Turkey is a favourite of mine and I wanted to try and get my children to like it a little more than they do- this dish did the trick. It’s a quick and tasty meal for all the family to enjoy. Turkey is a great source of protein and B vitamins and is definitely not just for Christmas. Hands up winner!
Heat a little olive oil or butter in a large saucepan or deep frying pan, chop the onion and lightly fry for 5 minutes, add the garlic and fry for 1 minute before adding the mince, keep turning the mince over until it is white all over.
Add the salt, pepper and tarragon, continue to cook for 10-15 minutes on a medium heat until piping hot and cooked through.
Place the pitta bread in a toaster for 1 minute, slice the top of the pitta and add the mince.
* If your child is stuck on white bread, face one challenge at a time, so use a white pitta first time round and the wholemeal pitta the next time.
A quick meal packed with lots goodness, this is very quick to prepare, and then just stick it in the oven and you have a cooked lunch or dinner for the children before you know it. You could either make it in single ramekins or use a bigger Pyrex dish and make one big one…which will also save on washing up and it will cool down quicker.
Flake the mackerel out with a fork and spread over the bottom of a 20cm square baking dish and mix with the mushrooms. Mash the avocado with the back of a fork and add the squeeze of a lemon then add to the dish followed by the tomatoes.
Now, crack the eggs on top (one is each corner) and swivel the dish around so that the egg white covers its corner well or beat the eggs first and then add to the dish (for a scrambled affect)
Finally, sprinkle over the breadcrumbs, if using, and the cheese. Bake in the preheated oven for 20 minutes until the eggs are cooked on top and the cheese is bubbling.
* For a vegetarian dish, lightly fry some quorn mince with ½ tin of chopped tomatoes and 1 teaspoon of tamari and add in place of the mackerel
* Keeps for up to 2 days in the fridge
* Freezable for up to 3 months
All my children love this: it’s their favourite and they ask for it all the time. What’s good about this sauce is that you can make it on the spot and stir it straight through some hot pasta. Add some shredded chicken or garlic prawns for a bigger meal.
few slices of Cheddar cheese and extra grated on top (optional)
400g-tin plum tomatoes
3 tablespoons extra virgin olive oil
sprinkle of salt and pepper (for children over 12 months)
To roast the pepper and carrot-Preheat the oven to 220°C/200°C Fan/Gas 6. Cut the pepper in half and discard the stalk and seeds, chop the ends of the carrot, peel and halve. Place on a baking tray and roast for 30 minutes. Personally I don’t brush them peppers with oil, but you could.
Cook the pasta according to the package instructions.
Meanwhile, put all the other ingredients in a food processor and blitz until smooth.
Drain the cooked pasta and stir the sauce through before serving and top.
Adults may prefer to have their sauce heated first and for extra flavour to be added. Mixed herbs bump up the flavour, as do a few drops of tamari or chilli sauce.
* Left over sauce keeps for up to 5 days in the fridge
* Freezable for up to 6 months- but you must either blanch the carrot for 5 minutes or heat the sauce for 5 minutes if using it raw then leave to cool completely before freezing.
*You can also store and freeze the pasta but for best results freeze the sauce separately and make the pasta fresh for when you need it.