen towel. This process helps to prevent the apples from oxidising and browning too quickly. 2) Spread some nut butter onto a slice of apple and then top it off with a second slice. Push it slightly to allow some of the nut butter to ooze out at the sides. Dip the sides where the nut butter spills out into the coconut, then serve

Chia, peanut butter and strawberry jam smoothie

2 small bananas, peeled

500ml Greek yoghurt

250ml milk

2 tbsp crunchy peanut butter

6 strawberries, tops removed

Honey, to sweeten

2 tsp chia seeds

2 tbsp smooth strawberry jam, melted

1) Place the bananas, yoghurt, milk, peanut butter and strawberries in a blender and blend until smooth. Sweeten it with the honey and stir in the chia seeds. 2) Either pour some of the melted jam onto the sides of the inside of your serving glasses or bottles and swirl it around to form a pattern before pouring in the smoothie, or pour the melted jam into the smoothie mixture and use a spoon to ripple it through before serving.

Orange jelly wedges

2 large oranges

750ml orange juice

2 tbsp brown sugar

60ml cold water

2 tbsp powdered gelatine

3 strawberries, chopped

1) Halve the two oranges and scoop out the flesh so that you are left with four clean orange halves. Set them on top of glasses to easily keep them upright, then place the glasses together on a tray to easily transport them to the fridge. Use the scooped-out orange flesh in a fruit salad or smoothie at the next meal. 2) Place the orange juice and brown sugar in a saucepan over a medium heat. Stir until the sugar has dissolved and then remove from the heat. 3) Place the cold water in a small bowl and sprinkle the gelatine on top. Stir and leave it to sit for five minutes. Place this small bowl in a slightly bigger bowl containing warm water and allow it to melt until smooth and clear, ensuring that none of the warm water runs into the gelatine mixture. Mix 60ml of the warm orange mixture into the melted gelatine and then whisk it all back into the rest of the orange mixture. 4) Pour it into the prepared orange halves and sprinkle the berries on top. Transfer to the fridge and allow the jellies to set for at least four hours or overnight. 5) Slice each half into four wedges or cut them smaller for younger kids.

Sesame and Gruyère cheese kale chips

40g kale leaves, roughly chopped

2 tsp olive oil

2 tsp white sesame seeds

2 tsp Gruyère cheese, finely grated

A pinch of salt and pepper

1) Preheat the oven to 180°C and line a baking tray with some baking paper. 2) Toss all of the ingredients together and spread them on to the lined tray. Bake for eight to ten minutes until dry and crisp. 3) Cool and serve, with a dip such as hummus, or store in an airtight container for up to two days.

Mini basil and cheese chicken meatballs

350g raw, deboned and skinless chicken breast meat, chopped

180g cooked corn kernels

40g cheddar cheese, grated

10g basil leaves

30g breadcrumbs

1 egg

½ tsp salt

A pinch of pepper

2 tbsp olive oil, for frying

1) Preheat your oven to 180°C. 2) Place all of the ingredients, except for the oil, into a food processor and blend until fine. Using your hands, roll the mixture into 15 mini meatballs. 3) Heat the oil in a large pan over a medium heat. Once hot, fry the meatballs for five minutes, turning turn them regularly to brown them evenly all over. 4) Place them in the preheated oven for five minutes until golden and cooked through, then on kitchen paper before serving. These are great served warm or cold, and pair really well with a micro green salad and some hummus or tomato sauce for dipping.

Orange lemonade cordial

125ml warm water

100g brown sugar

125ml lemon juice

250ml orange juice

1) Combine all of the ingredients in a saucepan and heat over a medium heat until the sugar has melted. 2) Allow it to cool before thinning the syrup out with cold or sparkling water. The recommended ratio is one part syrup to three parts water.