Your healthy summer holiday meal plan

These hearty pittas, filled with cheesy scrambled eggs, tomatoes and spinach, are a great way to keep everyone going all morning. Mix up the fillings with whatever you have to hand – mushrooms, shredded ham or leftover roast chicken all work well.

Kids will love helping to make these speedy yogurt flatbreads, which come together in minutes. The rainbow slaw packs in plenty of colourful veggies, and leftovers can be used in sandwiches or tacos.

Having some shortcut ingredients on hand is a good idea at this time of year. Case in point: these easy burrito bowls, which are made with Mexican-style sliced chicken, smashed avocado, sweetcorn and crunchy tortilla chips. Up the quantities depending on how many people you’re feeding, and if you have fussy eaters, let them customise their bowls with their chosen toppings.

This pasta sauce packs eight different types of veggies, and tastes delicious. Prep double and freeze a batch to be eaten on another day. Everyone will love spelling their name with the alphabet pasta shapes.

Swap out the family’s usual Friday night takeaway for this healthier twist on the classic chippy tea. It features homemade sweet potato wedges, Eat Well lightly dusted haddock fillets, and smashed minty peas.