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5 easy kids' lunches for summer: Week 6

From creamy broccoli and sausage pasta to veggie stuffed jacket potato skins; try five easy kids' lunches that each serve two.* 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: Creamy broccoli and sausage pasta

    Monday: Creamy broccoli and sausage pasta

    150g Hearty Food Co. penne pasta
    1 small broccoli, florets finely chopped
    1 tsp vegetable oil
    2 reduced-fat pork sausages, meat squeezed into small chunks and skin discarded
    100ml skimmed milk
    30g Creamfields mature white Cheddar, grated

    1. Bring a pan of water to the boil, add the pasta and cook for 15 mins. Add the broccoli in the final 5 mins of cooking. Drain and return to the pan.

    2. Meanwhile, heat the oil in a frying pan, add the sausage chunks and fry for 10 mins, tossing occasionally, until golden.

    3. Add the milk to the pan of drained pasta and beat vigorously to break down the broccoli, creating a creamy sauce. Mix through the sausage and most of the cheese, then divide between 2 plates. Serve topped with the remining cheese and a grind of black pepper.

  2. Tuesday: Pea, leek and ham soup

    Tuesday: Pea, leek and ham soup

    15g buttery spread
    ½ leek, roughly chopped
    1 baking potato, peeled and cut into 1cm chunks
    ½ vegetable stock cube, dissolved in 800ml boiling water
    200g Grower’s Harvest garden peas
    100ml skimmed milk
    2 slices Eastman’s cooked ham, finely shredded

    1. Melt the buttery spread in a saucepan over a medium heat. Add the leek and potato, cover with a lid and sauté for 5 mins.

    2. Add the stock, bring to the boil, cover with a lid and simmer for 10-12 mins until the potato is soft. Add the peas and simmer for a further 5 mins.

    3. Add the milk, blend until smooth, then mix through the ham. Serve.

  3. Wednesday: Sausage and egg open pancake

    Wednesday: Sausage and egg open pancake

    2 reduced-fat pork sausages
    60g Stockwell & co. plain flour
    3 eggs
    120ml skimmed milk
    1 tbsp vegetable oil
    ½ Romaine lettuce, roughly chopped
    3 Nightingale Farms cherry tomatoes, halved
    1 spring onion, thinly sliced
    ¼ red pepper, thinly sliced
    ¼ cucumber, roughly chopped
    1 tbsp reduced-fat French dressing

    1. Heat the grill on high. Place the sausages on a baking tray and grill for 8-10 mins, turning halfway through, until golden and cooked throughout. Cut into slices.

    2. Meanwhile, make the pancakes. Whisk together the flour, 1 egg and milk until smooth. Heat the oil in a non-stick frying pan over a medium-high heat. Pour in half the pancake batter and cook for 2-3 mins, then flip and cook for 2 mins more. Crack an egg in the middle of the pancake and fold over the edges leaving an opening in the middle. Reduce the heat to low-medium, cover with a lid and leave to cook for 3-4 mins until the egg has set.

    3. Slide onto a plate and top with the sausage. Repeat with the remaining ingredients.

    4. Serve with the lettuce, tomatoes, spring onion, pepper and cucumber drizzled with the dressing.

  4. Thursday: Veggie stuffed jacket potato skins

    Thursday: Veggie stuffed jacket potato skins

    2 baking potatoes, pricked with a fork
    50g Grower’s Harvest frozen garden peas
    ½ red pepper, finely chopped
    2 spring onions, thinly sliced
    50g Creamfields mature white Cheddar
    ½ Romaine lettuce, finely shredded
    6 Nightingale Farms cherry tomatoes, halved
    ¼ cucumber, finely chopped
    1 tbsp reduced-fat French dressing

    1. Microwave the jacket potatoes for 10-15 mins until soft and fluffy.

    2. Preheat the grill to high.

    3. Bring a pan of water to the boil, add the peas and cook for 3 mins before draining.

    4. Scoop the middle out of the potatoes into a bowl and mix with the peas, pepper, spring onion and half the cheese. Spoon back into the potato skins and place on a baking tray. Sprinkle with the remaining cheese and grill for 3-5 mins until golden.

    5. Serve with the lettuce, tomatoes and cucumber drizzled with the dressing.

  5. Friday: Cauliflower and leek cheese

    Friday: Cauliflower and leek cheese

    1 cauliflower, broken into florets
    ½ leek, cut into rounds
    20g buttery spread
    20g Stockwell & Co. plain flour
    300ml skimmed milk
    60g Creamfields mature Cheddar cheese
    1 spring onion, thinly sliced
    100g Grower’s Harvest frozen garden peas

    1. Preheat the grill to high.

    2. Bring a pan of water to the boil, add the cauliflower and leek and cook for 8 mins until tender. Drain.

    3. Meanwhile, melt the buttery spread in a saucepan, add the flour, cook for 2 mins, then gradually whisk in the milk until smooth. Cook for 2 mins until thickened, then remove from the heat and stir through the cheese. Add the cauliflower and leek to an ovenproof dish, pour over the cheese sauce and grill for 5 mins until golden and bubbling. Sprinkle with spring onion.

    4. Bring a pan of water to the boil, add the peas and cook for 3 mins, drain and serve with the cauliflower and leek cheese.

  6. Shopping list

    Fresh produce
    375g pack broccoli
    1 loose leek
    4-pack baking potatoes
    100g bunch spring onions
    1 loose red pepper
    1 loose cauliflower
    1 pack Nightingale Farms cherry tomatoes
    2-pack Romaine lettuce
    1 whole cucumber
    500g Tesco buttery spread
    1 pint skimmed milk
    400g pack Creamfields mature white Cheddar
    125g Eastman’s wafer thin cooked ham
    454g pack reduced-fat pork sausages

    Freezer and cupboard
    6-pack medium free-range eggs
    500g pack Hearty Food Co. penne pasta
    250ml bottle reduced-fat French dressing
    900g pack Grower's Harvest frozen garden peas

    At home
    Vegetable oil
    Vegetable stock cubes
    Plain flour

    *Based on two children.