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All in Mains
These are a healthy and gluten free alternative to the frozen fish finger. By making them yourself you can be confident on the quality of the fish and ensure there's no added nasties. Many fish fingers from supermarkets are coated in unhealthy oils, which have no place in our diet. Serve with a side of sweet potato fries and a couple of green vegetables as a perfect balanced meal. If your child is suspicious of 'green bits' then leave the parsley out!
Growing up in France, my paternal side of the family was from French North Africa and I grew up enjoying many of the flavourful dishes of the cuisine of the Sephardic Jews. My grandmother spent her time spoiling us with feast after feast of delicious spicy foods. My favourite was her "Choukchouka". Little did I know that this dish would see such a revival and feature in every culinary, foodie, healthy cookbook or blog! So here's my own family recipe for you to enjoy.
When it's cold outside and you want something warming and easy on your digestion this is perfect. It's like being wrapped in a soft blanket in front of a crackling fire. This is what I want to eat when on a crisp autumnal evening or when it's dark and cold outside. The vegetables can be varied depending on what you have in. No squash? Then just add another sweet potato or another carrot. I rarely weight out the ingredients - just use whatever I have in the fridge/cupboards.
With December's festivities approaching, we're all starting to think about changing things up a bit and bringing the best seasonal ingredients together with warming spices and flavours. As we do truly love our rainbow food, red cabbage and apples are just perfect and will accompany game meat, real butcher's sausages, gammon or a Sunday roast perfectly.
Aside from the perfect all time favourite roast chicken, there is a close second comfort food request in our house and it is fish pie! I opt for a mix of white and sweet potato for the topping and I do not use or add white sauce to the fish. I works brilliantly as a made ahead meal ready to heat up the next day with a sprinkle of grated parmesan on top!
Since signing up to a weekly veggie box delivery, I have managed to convince my whole family that it is fun to be surprised every Friday with an eclectic array of seasonal organic vegetables. New colours, shapes and simply new never tried ones!
Aside from the good looking nature of this vegetable, the pattypan squash is full of goodness and brings an element of fun to the table!
A fresh and zingy curry - perfect now that there's a chill in the air. It's packed full of ginger and garlic, both great anti-inflammatory foods that will help if you are feeling below par. I often just serve this on it's own, but you could always add some chickpeas or other beans. Can be served on its own, with brown rice or cauliflower-rice. You can substitute the butternut squash with pumpkin if you prefer.
When looking for inspiration for healthy on-the-go finger food, I find that the mediterranean food I grew up with has a lot to offer, and I thoroughly enjoy revisiting old family recipes. These koftas are quick and easy to make, keep well, and will provide you with the perfect make ahead lunch box item for kids and adults alike.
When days get shorter and cooler, we all seek comfort in warming foods. Spices do just that, and it doesn't have to be complicated. Plenty of vegetables and plenty of gorgeous colours are sure signs that you're eating something full of goodness. So have a go! This is a great vegetarian dish on its own or the perfect side for a roast chicken for example.
This tagine serves a delicious spicy punch. Not one for little ones unless adventurous! A great vegetarian meal that packs in lots of different vegetables. Can be made ahead and reheated and leftovers are perfect for lunch the next day. Delicious served on its own, but if you are super hungry then serve with brown rice, quinoa or some cauliflower rice. Don't be put off by the long list of ingredients - the spice paste is ever so easy to make!
This is perfect for introducing your children to spices. It's not that hot, so I add a couple of dried chillies when I cook it for some extra heat. If your children aren't used to spices then don't add any chillies the first time you make it and then introduce gradually. Don't be put off by the long list of spices it's a very simple dish and the oven does the hard work!
If you grow your own vegetables then you will need lots of recipes to use up the courgette glut that is inevitable! Even if you don't grow courgettes this summery recipe is a great way to combine the delicious summery flavours of courgette, mint and pea. Serve with a simple salad and a yoghurt and cucumber, mint dip for an easy lunch.
With its origin in the area around Provence and Nice where I spent all my summers as a child, the word โratatouilleโ originally meant a coarse stew as "touiller" or "ratouiller" means to stir in French. Ratatouille is a dish I make weekly all year round, because besides being loved by all at home, it is extremely versatile and packed full of vitamins and nutrients.
One of the difficult things about a busy hectic family life is managing time and meal planning. That's where your AGA or like me a slow-cooker is a saviour several times a week. This gammon joint offers really intense flavours and requires no stock or liquid added.
When you love asparagus, the season is not really long enough, so I really try and come up with new recipes to include them at least a couple of times a week. This new recipe could very quickly become a seasonal staple for my family. It is quick to prepare, nutritionally balanced, can be adapted, can be eaten hot or cold, makes a perfect picnic or lunchbox item and when cut into squares it's a great finger food for the younger ones. What are you waiting for?
Children love food on sticks! This chicken has been marinated in yoghurt overnight which makes it soft and succulent - perfect for younger children who sometimes find breast meat hard work. My daughter says this is her favourite way of eating chicken breast.
We like to include a couple of vegetarian or meat-free days in our week. This helps to keep the weekly food budget down and gives our digestion a rest from processing meat. This bean chilli is a perfect recipe for those meat-free days. It's great on its own, but could be served with some brown rice if you are particularly hungry. Leftovers are also great the next day for lunch. It's best prepared with dried beans - see tip below, but you can use tinned if you prefer.
This is one of our go-to dishes. Itโs simple to make, and can be easily doubled/tripled to store away in the freezer. I have used red pepper and courgette in the recipe below, but it goes well with any vegetables that you have to hand such as aubergines, yellow peppers or leeks. Sometimes I stir through a bag of baby spinach and a tin of red kidney beans at the end, especially if Iโm not serving with rice. This is delicious with brown rice, cauliflower rice, mashed potato or mashed sweet potato.
These chicken strips make a perfect Saturday lunch with salad or stuffed into wraps or pitta bread with guacamole or hummus. Can also be eaten cold for picnics or packed lunches.
Have you come across Pop Corn Chicken before?
Well, let us introduce you to a much healthier, equally fun and delicious way to enjoy chicken at home or on the go. These smoky chicken bites are delicious warm, served with a side salad or a sweet potato fries and some greens, of course. Perfect for lunch boxes and summer picnics.
