Ready in just 30 minutes, this salmon recipe uses McCormack Family Farms Energise Super Mix along with potatoes, hot smoked salmon fillets, onions and cheese.

It can be cooked as directed or done from scratch in the air fryer. Add a soft boiled or poached egg to each portion for extra richness.

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This fibre-rich homemade falafel recipe is perfect for a family meal or an alternative school/work lunch. It takes just 40 minutes, including 25 minutes cooking time and is packed full of goodness.

The kids will enjoy helping to make this one too as you get them moulding the falafel mix ready for the oven.

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If like mine, your children are fans of Dr Seuss, then this recipe is for them! Combining eggs, cheese, pesto and spinach and ready in just 10 minutes.

It’s perfect for a high energy breakfast or a lunchtime treat. Add in some toast soldiers and you will set them up for the day!

If you have a time, you could make your own pesto. This delicious pesto recipe will keep in the fridge for up to a week and goes well with pasta for a meal in itself, so be sure to make extra!

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Warm chicken, brown rice, broccoli and fresh salad leaves are combined to make this tasty salad. Simply dressed with olive oil and a squeeze of lemon, it is sure to satisfy the whole family.

Miso paste is used to marinate the chicken and is a perfect introduction to Asian flavours for your little ones.

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This recipe combines the flavours of roasted aubergine and red pepper with spiced chickpeas and couscous. It’s topped off with sweet pomegranate seeds and a light tahini dressing and can be eaten hot or cold for lunch or dinner for a well balanced veggie meal.

This one might be more suited to slightly older kids as aubergine can be an acquired taste, but we promise you will be wowed when you try it!

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Packed full of fibre and protein with roasted sweet potatoes and pearl barley this nutritious salad is best served warm!

Pearl barley is a great alternative to rice or pasta in a salad, it is rich in fibre and calcium so do give it a try.

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Set the family up for the day ahead with an energiser smoothie. Simply whizz up a pack McCormack Family Farms Energise Super Mix, milk, oats, raspberries and yoghurt in a blender for the perfect start to the day. Packed with protein, fibre, iron, vitamins and 2 of your 5 a day.

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This is a firm favourite in my house so I decided to include it in our round up. We use wholewheat spaghetti but you can use whatever pasta your kids love.

Serves 4

Cooking time 20mins

Ingredients:

• 300g spaghetti
• 100g pack of Energise Super Mix (or for traditional pesto use 80g basil or 75g rocket)
• 2 cloves garlic
• 40g pine nuts toasted (or you could use walnuts, hazelnuts or almonds)
• Zest and juice of a small unwaxed lemon
• 80ml olive oil
• 100g soft goats cheese

Method

• Cook spaghetti according to instructions
• While it is cooking combine the leaves, nuts, garlic, lemon juice and 40g of goats cheese in a blender. Once blended, add oil and blend again until smooth.
• Drain spaghetti, retaining half a cup of the the cooking water
• Once drained, return spaghetti to pan and pour over the pesto. Stir to coat and add cooking water a tablespoon at a time if required.
• Taste and season with salt and pepper if required
• Serve topped with lemon zest and the remaining goats cheese crumbled over the top.

We hope we have inspired you with these nutritious family meals. Be sure to check out more amazing seasonal recipes on McCormack Family Farms and follow them on Facebook and Instagram for more tasty recipe ideas.

The secret to this recipe is the marinade. It can be used with either chicken drumsticks, wings, breast or thighs or you could use it to marinade fish like a cod loin, a salmon darne or monkfish tail too. It is equally good with cauliflower cut into steaks.

Ingredients

• Zest and juice of a large orange
• Zest and juice of half a lime
• 4 pieces of chicken, fish or cauliflower steaks
• 1 clove of garlic, crushed
• 1 inch of fresh ginger grated
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon of vegetable oil (an extra tablespoon of oil should be used for cauliflower)
• Ground black pepper
• Chilli flakes if you like some spice

Method

1. Mix together all the marinade ingredients in a large bowl
2. Add your chicken/fish/cauliflower
3. Cover with cling film and leave in the fridge for at least an hour to marinate (chicken and cauliflower can be left overnight but fish should be removed after an hour as the citrus juice will soften the fish too much.
4. Remove from the marinade and cook on a hot BBQ for 20 to 25 mins.
5. Check it is cooked through before serving .

I wanted an alternative to minced beef for burgers and found a recipe for chicken avocado burgers which I have adapted and used with minced pork instead. I find the pork stays more moist than the chicken. I like to add a slice of pickled beetroot to mine for serving! I think this recipe would also work well with minced lamb too.

Ingredients – Serves 4

• 500kg/1lbs minced pork
• 1 green apple grated
• 1 avocado chopped into bite size chunks
• Juice of half a lemon
• 1 clove garlic crushed
• 1 teaspoon chilli flakes (optional)
• 1 handful breadcrumbs (2 slices bread)
• Salt and Pepper
• Toasted Bun
• Mayonnaise/natural yoghurt/sour cream/apple sauce for serving

Method

1. Mix all the ingredients (except those for serving) into a large bowl
2. Form into 4 large patties (or 6 to 8 smaller ones)
3. Place in the fridge until you are ready to cook
4. Cook for 10 to 15 mins, turning once on your BBQ or grill
5. Serve in a toasted bun with a sauce of your choice

Baked potatoes are a staple for any outdoor cooking. You can bake them on the BBQ or in the oven beforehand and finish them on the BBQ. This potato boat recipe is a fun, alternative way of serving up regular baked spuds.

Ingredients

• Baked potatoes (one for everyone and few spares!)
• Your favourite cheese, camembert, brie, goats, cheddar, stilton, or gruyere all work well
• Sliced ham, experiment with different types or you could use crispy bacon
• Olives
• Sour cream
• Spring onions

Method

1. Bake the potatoes
2. Cut horizontally into each potato at one inch intervals to create pockets
3. Stuff with cheese, ham, bacon or olives into each cut
4. Wrap the potato in tinfoil and return to the grill so the cheese melts
5. Once melted smother in sour cream and sprinkle with chopped spring onions and serve

Rather than making individual s’mores next time you are cooking outdoors try this s’mores dip as an alternative.

Ingredients

• 250g (small packet) mini marshmallows
• 150g cream cheese
• 2 large tablespoons chocolate spread or 2 small packets (75kg) milk/white/dark chocolate chips
• Foil
• Biscuits (your favourites!)
• Fresh fruit for dipping (strawberries or bananas work well)

Method

1. Mix the marshmallows, cream cheese and chocolate in a bowl
2. Make a foil parcel and add the mixture to it
3. Ensure it is well sealed and place onto the BBQ or grill
4. Wait for 5 mins until the mixture has heated and combined
5. Open the parcel and let everyone dip their choice of biscuit or fruit!

1. Let any raw meat, fish or vegetables come to room temperature before cooking. If they are too cold in the centre when you add them to the BBQ, the outside could burn before the inside is cooked.
2. Keep raw foods away from fresh foods and remove any containers from the grill area as soon as you have taken the ingredients out of them.
3. Always check that meat and fish is cooked thoroughly by cutting into each piece to check that it’s not pink and the juices are running clear. It should be piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.
4. If using wooden skewers for kebabs, steep them in water for a couple of minutes before making your kebabs to avoid them burning during cooking.
5. Keep cooked foods covered until you are ready to serve.
6. Use your BBQ to its full potential – remember, barbecues aren’t just for meat. You can cook vegetables and all sorts of desserts on them too!
7. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.
8. Clean your BBQ grill with hot soapy water after use. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly before storing away for next time.

Outdoor cooking and eating is so much fun but it can get cold once the sun goes down. Make the space cosy and warm with a patio heater or flame tower to ensure your guests are comfortable for the whole evening.

Add solar lights and for nights when rain threatens, a canopy to set the perfect scene for your outdoor gathering.

Ingredients:

• 100g chorizo, diced
• 4 soft tortilla wraps
• Leftover chicken, shredded
• 1 red pepper, cut into strips
• Grated cheddar and/or mozzarella
• 100g sweetcorn
• Rocket and cherry tomatoes, to serve

Method:

1. In a small pan, sauté the chorizo for 3-4 minutes. Drain and remove to a plate.
2. Put a large pan or griddle pan on over a medium heat
3. Now it’s time to create your quesadillas. Lay a tortilla wrap on a chopping board and combine a mix of chicken, chorizo, pepper strips, corn and cheese to one half of the wrap.
4. Fold the other half over, and use a spatula to carefully lift the quesadilla into the pan. Cook on each side for several minutes, pressing down with the spatula to keep the quesadilla flat.
5. Cut into thirds and serve.

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1. Take raw meat out of the fridge for at least 20 minutes before cooking. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.
2. You should always check that meat is cooked thoroughly by cutting into each piece of meat and checking that it’s not pink, the juices are clear, and it is piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.
3. If using wooden skewers for kebabs, steep them in water for a couple of minutes before making your kebabs to avoid them burning during cooking.
4. Wait until your meat is nearly cooked (approximately 10 mins before the end) before applying barbecue or other tomato-based sauces containing sugars. This will help reduce the amount of browning or blackening of meat.
5. Add salt only after the meat is cooked. This will prevent it from getting dry and tough, as salt draws away moisture.
6. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.
7. Use your BBQ to its full potential – remember, barbecues aren’t just for meat. You could wrap potatoes in foil to cook alongside, or even bananas in foil for dessert!
8. Clean your BBQ grill with hot soapy water. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly.

This deliciously simple recipe is the perfect recipe to kick off BBQ season and makes a great alternative to burgers.

Serves 4

Ingredients:

• 4 pieces of salmon fillet; skin on (can be whole fillet if cooking for more guests)
• 200g Philadelphia cream cheese
• 300g defrosted and drained cooked prawns
• Mild curry powder
• 2 tbsp olive oil

Method:

1. Place the salmon into a bowl and sprinkle over a little olive oil, mix well and place the fish into a baking dish skin down.
2. Take the cream cheese, prawns and curry powder (to taste) and mix well.
3. Top onto the salmon and then take some tin foil and cover the dish. Refrigerate until needed.
4. When ready, take the baking dish and place it onto one of your BBQ grills towards the back for approximately 10-20 minutes, depending on the size of the salmon and the heat of your BBQ.

Calor Top Tip: Be careful when you are removing the tinfoil from the salmon, as this will be hot!

Ingredients:

• 500gm of washed and halved new potatoes
• Milled sea salt & black pepper
• 1/4 tsp of Cajun spice
• 1 stick of rosemary, leaves stripped
• 2-3 tbsp rapeseed or olive oil

Method:

1. Place all of the ingredients into a bowl and mix well.
2. Take approximately 8in x 8in inch pieces of square tin foil
3. Place portions of the potatoes into the middle of the foil and scrunch up into parcels.
4. When ready, place the parcels onto the BBQ, they will take approximately 10 mins.
5. When cooked, bring to the front of the BBQ until ready to serve.

Get ready for a day of activities with a hearty breakfast, thanks to this campfire skillet breakfast on All Recipes.

Bacon, potatoes and eggs are all cooked together for a very filling and satisfying camping breakfast.

I love this idea from Delish.com for Breakfast Foil Wraps because you just mix up your ingredients in a large resealable plastic bag then make up foil packets to go on the campfire or grill.

French Toast is an ideal breakfast for camping, because it requires very little in terms of ingredients, prep or cooking space. Fresh Off the Grid’s tips for campfire French toast will help you create a yummy camping breakfast too!

Make up a batch of banana bread before you head off camping. It stores easily and doesn’t need to be refrigerated which can help if you have limited cool space.

Then just slice off a piece and toast it on some tinfoil on your campfire grate.

Overnight oats are a really handy breakfast option for camping because you just mix up your oats with the topping or flavour of preference, leave overnight and it’s ready for the next morning.

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Sausages and hot dogs are really easy camping meals, and great for cooking over an open fire, but why not take it up a gear?

I love this idea from Frugal Coupon Living for camping hot dogs, which is super simple but looks yum.

You just need hot dogs or precooked sausages and some roll dough. Pop your sausage/hot dog onto the stick, wrap dough around and then into the tin foil to cook over the campfire.

Wraps are a really versatile lunch option when you are camping, and I love this recipe for Turkey Ranch Wraps from Life in the Lofthouse, combining turkey, bacon, cheese and ranch dressing for flavour.

Toasted sandwiches with a camping flair – perfect!

Make up your favourite toasted sandwich – ham and cheese or cheese and tomato are classics – then wrap it tightly in foil and toast on a grill grate or indirect campfire heat for 4-5 minutes until the cheese is melted and delicious!

This recipe for one-pot pasta from Fresh Off the Grid is a good one, not only because you can make it all in one pot, but also because it’s a good way to sneak in some veg. They’ve used kale, but you could also put spinach in or grated courgette.

If you don’t want to use lentil pasta, then just use regular or whole wheat pasta.

The great thing about tacos is you can prep everything ahead of time.

I like to make up a batch of Mexican-flavoured meat, using minced beef, some ground cumin, ground coriander, ground paprika, and some dried oregano. Cook with a little water and you can add tinned tomatoes too if you like.

Other toppings to enjoy with the tacos:

• grated cheese
• refried beans heated up
• salsa
• guacamole
• sour cream
• salad (shredded iceberg lettuce is the handiest I find for using with tacos)

Then warm up your tacos quickly in your bbq frying pan for a couple of minutes. Put all the toppings out and everyone can put their own tacos together.

To make campfire pizza you just need a few simple ingredients:

• Pre-made pizza bases
• Pizza sauce
• Toppings e.g. sliced pepperoni
• Grated mozzarella cheese

You can use either a grill rack or a frying pan large enough to fit the pizza base, then cook it over the campfire. Start by heating up the crust for a couple of minutes, then add on your sauce, the topping(s) and then the cheese.

You could opt for jacket potatoes wrapped in foil for a comforting classic – or you could turn those jacket potatoes into delicious cheesy garlic hasselback potatoes, like these ones from Mountain Cravings, with just a tiny bit of extra preparation. Then all you have to do is sit back and let the fire do all the work. They are sure to be a hit with the whole family!

This recipe from Nelliebellie.com for Campfire Macaroni and Cheese is sure to go down well with the kids! Take a favourite meal from home and bring it camping with you – it’s sure to be a hit.

You can also make this campfire mac ‘n’ cheese in advance, and then keep it until you want to cook it.

When it comes time for dinner, cook it on your campfire until it is all melty and delicious – just be careful not to put it on too high a direct heat.

Who doesn’t love a burger? They are always a great standby meal for camping, but if you’re looking for something a little more child-friendly, what about making these mini burgers from Clodagh McKenna?

Not only are they easier (and more fun!) for kids to eat, but the smaller burgers are also quicker to cook on the BBQ.

Don’t forget to pack the ketchup!

This garlic steak & cheesy bacon potato hash foil packs recipe from Cafe Delites can be cooked on the grill.

Tip: it’s best to choose better cuts of steak as they will be more tender.

The all-classic camping dessert of course is s’mores, but have you tried baked bananas with chocolate? They are DIVINE!

All you need for this easy camping dessert are:

• Bananas sliced down the middle lengthways but with peel left on
• Some squares of chocolate
• Tinfoil

Put the banana onto the tinfoil, stuff some chocolate squares along where you sliced lengthways, wrap in foil and put onto the BBQ or campfire for about ten minutes. The banana will gently cook and the chocolate will melt in the middle, a delicious and gooey dessert.

For an extra treat why not add in some mini marshmallows like this recipe from What’s Gaby Cooking?

This recipe for campfire apple crisp from Cooking With Jax is very easy to put together. Core and slice your apples, then mix them with the crumble mix and make tin foil parcels.

Latkes are a Jewish potato pancake or fritter served with sour cream and traditionally prepared to celebrate Hanukkah. This recipe for classic potato latkes from The New York Times has more than 3,300 5-star reviews.

Top tip: always make more than you think you’ll need, they go fast!

Boxty potato pancakes are a traditional Irish recipe that varies from region to region, but they all use grated raw potato. This boxty recipe from Donal Skehan is his family’s favourite, and they are great with a full Irish breakfast.

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So simple and easy to make, these crepe-style savoury pancakes from Taming Twins can be on the table in 10 minutes. Use some grated cheddar, ham and an egg for something very satisfying, or change up the fillings as needed.

Korean seafood pancakes, known as Haemuljeon, are a delicious mix of fresh seafood and spring onions, with plenty of flavour from chilli, fish sauce and sesame oil.

This hugely popular recipe from Maangchi shows you step-by-step and in video how to make your own haemuljeon, which are delicious served with rice (or just on their own!).

Crispy duck pancakes are such a family favourite, but can be an expensive and often unhealthy option to order. This recipe from BBC Good Food shows you how to make your own, using duck breasts and a delicious honey and Chinese five-spice marinade with a plum sauce. And making your own pancakes doesn’t need to be a chore. Serve with shredded spring onion, cucumber and carrot and let everyone make their own.

Dosa is a popular South Indian thin crepe made with a fermented rice and lentil batter. Dosas are traditionally served for breakfast, but are substantial enough for dinner when served with this spiced potato masala filling from Swasthi’s Recipes.

Crisp, aromatic and packed with flavour, these dosas are very more-ish!

Inspired by the classic Greek dish Spanakopita, this delicious savoury spin on traditional pancakes is an exciting new way to fill your pancakes with Mediterranean flavour.

Whip up a batch of these Spanakopita-style pancakes from Tesco Real Food and load them with this gorgeously creamy spinach, ricotta and pine nut mixture.

Use leftover roast chicken for these creamy chicken, spinach and pancetta pancakes from Delicious – they are are the absolute definition of comfort food and just need a simple salad or some green veg for a complete meal.

We’re always on the look out for recipes that are quick and easy to throw together but family friendly at the same time. This recipe for Breaded Haddock Fajita Traybake is super simple to throw together as well as being a great way to get the fibre into the family with brown rice and black beans.

The recipe serves 4 and takes 50 minutes.

Ingredients:

• 4 Breaded Irish Haddock fillets (e.g. Donegal Catch)
• 1 yellow pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 2 red onions, finely sliced
• 3 tablespoons natural oil
• 2 tablespoons fajita spice
• Salt and freshly ground black pepper
• 2 packets microwave brown rice
• 1 tin black beans, drained and rinsed
• Coriander leaves, lime wedges & sour cream, to serve

Method:

1. Pre heat the oven to 200 C / 180 C fan.
2. Place the sliced peppers and red onions on a large baking tray and drizzle with the oil. Sprinkle over the fajita spice mix and season with salt and pepper then toss everything together to coat.
3. Place into the oven for 10 minutes then remove and add the Donegal Catch Breaded Haddock fillets and place back into the oven for 20 minutes.
4. Microwave the rice according to the packet instructions.
5. After 20 minutes, remove the fish from the tray and set aside, then add the rice and black beans to the tray, stir everything together to coat and season again with salt and pepper.
6. Replace the fish back on top and cook for a further 10 minutes until everything is hot.
7. Serve scattered with coriander alongside some lime wedges and sour cream for everyone to help themselves.

Recipe courtesy of Donegal Catch, supporting Irish fishing communities, heritage and sustainability.

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If you are not familiar with the concept of spice bags then they are a popular Asian-inspired fast food dish, commonly sold in Chinese takeaways in Ireland. They are typically made with chips, chicken, peppers – red, green and chili peppers, onions, and spices.

This spice bag recipe subs in chorizo white pudding for the chicken which gives it a nice twist. It’s an easy one to make at home.

NB you will want a large paper bag to serve, after all it’s a spice bag!

Ingredients:

• Rudds Chorizo Pudding
• Red and yellow pepper
• 1 onion
• Frozen potato wedges or chips

Ingredients for the Seasoning:

• 2tsp smoked paprika
• 1tsp garlic powder
• 1tsp oregano
• 1tsp dill (optional)
• 1/2tsp chilli or cayenne
• Pinch of chilli flakes

Method:

1. Preheat oven to 220˚C.
2. Chop up the chorizo pudding into desired size pieces.
3. Place everything onto a roasting pan, drizzle with olive oil and bake for 20-25 min.
4. In the meantime make the seasoning.
5. Pop the pan content into a large paper bag, sprinkle with seasoning, salt and pepper and shake well.
6. Enjoy straight from the bag.