Celebrity chef and dad-of-two Curtis Stone shares his favourite lunch box recipes and tips

We know that it is increasingly difficult for parents to make not only yummy and nutritious meals for their kids, but someone who knows a thing or two about packing a lunch box is celebrity chef and father-of-two Curtis Stone.

Curtis, who lives in Los Angeles with his two children, Hudson, 11 and Emerson, eight, with his wife, Lindsay Price, says when it comes to packing a school lunch that kids will eat, that “variety” is key.

Read on, as the Coles Ambassador shares his top tips on how to make a yummy lunch box, as well as his own never-fail recipes.

Curtis Stone’s lunch box tips

• It’s really important to have a good balance and variety – lots of fruits and veggies and a mix of sandwiches, wraps or sushi to keep them interested.
• Because the children only have limited time to eat, quick and easy options are vital.
• Depending on the age of your kids, I find it’s really important not to overwhelm them with huge portions and volumes of food that they are never going to eat and ultimately is returned to you at the end of the day!
• Some favourite lunch box options that I use for my boys are dips paired with crackers (store bought) and/or a variety of veggies. The veggies can be portioned and cut a day ahead if covered and refrigerated.
• You can make a healthy dip ahead of time and use it for the week. I have a couple of dips that are quick and easy to make and the kids love (see recipes below).

• Variety is really important but also, don’t kill yourself trying to come up with different options. Even as a chef, I will still buy sushi for my boys’ lunches and that’s perfectly acceptable! I find sushi (the non-fish variety) works well as a replacement for sandwiches – my boys love cucumber and avocado rolls. You can buy the longer handrolls the day prior and cut them into smaller portions the morning of. This helps to keep them fresher.
• Another option I make is simple smoked salmon and cream cheese pinwheel sandwiches, which can be made with tortillas or sandwich bread.
• One way to keep the interest alive for the young ones is to use cookie cutter shapes to create fun sandwich shapes. This works best with sandwiches with less filling.
• My brother writes a message on his youngest daughter’s banana each day for a fun trick, she gets such a thrill out of reading it each morning.

Chickpea Hummus recipe

Serves: 8
Prep Time: 20 minutes
Make-ahead: The hummus and vegetables can be made up to 1 day ahead, covered separately and refrigerated.

Ingredients

2 cups cooked chickpeas
1/2 clove garlic, coarsely chopped
1 small eschalot, coarsely chopped
4 drops toasted sesame oil
Juice of 1 lemon or lime
1/2 teaspoon ground cumin
1 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 1/2 tablespoons chopped fresh coriander
1 1/2 tablespoons chopped fresh basil
Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping
Baked pita chips (optional)

Method

1. In the bowl of a food processor, blend the chickpeas with the garlic and eschalot until they form a coarse paste. Add the sesame oil, lemon juice, cumin, and 1 1/2 tablespoons of the oil and continue blending, scraping the sides down as needed. Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 1 1/2 to 3 tablespoons, depending on the chickpeas. Season to taste with salt and pepper and fold in the herbs.
2. Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips

Curly Carrots with Creamy Buttermilk Dip

“My ‘Creamy Buttermilk Dip’ aka homemade ‘ranch’ pairs perfectly with fun curly carrots.”

Serves: 4 as a snack
Prep Time: 10 mins, plus 20 mins for soaking carrots
Make-ahead: Dip can be made up to 1 day ahead, covered and refrigerated. Carrots can soak in ice-water bath in refrigerator up to 1 day before serving.

Ingredients

2 large carrots, peeled
1/2 cup Greek yoghurt
1/3 cup buttermilk
1 spring onion, finely chopped
2 tsp finely chopped fresh dill
1 lemon, zest finely grated, juiced

Method

1. In large bowl, combine 6 cups water and 3 cups ice. Using vegetable peeler, peel long thin strips down length of carrots. Add carrot strips to ice-water bath in bowl and let stand until carrots begin to curl, about 20 mins.
2. In medium bowl, whisk yoghurt, buttermilk, spring onions, dill, lemon zest and 2 tsp lemon juice; season with salt and pepper. Let dip stand at least 10 minutes to allow flavours to blend. Check seasoning and add more salt, pepper or lemon juice if necessary.
3. Drain carrots well and serve with buttermilk dip.

Roasted Beetroot Dip

Branch out from dips that you’re used to and go a little beetroot crazy. Dukkah and homemade flatbreads go perfectly with this luscious, earthy dip. I usually chuck a couple of extra beetroots onto baking tray, then refrigerate them and slice for salads and sandwiches during week.

Makes: 3 cups
Prep time: 10 mins
Cook time: 45 mins
Make ahead: beetroot dip can be made up to 2 days ahead, covered, and refrigerated.

Ingredients

4 medium red beetroots (about 500g total), trimmed
3 tsp olive oil
Sea salt and freshly ground black pepper
1 garlic clove
1 1/2 cups plain Greek yoghurt
1/4 cup extra-virgin olive oil
3 tsp fresh lemon juice
1/2 cup Dukkah (see recipe)
Grilled flatbreads  or 4 pita breads

Method

1. Preheat oven to 200°C.
2. In 20cm square baking dish, toss beetroot with olive oil to coat and season with salt and pepper. Add 1/4 cup water and cover pan tightly with foil. Roast for 45 mins, or until beetroot is tender. Allow beetroot to cool for 10 mins.
3. Using paper towels, rub beetroots to remove their skins (skins will slip right off). Cut enough of beetroot into about 5mm dice to measure 1 cup; reserve trimmings. Set diced beetroot aside.
4. Quarter remaining beetroot and combine in food processor or blender with beetroot trimmings and garlic and process until finely chopped. Add yoghurt, extra-virgin olive oil and lemon juice and blend to a smooth puree. Season with salt and pepper. Transfer mixture to a medium bowl and fold in diced beetroot.
5. To serve, transfer beetroot dip to serving bowl and sprinkle some dukkah evenly over it. Serve flatbreads and remaining dukkah alongside for dipping.