Between school runs, homework, and everything else on your plate, packing a lunchbox that’s both healthy and exciting can feel like a daily puzzle. The good news? You don’t have to figure it out alone. We’ve found this fantastic resource packed with inspiration that covers all the essentials – nutrition, variety, and kid-approved flavours. Take a look at these great ideas, and feel free to click through for even more lunchbox magic from BBC Good Food.
Veggie burritos
Ingredients
- Small red onion finely chopped
- 250g tomatoes cut into 1cm cubes
- 2 tbsp balsamic vinegar
- 20g parsley finely chopped
- 2 tbsp olive oil
- 2 Ripe & Ready Avocados stoned, peeled and sliced
- 1 lime juiced
- 1 onion finely chopped
- 1 carrot grated
- 200g mushrooms roughly chopped
- 4 tbsp tomato purée
- ½ tsp chilli powder (hot or mild, depending on how spicy you like it)
- ½ tsp ground cumin
- 1 tsp paprika
- 400g can kidney beans drained and rinsed
- 195g can sweetcorn drained
- Pinch of cayenne pepper
- 8 tortillas
- 100g cooked rice
- 200g lettuce shredded
- 8 tsp soured cream
Method
Step 1
To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.
Step 2
Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.
Step 3
Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.
Lunchbox pasta salad
Ingredients
400g pasta
4-5 tbsp fresh pesto
1 tbsp mayonnaise
2 tbsp Greek yogurt
½ lemon juiced
200g mixed cooked veg such as peas, green beans, courgette (chop the beans and courgette into pea-sized pieces)
100g cherry tomatoes quartered
200g cooked chicken or ham, hard-boiled egg or cheese
Method
Step 1
Cook the pasta in boiling water until it is al dente, so about 11 mins, but refer to the pack instructions. Drain and tip into a bowl. Stir in the pesto and leave to cool.
Step 2
When the pasta is cool, stir through the mayo, yogurt, lemon juice and veg. Spoon into lunchboxes or on to pasta plates and put the cooked chicken or protein of your choice on top. Chill until ready to eat if intended for a packed lunch.
Super-salad wraps
Ingredients
1 tortilla
2 tbsp hummus
1 lettuce leaf
¼ carrot shredded or grated
4 cucumber sticks and/or 2 avocado slices
1 tbsp fresh tomato salsa or chopped tomatoes
Handful grated cheddar
Method
Step 1
Lay the tortilla out flat on a board, spread the hummus on the bottom third and put the lettuce on top. Arrange the carrot, cucumber and/or avocado in a bank on top of the lettuce and spoon the salsa on top. Sprinkle on the cheese.
Step 2
Fold the bottom of the wrap up just over the filling, fold the sides in and then roll the wrap the rest of the way up. Cut in half or into pieces as shown. Either put straight into a lunchbox or if halved, wrap in wax paper first.
Easy egg muffins
Ingredients
1 tbsp oil
150g broccoli finely chopped 1 red pepper
Finely chopped 2 spring onions
6 large eggs
1 tbsp milk
Large pinch of smoked paprika
50g cheddar
Small handful of chives chopped (optional)
Method
Step 1
Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
Step 2
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Apple flapjacks
Ingredients
175g butter
2-3 apples (about 350g), peeled, cored and chopped into small pieces
200g golden syrup
150g light brown soft sugar
300g porridge oats
50g dried apples chopped
1/2 tsp ground cinnamon
Method
Step 1
Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there’s still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
Step 2
Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
Step 3
Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.
Fish finger hot dogs
Ingredients
300-400g skinless and boneless Pollock or cod, cut into 4 chunky fish fingers
25g plain flour
1 egg beaten
100g panko breadcrumbs
Sunflower oil for frying
To serve
1 gherkin finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice and lemon wedges, to serve
4 hot dog buns
½ g lettuce shredded
Method
Step 1
If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.
Step 2
If you're using the frying pan, pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until they are golden on each side and cooked through (approximately 3-4 mins each side). Drain them on kitchen paper, season with sea salt, and transfer to a low oven to keep warm while you make the sauce.
Step 3
If you're using the air-fryer, preheat it to 200C for 4 mins. Brush the air-fryer basket lightly with oil. Cook the fish fingers in the air-fryer basket for 6 mins, turning them halfway through until they are lightly golden and cooked through. Season with sea salt.
Step 4
Split the hot dog buns and add them to the air-fryer (if using the air-fryer) for 1-2 mins to warm through. Alternatively, you can toast the buns under the grill if you're following the frying pan method.
Step 5
Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Spread each hot dog roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve the fish finger hot dogs with lemon wedges for squeezing over.
Apple ‘doughnuts’
Ingredients
150g soft cheese
2 tsp honey
3 apples (use a crunchy eating variety)
3-4 tbsp almond or peanut butter
Method
Step 1
Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 1cm thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating ‘doughnut’ shapes. Pat the slices dry using kitchen paper – they should be as dry as possible to help the toppings stick.
Step 2
Spread some nut butter over the slices, if using, then top with the sweetened soft cheese. Decorate with the sprinkles and serve.
Savoury muffins
Ingredients
1 courgette (about 175g grated weight)
4 spring onions finely chopped
225g self-raising flour
1 roasted red pepper from a jar drained and finely chopped
100g parmesan finely grated
Few rosemary sprigs needles picked and finely chopped
2 eggs beaten
90ml sunflower oil
50-100ml whole milk
Method
Step 1
Heat the oven to 200C/180C fan/gas 6 and line an eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, and roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
Step 2
Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
