Hello there dear readers and welcome to this first 2026 edition of your favourite recipe column. With the school bells ringing once again and our young ones heading to school in crisp uniforms, this edition features some lunch box ideas that we trust your kids will enjoy and that will help you beat the school lunch struggle! Don’t forget to pack a bottle of water or fruit-infused water to keep the young ones hydrated throughout their day and remember to slip in a small cute note for your little learner. Until next time …
Air Fryer Crispy Chicken Strips
Chicken Strips:
500 g skinless chicken fillets, cut into strips, 150 g bread crumbs, panko or crushed cornflakes
5 ml smoked paprika, 5 ml salt freshly ground black pepper to taste
2 large eggs, oil for spraying & frying
Method:
Chicken Strips:
- Combine the breadcrumbs, paprika, salt and pepper in a shallow dish.
Beat the eggs in a second dish. - Dip the chicken strips into the beaten egg, then the seasoned crumbs.
Air Fryer:
- Spray the air fryer basket with olive oil and place the chicken strips in the air fryer in a single layer.
- Air fry at 200°C for 14 – 16 minutes, turning and spraying with olive oil halfway through cooking.
Oven Baking:
- Place the chicken strips on a lined and greased baking tray and bake at 200°C for 15 – 20 minutes.
Yoghurt dip: - Add the garlic and lemon juice to a bowl and leave to stand for 10 minutes.
- Add the yoghurt, parsley, chives, cumin, salt and pepper. Mix well.
To Serve:
Pour the yoghurt dip into a dip bowl and serve with the chicken strips.
Chicken & Pesto Wrap
500g shredded cooked chicken
250g creamed smooth cottage cheese
45 ml basil pesto, 10 ml lemon juice half a red pepper (finely chopped),
250ml cherry tomatoes (halved), salt & freshly ground black pepper, 2 large wraps (lightly toasted), lettuce (shredded), half an avocado, (sliced – optional) 60ml pine nuts (toasted), fresh basil
Method:
- Mix the chicken, cottage cheese, pesto and lemon juice together until well combined.
- Add the red pepper and tomato and season.
- Spoon into the toasted wraps. Top with lettuce, avocado and pine kernels.
- Roll to close and sprinkle with fresh basil.
Buttermilk Scones
3 and half cups flour, 5tbls sugar
250g butter or margarine
8 tsp baking powder
1 cup buttermilk, 2 eggs
1 egg, beaten well
Method:
- Put all the dry ingredients into a bowl and work the butter in, until mixture resembles breadcrumbs
- Add sugar and mix thoroughly
- In a separate dish thoroughly beat buttermilk and two eggs
- Make a well in the flour mixture, pour buttermilk in, bit by bit by bit, mixing well after each addition
- Finally fold mixture together until dough is soft yet manageable
- Dust pastry board with flour and roll scone mixture out to+- 1.5cm thickness
- Cut with a scone cutter and lightly brush with beaten egg
- Bake at 180 for +-20 minutes or until a light golden brown
Blueberry Yoghurt Muffins
1½ cups white whole wheat flour
(or ¾ each whole wheat & all-purpose flour)
1 teaspoon baking powder
½ teaspoon baking soda ·¼ teaspoon salt
1 cup whole-milk blueberry yogurt
(or plain Greek or regular yogurt)
¼ cup honey (or maple syrup)
¼ cup unsalted butter
(melted and slightly cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract ·1 cup blueberries (fresh or frozen)
1 tablespoon fresh lemon zest (optional; or 1 teaspoon cinnamon)
Method:\
- Preheat the oven to 180 . Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, & salt.
- In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, and then transfer muffins to a wire rack to cool fully