Scott Pickett shares how to pack a lunchbox kids will love

A SANDWICH and a piece of fruit, while there’s nothing nutritionally wrong with this lunchbox idea, there’s nothing particularly interesting about it, either. Chef Scott Pickett has some delicious lunchbox hits.

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A SANDWICH and a piece of fruit. While there’s nothing nutritionally wrong with this lunch box failsafe, there’s nothing particularly interesting about it, either.

But in the mad rush of getting the getting the clan up, fed, clothed and out the door every morning it’s easy to fall into quick fixes that work.

SCROLL DOWN FOR DELICIOUS LUNCHBOXES AND GREAT RECIPES

But as a third of a child’s energy intake is consumed while at school, it pays to put a bit of thought into how best to cram that lunch box with nutrients, vitamins and minerals that are vital for their health and growth.

Not even celebrity chefs are immune from the task of making good food interesting for their kids when the canteen calls.

Estelle chef Scott Pickett says being prepared is the key to making mornings easy.

“We map out the week, what we’re eating at night. We try and plan and that helps us,” he says of getting Harry 11, Matilda 9, Oscar 5, off with something delicious and nutritious in their lunch boxes.

Chef Scott Pickett with kids Harry, 10, Matilda, 8, Oscar, 4 and wife Rebecca making school lunches.

One of the best ways to get kids to eat their lunch, Pickett says, is to get them involved in the process, from shopping to cooking.

“Get the kids involved in making their lunches. It’s great for their food education. We choose a recipe together, so that means they’re involved and interested in what they want to cook,” he says.

“Our deal with the kids is that they have to eat everything in their lunch box. We’ll talk through it as it’s packed in the morning when it’s ready. But sometimes they’ll do the old playground trade for something else!”

Pickett says baking on the weekend is a good way to get ready for the week ahead.

“Quite often on a Sunday afternoon we’ll bake, and these can be used for the kids’ lunches the next week. The choc-apricot date balls (see recipe) are great whacked into the freezer.

“Or we might have the cookie jar ready to go with Anzac biscuits, or a slice, or a healthy muesli type of thing. It’s one treat we get ready at the start of the week for the rest of the week.”

Pickett says everything in moderation is fine, including lunch box treats.

“I’m a big believer in everything in moderation. You don’t want too much sugar and too much fat and too many silly things in the lunch box, but if you have a slice, and give it a little brush of chocolate on the top, and they get that once or twice a week, then that’s OK.”

Variety is also key to getting lunch eaten when the playground is calling.

“Mixing it up is important for the kids, and it’s the basis for a healthy diet. Some fibre, some fruit, some vegetables. Some different meats and little treats. It’s a good balanced diet and that should start from the lunch box.”

So to help plan interesting school lunches for the term ahead, take some inspiration from Pickett’s four lunch menus that are bound to ensure every lunch box comes home empty.

SCOTT PICKETT’S TIPS FOR LUNCH BOXES KIDS WILL LOVE

-Shop with the seasons, especially for fruit

-Prepare in advance. Your freezer is your friend

-Treats are fine. Everything in moderation

-Mix things up. Variety is important for kids

-Keep it colourful and easy to eat

-Puree vegetables into dips

-Roast dinners make great leftover lunches

Lunchbox One: Choc apricot & date bites, roast chicken, corn, avocado and mayo mountain bread wraps, cherry tomatoes, cubes of tasty cheese, a banana.

LUNCH BOX ONE

•Make a mix of shredded roast chicken, corn kernels, avocado and a tablespoon of mayo, roll in mountain bread wraps with lettuce.

•Cherry tomatoes and cubes of tasty cheese

•Banana

•Choc apricot and date bites (see recipe below)

Lunchbox Two: Crazy cranberry ANZAC biscuits, ham and cheese wrap, apple and carrot sticks.

LUNCH BOX TWO

•Lay a piece of mountain bread down flat and cover with cheese and pieces of ham until entirely covered. Roll up, and cut lengthways until you have little ham and cheese wheels.

•Apple

•Carrot sticks

Crazy cranberry ANZAC biscuits (see recipe)

Lunchbox Three: Zucchini, corn and bacon muffins, frozen pineapple, grapes and blueberries, babybel cheese wheels, popcorn.

LUNCH BOX THREE

•Zucchini, corn and bacon muffins (see recipe)

•Freeze grapes, pieces of pineapple and blueberries in an airtight container for the kids to have for morning tea

•Baby bell cheese and cucumber sticks

•Popcorn

Lunchbox Four: Pumpkin hummus with veggie sticks and Turkish bread, wholemeal roll with vegemite and cheese, homemade muffin

LUNCH BOX FOUR

•Pumpkin hummus (see recipe) with veggie sticks and Turkish bread

•Wholemeal roll with vegemite and cheese

•Homemade muffin

SCOTT PICKETT’S LUNCHBOX RECIPES

PUMPKIN HUMMUS

1 can chickpeas (drained and rinsed)

3/4 cup roasted pumpkin (diced, skin off)

1/4 cup maple syrup

1 tsp cumin

2 tsp olive oil

Squeeze of half a lemon

2 tbsp tahini

Salt and pepper to season

Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste, and spoon into small air tight containers and refrigerate. Serve in lunch boxes with carrot, celery and zucchini sticks, or Turkish flat bread.

CHOCOLATE APRICOT AND DATE BALLS

1/2 cup (75g) dried apricots, coarsely chopped

1/2 cup (70g) dates, coarsely chopped

1/4 cup (20g) desiccated coconut

¼ cup of chocolate chips

Desiccated coconut, extra, to coat

Place the apricot, dates, and coconut in a food processor and process until combined. Mix through chocolate chips. Line a baking tray with baking paper. Now, hitch up the kids sleeves and get them rolling! Roll 2 tsp of mixture into a ball. Lightly coat in extra coconut and place on the lined tray. Place in the fridge to set.

NOTE: These balls can be frozen.

GLUTEN-FREE ZUCCHINI, CORN AND BACON MUFFINS

2 zucchinis, coarsely grated

2 spring onions, thinly sliced

1 cup corn kernels

175g of bacon, finely chopped

200 grams of cherry tomatoes

1 cup (120g) tasty cheese, coarsely grated

1 cup (150g) gluten free self-raising flour

4 large eggs

1/4 cup (60ml) milk

2 tbsp olive oil

Salt and pepper

Olive oil spray

Preheat oven to 180C. Grease a large muffin tin with olive oil spray. Place the zucchini, spring onion, bacon, cheese, corn cherry tomatoes and flour in a large bowl and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt and pepper. Spoon the mixture into the muffin tins until full and smooth the surface. Bake for half an hour or until firm to the touch. Set aside to cool. Remove from tin and refrigerate in an airtight container.

NOTE: These muffins freeze well

CRAZY CRANBERRY ANZAC BISCUITS

1/4 cups plain flour, sifted

1 cup rolled oats

1/2 cup caster sugar

3/4 cup desiccated coconut

2 tbsp golden syrup or treacle

150g unsalted butter, chopped

1/2 tsp bicarb soda

½ cup of dried cranberries

Preheat the oven to 170C and line a baking tray with non-stick baking paper. Place the flour, oats, sugar, coconut and cranberries in a large bowl and stir until combined. In a saucepan, place the golden syrup and butter and stir over a low heat until the butter has melted. Mix the bicarb soda with 1 1/2 tbsp water and add to the golden syrup mixture. Remove from the heat and stir quickly. Pour into the dry ingredients and mix together until fully combined. Roll a tablespoon of mixture into balls and place on lined tray, pressing down on the tops lightly with a fork. Bake for 12 minutes or until golden brown.