Neven Maguire joined Joe Finnegan on the JF Show to talk about food you can put in your lunchbox. Take a listen to their conversation and here are the recipes.
Prawn and Avocado Wrap
This is an updated version of the classic prawn mayonnaise sandwich, which is still one of the
most popular shop-bought sandwiches. To change the filling, try using leftover roasted vegetables
with feta or roast beef with a smear of onion marmalade and plenty of rocket. Experiment
by trying the wide variety of different types of flatbreads available too. Serves 4
100g (4oz) mayonnaise
1 tbsp sweet chilli sauce
1 tbsp shredded fresh basil
½ lemon, pips removed
1 large, ripe Hass avocado
4 large deli wraps or soft flour tortillas
50g (2oz) wild rocket
200g (7oz) large cooked, peeled prawns
sea salt and freshly ground black pepper
Place the mayonnaise in a bowl and add the chilli sauce, basil and a good squeeze of the lemon
juice. Season to taste and mix until well combined.
Cut the avocado in half and remove the stone, then cut into slices and place in a bowl. Drizzle
in a squeeze of the lemon juice to prevent it from discolouring. Heat a heavy-based frying pan.
Heat each deli wrap or soft flour tortilla for 30 seconds on the frying pan, turning once.
Spread the flavoured mayonnaise all over each of the heated wraps or tortillas and stack the
rocket, avocado slices and prawns down the centre. Season to taste and roll up to enclose the
filling.
To serve, cut each one on the diagonal and arrange on plates or wrap in greaseproof paper to
pack for lunchboxes.
Variations
Egg Mayonnaise with Pistachio
Chop 4 hard-boiled eggs and combine in a bowl with 3 tablespoons of sour cream,
2 tablespoons of chopped pistachio nuts, 1 teaspoon of Dijon mustard, 12 ripped
fresh basil leaves and season with salt and a pinch of paprika. Use to fill wraps or
warmed pitta breads with plenty of fresh watercress.
Smoked Salmon and Cream Cheese
Mix a 200g (7oz) tub of cream cheese with 2 tablespoons of chopped fresh dill,
1 teaspoon of lemon juice and plenty of black pepper. Spread this mixture over 4
wraps and top with a layer of smoked salmon (you’ll need about 350g (12oz) in
total). Roll up like a Swiss roll to make a spiral look. Trim the ends, then wrap really
tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you
are ready to use. You can make these up to 1 day ahead. To serve, take a really sharp
knife and cut on the diagonal to get a nice shape, then arrange on a plate with some
wild rocket leaves.
Parma Ham, Rocket and Goat’s Cheese
Mix 200g (7oz) of soft goat’s cheese (curd) with plenty of black pepper. Spread
this mixture over 4 wraps and scatter over 50g (2oz) of rocket, reserving a little to
garnish. Top with a layer of thinly sliced Parma ham (about 175g (6oz) should be
plenty) and roll up like a Swiss roll to make a spiral look. Trim the ends, then wrap
really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until
you are ready to use. You can make these up to 1 day ahead. To serve, take a really
sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate to
serve.
Granola Bars
This is a great lunchbox option for children and adults alike. As dried fruit and nuts are an
excellent source of energy, they should keep everyone happy until teatime. Eat them in the
car if you’re planning an early start or use for picnics as an excellent healthy option. Experiment
by replacing the sultanas with dried cranberries, cherries or banana chips. Leave out
peanut butter if you have any doubt about a nut allergy.
Makes 12 bars
150g (5oz) porridge oats
75g (3oz) ready-to-eat apricots, chopped
50g (2oz) sultanas
50g (2oz) dried papaya or mango, finely chopped
50g (2oz) dates, pitted and roughly chopped
25g (1oz) flaked almonds
25g (1oz) sesame seeds
4 tbsp smooth peanut butter
3 tbsp clear honey
2 egg whites
Preheat the oven to 190°C (350°F/gas mark 5). Line a 27.5cm x 18cm (11in x 7in) baking tin with
parchment paper.
Place the porridge oats in a bowl and stir in the apricots, sultanas, papaya or mango, dates,
flaked almonds and sesame seeds.
Place the peanut butter and honey in a small pan and heat gently, stirring occasionally, until
smooth. Drizzle into the oat mixture and mix well to combine.
Put the egg whites in a bowl and beat with a balloon whisk until light and frothy. Fold into the
oat and honey mixture until everything is sticking together. Transfer to the prepared baking tin
and spread out evenly, pressing down the mixture with the back of a spoon to make the surface
as even as possible.
Bake for 20–25 minutes, until the top is golden brown and feels firm to the touch. Remove
from the oven and cool slightly in the tin, then cut into 12 bars. Leave to cool completely before
removing them from the tin.
To serve, store the bars in an airtight container for up to 5 days and wrap in greaseproof paper
to pack for lunchboxes.
Spiced Yoghurt Grilled Chicken Skewers
These spiced chicken skewers are completely delicious in a lunchbox served hot or cold.
They would also be fantastic as part of a portable picnic spread or to cook on a disposable
barbecue at the beach.
Serves 4
250g Greek yoghurt
1 garlic clove, crushed
2 tbsp chopped fresh coriander
2 tbsp chopped fresh flat-leaf parsley
1 tsp paprika
1 tsp ground cumin
1 tsp finely grated lemon rind
good pinch of cayenne pepper
6 skinless, boneless chicken thighs, trimmed and quartered
rapeseed oil, for brushing
sea salt and freshly ground black pepper
flatbreads, to serve
lamb’s lettuce, to serve
shop-bought hummus or roasted red pepper hummus, to serve
tomato and mint salad, to serve
Place the yoghurt, garlic, coriander, parsley, paprika, cumin, lemon rind and cayenne pepper in
a bowl and mix to combine. Add the chicken pieces and stir until coated. Season with salt and
pepper, then set aside for at least 10 minutes, or up to 24 hours covered with clingfilm in the
fridge is perfect.
Heat a griddle pan. Thread 3 pieces of chicken onto a 10cm (4in) wooden bamboo skewer –
you’ll make 8 in total. Brush the griddle pan with the oil and cook the chicken skewers for 5–6
minutes on each side, until cooked through and lightly charred.
Wrap the chicken skewers in tin foil and put in lunchboxes with separately wrapped flatbreads.
Put in small pots of lettuce, hummus and a tomato and mint salad, if liked.
To serve, arrange the flatbread on a plate with the chicken skewers and lettuce. Place the
tomato and mint salad to the side with the pot of hummus.
