EASY SCHOOL LUNCHES RECIPES

KIDS' LUNCHBOX RECIPES - BBC GOOD FOOD

Kids' lunchbox recipes - BBC Good Food image

Pack the little ones off with healthy bites and a few special treats to keep them alert and full all day. From pasta salads to chicken wraps and fruit skewers, there's plenty to get excited about.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

KIDS' LUNCHBOX RECIPES - BBC GOOD FOOD

Kids' lunchbox recipes - BBC Good Food image

Pack the little ones off with healthy bites and a few special treats to keep them alert and full all day. From pasta salads to chicken wraps and fruit skewers, there's plenty to get excited about.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "easy school lunches recipes"

EASY TOMATO CHUTNEY RECIPE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 18 calories per serving

1. Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
2. Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.

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MY EASY PERI PERI CHICKEN | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
3. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
4. Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
5. Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
6. After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
7. For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
8. Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.

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EASY TOMATO CHUTNEY RECIPE | JAMIE OLIVER RECIPES

1. Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
2. Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.

See details

MY EASY PERI PERI CHICKEN | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
3. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
4. Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
5. Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
6. After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
7. For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
8. Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.

See details

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RECIPES ARCHIVES - SMART SCHOOL HOUSE

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