Running out of school lunch box ideas yet? Here we share some recipes




Preheat the oven to 180C / 160C fan. Tip the chickpeas on to a baking tray, toss well with olive oil, smoked paprika and salt and spread into a single layer.
Bake for 30-40 minutes, stirring occasionally, until golden and crunchy.
Cool completely before storing in an airtight container. Makes 400g.
Preheat the oven to 200C / 180C fan.
Put the seeds in a bowl and toss with the soy sauce and olive oil.
Spread out on a baking tray and toast, stirring once or twice, for 8-10 minutes until the seeds are brown and crisp.
Cool completely before storing in an airtight container. Makes 250g.

Preheat the oven to 180C / 160 fan.
Grease six holes of a muffin tin.
Beat the eggs and stir in the peas and feta. Season to taste, bearing in mind that feta is already salty.
Divide evenly between the muffin holes. Bake for 12-15 minutes, or until the eggs are set.
Allow to cool for a few minutes before removing from the tin. When cool, pack into airtight containers and store in the fridge or freezer.