Perfect for those who are looking for a way to keep young children busy while mum sleeps in for once, these nine dishes all take less than 30 minutes to prepare. From breakfast hash to blueberry porridge, nutrition and simplicity take centre stage in these recipes that encourage kids to get in on the Mother’s Day fun.
Pancakes with bacon and maple syrup
Prep time: 15 minutes | Cook time: 15 minutes
200g self raising flour
1½ tsp baking powder
1 tbsp caster sugar (15g)
3 medium eggs
25g butter, melted
200ml semi skimmed milk
2 tbsp natural yoghurt
Oil for frying
12 slices streaky bacon (180g)
Maple syrup to serve
Place the flour, baking powder and sugar in a large bowl. Make a hollow in the centre and crack in the eggs and add the butter, milk and yoghurt. With a balloon whisk, mix until a smooth batter forms.
Heat a little oil in a large nonstick frying pan and add 3 large tablespoons of batter, fry for 1-2 minutes until bubbles form in the batter, flip over and fry for 1-2 minutes until golden. Repeat to make 12 pancakes.
Meanwhile, place the bacon on a foil lined grill pan and place under a preheated grill for 6-7 minutes, turning once until crispy.
Serve the pancakes topped with bacon and drizzled with maple syrup.
Note: Try serving the pancakes with fresh fruit instead of the bacon and syrup or omit the sugar and serve with bacon and ketchup for a savoury alternative.
Prep time: 5 minutes | Cook time: 8 minutes
2 slices thick seeded brown bread (100g)
1 tbsp vegan spread (15g)
1 ripe avocado, peeled and stoned
1 tbsp vegan mayonnaise (25g)
3 slices This Isn’t Bacon (35g)
Spread 1 side of the bread slices with the vegan spread.
Mash the avocado with a fork and stir in the mayonnaise, season to taste. Turn 1 slice of bread, spread side down and cover the bread with the avocado mix, top with the remaining bread, spread side up.
Heat a frying pan and fry the toastie for 2 minutes each side until golden. Set aside then add the bacon alternative to the pan and fry for 2-3 minutes, turning once.
Serve the toastie topped with the bacon alternative.
Note: Add some diced chilli or chopped herbs to the avocado for extra flavour.
Prep time: 10 minutes | Cook time: 15 minutes
350g potatoes, diced
2 tbsp oil
1 onion, diced (180g)
4 rashers back bacon, chopped (125g)
2 tomatoes, roughly chopped (180g)
2 medium eggs
2 tbsp roughly chopped flat leaf parsley
Cook the potatoes in boiling water for 5 minutes, drain.
Heat the oil in a large frying pan and fry the potatoes, onion and bacon for 5-6 minutes until browned. Add in the tomatoes and cook for a further 2-3 minutes until softened, season and stir in half the parsley.
Meanwhile, poach the eggs in simmering water for 3-4 minutes, drain.
Serve the breakfast hash topped with the poached eggs and sprinkle over the remaining parsley to serve.
Note: Replace the bacon with sliced mushrooms and omit the egg for a vegan alternative.
Crumpets with cheesy egg scramble
Prep time: 5 minutes | Cook time: 5 minutes
2 crumpets (100g)
Knob butter (15g)
2 medium eggs, beaten
25g cheddar cheese, grated
1 tbsp chopped parsley
Toast the crumpets.
Meanwhile, melt the butter in a small frying pan and add the egg, cook for 1 minute, stirring occasionally until almost set, add the cheese and parsley and cook for 1 minute.
Spoon the cheesy scramble on top of the crumpets to serve.
Note: Spread the crumpets with a little butter and marmite before adding the scrambled eggs for a flavour boost.
Dippy eggs with bacon wrapped soldiers
Prep time: 10 minutes | Cook time: 15-20 minutes
1 slice wholemeal bread (50g)
1 tbsp Rubies in the Rubble Pear and Fig Relish (25g)
4 slices streaky bacon (80g)
2 medium eggs
Preheat the oven to 200C, gas mark 6.
Spread the bread with the relish and cut into 4 long strips.
Stretch the bacon with the back of a knife and wrap around the bread strips, place on a baking tray and bake for 15-20 minutes until turning crispy.
Meanwhile, place the eggs in a small saucepan of cold water, bring to the boil and simmer for 4 minutes.
Serve the dippy eggs with the bacon wrapped soldiers.
Note: Try pan frying the bacon instead of baking. Great served with scrambled eggs too.
Layered fruit, yoghurt and muesli pots
Prep time: 10 minutes
200g natural yoghurt
2 tbsp marmalade (60g)
2 oranges, segmented
1 kiwi, peeled and diced
Mix the yoghurt and marmalade together in a bowl. Add the juice from the segmented oranges.
Spoon half the yoghurt into the base of 2 small jars or glasses, top with half the muesli and then half the fruit, repeat the layers to finish with fruit. Chill until required.
Note: Great for on-the-go breakfasts.
Mexican baked eggs in tomatoes
Prep time: 15 minutes | Cook time: 10 minutes
1 tbsp oil
1 onion, finely sliced (180g)
1 red chilli, deseeded and finely chopped
1 tsp ground coriander
400g can chopped tomatoes
4 medium eggs
1 ripe avocado, diced (100g)
2 tbsp roughly chopped coriander
Preheat the oven to 200C, gas mark 6.
Heat the oil in a large ovenproof frying pan and fry the onion and chilli for 4-5 minutes until golden. Add the ground coriander and cook for a further 1 minute.
Stir in the chopped tomatoes, season and cook for 1-2 minutes. Make 4 hollows in the tomatoes and crack an egg into each. Bake for 8-9 minutes until the egg whites have just set.
Sprinkle over the avocado and coriander to serve.
Note: Add some kidney beans for more of a meal.
Oat fruit smoothie
Prep time: 5 minutes
1 banana, broken into pieces (80g)
3 tbsp porridge oats (25g)
2-3 tsp maple syrup, according to taste
1 pint oat drink
Place all the ingredients in a blender and blend until smooth. Pour into 2 tall glasses and serve immediately.
Note: Use semi skimmed milk and a little natural yoghurt for a non-vegan alternative.
Overnight blueberry porridge
Prep time: 5 minutes plus soaking overnight
50g porridge oats
75ml semi skimmed milk
150g jar blueberry yoghurt, stirred gently
50g fresh blueberries
Place the oats, milk and half the yoghurt in a bowl, cover and place in the fridge overnight.
Serve topped with the remaining yoghurt and fresh blueberries.
Note: Try any flavour yoghurt or simple use Greek yoghurt with a drizzle of honey.