It’s that time of year again when we have to think about what to put in the lunchbox. It could be for fussy children, your partner, yourself or all three. Here are some ideas to make even the fussiest child happy.

FATHEAD SAUSAGE ROLLS

Ingredients:

• Full recipe for Fat Head Dough with 1 tbsp ground flax seeds added.

• 8-10 Of you favourite chippolata sausages, pre cooked and cooled, or you can use hotdog/frankfurters as pictured which don’t have to be pre cooked.

• 150g grated cheddar cheese

1. Preheat the oven to 200c

2. Make the dough recipe and include the ground flax seed in the dry ingredients.

3. Divide the dough into equal pieces , depending on how many sausages you have.

4. shape into rectangles on parchment or a baking mat that are the length of your sausages and wide enough to go around each one.

5. Sprinkle the rectangles with cheese, pressing it down. Place the hot dog in the middle, and bring both edges of the dough together. Put seam side down on the baking sheet. Sprinkle with extra cheddar cheese (optional).

6. Bake for 15-20 minutes until the crusts are a golden brown.

Make sure you use good quality sausages/frankfurters with a high meat content.

SCOTCH EGGS

INGREDIENTS

8 large eggs

8 of you favourite sausages

1/4 c parmesan cheese

1/4 c ground almonds

Salt and pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 egg, beaten

oil for frying

1 Place the eggs in a medium saucepan in cold water. Bring to a boil and boil for 4 minutes. Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and place in ice water. Cool for five minutes.

2 While they are cooling, mix your ground almonds, parmesan, salt and pepper, onion powder and garlic powder in a shallow bowl or dish and set aside.

3 Peel the eggs under cold running water and set on a plate lined with paper towels. You may have to blot them as well, because you want them completely dry when you wrap them with the sausage.

4 Meanwhile, remove the skin from your sausages. Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick. Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg. Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other eggs.

5 I started my oil heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these. Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil – I put the completed eggs onto a spoon and rolled them into the oil to prevent splashing.

6 They don’t take long to cook, turn them every 2 minutes or less until golden brown all the way around and then take them out and put them on a paper towel lined plate.

7 Served hot or cold these are great and filling.

CASHEW ASIAN CHICKEN LETTUCE WRAPS

Ingredients

• 4-5 chicken thighs, ready cooked skinned and boned.

• 85ml coconut aminos, soy sauce substitute

• 3 tbsp cashew butter

• 3 tbsp honey

• 1 tbsp rice wine vinegar

• 2 tbsp olive oil

• 1 tsp Sriracha

• ¼ tsp pepper

• ¼ tsp garlic powder

• Lettuce for wraps

• roasted cashew

• 1 bunch spring onions or flat leaf parsley

Optional:

Sesame seeds

Instructions

1 Shred the chicken while it is still warm

2 Place all ingredients from soy sauce to garlic powder together in a large bowl and whisk until well mixed.  Add shredded chicken and toss to coat.

3 Serve chicken mixture in a lettuce wrap and top with cashews and spring onions/parsley to serve.

4 Put chicken, lettuce, cashews and onions/parsley all separately in a lunch box and construct wraps before eating