Easy take-along snacks for car journeys

Quick Fixes for Lunch Time
Even if you stop the car for a picnic lunch, it's good to keep the food as simple as possible and eliminate unnecessary plates and cutlery. Just make sure you have plenty of napkins to pass around.

Mini Pita Pockets
Try and find the small pita breads instead of the larger ones - they're more manageable for younger kids. You can fill the pockets with a variety of fillings, such as the ones listed below. Toast them lightly first to heat through and soften. Even though they're packed for later, this gives them better texture and flavour.

Makes 12

12 mini pita breads

Ideas for fillings:

• Tuna mayonnaise with tiny pieces of celery and apple
• One tub of store-bought hummus mixed with grated organic carrot
• Strips of grilled chicken tossed in a little Greek yoghurt and lemon, wrapped in soft lettuce leaves
• Smoked salmon mixed with cottage cheese, diced cucumber and chopped fresh dill
• Spicy meatballs (recipe below)

Warm the pita breads through until soft and carefully cut a slit in the top to make a 'pocket', taking care not to burn yourself as the steam escapes. When cool enough to handle, spoon in your choice of filling. Store snugly in a shallow plastic tub. Always keep foods like mayonnaise, yoghurt, cottage cheese and meats cool in a cool bag or other insulated container.

Tortilla Wraps
Like pita pockets, tortilla wraps lend themselves to any number of fillings and allow you to cater for individual tastes without a lot of work. You can usually find tortillas in two sizes. The small ones are a good size on their own; the larger ones can be cut in half once they are stuffed and rolled. And, like the pita pockets, they make a fun alternative to plain old sandwiches.

Makes 8-12, depending on size

Tortilla wraps (either 8 small or 6 large)

Ideas for fillings:

• Peanut butter and jam
• Ham with mustard and cream cheese
• Turkey and cranberry sauce
• Bacon rashers and brown sauce
• Grated cheese and pickle
• Roast beef with horseradish mayonnaise and lettuce

Lay the tortillas on a flat surface and spread with the 'spreadable' ingredient first, such as the peanut butter, cream cheese, cranberry sauce, brown sauce, pickle, or mayonnaise. Then lay the lettuce, ham, turkey, bacon, or other ingredient(s) on top. Carefully fold over one or both ends of the tortilla, then starting from one side roll up the tortilla as tightly as you can, keeping the filling tucked inside. If you like, you can cut the larger tortillas in half. Wrap in cling film and twist the ends like a Christmas cracker. Keep cool until ready to serve.

Spicy Thai Meatballs
These bite-size meatballs are the perfect travelling food and they can be cooked in advance and frozen. Quick to make and transportable, they can be eaten on their own or tucked inside a pita pocket. You can use whichever mince you prefer: beef, lamb, pork, chicken, or turkey.

Makes 30-35 balls, depending on size

500g/1lb 2oz minced beef, lamb, pork, chicken or turkey
1 x 90g jar Thai green curry paste (or less if you like it less spicy)
40g/1 1/2 oz (about 4 tbsp) chopped peanuts
salt and black pepper
oil for greasing

Place the mince in a large bowl and add the curry paste, chopped peanuts and seasoning. The best way to mix is with clean hands until well combined.

Preheat the oven to 200C/400F/gas mark 6 and lightly grease a baking sheet. Form the meat mixture into balls about the size of a walnut and place on the baking sheets. Bake for 10-12 minutes or until done all the way through. Drain on kitchen paper, cool and store in a plastic container in the fridge or freezer.