Looking for inspiration to get your kids eating healthy, delicious food that all the family will love? We have some great meal ideas that are easy to prepare and will guarantee to get the whole family round the dinner table.
Simple tomato spaghetti
Sometimes keeping things simple is key and, once you’ve made it a couple of times, this makes a great base into which you can add all sorts of other ingredients. Try adding other vegetables, such as peas or baby spinach, and maybe chopped sausages or meatballs.
Serves 6 (including a few kids)
- Bunch fresh basil, leaves picked and stalks reserved
- 1 medium onion, peeled and finely sliced
- 2 cloves garlic, peeled and finely sliced
- 1kg ripe tomatoes, halved and roughly chopped or 2 x 400g cans chopped tomatoes
- 1tbsp olive oil
- 1tbsp red wine vinegar
- 500g dried spaghetti
- 15g Parmesan cheese, grated
- Reserve a few basil leaves for garnish and roughly chop the rest. Finely chop the stalks.
- Turn up the gas on your cooktop to medium and heat a saucepan, adding the olive oil and the onion. Sauté for around 7 minutes, or until the onion has softened and turned golden.
- Stir in the garlic and basil stalks and cook for 2 minutes, then add the tomatoes and vinegar. Season with freshly cracked black pepper and a pinch of salt, then simmer for 15 minutes.
- Add the chopped basil leaves, stirring, then reduce the heat to low and leave for at least another 15 minutes while you prepare the pasta.
- Bring a large pan of water to the boil with a small pinch of salt and then add the spaghetti, cooking according to the packet directions.
- Reserve a cup of cooking water before draining the pan of pasta and then tip the pasta back into the pan.
- Add the sauce to the spaghetti and stir to combine, adding a a little of the pasta water to loosen up the mixture if it’s a bit too thick.
- Serve topped with a few of the reserved basil leaves and a sprinkling of cheese.
This super-easy dish uses store cupboard staples and the kids can even get involved in making them. Tuna could just as easily replace the salmon and you could also try using sweet potatoes as a substitution for regular ones. Make double or triple and freeze in batches for another day.
- 50g fresh or frozen peas
- 600g potatoes, peeled and chopped into 1cm chunks
- 1/2 bunch fresh chives, finely chopped
- 2 x 180g cans salmon, drained
- Zest of 1 lemon, finely grated
- 1tbsp plain flour
- 1 large egg
- 1tbsp olive oil
- Turn the gas up on your cooktop to high and bring a large saucepan of water to the boil before adding the potatoes. Bring back to the boil, turn the heat down to medium and leave to simmer for around 10 minutes, adding the peas for the final 2 minutes.
- Meanwhile, flake the salmon into large chunks in a mixing bowl using a fork and add the chives.
- Drain the potatoes and peas and mash them in the pan.
- Add the lemon zest, flour and egg to the mixing bowl, followed by the mashed potatoes and peas and season with a little pepper. Mix well to combine.
- Divide the mixture into 8 and shape each portion into a fishcake-shaped patty, around 2cm thick.
- Heat the olive oil in a large frying pan, add the fishcakes and fry for 2-3 minutes each side, until golden and crisp all over.