5 easy kids' lunches for summer: Week 1

Ham and pea frittata sarnies

3 eggs, lightly beaten
100g Grower’s Harvest garden peas
2 spring onions, thinly sliced
30g Creamfields mature white cheddar, grated
1 tsp vegetable oil
2 wholemeal pitta breads
2 slices British roast turkey
1 salad tomato, sliced
¼ cucumber, sliced
¼ iceberg lettuce, finely shredded

1. Whisk together the eggs, peas, spring onions and cheddar.

2. Heat the oil in a large, non-stick frying pan over a medium heat. Pour in the egg mix and cook for 3-5 mins on either side until golden and the egg has set. Tip onto a chopping board and cut into quarters.

3. Lightly toast the pitta breads, cut in a pocket into each and fill with half the frittata, a slice of turkey, and some tomato, cucumber and iceberg lettuce. Serve right away.

Tinned bean dhal with pitta dippers

1 tsp vegetable oil
2 garlic cloves, finely crushed
¼ red pepper, finely sliced
415g tin mixed baked beans in tomato sauce
1 tbsp tikka curry paste
2 tbsp Creamfields low-fat natural yogurt
10g coriander, finely chopped
1 spring onion, finely sliced
2 wholemeal pitta breads

1. Heat the oil in a saucepan over a medium heat. Add the garlic and pepper ,and fry for 2 mins, stirring occasionally. Add the beans and curry paste, stir to combine, then bring to the boil. Simmer for 5 mins.

2. Toast the pitta breads and cut into strips.

3. Spoon the dhal into 2 bowls and top with natural yogurt, coriander and spring onion. Serve with the pitta dippers.

Houmous pasta salad with cucumber, tomatoes & carrots

110g Hearty Food Co. penne pasta
100g houmous
½ lemon, juice and zest
1 salad tomato, finely chopped
1 spring onion, finely sliced
10g coriander, finely chopped
¼ cucumber, finely chopped
1 carrot, coarsely grated

1. Bring a large pan of water to the boil. Add the pasta and cook for 12-15 mins until cooked through. Drain and rinse under a cold tap, then shake off as much water as possible.

2. Return the pasta to the pan. Add the houmous, lemon juice and zest, tomato, spring onion, coriander, cucumber, carrot and a grind of black pepper, then stir to combine.

Tuna melt pittas with rainbow salad

50g Grower’s Harvest frozen garden peas
145g Tesco tuna chunks in spring water, drained
2 tbsp Creamfields low-fat natural yogurt
2 wholemeal pittas
40g Creamfields mature white cheddar, grated
1 spring onion, finely sliced
For the rainbow salad
¼ red pepper, thinly sliced
1 carrot, coarsely grated
¼ iceberg lettuce, finely sliced
¼ cucumber, thinly sliced
½ lemon, juiced

1. Preheat the grill to medium. Cook the peas in boiling water for 2 mins; drain well. Mix together the tuna, yogurt and peas. Season with freshly ground black pepper.

2. Lightly toast the pitta breads. Spoon the tuna mix between the pittas, spreading evenly over one side, then top with the grated cheese and spring onion.

3. Place on a baking sheet, then grill for 3-5 mins until the cheese has melted and the tuna is warmed through.

4. Meanwhile, toss together the pepper, carrot, lettuce, cucumber and lemon. Serve the tuna pittas with the rainbow salad.

Turkey taco cups

2 tsp vegetable oil
½ pack 375g ready rolled shortcrust pastry
2 garlic cloves, finely crushed
2 spring onions, thinly sliced
½ red pepper, finely chopped
3 slices British roast turkey, finely chopped
2 salad tomatoes, finely chopped
15g Creamfields mature white cheddar, grated
2 tsp Creamfields low fat natural yoghurt
¼ iceberg lettuce, finely shredded
10g coriander, finely chopped

1. Preheat the oven to 220°C, fan 200°C, gas 7. Brush 1 tsp vegetable oil between 4 muffin tin holes.

2. Unroll the pastry and cut out 4 x 9cm rounds. Push the pastry into the greased muffin holes, prick the base with a fork and bake on the middle shelf of the oven for 10-15 mins until golden. Press them down in the centre if they have started to rise. Cool in the tin for 5 mins, once cool enough to handle remove from the tin to a plate.

3. While the pastry cooks, heat the remaining 1 tsp vegetable oil in a frying pan over a high heat. Add the garlic, spring onion, pepper, turkey and 2 tomatoes, then cook for 6-8 mins until the pepper is cooked and the tomatoes have started to break down to create a light sauce.

4. Fill the pastry cases with the turkey filling, sprinkle over the cheese, allowing it to melt, then top with a little yogurt, lettuce and coriander.