As a mum of young kids, I like to keep my cooking simple and healthy.  It can be tricky to avoid those nasty additives and preservatives that can upset young tummies, but it's worth the effort to teach my kids about nutrition and healthy eating habits.  My fridge isn't bursting with ingredients, (realistically who's is!?) but I have a few great 'store cupboard' recipes that are healthy, tasty and go down a treat with the little ones.

Cullen Skink.jpg


Serves 4 people

A classic Scottish recipe, Cullen Skink is an easy traditional Scottish soup with a rich, creamy flavour. It would make a really elegant starter.



  • Large (approx 900g) smoked, un-dyed haddock

  • Large onion, finely chopped

  • 2 large potatoes, cooked and mashed

  • 2 pints milk

  • 1 bay leaf

  • Annie's Parsley Salt

  • Knob of butter



  1. Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf. Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.

  2. In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.

  3. Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup and cook for a further 5 minutes. Season as required with Annie's Parsley Salt and serve.

Broccoli Cheese


serves 4-6 people


  • vegetable oil  

  • Annie's Parsley salt

  • ground pepper

  • 1 large Onion - roughly chopped.

  • 2 large potato, peeled and chopped

  • 1 head of broccoli - oCut the florets peel the stalks and chop it same size as the potatoes 

  • Water - you won’t need any stock as the vegetables will create a natural tasty stock themselves.

  • Sharp cheddar/Stilton cheese (yeast flakes for vegan) - you can use whatever you’d prefer, adding a little cheddar on top to garnish at the end is perfect. 

  • 100ml double cream, or use *almond cooking cream as an alternative option for vegan



  1.  Warm the vegetable oil in a large soup pot and add the onion. Cook until soft and still light in colour. Add the potatoes and broccoli stalks, continue to stir for a few minutes. Frying vegetable gives the soup better dimension in the end.  

  2. Add the water and bring to the boil. Add the broccoli florets and reduce to simmer. 

  3. Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft. 

  4. Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheese stirring continuously for around 5 minutes. Season with pepper and Annie's Parsley Salt and serve.

For the croutons:


  • 4 slices of bread diced - you can use whatever type of bread you prefer 

  • Annie's Garlic salt (or fresh garlic + pinch of salt, make sure as not to overcook the fresh garlic or it will go bitter).


Frying pan 1 tbsp vegetable oil heated up and add the chopped bread and season with Annie's Garlic Salt.