It's National Pack Lunch Day and if you're trying to be healthy yourself, or keep your family eating well, we've got some great recipes you can try when making your packed lunches.

Staying organised and prepping yours and your family's lunches can be tough and so you don't get fed up with the same old sandwiches, we've got some delicious and nutritious recipes from The Lunchbox Book by DK. Jane that are perfect for packing up for when you're on the move.

Take a look at these great ideas that are perfect for all of the family.

Cheese and spinach empanadas (Makes 8)

DK. Jane's cheese and spinach empanadas recipe

Ingredients:

1 onion

200g (7oz) spinach

1 tbsp olive oil

80g (3oz) grated Gruyère cheese

Salt and pepper

1 packet pizza dough, about 400g (14oz), chilled

1 egg yolk

2 tbsp caraway seeds

Method:

1. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with greaseproof paper.

2. Peel and dice the onion. Roughly chop the spinach. Heat the olive oil in a pan and sauté the onion. Add the spinach and continue to cook briefly until it wilts. Stir in the cheese and season with salt and pepper. Set aside to cool.

3. Cut out sixteen 5cm (2in) circles from the pizza dough, using a cookie cutter or cup. Divide the spinach filling among half of the dough circles, placing it in the centre of each one. Brush the edges with a little water.

Place the remaining dough circles on top. Press the edges of the dough pockets firmly together all around, using a fork. With a sharp knife, make three small holes in the top of each one.

4. Place the dough pockets on the baking tray and brush with the egg yolk. Sprinkle with the carawayseeds. Bake the empanadas on the middle shelf of the oven for about 15 minutes, until golden brown.

Courgette parsley couscous with fried sesame cheese and lemon yoghurt (Serves 1)

DK. Jane's courgette parsley couscous recipe

Ingredients:

50g (1¾oz) couscous

Salt and pepper

3 tbsp natural yoghurt

1 tsp runny honey

½ tsp lemon zest

1 tbsp breadcrumbs

1 tbsp sesame seeds

2 tbsp plain flour

1 egg


About 80g (3oz) feta cheese

½ courgette

4 tbsp olive oil

1 tbsp pine nuts, toasted

1 tbsp finely chopped parsley

Method:

1. Put the couscous and a pinch of salt into a bowl and pour over 120ml (4fl oz) of boiling water. Stir and leave to absorb for about 10 minutes.

2. Meanwhile, make the lemon yoghurt by mixing together the yoghurt, honey, and lemon zest.

3. For the sesame cheese, mix the breadcrumbs with the sesame seeds and spread onto a plate. Spread the flour onto a second plate. In a small bowl whisk the egg and a little pepper with a fork. Cut the feta into four cubes and dip first in the flour, then the egg, and finally in the sesame breadcrumb mixture.

4. Chop the courgette into small cubes. Heat half the oil in
 a pan and fry the courgette in it. Stir in the couscous, pine nuts, and parsley. Season with salt and pepper and tip into a bowl.

5. Heat the remaining oil in a small pan, fry the feta cubes until golden brown on all sides, and arrange them on top of the couscous. Serve with the lemon yoghurt.

Muesli bars with dried fruits, sesame seeds and nuts (Makes around 10 bars)

DK. Jane's muesli bars with dried fruits, sesame seeds and nuts recipe

Ingredients:

5 dried apricots

3 tbsp dried cranberries

40g (1¼oz) butter, plus extra for greasing

120g (4½oz) runny honey

150g (5½oz) jumbo oats

2 tbsp desiccated coconut

2 tbsp sesame seeds

3 tbsp chopped almonds

3 tbsp chopped hazelnuts

Method:

1. Preheat the oven to 180°C (350°F/Gas 4).

2. Finely chop the apricots and cranberries. Melt the butter and honey in a small saucepan and mix with the other ingredients in a bowl.

3. Tip the mixture into a greased, rectangular 20 x 28cm
(8 x 11in) baking tin, and press down firmly with your hands.

4. Bake the muesli mixture on the middle shelf for about 15 – 20 minutes until golden brown and firm to touch. While it is still warm, cut into about ten bars, and leave to cool.

TIP: Store the muesli bars in a well-sealed tin to keep them nice and crunchy

All recipes are taken from The Lunchbox Book, published by DK, £9.99. For more information visit DK.com