Pack up satisfying snacks that adults and kids can both enjoy

If you're taking the car on your family holiday this year, you'll need to pack a picnic to keep everyone going, as well as snacks for when the kids get restless. It's tempting just to throw in some packets of crisps and chocolate bars. But with a little forward planning you can provide filling, healthy, crumb-free snacks the whole family can enjoy, without an E-number in sight. (Note: is not advisable to serve food containing nuts to children under three years old, in case of allergies).

Mid-morning Break
It's best to start your journey having had breakfast at home. Juice, fresh fruit or a blended smoothie, if you have time, are all great options, as are cereal, toast and tea. But by mid-morning you may find your stomach rumbling. These snacks will keep you going until lunchtime.

Maple Breakfast Bars with Dried Fruit and Nuts
You can use any type of dried fruit you like in these little oat bars. A wide variety is available in the baking section of most supermarkets, so choose your favourite, or mix and match.

Makes 10-12. You will need a 20 x 25cm/8 x 10in (or similar size) tin or baking dish.

150g/5oz butter
75g/3oz demerara sugar
75ml/3fl oz maple syrup
100g/3 1/2 oz dried fruit (cranberries, apricots, cherries, raisins or sultanas, dates, peaches, apples, pears and so on), chopped into small pieces 50g/2oz toasted, chopped hazelnuts 225g/8oz rolled oats

Preheat the oven to 190C/375F/gas mark 5 and grease the tin or baking dish. Melt the butter in a medium saucepan, then add the sugar and maple syrup and stir gently until the sugar dissolves. (Alternatively, you can combine everything in a large bowl and heat in the microwave, stopping every 20 seconds or so to stir.) Remove from the heat and stir in the dried fruit, nuts and oats. Spread into the tin and level the top.

Bake for 30 minutes or until golden brown. Cool slightly then mark out the bars with a knife. Allow to cool completely in the tin before removing and packing the bars. Wrap individually in greaseproof paper so they are easy to hand round.

Cheddar Cheese and Apple Muffins
Muffins aren't just for blueberries. These are made with the classic combination of apples and Cheddar cheese and are half sweet, half savoury. Paper muffin wrappers make them easy to eat on the go and help with crumb control.

Makes 12

125g/4 1/2 oz plain flour
125g/4 1/2 oz wholemeal flour
pinch of salt
2 tsp baking powder
100g/3 1/2 oz light brown sugar
175ml/6fl oz milk
1 egg
50g/2oz melted butter
2 dessert apples, peeled, cored and finely chopped
100g/3 1/2 oz Cheddar cheese, cut into small cubes

Preheat the oven to 190C/375F/gas mark 5. Line a muffin tin with paper cases. Sift together the flour, salt and baking powder, then stir in the sugar.

Mix together the milk, egg and melted butter and stir into the flour mixture. Fold in the apple and cheese pieces. Spoon into the paper cases and bake for 20 minutes or until risen and golden.

Pumpkin and Walnut Loaf
This recipe uses a wonderful American product now available in many supermarkets - pumpkin puree in a tin. It's made by a company called Libby's and contains no sugar or other additives - so much easier than cooking a big pumpkin from scratch. This loaf is wonderful with a mid-morning cuppa and, because it uses oil instead of butter, is lower in saturated fat and will stay fresh for days.

Makes one 900g/2 lb loaf

300g/11oz plain flour
1/2 tsp salt
1 tsp ground cinnamon
pinch freshly ground nutmeg
1/2 tsp bicarbonate of soda
3 eggs, lightly beaten
200g/7oz dark brown sugar
125ml/4fl oz sunflower or vegetable oil
1/2 tsp vanilla essence
1 x 454g can of pumpkin puree
75g/3oz walnuts

Preheat the oven to 180C/350F/gas mark 4. Grease a 900g/2lb loaf tin. Place the walnuts on a baking sheet and toast for just a few minutes in the oven, checking them frequently as they can burn easily.

Sift together the flour, salt, cinnamon, nutmeg and bicarbonate of soda. In a separate bowl mix together the eggs, brown sugar, oil, vanilla and pumpkin puree until blended. Fold in the flour and walnuts.

Spoon the mixture into the loaf tin and bake on the middle shelf for 1 hour and 15 minutes. Check for doneness by inserting a skewer or cocktail stick in the middle - if it comes out clean, it is done. You may need to reduce the temperature for the final 15 minutes to prevent the top becoming too dark. Cool in the tin for 15 minutes or so, then turn out onto a rack and cool completely. Serve in thick slices.

Store wrapped in greaseproof paper and cling film or in an air-tight tin. These should last up to 6 days and freeze quite successfully.

Cinnamon and Raisin Rock Cakes
These little rock cakes are great for filling the mid-morning gap and are very easy to make.

Makes 20-24

225g/8oz self-raising flour
100g/3 1/2 oz sugar
1 tsp ground cinnamon
75g/3oz butter, cut into cubes
2 eggs, lightly beaten
3 tbsp milk
150g/5oz raisins

Preheat the oven to 200C/400F/gas mark 6and lightly grease a baking sheet. Place the flour, sugar, cinnamon and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Tip into a mixing bowl.

Mix the eggs and milk and stir into the flour mixture along with the raisins, bringing it together into a stiff dough. Drop heaped teaspoonfuls onto the baking sheet, keeping them well spaced. Bake for 10-12 minutes and cool on a wire rack.

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.

Sweets
For a sweet finish to the road-side picnic or a pick-me-up in mid afternoon.

Peanut Butter Brownies
A twist on the chocolate version, these contain oats to give them more texture. You can use either smooth or crunchy peanut butter according to your preference. A tip on buying peanut butter: read the ingredients list and buy brands that don't use palm oil, which is high in saturated fats.

Makes 15-18 squares. You will need a 20 x 25cm/8 x 10in (or similar size) tin or baking dish.

110g/4oz butter
100g/3 1/2 oz caster sugar
100g/3 1/2 oz dark brown sugar
2 eggs, beaten
175g/6oz peanut butter
1/2 tsp vanilla essence
125g/4 1/2 oz plain flour
pinch of salt
1/2 tsp bicarbonate of soda
100g/3 1/2 oz porridge oats
oil or butter, for greasing
1 tbsp sesame seeds (optional)

Preheat the oven to 180C/350F/gas mark 4 and lightly grease the tin or baking dish. Cream together the butter and sugars and blend in the eggs, peanut butter and vanilla. Sift together the flour, salt and bicarbonate of soda and fold into the mixture along with the oats.

Spoon into the tin, smooth the top and sprinkle over the sesame seeds, if using. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin then cut into squares.

Lemon bars
Tart and tangy, these classic lemon dessert bars are light and refreshing - just the ticket for the open road. They can be frozen beforehand and left to thaw while packed. You will need a 20 x 23cm/8 x 10in tin or baking dish (or similar size) and a food processor.

150g/5oz flour
125g/4 1/2 oz butter
5 tbsp icing sugar
zest of half a lemon
100ml/3 1/2 fl oz lemon juice
175g/6oz sugar
3 eggs
2 tbsp self-raising flour

First make the crust: preheat the oven to 180C/350F/gas mark 4. Place the flour, butter and icing sugar in a food processor and pulse till combined. Add the lemon zest, 1 tbsp of the juice and pulse until the mixture just comes together. Tip out into the tin and use your fingers to press into the base and up the sides (you may find it easier to flour your hands first as the dough may be sticky).

Prick the base with a fork and bake for 12 minutes or until lightly golden. Meanwhile, blend together the sugar, eggs, self-raising flour and the rest of the lemon juice. When the base crust is done, pour over the filling. Return to the oven and bake another 15-18 minutes or until just set. Cool in the tin on a wire rack then chill in the fridge for at least 2 hours. Cut into bars and store in a plastic container.

Gingerbread People
You can cut these classic biscuits into any shape you like with cookie cutters: men, women, animals, stars, etc.

Makes about 24, depending on shapes
225g/8oz plain flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1 1/2 tsp bicarbonate of soda
50g/2oz butter
100g/3 1/2 oz dark brown sugar
3 tbsp golden syrup
2 tbsp milk
oil, for greasing

Sift the flour, spices and bicarbonate of soda into a bowl. In a large saucepan heat the butter, sugar and syrup gently until the butter has melted. Remove from the heat and stir in the flour mixture and milk. Mix to a firm dough, form into a ball, and chill in the fridge for 30-45 minutes.

Preheat the oven to 170C/325F/gas mark 3 and lightly grease a baking sheet (you may need 2 if you have extra dough). Roll out the dough on a floured surface to about 0.5cm/1/4in thickness, cut out your desired shapes and place on the baking sheet. Gather up the trimmings, re-roll and cut out more shapes until all the dough is used.
Bake for 10-12 minutes or until golden and slightly risen. Allow to cool until just warm on the trays, then loosen with a palette knife and cool completely. Store in an airtight container.