Tortilla Pizza Cups

A healthy, quick and easy twist on pizza – or the tortilla pizza that I like to make – that children can get involved with making. There are lots of fun age-appropriate jobs they can help with: get them to choose the veg fillings, tear the mozzarella, grate cheddar and veg, practise their chopping skills,…

Spiced Crispy Chickpeas

A quick, totally budget, healthy way to jazz up a whole range of dishes, from salads to soups to bowls of roast veg. Keep leftovers in a jar for later, then shake them around in a hot dry frying pan for a minute or two to give them their crunch back before using. Changing up…

Quiche / Egg Muffins

These healthy, handy little quiche muffins are quick and easy to make and are perfect for lunchboxes (yours or children’s), toddler meals, weaning feasts, substantial snacks and picnics. They also make great use of leftovers – you can put almost any old veg, cheese, herbs and shredded meat into them that you have lying around….

Sesame chilli aubergine with halloumi and seaweed

  A splendid dinner for one. Savoury and moreish, you’ll be so pleased you didn’t settle for a ready meal. Using sushi nori sheets is a really simple, accessible and delicious way to introduce seaweed into your diet. Ingredients 1 aubergine 3 slices halloumi cheese 1 teaspoon pickled ginger, finely chopped (or 1 teaspoon fresh ginger,…

Mexican (ish) potato skins with refried beans, cheese and guacamole

This recipe works very neatly in tandem with gnocchi; it means you don’t have to waste those beautiful crispy potato skins once you’ve baked the spuds. It’s also a really cheap meal. Serves 2 Ingredients Cooked skins of 2 baked potatoes – just the skins, potato flesh removed 1 tablespoon jalapenos, finely sliced Refried beans 1…

Ginger spiced parsnip and apple soup

Rain scatterguns the windows; it’s pitch dark by 5pm. The waves are a constant thunder, provoked by Storm Angus out of yesterday’s flat calm. A night like this calls for a soup like this, flickering with ginger warmth and Christmas nutmeg spice: decorate it with savoury treats and serve with hot buttered toast. Serves 6 Ingredients…

Chai, date and honey loaf cake

This is entirely because my much loved pot of chai spice mix suggests adding it to cakes. Tremendous idea. This low-sugar loaf cake is light as air; quick and simple to make; wonderful with a cup of tea and its grown-up flavour still passed the toddler test. Freezes well, cuts into 10-12 slices Ingredients 3 tablespoons honey 200g unsalted butter…

Sweet potato and mackerel bites

Mackerel is one of those relatively strong flavours that I’m surprised how readily babies and small children take to – mackerel pate has been a favourite food of my daughter’s since she weaned. She’s always been a fan of various versions of these, but they’re definitely not ‘just’ for children; they make just as good a…

Thai-meets-Scottish crab cakes to celebrate Scottish Food & Drink Fortnight

The approaching end of Scottish Food & Drink Fortnight prompted me to devise this recipe showcasing one of my favourite local ingredients – crab. Our house in East Lothian almost dips its toes into the North Sea, and fishing boats are a common sight from our windows. Though there’s little white fish left, mackerel, langoustine and crab remain plentiful, the…

Banana, oat and coconut sugar-free biscuits

This is a great first baking recipe for tiny hands to help with – lots of squishing possibilities, helpful tasting, pouring, scrunching and mixing, and ONLY THREE ingredients. Also fool-proof to make, even if you’re trying to prevent a toddler from simultaneously falling off the chair they’re standing on, eating all the banana and smearing dough…

Sweet potato and chickpea burgers with halloumi

This is an incredibly cheap, quick, healthy and satisfying meal (don’t scrimp on the cheese). In these hastily executed dinner photos I decided to add the halloumi to the side salad – this was a mistake. It’s much better in the burger. The burgers would also be a great kid’s or weaning meal, and freeze…

Huevos Rancheros

Huevos rancheros, or ‘rancher’s eggs’, is the original Mexican brunch: a big mid-morning meal designed to keep farm workers going. Nowadays brunch more likely means a late night requires a spicy, filling hangover cure, but don’t feel bad about it: this is still better for you than a fry up, just as satisfying and as easy to make. Equally splendid as…