How to brighten up a school lunchbox

A bento box stacked with familiar and fun shapes, colours and textures beats a drab cheese and ham sandwich any and every day

I’m already struggling with lunchbox inspiration for the kids. Help! Rachel, by email This sounds like a job for Claudine Boulstridge, who has been packing lunchboxes for her three children for 15 years, which is to say she has her gameplan down pat: “Having a simple formula and a few go-to ingredients means I don’t have to reinvent the wheel every morning,” says the author of Family and the Healthy Family Food Substack. Well, that plus a bento-style box: “It keeps everything neatly separated, fresh and visually appealing for hours, without the hassle of small containers,” she adds. “So, even when I’m short on time, I can quickly fill the compartments with a variety of wholesome ingredients: crisp vegetables, juicy fruit, a chunk of cheese, a handful of nuts, a few slices of ham or salami … Lunch is sorted.”

More specifically, Boulstridge sticks to a formula of fruit (halved kiwi, orange slices, pomegranate, say), plus veg (cucumber, carrot, cooked sweet potato, radish), plus protein (soft-boiled egg, cheese, cooked chicken slices or drumsticks, hummus, fish cakes), plus a homemade snack (roast coconut flakes with cinnamon; seeds toasted with unsalted butter and spices; dried seaweed squares). And, just like getting dressed in the morning, accessories are the last word: “Make food fun with shaped cookies, colourful food picks, silicone moulds.” Or simply cut veg into batons or whatever shapes float your boat, Boulstridge says: “Even familiar food will feel fresh and exciting.”

Of course, these elements could be turned into something altogether more substantial, but remember that, when dealing with packed lunches, it’s also wise to gravitate towards things that can comfortably sit around for a bit. Boulstridge suggests a roast carrot dip, sweet potato parcels, or layered, multi-coloured salad jars. Or, whip up a batch of cheese and tomato muffins, crustless quiches or sausage rolls. Bonus: they’ll do for your own lunch, too.

It’s also worth keeping one eye on tomorrow’s lunch when you’re making dinner. “Don’t be afraid to use leftovers to mix up your sandwich fillings,” says Paul Ainsworth, founder of The Ainsworth Collection and newly opened St Enodoc in Cornwall. “Roast chicken, pasta, frittata or sausages are all great additions.” You don’t need to get all fancy to shake things up, either, says Aji Akokomi of Akoko and Akara, both in London: “The easiest way to keep things interesting is to start with foods that children already enjoy and change one small thing.” Spices are one good way to do this, he says: “A little curry powder, dried thyme and white or black pepper can make something as simple as chicken or chickpeas taste completely different, while keeping it familiar and approachable.” Akokomi might, for example, toss cooked chicken in a little jollof spice and stick that in a soft wrap with lettuce and plain yoghurt. “Serve with roast chickpeas for something crunchy, buttery sweetcorn, and slices of apple or pear – it’s simple, colourful and has a range of flavours and textures.”

And when sliced fruit won’t quite cut it for overcoming the afternoon slump, Boulstridge batch-bakes “grab-and-go” banana bread cupcakes or apple muffins with whipped cinnamon icing at the weekend. Get the kids involved, too, Ainsworth says: “If they’ve had a hand in it, they’re much more likely to eat it.” Well, that’s the idea anyway.

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