I do a lot of home cooking with fresh ingredients, avoid salt and sugar where possible and provide plenty of fruit and veg when catering for my children. In fact, tonight they had a minestrone that included tomatoes, cabbage, celery, carrots, potatoes and cannellini beans. However, they are allowed treats, and we do have Fish Finger days when we’re really busy and there simply isn’t enough time before bed to incorporate everything. All to say, they have a very good diet probably 90% of the time.

Packed lunches and school dinners

We went on a picnic today with lots of other mums and children from the Epsom and Leatherhead Multiples Club. In my childrens’ lunch boxes there were pitas stuffed with salami and then pieces of cheddar cheese, cherry tomatoes, cucumber, humus, carrot batons, blueberries and…dum, dum, dum cocktail sausages. Salami is fatty and salty and ditto for cocktail sausages. They love them however (as do I) but eat just as much of the good stuff as these more ‘dubious’ items. It’s about common sense and balance.  Would I have have been reprimanded about these items in a school lunch box? I doubt it. However it would have been a massive tut tut if I’d included a packet of crisps or some chocolate buttons. There is an air of double standards and nowhere more so than school dinners.

I find it rather ludicrous that there are so many guidelines about school packed lunches; the dos and don’ts.

School dinners

My eldest has a school lunch every day. We had a talk about the catering at her school before she started. They talked about all the hidden veg they included in their meals, and it was apparent they provided many healthy items.

However, alongside the virtuous stuff, there are puddings such as arctic roll, chocolate brownie and choc ice. There’s also a decent smattering of burgers, pizza and chips on the menu. I don’t demand that all sweet items or potato-based products are removed from the dinner menu as I know, on the whole, the school dinners are balanced, nutritious and varied. I also know that they are supplemented at home with very good meals most of the time. So why is it acceptable to be reprimanded about the odd packet of Pom-Bears? I’m pretty sure that very few children are being sent to school with nothing but a can of Coke and a few sweets in their lunch boxes. As the fussiest of eaters as a child and very thin, my mum was always delighted if I’d scoffed a Cadbury’s Flake alongside a triangle of sandwich.

Common sense and balance

My children have some choices regarding food and on quite a few occasions the opportunity to have something they consider a treat. I think this is an  important and part of childhood. Do they sit all day mainlining Haribo and Fruit Shoots? No. They LOVE fruit and will always go and help themselves to some from the fruit bowl if they’re feeling peckish (it’s their first port of call for a snack), but equally will pounce on a biscuit if it’s offered. I wouldn’t have it any other way.

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It is ludicrously easy to prepare – I’ve never followed a recipe – and healthy (aside from when I  add too much butter). It’s also great for adults and kids alike. Hence this meal occurs several times a month on my plan and why it’s perfect for the Organix #NoJunk Challenge.

I have been sent a sample of Bacofoil Non-Stick Foil to try out along with some tips. This is the brand that I use anyway as I find it is far more durable than supermarket brands. It is really good on the non-stick front too.

The salmon recipe (if you can call it that) and method

Ingredients

• Four salmon steaks
• Juice of one lemon
• A few knobs of butter
• One echalion shallot or two normal ones diced
• Pepper to season

For three children five and under (and to make two meals – I’ll explain later), I use four boneless salmon steaks. I put two steaks onto two pieces of foil.

Next I score the steaks, squeeze over some lemon juice, stick knobs of butter in the scored bits and add chopped shallots over the top. If I do this for my husband and I, I add plenty of black pepper and some white wine.

My freestyle parcel

I parcel it up and whack in the oven (pre-heated) at 180c for 25-30 mins (check to see if it’s cooked through). The BacoFoil website shows how to make really neat double-folded foil packets. Mine are far more rough and ready, but they’ve always worked just fine.

To serve

I usually serve with peas, sweetcorn or broccoli that I cook separately. However, a BacoFoil kids’ cooking suggestion is to make it colourful by letting them choose bright red and orange peppers, pieces of broccoli and baby corn for fish or chicken parcels. My three loathe peppers and aren’t huge fans of baby corn. However, I’ve added broccoli into the parcel this time. They also suggest letting the children open their own parcel at the table. The children liked doing this. I opened up the parcels a little first to let the steam out to avoid scolds. Broccoli was the best suited veg for the parcels as it was still a bit crunchy after 25 minutes.

I always make too much, so the next day I flake the cold leftovers and mix into couscous. I add broccoli or peas (whichever I haven’t used the day before). This makes a great hassle-free lunch.

After being sent the sample I took a look at the BacoFoil website and found some great recipe ideas. I’m definitely going to try out some of these.

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