Do the words ‘packed lunch’ conjure up memories of soggy sandwiches and lacklustre school meals? We’re here to change all that, with foolproof tips for creating the most delicious (and budget-friendly) lunchbox meals ever. From healthy hints to hacks that save time and money, these super-easy ideas will transform the way you prep your lunches – whether you're sending the kids off to school or putting something together to eat at your desk.

Click or scroll through our gallery to discover the best ways to transform your packed lunches into tasty, healthy, affordable meals – counting down to the most effective (and easy) tip of them all.

Homemade kale crisps are delicious, healthy and far more budget friendly than a packet of posh crisps. Simply tear the leaves from a bunch of kale into pieces, discarding the stems. Drizzle the kale with olive oil, sprinkle it lightly with salt and brown sugar, then tip it onto baking trays lined with baking paper. Roast the kale in an oven preheated to 150°C/130°C fan/300°F/gas mark 2 for 20 minutes, until crispy. Feel free to vary the flavourings; smoked paprika, cumin, ras el hanout and garlic granules all work well.

As well as being cheap and easy to make, mini frittatas are tasty, packed with protein and perfectly portable. Lightly oil the wells of a muffin tin, whisk one egg per well with a splash of milk, then pour the mixture in. Add whatever extras you like here; think cooked vegetables, grated cheese, ham, crispy bacon or leftover chicken. Bake in an oven pre-heated to 180ºC/160ºC fan/360°F/gas mark 4 until set – about 10-15 minutes. Store any extra frittatas (turned out from the tin) in the freezer, then defrost them in the fridge overnight ready for lunch the next day.

Ready-to-roll pizza dough is more available than ever before, making it a convenient option for a quick lunch. Instead of standard pizza, try pizza pockets. Simply cut your dough into rectangles and put your choice of fillings (think tomato sauce, cheese, onions and chopped peppers, plus seasoning) on one half of each rectangle. Brush the edges with egg, fold over and crimp with a fork to seal. Chill in the fridge for 15 minutes, then bake for 20 minutes at 200ºC/180ºC fan/400ºF/gas mark 6.

For carb-filled comfort at a minimal cost, there’s nothing better than a baked potato – but cooking one at work would be a fool’s errand. Even if you could hog the microwave for the necessary time, your potato would emerge sad, pallid and tough. Instead, bake your potato at home (rub the skin with a little olive oil and salt, then give it an hour or so in a hot oven for a soft inside and crispy skin) and reheat it at lunchtime. 

Muffins don’t have to be sweet – and savoury ones are an excellent way to make the most of any eggs you may have in the fridge. You can take any basic recipe for muffins without sugar and mix up your choice of flavours; give cheese, onion, grated courgette, grated carrot or sundried tomatoes a go, and try out different herbs such as chives or rosemary. Bake ahead and pop one or two in your lunchbox as you head out the door.

Having access to a few key condiments will allow you to upgrade any lunch (think salads, sandwiches, soups or wraps) in a tasty yet inexpensive way. If you work in an office, consider keeping a stash of good-quality sea salt and black pepper there, as well as mini soy and hot sauce bottles, olive oil, balsamic vinegar and Japanese furikake seasoning.

For the easiest transportable meal around, bring a bag of tortilla chips, a small can of kidney beans (or black beans) and a pot of grated cheese to work with you. When you're ready to eat, empty the tortilla chips into a microwave-safe container, then top them with the drained beans and cheese. Microwave until the cheese is bubbling. Top with sour cream and smashed avocado – if you’re feeling fancy! – and dig in.

Although it's undeniably delicious, avocado toast can be a pretty pricey brunch or lunch order. The good news is that it’s easy to make a wallet-friendly 'al desko' version. Boil an egg at home and bring your avocado with you as it is, along with a couple of slices of bread and half a lemon. Come lunchtime, while your bread is toasting, mash the avocado with the juice from the lemon and add salt and pepper. Spread thickly over your toast and top with the halved boiled egg. Scatter with nuts or seeds, dot with hot sauce (from your condiment collection) and enjoy.

When there’s leftover chicken in the fridge, lunch is looking up. You could add shredded roast chicken to wraps, salads and sandwiches along with a generous swirl of Caesar dressing – or you could drizzle wings or drumsticks with chilli sauce and serve them with sesame oil–soused noodles. Alternatively, shred poached chicken breasts into pieces and pack them into an airtight container along with a pile of crunchy vegetables and a simple satay sauce for dipping (mix peanut butter with a drizzle of soy sauce and honey, then add a squeeze of lime juice).

No one likes the person who puts fish in the office microwave, but that doesn’t mean fish is a complete no-no for work lunches. Tinned fish is generally a lot cheaper than fresh, is packed with protein, and comes complete with a slew of healthy extras such as omega-3 fatty acids. A tin of sardines or mackerel (or some salty anchovies) can add some zing to a salad, a piece of toast or an open-face sandwich, and can even be whipped up into a quick dip or pâté.

If you’re worried that having a salad or soup for lunch won’t fill you up, then pulses are your friend. Delivering both protein and fibre to help keep you feeling fuller for longer, the likes of chickpeas, lentils and beans will all pad dishes out – at minimal extra cost. Either cook them in batches and use them as needed, or opt for tinned varieties.

Cooking grains in bulk at the weekend, in anticipation of a busy week ahead, is a game-changer when it comes to thrifty, tasty lunches. The likes of freekeh, bulgur wheat, buckwheat, rice, couscous and quinoa will all sit happily in the fridge in an airtight container, ready to form the base of midday meals throughout the week. Keep things interesting by varying the ingredients you add each day; think slivers of cured ham or leftover meat, roasted or raw vegetables, crispy, crunchy pickles and handfuls of fresh herbs.

Roasted vegetables are lovely hot or cold, make a great addition to salads and sandwiches, and are easily cooked in large quantities. To save money, make the most of seasonal gluts; depending on the time of year, chop courgettes, aubergines, red peppers, tomatoes and red onions into small chunks, toss them with olive oil, salt, pepper, halved garlic bulbs and any spices you like, then cook at 180ºC/160ºC fan/360°F/gas mark 4 until tender (about 30 minutes). For a more earthy, wintry note, the likes of carrots, parsnips and beetroot work well, too.

Affordable and packed with nutrients, eggs are heroes when it comes to economical lunches. A hard-boiled egg is the perfect low-cost addition to a packed lunch (with plenty of salt and pepper for dipping). If you have access to a microwave, scrambled eggs are also a simple, tasty and thrifty lunchtime go-to; you could even pile them into a flour tortilla with grated cheese for a tasty snack. And don’t underestimate the simple beauty of a classic egg and cress sandwich!

Ready-made puff pastry is great for creating quick, tasty tarts. Just unroll the pastry and top it with your chosen filling, leaving a 1in (2cm) border, then prick it all over with a fork. Brush the exposed pastry with beaten egg, then bake the whole lot for 20 minutes in an oven set to 200ºC/180ºC fan/400ºF/gas mark 6. Easy toppings include thinly sliced tomatoes scattered with fresh basil, beetroot and goats’ cheese, and grated courgette mixed with pesto. You can eat your tarts cold, or reheat them in the microwave.

Who says there have to be rules about what you eat, when? As these portable options prove, quick breakfast foods can double up as lunch, too. If you’re a fan of porridge, overnight oats aren’t just for breakfast. You can prepare them in the evening and enjoy them for lunch. It’s also really easy to make a little jar or pot of dry quick oats with your favourite additions, then add hot milk or water at lunchtime.

Why not bring dessert from home to satisfy your sweet tooth? A yogurt pot cake is as easy as one, two, three. Empty a standard 4.4oz (125ml) pot of yogurt into a bowl (any flavour will work, as will low fat options), then use the pot to measure out the rest of the ingredients: one pot of oil, two of sugar and three of self-raising flour. Add an egg and a handful of fresh fruit, nuts and/or chocolate chips, mix well, then pour the whole lot into a lined loaf tin. Bake in an oven preheated to 170°C/150°C fan/340°F/gas mark 3 for 45-55 minutes. Once cool, cut the cake into slices and keep the extras in the freezer for another day. 

If you're always in need of a post-lunch pick-me-up, this quick and easy (and office-friendly) recipe is for you. In the morning, pop 4 tbsp each of self-raising flour and caster sugar and 2 tbsp of cocoa powder into a bag, then break an egg into a small jar and add 3 tbsp each of milk and oil (vegetable or sunflower). When that sugar craving hits, mix the wet and dry ingredients together in a mug and cook the whole lot in the office microwave for a couple of minutes.

We’ve all been there. Having enjoyed a frugal packed lunch, come 3pm, the hunger hits – and all those money-saving intentions go out the window. To avoid splashing the cash on sub-par baked goodies or raiding the office vending machine, try bringing an afternoon snack from home; edamame beans, homemade granola bars, apple slices spread with peanut butter and smoothies are all good choices.

Sometimes a salad, however hearty, just won't cut it. If you want something warming for lunch and your workplace (or school) doesn’t have a microwave, it might be a good idea to invest in a vacuum flask. That way, you can enjoy hot soups, stews and pasta dishes for lunch whenever the mood strikes (or whenever the temperature outside takes a dip).

We can't really talk about thrifty lunches without mentioning sandwiches – but they don't have to be boring. With a little thought, a sandwich can be a work of art. Begin by varying your bread; opt for chewy rye one day, seed-speckled wholemeal the next, or fill bagels with your favourite ingredients. If baguettes are your thing, try making a Vietnamese bánh mì stuffed with savoury pork (or tofu), pickled carrots, hot chilli sauce and fresh coriander.

If you want a bigger filling-to-carbs ratio than is generally offered by the humble sandwich, consider a tortilla-style wrap. Pretty much anything is good in these, and there's the added bonus that the filling won’t fall out in transit. If you’re eating at your desk or on the go – and it happens to the best of us – a wrap can be a neater, more convenient option than a sandwich. 

Done right, a lunchbox salad can be a delight – packed with flavour, colour, character and nutritional value. With that in mind, seek out fresh produce (no limp lettuce allowed), give a bit of thought to your ingredient pairings, and make sure you have plenty of different textures going on. Cooked grains and vegetables will add both flavour and bulk here (see our earlier tips about cooking in batches), while making your salad dressing from scratch will make all the difference.

As rich in vitamins and minerals as it may be, raw kale often gets a bad rap for being tough and chewy. Make that a thing of the past by briefly massaging your kale leaves with olive oil and salt (or your chosen dressing) for a couple of minutes in the morning. Come lunchtime, those leaves will be nice and tender – this is one of those rare occasions when adding dressing to your salad early will actually improve it. 

If you’re batch cooking green vegetables like green beans, frozen peas or spinach to put in your lunchtime salads, make sure they stay green by taking a moment to blanch and refresh them. Cook the vegetables until just tender, then drain them and run them under the cold tap (or tip them into a bowl of iced water). This stops the cooking process and sets the colour, ensuring your veggies don’t go soggy and unappetizingly grey as the week progresses.

A useful rule of thumb for a basic salad dressing is three parts oil to one part vinegar (or other acidic element). Make a classic French vinaigrette with 3 tbsp olive oil, 1 tbsp white wine vinegar, ½ tsp Dijon mustard and ½ tsp honey. Put everything in a large jar, season with salt and pepper, then shake until well combined. Transfer as much as you need to a small container that will fit inside your lunch box. Experiment with different oils and vinegars (or use lemon or lime juice), and try flavourings such as garlic, minced shallot, chilli and fresh herbs.

When it comes to regular salad leaves (as opposed to robust brassicas like kale) the key to success is adding the dressing at the last minute. Decant your chosen dressing into a small airtight container (perhaps a mini jam jar), then stash it in your lunchbox alongside your salad. Drizzle your dressing over the leaves just before tucking in.

Tahini makes for another fantastically versatile salad dressing base. Mix 3 tbsp of the sesame paste with 3 tbsp water and 1 tbsp lemon juice. Stir together until loose and creamy, then add a crushed garlic clove and a drizzle of honey. This dressing is particularly good trickled over roasted vegetables or served with falafel. Top tip: when the tahini jar is nearly empty, add all the other ingredients to the jar and shake well to ensure you use up every last bit (the same principle applies to jars of mustard, peanut butter, honey and the like).

Varying your dressings is a really useful way to keep salads interesting. There’s no need to shell out on new ingredients, though. Instead, get inventive with the items you've already got in your store cupboard. Honey and mustard is a classic combo, while a blend of soy sauce, sesame oil and balsamic vinegar goes really well with tomatoes. Alternatively, a mix of sweet chilli sauce, peanut butter and white wine vinegar is great drizzled over noodles and shredded vegetables.

If you’re already preparing dinner, take the time to do a little extra prep for your lunches, too. For example, if you need to chop some vegetables for your evening meal, do a few extra that you can take as a snack or use in a salad the next day. Cooking a little more rice or pasta on purpose will give you leftovers with the potential to become a lunch you can look forward to.

For a truly satisfying lunch, texture is as important as flavour. Croutons make a great addition to soups and salads, and they're also a tasty way to use up stale bread (tear it into pieces, toss with a little oil and salt and pepper, then bake in an oven set to 180ºC/160ºC fan/360°F/gas mark 4 until golden brown and crunchy). Toasted nuts and seeds are another way to add textural variation, as are crispy shallots and seaweed. Whatever you opt for, keep your crunchy items separate from the rest of your lunch and add them just before you dig in.

One of the best ideas for a budget lunch is giving that old student favourite, instant noodles, a grown-up spin. Put the noodles in a jar or sealable container along with a spoonful of miso paste or a vegetable stock cube. Add a few slivers of ginger or garlic, a handful of chopped coriander and some finely sliced vegetables – and even a boiled egg, if you fancy it. At lunchtime, cover the noodles with boiling water from the kettle, stir, then leave them to soften for a few minutes before adding soy sauce (from your condiment stash).

Accompanied by a few olives and a handful of roasted vegetables, a pot of dip and some flatbreads or crudités would make for a lovely mezze-inspired lunch. Add interest to a shop-bought dip (and make it stretch further) by stirring through a spoonful of chilli sauce or pesto, or fold natural yogurt into hummus for a lighter, creamier finish. If you really want to treat yourself – and impress your colleagues – bring a handful of herbs and pomegranate seeds in a separate container to scatter over just before eating.

Of course, you'll need to wrap up your thrifty lunch items to keep them fresh. Reusable beeswax wraps are a sustainable alternative to cling film (plastic wrap) and sandwich bags. They look pretty, last for up to a year and can be cleaned with regular washing up liquid and cold water. What’s more, as these products have become more mainstream in recent years, they’ve reduced in price, making them as good for your purse as they are for the planet.

Whatever you take for lunch, you'll need something to put it in. A lightweight yet good-quality lunch box with a few different compartments is your best bet here. Seek out leak-proof boxes that will keep your food properly fresh. Depending on what you’re most likely to pack, it could be worth considering a microwave-safe option. Or, if you like your lunch to include lots of different bits and pieces, a Japanese-style bento box might be just the thing.

Simple yet seriously good, cheese and crackers can be varied according to your taste, budget and whatever happens to be in the fridge. The only rule here is that you pack your ingredients separately and assemble everything at the lunch table. For a classic flavour combination that always tastes great, try sourdough crackers, aged Cheddar and fruit chutney. Alternatively, mix things up with crostini toasts, cream cheese and a dot of pesto, or top bagel crackers with cottage cheese (trust us) and a little smoked salmon and sliced cucumber.

Pair leftover pizza with fresh salad leaves, and you’ll have yourself an extremely enjoyable and economical lunch. You can go one of two ways here; either tear last night’s pizza into bite-sized pieces and add them to your salad instead of croutons, or scatter a selection of salad leaves – tossed seconds before in a punchy, vibrant dressing – over leftover pizza slices.

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Last updated by Laura Ellis.