Ask the expert: She leaves her lunch

We have a packed lunch problem. Our nine-year-old daughter is back at school and although weíve been trying to give her packed lunches (she doesnít like school dinners) Iím getting really concerned that sheís not eating them. At first sheíd bring them back barely touched and now although items are missing, Iím not convinced sheís eating them.

They're not the most exciting ñ a sandwich, a yoghurt, a piece of fruit and a packet of crisps, but Iím not really sure what else to give her. Any tips?

CH, Haddington

Children can be conservative in their tastes. Ring the changes. Begin with those sandwiches.

n Try wholemeal matched with seeded white, or focaccia, pita pockets, rice cakes, oatcakes or tortilla wraps fixed with blunted cocktail sticks.

n Use cutters to shape sandwiches and add interest for younger children. Pasta, couscous and cracked wheat are good for salads.

n Create trail mixes of toasted seeds and dried fruits to vary texture and taste.

n Experiment with a homemade drink but always have plenty of water too.

Why not involve your daughter in some advance packed lunch preparation? Here are two simple sandwich filling ideas that are fun to make and will encourage basic cookery skills:

Pear and apricot spread

This recipe will keep in the fridge for up to four days.

3 ripe pears

1 tablespoon chopped apricots

1/2 tsp cinnamon

50ml water

1 Peel and cut the pears in half, lengthways. Remove the core and then cut into small chunks.

2 Put the pear, apricots, cinnamon and water into a small saucepan.

3 Bring the pan to the boil, cover with a lid and reduce the heat (simmer) for ten minutes.

4 Allow the contents of the pan to cool, then use a potato masher to mash the pears and apricots until smooth. Allow to cool completely before use.

Wacky cheese spread

Easy to make and colourful too, this can be covered and kept in the fridge for up to three days.

1 tablespoon grated carrot

1 tablespoon drained sweetcorn

1 tablespoon chopped coriander

3 tablespoons low fat cream cheese

1 Peel and grate the carrot.

2 Drain the sweetcorn through a sieve.

3 Finely chop the coriander.

4 Put the cream cheese, carrot, sweetcorn and coriander in a bowl and mix them to a smooth spread.

Young cooksí tip ñ use a big fat carrot when grating ñ it is easier.

n Fiona Bird is a member of the Guild of Food Writers and a founder of Stirriní Stuff, a campaign which works in schools and through food-event partnerships to encourage children in the practical skills of preparing food.