Find me a kid who won’t eat potatoes! I guess that’s one of the parenting hacks that I’ve come to understand whilst raising kids and eating family style. If there is potatoes, plain pasta or rice on the table – the kids won’t go hungry and I won’t be cooking multiple meals.

But thanks to Bluey, now all my kids power through grilled aspargus too. And even if you’re not a parent, some of those Bluey episode are so clever they will get you in the feels.

Fish is always a winner in my household, but I know that some people find it really hard to get fish into their little ones – so I would recommend swapping out the salmon, which is quiet ‘fishy’ for a white fish like Basa if your just starting your kids on fish.

Or maybe try them on a fishcake. I’ve got some recipes here: basa fishcakes, tuna fishcakes, tuna fishcakes with corn and sesame seeds, in fact I’ve also got a recipe for vegan thai fishcakes.

Recipe: Salmon with tomato and oregano dressing

• 6 x 200g salmon steaks, skin on
• ½ bunch oregano, leaves picked, washed and dried
• ¼ bunch flat-leaf parsley, leaves picked, washed and dried
• 2 tomatoes, finely grated
• 1 garlic clove, crushed and minced
• finely grated zest and juice of 1 lemon
• 1 small red onion
• 1 jalepeno
• 2 bunches of asparagus
• 2kgs of potatoes
• ½ cup extra virgin olive oil

Chop your potatoes, toss in olive oil and salt and roast for 90 minutes at 180 degrees.

To make the dressing, grate your tomatoes and add your finely chopped red onion and jalepno into a mixing bowl. Mince the herbs on a chopping board with a very sharp knife, add them too. Combine well with the garlic, lemon and olive oil and check the seasoning, adding more lemon, salt or pepper as necessary.

Preheat the barbecue to hot. Make sure the grill bars are clean. Once it is hot, you can rub a potato along the grill bars to stop the fish from sticking. Liberally sprinkle the salmon fillets with sea salt and brush with extra virgin olive oil. Put on the grill skin-side down at a 45-degree angle to the straight bars and cook for 3 minutes. Turn the fish to 45 degrees in the opposite direction and cook for a further 3 minutes. Then turn over and cook for a further minute. Rest for 2 minutes. Steam your asparagus or cook on the grill whilst the salmon is cooking.

Place a salmon fillet on each of 4 plates skin side up, which should be nice and charred. Spoon the dressing evenly over each fish.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.