I’m not sure if your child is having hot dinners at school or nursery now, but even if not, I think it’s good to remember the more simple meals that don’t need much preparation such as dippy egg and soldiers, beans on toast, jacket potato, soup, sandwiches! etc and not feel we have to cook from scratch all the time. I still like to plan that I’ll be doing this as it will save the endless trips to the supermarket in the week with forgotten ingredients!

I don’t eat with my kids every night (I’m no saint!) so this will be a time where I do the more adult version of cheese on toast for us and something like the grated cheese and apple on toast for them from The River Cottage Baby & Toddler Book (recipe below)

Goat’s Cheese On Toast

INGREDIENTS:
Goat’s cheese (use as much as you prefer on each portion, I normally use 1 large packet for 2 people) , 1 bag of rocket salad, a few fresh thyme leaves, runny honey, bread (this could be baguette, sliced white bread, whatever you would like your cheese on), balsamic vinegar, extra virgin olive oil
Optional: walnuts, cooked beetroot

Serves 2

METHOD:
1. Lightly toast the bread you are going to put the goat’s cheese on then brush lightly with some of the oil.
2. Add your goat’s cheese, a sprinkling of the thyme leaves and drizzle over the honey (as much as you want) and put under a medium grill for about 5 minutes until the goat’s cheese starts to brown.
3. Put the rocket salad in a bowl and add a drizzle of both the olive oil and balsamic vinegar, depending how strong you like it. I usually put approx 1 tsbp olive oil and 1-2 tsps of balsamic vinegar.
5. If I have them, I add the beetroot and walnuts into the salad before topping it with the goat’s cheese.

Recipe originally derived from: https://www.bbc.co.uk/food/recipes/ovenbakedgoatscheese_86203

I promise this dish will be a regular as it is one of the tastiest meals I’ve ever tried!