It is back-to-school time and everyone is looking for quick and nutritious meals, so here are two that I like. I have always enjoyed scrambled eggs. I often eat them late at night after a long day at the restaurant. I eat them with soft buttered toast in front of the television as we chat last thing at night. I always need to unwind for a while at home before heading for bed. With my late nights, I was one of the people who found the late World Cup times perfect.

The cheddar gives great taste. A while back Connor didn’t like eggs at all and then I tried him with some grated cheddar and now he loves them.

This simple curry was one of my favourites when I was in college and we often have it for our staff meal in the restaurant. Sometimes we add sweet potatoes or butternut squash. The sauce is good for leftover chicken, pork or turkey.

I have a variation of this recipe in The First Thousand Days recipe book. I have been enjoying working with Danone Baby Nutrition. You will find the recipes on www.first1000days.ie

Scrambled eggs with cheese and tomatoes

Serves four

6 eggs

3 tbsp milk

1 tbsp snipped fresh chives

40g (1½oz) butter

2oz mature cheddar cheese, grated

4 grilled vine tomatoes

4 slices multi-grain bread

Salt and freshly ground black pepper

Fresh long chives, to garnish (optional)

  • Preheat the grill. Whisk together the eggs, milk, chives and plenty of freshly ground black pepper. Heat a knob of the butter in a non-stick frying pan until foaming.

  • Add the egg mixture and whisk continuously for two to three minutes, until just set but still soft.

  • Remove from the heat, as the mixture will continue to cook, and gently stir in the grated cheddar. Check the seasoning and add a pinch of salt if you think it needs it.

  • Meanwhile, toast the bread on a grill rack, then spread each piece of toast with the remaining butter and cut into triangles.

  • To serve, arrange two of the toasted bread triangles on each warmed plate and top each one with the scrambled eggs and the grilled vine tomatoes.

    • Simple chicken curry

    This recipe can be adapted for vegetarians too. Just use vegetable stock instead of the chicken stock and add fresh vegetables such as green beans, carrots, baby corn and broccoli instead of the meat.

    1 large onion, diced

    2 gloves of garlic, crushed

    2 tbsp mild curry powder

    1 tbsp plain flour (can use gluten-free)

    1 small jar of mango chutney (I use the Sharwoods brand)

    1 tbsp tomato purée

    1 can chopped tomatoes

    2 pints chicken stock

  • Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for five minutes, or until soft, stir in curry powder, flour and tomato purée and cook on a low heat until paste-like – about five minutes.

  • Slowly whisk in the warm chicken stock, chopped tomatoes and then add the jar of mango chutney and season to taste. Cook for 15 to 20 minutes.

  • Add cooked chicken or beef and serve with steamed rice.