Protein box (egg, cheese, oatcakes)

Method

Start by halving the hard-boiled eggs lengthwise; if they've been chilled, let them sit at room temperature for a minute so the yolk breaks cleanly without crumbling. Slice the cheddar into thin shards, roughly 5 mm thick, so it distributes evenly across the box rather than sitting in dense blocks.

Halve the cherry tomatoes lengthwise to expose their flesh and prevent them rolling around the container. Quarter the apple half and trim out the core; there's no need to peel it, as the skin holds the pieces together during transport and adds texture. The oatcakes should be left whole; they'll soften slightly from ambient moisture as you eat, which is preferable to breaking them in advance.

Arrange everything in your container, starting with the oatcakes as a base layer. Distribute the egg halves cut-side up, scatter the cheese shards between them, then tuck the tomato halves and apple quarters into the gaps. The aim is a compact, stable arrangement that won't shift during travel. No seasoning is needed beyond what's in the cheddar itself, though a small pinch of sea salt on the tomato cut surfaces is worth considering if you're eating within an hour.