If you are in need of inspiration for their lunch, here are some recipes courtesy of Aldi.

Research commissioned by Aldi revealed that almost a third (30.2 per cent) of parents are concerned about being able to pay for meals when kids return to school.

And 41.3 per cent of parents revealed they’ve adopted cooking from scratch during lockdown, and over half (50.8 per cent) admitting they will continue to do so when school goes back.

Chicken, Coleslaw & Houmous Wraps

400g Chicken Mini Fillets

Pre-heat the oven to 200°C/400°F/Gas Mark 6

Put the chicken fillets on a baking tray, drizzle over a little oil and sprinkle with black pepper – roast for 10 minutes.

Meanwhile, peel and thinly slice the red onion.

Once cooked – slice the chicken into thinner strips.

Put the wraps in the oven for a minute if you want to eat them warm.

Spread each wrap with a quarter of the houmous, top with lettuce leaves, then the chicken, then top that with some coleslaw and red onion, roll up and slice in half on the diagonal.

Serve warm or cold with tomatoes, yoghurt and a banana.

150g Baby Plum Tomatoes, quartered

2 small Carrots, peeled and diced

1 Red Onion, peeled and diced

2 cans Tuna Chunks in Sunflower Oil, drained and flaked

Cook the pasta as directed on the packet.

Drain and cool under running water.

Drain again then add to a mixing bowl along with the remaining ingredients.

Mix gently until coated with mayonnaise.

Serve with cheese, radish and orange.

70g Specially Selected Smoked Pancetta Strips (can leave out for a vegetarian dish)

70g Fresh Baby Spinach Leaves

60g Grated Mature Cheddar Cheese

Sea Salt and Black Pepper

1 x 20cm heavy based frying pan

Pre-heat the grill to high.

Whisk the eggs together and season with a little salt and some black pepper then stir in the grated cheese.

Peel, half and thinly slice the red onion.

Slice and dice the pepper.

Chop the pancetta into strips.

Cut the tomatoes in half.

Sauté the pancetta, pepper and the red onion in the olive oil for 5 minutes until the pancetta is browned and the pepper and onion softened.

Add the tomato halves and the spinach leaves.

Cook stirring till the spinach has wilted.

Pour the egg and cheese mixture over the pancetta mixture in the pan.

Lift and tilt the pan to spread the egg mixture evenly.

Cook gently for about 5 minutes until the egg has set.

Put the pan under the grill for 3 to 4 mins to set the top.

Allow to cool then cut into wedges.

Refrigerate for up to 2 days.

Can be served warm with beetroot, carrot and cucumber.

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Back to school with these lunchbox recipes

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