Our tastes have changed and, therefore, lunchboxes have changed, so here are a few ideas that you might like to try. Tortilla wheels work with lots of fillings and you might like to try some of the ones I have included today. Or you could keep it simple with ham and a mature cheese. The wheels keep well in a lunchbox and if you wrap them in tin foil they will keep their shape well. These wheels are a great way to feed a large group of hungry children quickly.

Mango lassi is an Indian drink that’s similar to a mango milkshake. I also make it with pineapple or with red fruit when they are in season. These days, so many schools have stopped fizzy drinks and while water or milk are great, a mango lassi will add a little variety and interest. It’s a great way of ensuring that children get some dairy products.

These frozen lollies are a novel idea and make a great quick treat. Children will enjoy making them and they are a good energy-boosting snack that should keep them going until dinner. Wooden ice lolly sticks are inexpensive and you’ll find them in any art and craft shop.

The Nation’s Favourite Healthy Food by Neven Maguire is published by Gill & MacMillan. Home Chef is back on RTÉ 1 on Tuesdays at 7pm.

Tortilla Wheels

Makes 25 wheels

300g (11oz) of cream cheese or mild goat’s cheese

Freshly ground black pepper

4 deli wraps (large soft flour tortillas)

50g (2oz) of watercress sprigs, plus extra to serve

350g (12oz) of thin slices Parma ham

1 Mix the cream or goat’s cheese with a little black pepper. Spread this mixture over the deli wraps and scatter over most of the watercress, reserving a little to garnish.

2 Top with a layer of the Parma ham and roll it up like a Swiss roll to give it a spiral look. Trim the ends, then wrap really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you are ready to use. You can make these up to one day ahead.

3 To serve, take a really sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate with some extra watercress sprigs.

Prawn cocktail

1 Make a cocktail sauce with six tablespoons of mayonnaise, two tablespoons of tomato ketchup and one teaspoon each of sweet chilli sauce and fresh lemon juice, then season with a little pepper. Fold in 350g of small, cooked, peeled prawns and spread over the deli wraps. Cover with a layer of little Gem lettuce leaves and finish as described above.

Chicken and mango

1 Make a curried sauce with six tablespoons of natural yoghurt and one teaspoon each of mild korma paste and honey, then season with a little pepper. Fold in 225g of cooked, diced chicken and spread over the deli wraps, then scatter the diced flesh of one mango and cover with baby spinach leaves. Finish as described above.

Mango Lassi

Serves four to six

2 large ripe mangoes, peeled and diced

275g (10oz) of natural yoghurt

330ml (½ pint plus 2 tbsp) of milk

Handful of ice cubes

1 Place the mangoes in a food processor with the yoghurt and milk. Blitz for about two minutes until smooth. Alternatively, you can put everything into a large measuring jug and blend with a hand-held blender until you reach a smooth consistency. Half-fill tall glasses or plastic tumblers with ice cubes and pour in the mango lassi to serve.

Frozen Toasted Coconut Peanut

Butter Banana Lollies

Makes about 12 lollies

50g (2oz) of desiccated coconut

4 ripe, but still firm, bananas

6 tbsp of smooth peanut butter

1 Preheat the grill to medium. Spread the coconut on a baking tray and lightly toast under the hot grill, tossing occasionally. Leave it to cool completely.

2 Peel the bananas, then cut each one into three pieces. Push a wooden ice lolly stick into each piece. Spread peanut butter on each piece of banana and then carefully roll them in the desiccated coconut. Arrange on a large baking sheet lined with parchment paper, then place in the freezer for one hour, until firm. Transfer to a polythene bag and use as required.