Cooking with children can be a lot of fun. This week, why not try some tasty quesadillas with homemade salsa and guacamole, or quick mini frittatas. Just remember that an adult’s helping hand is required at all times.

East Coast Cookery School (formerly The Tasty Tart) is located in Sandpit, Termonfeckin, Co Louth, and offers a range of courses as well as everything from kids’ camps to hen parties. For more recipes and tips, visit www.eastcoast cookeryschool.ie, follow Tara on Twitter @TaraWalkerChef, or find her on Facebook at East Coast Cookery School.

Quesadillas with guacamole & salsa

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For the quesadillas:

2 corn tortillas

Some grated cheese (about 50g)

1 tbsp of sour cream

A selection of fillings, eg ham, spring onion, peppers, chilli, leftover chicken, coriander

1 Heat a non-stick frying pan over a medium heat and add a tortilla. Evenly sprinkle your filling over it and top with the second tortilla.

2 Gently toast it for a couple of minutes, using a spatula to check that underneath is not burning. Once the cheese has melted it will be easy enough to flip the quesadilla over in the pan to toast the other side.

3 When it is golden brown all over, remove your quesadilla onto a chopping board and cut into wedges. Serve with the sour cream, guacamole and salsa).

Guacamole

1 avocado, ripe and roughly chopped

1 garlic clove, minced

Juice of ½ lime

Small handful of fresh coriander

Red chilli, deseeded and finely chopped (optional)

A pinch of sea salt flakes

1 Mash all the ingredients together in a bowl until everything has combined. Season to taste and adjust the balance if necessary.

Sweetcorn salsa

100g of sweetcorn

1 small red onion, chopped very finely

2 tsp of white wine vinegar

A glug of olive oil

½ tsp of sugar

Optional: green chilli, chopped

1 Combine all ingredients in a bowl for at least 10 minutes before serving to allow the sugar to dissolve and for the flavours to develop a little. Stir well and serve with the quesadillas.

Mini Frittatas

3 eggs

50ml of cream

Any fillings you fancy, eg parmesan, ham, bacon, sautéed mushrooms, herbs, bacon, tomatoes, feta, mint and courgettes

A glug of olive oil

Cupcake tray

1 Preheat the oven to 180°C (160°C fan, or gas mark four).

2 Whisk the eggs with the cream in a jug or bowl with a pouring spout. Season and add any fillings you fancy.

3 Pour the mixture about two thirds of the way up to the top of the cupcake cases (making sure each one gets equal quantities of filling) and bake for about 10 minutes, or until puffed up and cooked through.

Chicken Drumsticks

8 chicken thighs

2 tbsp of soya sauce

2 tbsp of honey

½ tsp of paprika

½ tsp of ground coriander

1 garlic clove, minced

1 thumb-sized piece of ginger, grated

1 Preheat the oven to 180°C (160°C fan or gas mark four). Combine the soy sauce, honey, paprika, coriander, garlic and ginger in a bowl. Score the skin of the chicken thighs a couple of times and place them in an ovenproof dish. Pour the marinade over, ensuring all the chicken pieces are coated. Cook in the oven for 30 minutes.