BACON, ABC + AVO
Spread a generous layer of ABC (which you can swap for a seed spread if your school is ‘nut-free’), and then top it with avocado slices. Fry up a couple of extra rashers of bacon for brekky and pop them on top!
PNB, MUNG BEAN SPROUTS + HONEY
Start with a thick layer of peanut butter. (It can be smooth or crunchy, salted or unsalted—whatever!) Add a handful of mung bean sprouts and then drizzle with honey. Don’t drown it—just enough to give it a little sweetness.
HERBY GUACAMOLE WITH GRATED CHEDDAR CHEESE + CARROT
In a small bowl, mash half an avocado and then stir through a small handful of your fave chopped herbs and juice from a lemon quarter. Season with salt and pepper. Spread the guacamole across your bread, and then top with grated carrot and cheddar cheese.
RICOTTA, BANANA + CINNAMON
In a small bowl, stir together 1/4 cup of ricotta, 1 tsp of honey or maple syrup, and 1/4 tsp of vanilla. Generously spread on your sandwich, and then top with banana slices and a sprinkle of cinnamon.
LEFTOVER MEATBALL, OVEN-ROASTED CHERRY TOMATOES + BASIL
These are my favourite kinds of meals. As you’re cooking dinner, you’re also sorting school lunches for the next day. There’s nothing more satisfying than a bit of good time-management to the meal-makers of the house. To step it up a notch, double the quantities and pop some in the freezer for those nights when you’re more interested in the couch than the kitchen.
For the meatballs:
Makes 16 meatballs
You will need an oven-proof frying pan and a medium bowl.
1 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
500g / 1.1lb beef mince
1 tbsp sweet paprika
1 tsp cumin powder
2 tbsp tomato paste
2 heaped tbsp parsley, chopped
salt and pepper, to taste
2 tbsp olive oil, for frying
250g / 8.8oz cherry tomatoes, halved
a little extra salt and pepper
1 tbsp balsamic vinegar
1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Heat a large oven-proof frying pan on the stovetop over a medium heat.
3. Pour 1 tbsp of olive oil into the pan and gently fry the onion for 5–10 minutes or until it starts to brown.
4. Add in the crushed garlic and fry for one more minute. Remove from heat and set aside to cool slightly.
5. In a medium bowl, add the beef mince, paprika, cumin powder, tomato paste, parsley, egg, onion and garlic mixture, and salt and pepper.
6 Mix with your hands, scrunching until it is well mixed and sticks together.
7. Take a heaped tablespoon of the mince mixture and roll it into a ball. Pop onto a plate, and repeat until all the mixture is rolled into little meatballs. You should have around 16 in all.
8. Heat 2 tbsp of olive oil in an oven-proof frying pan over a medium heat, and then gently place the meatballs into it.
9. Fry on one side for 4 or 5 minutes, or until golden. Turn the meatballs over and then pop the pan into your hot oven.
10. Bake for 10 minutes before taking the pan out to add the halved tomatoes, balsamic vinegar and a little extra salt and pepper.
11. Return to the oven and bake for another 10–15 minutes or until the meatballs are cooked through, the tomatoes are wilted and the juice at the bottom of the pan is sticky.
12. Eat some now, and set some aside for tomorrow’s lunch. If you make a double batch, you can freeze some for later.
For meatball sandwich:
Start with a layer of your fave relish, or you can just go straight-up butter. Top with a couple of meatballs. (I like to chop them in half because it stops them from rolling away.) Pop a couple of the roasted cherry tomatoes from dinner on top and finish off with a small handful of basil leaves.
TUNA WITH MINTY YOGHURT, LEMON ZEST + TOMATO
In a small bowl, mix together 1/3 cup yoghurt, 1/2 tsp honey, zest from 1/2 a lemon, 1 tsp red wine vinegar and 6 roughly chopped mint leaves until well combined. Add in 125g / 4.4oz tin of tuna in oil, drained and mix together. Spoon the tuna mix onto your bread, and then top with sliced tomatoes.