Think outside the (lunch) box

School lunches - the bane of many parents' lives. Making them interesting, quick to prepare and affordable can seem daunting. But with a little know-how and a lot of low-down cunning, you can master it.
Sandwiches are still the basis of many a school lunch. They can be incredibly easy, cheap, and nutritious, and they certainly don't have to be boring.
And that's crucial. I remember well the perils of trying to dispose of unwanted sandwiches without being told off by a teacher or subjected to a tirade from my mother.
There was the sandwich I jettisoned from my bedroom window, only to have my father discover it hanging off a shrub before I'd had a chance to transfer it to the compost heap.
Then there was my sister's mouldy stash behind her winter jerseys in her chest of drawers, and a pile behind the books in the corner of her room ...
They make great tales later, but what a waste of everyone's time and money if you pack unappetising lunches.
Start by selecting sandwich bread that your kids will actually like. Always look out for the no-brand variety ... it's a lot cheaper. If they prefer white bread, get a loaf with extra fibre. It may cost a few cents more, but it's a good investment in your family's nutrition.
If they like multigrains, great. Try to encourage them to eat this all the time, so that's how they expect bread to taste.
Multiple fillings are always more interesting than single ones. I find a layer of lettuce, a couple of slices of tomato on that, then a slice of square sandwich ham makes a great combo that won't go soggy, as the tomato is not up against the bread. Add cheese and cucumber if they like it.
Of course, these are quite cheap in summer when tomatoes and lettuce are in season. At other times of the year, look for alternatives like grated carrot and bean sprouts - you can sprout your own really easily - to go with the ham and cheese.
Speaking of which, luncheon costs less than sandwich ham and most kids love it, especially with other fillings. Grated cheese can go a lot further than sliced cheese.
A contrast of textures is also appealing, such as soft cottage cheese with celery for crunch, or beetroot for bite. But drain the beetroot well or you'll have stained clothing to deal with after school.
Egg sandwiches are surprisingly popular, highly nutritious and easy on the wallet. The simplest way to prepare the eggs is to scramble them. Let the mixture cool, when it will spread like a dream. You can make enough to last a few days and keep it covered in the fridge. Add lots of parsley, chives, spring onions, paprika, cracked pepper - whatever your kids like. A layer of lettuce or sprinkling of chopped celery also goes well with egg.
You can use low-fat mayonnaise instead of butter or margarine to give sandwiches extra zing. Sauces may also pique a jaded palate.
Borrow ideas from cafes - consider how popular chutneys are in all sorts of lunch foods. Use them with cold meats, cheese and vegetables.
For a nice change from bread-based lunches, cut up a pile of raw vegetables and fruits into a salad. Possibilities include lettuce, capsicum, broccoli, cauliflower, spring onion, carrot, beetroot, celery, fresh peas, tomato, orange, watermelon, walnuts, apple and pear - the last two can be dipped in lemon juice to stop them going brown.
Use whatever's in season, therefore cheapest. It can be left as a loose combination, or bound together with a sprinkling of grated, cottage or crumbled feta cheese and a small spoonful of low-fat mayonnaise.
Chopped hard-boiled egg and croutons can also be added.
A quiche is an easy way of offering an appealing, tasty, healthy lunch. Make one that forms its base as it cooks, to save mucking around with pastry or dough. Add in leftover meat and vegetables with the egg and cheese mixture. I make one in a rectangular baking dish and then cut it into big squares; it lasts for several days.
Yoghurt is a great food for kids, but to save the mess of a punctured pottle, freeze it first. It not only tastes terrific, but it also keeps the rest of the lunch box chilled until lunchtime (but put the yoghurt in a wee bag so it doesn't make anything soggy as it defrosts).
Ask your kids if they liked their lunch each day and keep track of their preferences. Rotate the ideas throughout the term and you'll make it safely to the next holidays with a well-fed family and some change in your purse.