Fish tacos with Fried tomato salsa

This is my take on Mexican tacos. They’re only lightly spiced so perfect for kids, too.

MAKES 1 AduLT ANd 1 CHILd PoRTIoN

½ tsp ground cumin

½ tsp ground coriander ¼ tsp garlic granules

2 x 120g skinless, boneless cod fillets

2 tbsp olive oil

12 cherry tomatoes

½ red onion, finely chopped 1 clove garlic, minced

1 small avocado, destoned juice of ½ lime

4 small soft corn or flour tortillas, warmed

1 small baby gem lettuce, shredded

★ Mix together the spices and garlic granules and use to coat the fish.

★ Heat 1 tablespoon of the oil in a nonstick frying pan over a medium heat then add the fish and cook for 3-4 minutes on each side.

★ Heat the remaining oil in a small saucepan over a moderate heat and throw in the tomatoes. Cook for 4 minutes or until they begin to burst and start to break down.

★ Stir in the onion and minced garlic and cook for 2 minutes before removing from the heat.

★ Mash the flesh from the avocado with the lime juice. Top the warmed tortillas with the tomato salsa, avocado and shredded lettuce. Flake over the fish and roll up to serve.

ChiCkpea and mushroom burgers

A super-tasty veggie burger that you and your children will love. The mini burger can be cut into tiny pieces so that babies can still self feed.

MAKES 2 ADULT AND 4 chiLD BURGERS (OR 8 MiNi BURGERS)

50g blanched almonds

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

150g chestnut mushrooms, diced small

130g packet pre-cooked brown rice 400g tin of chickpeas, drained and rinsed

1 tsp smoked paprika

1 egg yolk

25g cheddar, grated

TO SERvE

bread buns sliced or mashed avocado baby gem lettuce leaves grated cheese sliced tomato spoonful of yogurt

★ Place the almonds in a large dry frying pan over a medium heat to toast until fragrant and lightly browned. Remove from the pan then keep to one side for later.

★ Add 1 tablespoon of oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated.

★ Add the rice to the pan and break up lumps with the back of a spoon.

★ Add half the mushroom and rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.

★ Scrape the mixture into a bowl and add the remaining mushroom and rice mixture, smoked paprika, egg yolk and the grated cheese then mix together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.

★ Wipe the frying pan clean then place over a medium heat and add the remaining oil. Add the burgers and fry for 1-2 minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt.

★ Keeps for up to two days covered in the fridge.

150g couscous

300ml boiling water

½ yellow pepper, finely diced ½ red pepper, finely diced 100g cucumber, finely diced small bunch of mint (around 10g), finely chopped

30g bunch of parsley, finely chopped juice of ½ lemon

2 tbsp olive oil

SPECIAL EqUIPMENT Butternut and kidney Bean quesadilla

A very popular recipe in my house. It is so simple to throw together, packed with veggie goodness and a great finger food.

MAKES 1 ADULT AND 1 CHILD PORTION

100g frozen, cubed butternut squash 1 tbsp water

2 tsp coconut oil

2 spring onions, finely sliced

1 tsp ground cumin

½ tsp smoked paprika

½ tsp garlic granules

210g tin kidney beans, rinsed, drained and roughly chopped juice of ½ lime handful of coriander, leaves and stems, chopped

2 flour tortillas

50g cheddar, grated

★ Place the butternut and water in a microwaveable bowl and cover with a plate. Microwave on full power for 5 minutes, then check to see if the butternut is tender and cooked through. If not, cover and microwave for a further 1 minute, repeating until the squash is soft.

★ Melt the coconut oil in a large nonstick frying pan over a medium heat. Add the spring onions, spices, garlic granules, kidney beans and butternut squash and mash everything together. Cook for 2-3 minutes to meld the flavours. Add the lime juice and coriander then remove from the pan and put to one side.

★ Wipe the frying pan clean then put it back on the hob and place a tortilla in it. Sprinkle over the grated cheese then spread over the butternut squash mixture. Top with the second tortilla, squashing everything down firmly with the palm of your hand.

★ Cook for 2-3 minutes before flipping and cooking for a further 1-2 minutes, or until golden brown on each side.

★ Place the quesadilla on a plate or board then cut into triangles to serve.

300g lamb mince 1 tbsp dried mint 1 tsp ground cumin 1 tsp ground coriander zest of 1 lemon oil, for brushing greek yogurt, to serve lemon juice, to serve (optional) 4 metal or bamboo skewers (if using bamboo skewers, make sure to soak in water for 30 minutes before using)