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5 easy kids' lunches for summer: Week 5

From a rainbow omelette to sweetcorn, ham and carrot pasties; try these easy kids' lunches to mix up the routine.* We've done the hard work for you and prepared a shopping list at the bottom of the page. You can either shop online, choose Click+Collect or screenshot the list before you head in-store.

  1. Monday: Chicken katsu dippers

    Monday: Chicken katsu dippers

    1 British chicken breast fillet, cut into 1cm strips
    3 tbsp plain flour
    1 egg, lightly beaten
    1 slice H. W Nevill’s wholemeal bread, whizzed into breadcrumbs
    2 tsp vegetable oil
    1 brown onion, roughly chopped
    1 carrot, peeled and finely chopped
    2 cloves garlic, finely chopped
    1 tbsp mild curry powder
    ½ chicken stock cube, dissolved in 300ml boiling water
    ¼ cucumber, cut into batons

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking parchment.

    2. Dip the chicken strips in 2 tbsp flour, then the egg followed by the breadcrumbs so they are evenly coated. Lay on the baking tray in a single layer, drizzle with 1 tsp oil. then bake for 20 mins until golden and cooked throughout.

    3. Meanwhile, heat the remaining 1 tsp oil in a saucepan over a medium-high heat. Add the onion, carrot and garlic, stir, then cook for 5 mins. Mix in the curry powder, 1 tbsp plain flour and the stock, whisk to smooth, bring to the boil, cover with a lid and simmer for 10 mins, stirring frequently, until the carrot is soft. Remove from the heat, blend until smooth.

    4. Pour the sauce into 2 bowls, serve the chicken goujons and cucumber on a plate for dipping.

  2. Tuesday: Sweetcorn, ham and carrot pasties

    Tuesday: Sweetcorn, ham and carrot pasties

    1 tsp vegetable oil
    1 small brown onion, finely chopped
    ½ carrot, peeled and finely chopped
    60g Grower’s Harvest frozen sweetcorn
    2 slices Eastman’s cooked ham, finely chopped
    1 tbsp plain flour
    ½ chicken stock cube, dissolved in 100ml boiling water
    1/3 375g pack ready rolled shortcrust pastry
    1 egg, lightly beaten
    ½ 250g sweet & crunchy salad
    6 Nightingale Farms cherry tomatoes, halved
    1 tbsp Tesco low fat balsamic dressing

    1. Preheat the oven to 220°C, fan 200°C, gas 7. Preheat a baking tray in the oven.

    2. Heat the oil in a saucepan over a medium heat, add the onion, carrot and sweetcorn and fry for 5 mins until starting to soften. Stir through the ham and flour, then gradually whisk in the stock and cook for 1-2 mins until thickened.

    3. Cut the pastry into 2 rectangles, then spoon the filling onto 1 side, leaving a 2cm border. Brush the edge with egg, then sandwich with the pastry and twist the edges for a pasty style effect. Brush with egg and prick a steam hole in the top with a fork.

    4. Place on a sheet of parchment on the baking tray and bake for 20 mins until golden. Serve with the salad and tomatoes drizzled with balsamic dressing.

  3. Wednesday: Chicken, sweetcorn and carrot spaghetti soup

    Wednesday: Chicken, sweetcorn and carrot spaghetti soup

    1 tsp vegetable oil
    1 British chicken breast fillet, cut into 1cm cubes
    1 onion, finely chopped
    1 carrot, peeled and finely chopped
    100g Grower’s Harvest frozen sweetcorn
    ½ chicken stock cube, dissolved in 800ml boiling water
    80g Hearty Food Co. spaghetti, snapped into roughly 3 cm lengths

    1. Heat the oil in a saucepan over a medium heat. Add the chicken, onion, carrot and sweetcorn and fry for 8 mins until lightly golden.

    2. Add the stock, bring to the boil, then add the spaghetti and cook for 15 mins, stirring occasionally, until the spaghetti is cooked.

    3. Divide between 2 bowls.

  4. Thursday: Rainbow omelette

    Thursday: Rainbow omelette

    4 eggs, lightly beaten
    ½ red pepper, finely chopped
    100g Grower’s Harvest frozen sweetcorn
    2 tsp vegetable oil
    2 slices Eastman’s cooked ham, roughly chopped
    ½ 250g pack sweet & crunchy salad
    6 Nightingale Farm’s cherry tomatoes, halved
    1 tbsp Tesco low fat balsamic dressing

    1. Beat the eggs, pepper and sweetcorn together until evenly combined.

    2. Heat 1 tsp oil in a non-stick frying pan. Add half the egg mix to the pan, fry for 2-3 mins on each side until the egg has set, then slide onto a plate, fill with the ham and fold over. Repeat with the remaining ingredients.

    3. Serve with the salad, tomatoes drizzled with the dressing.

  5. Friday: Spaghetti salad

    Friday: Spaghetti salad

    100g Hearty Food Co. spaghetti
    100g Grower’s Harvest frozen sweetcorn
    2 tbsp lighter than light mayonnaise
    2 slices Eastman’s cooked ham, roughly chopped
    ½ red pepper, finely chopped
    ¼ cucumber, finely chopped
    6 Nightingale farms cherry tomatoes, quartered

    1. Bring a pan of water to the boil. Add the spaghetti and cook for 15 mins, add the sweetcorn for the final 5 mins of cooking. Drain into a colander or sieve, then run under a cold tap and leave to drip-dry for 2 mins before returning to the pan off the heat.

    2. Mix the mayonnaise and freshly ground black pepper together until evenly combined, then mix through the spaghetti with the ham, pepper, cucumber and tomatoes.

  6. Shopping list

    Fresh produce
    3 loose brown onions
    1 loose garlic
    3 loose carrots
    1 whole cucumber
    1 loose red pepper
    250g pack sweet & crunchy salad
    250g pack Nightingale Farms cherry tomatoes
    300g 2-pack British chicken breast fillets
    125g pack Eastman's cooked ham
    500g Creamfields Greek style natural yogurt
    375g pack ready rolled shortcrust pastry

    Freezer and cupboard
    15-pack Tesco eggs
    80g mild curry powder
    800g pack H. W. Nevill's wholemeal bread
    500g pack Hearty Food Co. spaghetti pasta
    250ml bottle Tesco low-fat balsamic dressing
    450ml bottle lighter than light mayonnaise
    900g pack frozen Grower's Harvest sweetcorn  

    At home
    Vegetable oil
    Chicken stock cubes
    Plain flour

    *Based on two children.

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