Around the Mediterranean, a ‘sandwich’ of cold meat and salad vegetables packed into a hollowed-out bread loaf was traditionally carried into the fields by workers, to provide a protein-packed carbohydrate-rich snack at lunchtime. This up-to-date version uses low-fat turkey, moistened with fragrant basil pesto.
Recipe by: Norma MacMillan
I worked at a sandwich shop that made these vegetable sarnies stuffed with cucumbers, sprouts, tomatoes and avocadoes. They were a vegetarian dream!
Recipe by: jennifer
A great way to get your kids to their five a day.
Recipe by: SaidAndDunn
I wanted to come up with something that was quick and easy to make and that the whole family would enjoy. I serve them with salsa.
Recipe by: June Faver
This is a recipe for a biscuit mixture which is kept in the fridge and baked as needed. It can be used to make different flavoured biscuits as required. One-quarter of the mixture makes 24 small biscuits.
Recipe by: Clarefisher
A healthy energy bar made in your own kitchen. Peanut butter is blended with brown sugar, butter, egg, banana, oats, flour and wheatgerm before being baked. These bars are simple to make and taste delicious!
Recipe by: cookie_monster
The perfect treat during the winter season. Pumpkin puree is mixed with flour, spices, butter, cranberry sauce, egg and mashed banana to create this deliciously moist bread. Serve thickly sliced for afternoon tea, a snack or dessert.
Recipe by: Jenny
A deliciously moist egg-free pumpkin bread. This pumpkin bread is graced with spices, grated orange zest, cranberry sauce and chopped walnuts. It perfect for afternoon tea, snacking, elevenses, in packed lunches or as dessert.
Recipe by: JJOHN32
Deliciously soft and moist individual cookie-sized cakes. Pumpkin puree, eggs, flour, walnuts, chocolate chips, sugar and spices are mixed together to form a batter. The batter is then dropped onto greased baking trays and baked until golden. Serve as a snack, dessert or with a cup of tea or coffee.
Recipe by: CrystalRab
The light brown soft sugar in this recipe adds a delicious depth to this banana bread. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.
Recipe by: The D Family