'I'm a chef and a mother-of-three - here's my top recipes for pleasing the whole family'

Meatballs with a creamy tomato sauce

“These creamy, gut-healthy meatballs are the perfect one-pan dinner for busy weeknights,” says chef and mother-of-three Claudine Boulstridge.

“Not only are they delicious, but they’re also so simple that children can get involved in making them!

"Younger kids can help measure and roll the meatballs, while older ones can grate cheese, chop herbs and sear the meatballs for a fun family cooking session. A hearty, nutritious meal everyone will enjoy.”

(Serves 4) Ingredients: For the meatballs: 250g minced beef (20% fat, not lean); 250g minced pork (you can also use minced chicken, venison or lamb); 50g Cheddar cheese, grated, plus extra to serve; ½tsp ground allspice; 2tbsp Worcestershire sauce; 2tbsp passata or low-sugar ketchup; 1tbsp olive oil. For the sauce: 300ml passata; 150ml reduced concentrated chicken bone broth; 90ml double cream. To serve: 270g dried or fresh spaghetti, cooked according to the packet instructions and drained; 2tbsp shredded fresh basil leaves.

In a large bowl, mix together all of the meatball ingredients, except the olive oil, along with half a teaspoon of flaked sea salt.

Use your hands to combine everything thoroughly, then roll the mixture into small, tight balls, each about the size of ping-pong balls – you should have around 30 meatballs.

Heat a large sauté pan on a high heat and add half the olive oil. Once hot, fry half the meatballs, for five to six minutes, turning occasionally, until golden brown on all sides.

Transfer to a plate and repeat with the remaining olive oil and meatballs.

To the same pan, add all of the sauce ingredients. Let it simmer and reduce for 10 minutes, stirring occasionally, until slightly thickened.

Return the meatballs to the pan and simmer for another five minutes.

Serve hot with spaghetti, sprinkled with extra grated cheese and the shredded basil leaves.

Coconut cod with greens and zesty lime rice noodles

“This quick and tasty dish – think of it as a healthier version of fish fingers – is packed with good fats from coconut and seeds, as well as high-protein hemp, fish and eggs,” says Claudine.

“It’s both nutritious and delicious, and the creamy, fragrant lime sauce makes it a hit with adults and children alike.”

(Serves 4) Ingredients: 25g ground sunflower seeds; 25g shelled hemp seeds (or more sunflower seeds, but hemp is now available in most supermarkets); 50g desiccated coconut; 4 skinless, boneless white fish fillets, such as cod (about 400g in total), sliced into long, thin strips, about 2cm wide; 1 large egg, beaten in a shallow bowl; 2-3tbsp ghee or olive oil, for frying; 1 x 400ml tin coconut milk; 275g cooked ready-to-eat fine rice noodles; 70g greens (eg. cavolo nero, kale or spinach), shredded. To serve: 4tbsp lime juice; 2tbsp fresh coriander leaves (optional); 2tbsp sesame seeds, for sprinkling (optional).

In a large tray, mix together the ground sunflower seeds, hemp seeds, desiccated coconut and one teaspoon of flaked sea salt.

Dip each fish strip into the beaten egg, then toss in the crumb mixture, ensuring an even coating.

Heat a large sauté or frying pan on a medium-high heat. Once hot, add a third of the ghee or oil and cook a third of the fish strips, frying for one minute per side until golden and crispy. Be careful not to overcook as they cook quickly.

Transfer to a plate and keep warm. Repeat with the remaining ghee or oil and fish strips.

Pour the coconut milk into the same hot pan and reduce on high for three minutes, stirring occasionally.

Add the shredded greens to the coconut milk and simmer for another two minutes until just tender.

Add the noodles, stir and divide between four wide bowls.

Squeeze over the lime juice, then top with the crispy fish strips.

Finish with a sprinkle of coriander leaves and sesame seeds (if using).

Blueberry Danish pastries

“These six-ingredient, low-sugar pastries are unbelievably simple to make and will quickly become your favourite healthy breakfast treat,” says Claudine.

“Not only are they delicious and beautiful, but they’re also packed with blueberries – often hailed as a superfood for their numerous health benefits.”

(Makes 8) Ingredients: 1 x 320g ready-rolled rectangular all-butter puff pastry sheet; 220g fresh blueberries; 150g cream cheese; 3 medium egg yolks; 1½tbsp good-quality vanilla paste; 3tbsp runny honey, for drizzling.

Preheat the oven to 210°C fan/gas mark 8 and then line the baking tray with some baking parchment.

Cut the puff pastry sheet into eight equal rectangles and place them on the lined baking tray, leaving a little space between them.

Using a sharp knife, lightly score a one-centimetre border around each rectangle, being careful not to cut all the way through.

Prick the centre of each pastry several times with a fork to prevent excessive rising. Bake for 12-14 minutes, until golden and puffed.

Remove from the oven and reduce the temperature to 180°C fan/gas mark 6.

Meanwhile, mash 80 grammes of the blueberries in a bowl, then mix in the cream cheese, egg yolks and vanilla paste until smooth.

Gently press down the centre of each pastry rectangle, keeping the outer border intact. Divide the cream cheese mixture evenly between each one and then top with the remaining blueberries.

Return to the oven and bake for a further 17 minutes, or until deeply golden and set.

Let them cool on a wire rack for 10-15 minutes before serving. Drizzle with honey and enjoy!