This time of year, lots of parents are determined to give their children good, nutritious and attractive food in their school lunchboxes. It is always a bit of a struggle as the less healthy alternatives are handy and tempting. So, here are a few suggestions that I think will go down well. Believe me, it will be worth the effort. Older children may well like making their own and these are easy to make.

This tuna pasta salad is good served hot as well as cold. It will keep for up to two days in a suitable container in the fridge. Shines Seafood in Killybegs has good Irish-caught tuna. You could use chicken or cooked ham if you prefer. This recipe without the pasta is lovely in a wrap.

The noodle salad is a good way to use up leftover roast chicken. This is a salad that tastes great and looks great and is also ideal for parents to bring to the office. And, finally, there are the muffins – they’re a treat, but a healthy one.

Happy cooking.

Tuna, sweetcorn and pasta salad

Serves four to six

350g (12oz) farfalle (butterfly-shaped pasta)

2 tbsp olive oil or homemade mayonnaise

1 x 200g (7oz) tin of tuna in spring water or olive oil, drained and flaked

1 x 175g (6oz) tin of sweetcorn kernels, drained (preferably with no added salt or sugar)

Sea salt and freshly ground black pepper

1 Plunge the farfalle into a large pan of lightly salted boiling water. Stir once and cook for 10 to 12 minutes over a medium to high heat, until tender, or according to the instructions on the packet.

2 Drain the pasta briefly under cold running water and drain again. Put in a bowl and fold in the olive oil or mayonnaise, then carefully fold in the flaked tuna and sweetcorn and season to taste. Cover with cling film and chill until needed. Pack into suitable containers for lunchboxes and don’t forget the fork!

Sesame chicken noodle salad

Serves four to six

350g (12 oz) flat or wholemeal rice noodles

350g (12oz) leftover roast chicken (page 000)

4 tbsp sweet chilli sauce

2 tbsp light soy sauce

1 small red pepper, cored, deseeded and thinly sliced

1 bunch of spring onions, trimmed and finely sliced

2 tbsp toasted sesame seeds

2 tsp toasted sesame oil

Handful of fresh coriander leaves, torn (optional)

4 tbsp roasted salted peanuts, roughly chopped (optional)

Sea salt and freshly ground black pepper

1 Place the rice noodles in a heatproof bowl. Pour over enough boiling water to cover them completely and leave to soak for 10 minutes or according to the packet instructions.

2 Meanwhile, remove any skin and bones from the chicken and discard, then cut the flesh into fine strips. Place in a large bowl and add the sweet chilli and soy sauce. Toss well to combine.

3 Drain the noodles and then refresh under cold running water and drain thoroughly. Add the drained noodles to the chicken strips along with the red pepper, spring onions, sesame seeds and sesame oil. Toss well and season to taste. Add the coriander leaves and scatter over the peanuts, if using.

4 To serve, arrange on plates or divide among plastic tubs for lunchboxes and keep chilled until ready to eat.

Blueberry and chia seed muffins

1 large egg

100g (4oz) soft light brown sugar

225ml (8fl oz) buttermilk

4 tbsp melted coconut oil

2 tbsp honey

¼ tsp vanilla extract

225g (8oz) plain or white spelt flour

1½ tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

150g (5oz) blueberries

2 tbsp chia seeds

1 Preheat the oven to 190°C (375°F/gas mark five). Line a 12-hole muffin tin with paper cases.

2 Whisk the egg and sugar in a bowl until combined, then stir in the buttermilk, coconut oil, honey and vanilla.

3 Sift the flour, baking powder, bicarbonate of soda and salt together into a large bowl, then fold in the buttermilk mixture until just combined (be sure not to over-mix or you will end up with dense muffins). The mixture should be thick, almost similar to cookie dough. Gently fold in the blueberries and chia seeds.

4 Divide the muffin batter between the paper cases and bake for 15 to 20 minutes, until golden brown and a toothpick inserted into the middle of the muffin comes out clean. Although these are delicious served warm, they will keep well in an airtight container for a couple of days or can be frozen with great success. Serve on plates or pack into suitable containers to bring for lunch. CL