These delicious and nutritious recipes are courtesy of Emma Drake, mum of two and lunchbox-maker extraordinaire!
This can be added straight-up to pasta, or used as a base for Bolognese, soup or pizza sauce.
7. Pour into a small pan and season to taste and add a dash of Worcestershire sauce.
8. Taste and adjust seasoning as required.
9. If your sauce is too thick you can either add vegetable stock or water to thin it out. Keep it thick if using for pizza sauce.
10. Will keep in the fridge for three days or alternatively freeze in ice cube trays until needed.
Ingredients (makes 1 smoothie)
Ingredients (makes 8 fishcakes, or 16 small fish balls)
8. Coat with breadcrumbs or crushed cornflakes (optional). Make sure to roll the edges as well.
9. Sauté in a frying pan for approximately five mins each side until golden.
10. Alternatively, place uncooked fishcakes on a parchment covered baking sheet and freeze. Once frozen, place in a freezer-proof container, making sure the fishcakes are separated by parchment. Defrost and cook as above.
11. If making fish balls rather than cakes, these usually take about three to five minutes to cook and are great for lunch boxes with lemon mayo, salsa, hummus or guacamole.
Ingredients (makes about 24 cookies)
1. Preheat oven to 350°F.
2. Line baking sheets with parchment.
3. Mix dry ingredients in a bowl with the exception of the baking soda.
4. In a microwave safe bowl melt the butter with the syrup. Place in the microwave and stir every 30 seconds until the butter has melted and the liquids can be mixed together.
5. Dissolve baking soda in the boiling water and add immediately to the syrup mix. Be careful as the liquid may bubble.
6. Add liquid to dry ingredients and stir to combine.
7. Using two dessert spoons, spoon onto a prepared baking sheet and flatten slightly.
8. Bake until golden and firm (approx. 15 minutes).
9. Transfer to a wire rack to cool.
For more advice on how to build the perfect lunch box – click here.
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