Sarah Butler: A pair of 'help-yourself' recipes, perfect for young chefs

Burrito bowls are a fun, healthy, and most importantly, an easy dinner to make for your family. 

This week’s recipes are perfect for family dinners for a few different reasons.

One is an almost “help yourself” style meal where the kids can pick and choose what they want and how much. 

Burrito bowls are a fun, healthy, and most importantly, an easy dinner to make for your family. 

We enjoy them hot or cold, making them perfect for lunch on the go too. Adjust the seasoning to suit your family’s flavour preferences, from mild to spicy. 

It’s a real novelty style dinner, which is also great for when you have visitors over. Just leave everything out in bowls and let everyone help themselves.

There’s often a little nervousness when it comes to cooking fish. “Is it fully cooked?” “Will the house smell of fish?” 

My salmon parcels recipe will take away any fear you may have. It gives you a speedy dinner that’s perfectly cooked every time —and no, the house won’t smell of fish either.

This method of baking fish in a parcel works wonderfully with most types of fish, so it’s a great technique to learn.

Whether you enjoy the salmon with potatoes and vegetables, or on brown bread, rest assured, it will be delicious. It’s also an excellent recipe for teenagers to learn!

Burrito Bowl

recipe by:Sarah Butler

These Bowls are budget-friendly, family favourites that make healthy eating quick, easy, and affordable.

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 2 tbsp extra-virgin olive oil

• 600g beef mince (or plant-based mince)

• 3 cloves garlic, minced

• 1x400g can diced tomatoes

• 1 red pepper, diced

• 1 tsp oregano

• 1 tsp cumin powder

• 1 tbsp tomato purée

• 1 tsp salt

• 1 head cos (romaine) lettuce, diced

• 200g cooked brown rice 2 avocados, sliced

• 200g bag tortilla chips

• For the dressing

• Juice of 2 limes

• 70ml extra-virgin olive oil

• 1 clove garlic, smashed, peeled, and minced

• 1 tbsp honey

• 1 tsp Dijon mustard

• 2 tbsp fresh coriander, finely chopped

• Pinch of cumin powder

• Salt and freshly ground black pepper, to taste

• For the salsa

• 3 large tomatoes, diced

• 1 red onion, diced

• 1 cucumber, diced

• 1 clove garlic, minced

• 2 tbsp extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

Method

1. To make the dressing, whisk together lime juice, olive oil, garlic, honey, mustard, coriander, cumin, salt, and pepper in a jar or bowl. Set aside.

2. For the salsa, mix the diced tomatoes, onion, cucumber, garlic, and olive oil in a bowl. Season to taste.

3. To make the mince, heat the oil in a large pan over medium heat. Add the garlic and cook for 1 minute.

4. Add the mince and brown thoroughly. Stir in the diced tomatoes, red pepper, oregano, cumin, tomato purée, and salt. Simmer for 15 minutes until thickened. Taste and season with salt and pepper.

5. To assemble the bowls, divide the lettuce, rice, mince, salsa, avocado slices, and tortilla chips evenly among the four bowls. Drizzle with lime dressing and serve.

Sarah's secret 

Double the mince mixture and freeze half for a quick, effortless dinner another night. 

Ideal for busy school weeks.

Salmon Parcels with New Potatoes & Lemon Garlic Butter

recipe by:Sarah Butler

Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they’re packed with goodness and virtually mess-free.

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• For the potatoes:

• 600g new potatoes

• Olive oil

• Sea salt and black pepper

• 1 lemon – Juice of half and 4 slices

• 30g butter

• 4 garlic cloves

• Handful of fresh parsley

• For the salmon parcels:

• 4 salmon fillets (skin off, bones removed)

• 4 handfuls of green beans, topped

• 4 handfuls of cherry tomatoes, halved

Method

1. Preheat the oven to 200°C/400°F/ Gas 6.

2. Boil the potatoes in salted water for 10–15 minutes, or until tender.

3. Season with salt and pepper.

4. Cut 4 large rectangles of foil or baking parchment.

5. Divide the green beans and cherry tomatoes between the sheets, placing them in the centre. Lay a salmon fillet on top of each pile, add 1 tsp butter and lemon slice on top of each piece.

6. Melt the butter in a small saucepan, add the minced garlic, lemon juice and 1 tbsp parsley. Cook for 1 minute, set aside.

7. Fold up the sides of each sheet to create a parcel, sealing tightly to trap in the steam.

8. Place the parcels on a baking tray and bake for 15–20 minutes, or until the salmon is just cooked through and flaky.

9. To serve, open the parcels and serve the salmon with the vegetables and the new potatoes on the side.

10. Spoon a little of the garlic butter over and garnish with a little fresh parsley.

Sarah's secrets

Prepare the parcels in advance and refrigerate them. 

Pop them in the oven when you’re ready for dinner.