CIARA ATTWELL is an award-winning food blogger and busy mum to two young children. In 2014 she set up her blog, My Fussy Eater.
We’re Hungry! is filled with 100 delicious, fuss-free recipes the whole family will love, from award-winning food blogger Ciara Attwell. There are one pot wonders, family favourites, slow cooker triumphs, freezer stash bags, sauces, and even snacks to try. Whether you’re looking for something other than toast or cereal for breakfast and ways to liven up your lunches, or you want new ideas to refresh your leftovers and discover recipes that can be done in 30 minutes, there are tasty delights for all the family.
Try your hand at Ciara’s delicious lazy lasagna, which is a quicker, easier, hassle-free version of a family favourite, or her brilliant fish and chip pie that is sure to win over even the most discerning of palettes. There are prep-tastic smoothie bags, time-saving pesto sauces, and delicious treats for when the family craves a sugar hit. Every recipe features top tips to help make life just that little bit easier, from advice on storage and freezing to ideas for sprucing up your leftovers.
Ciara’s simple system will put a stop to any preparation panic or meal-making madness, and she will show you how to make batch cooking work for your family’s needs. With no fancy equipment needed or miles-long recipe lists, you can forget the fuss and discover some fantastic recipes that everyone will love.
Check out three recipes below from the We’re Hungry book.
These make-ahead smoothie packs are super handy to have in the freezer. All the ingredients are pre-measured and bagged up, ready to pop straight into the blender in the morning.
Prep time: 2 minutes
Cook time: 2 minutes
Equipment: Blender or smoothie maker, Gluten free, egg free, nut free, vegetarian.
Berry Blitz: 200g frozen berries, 50g oats, 30g fresh baby spinach.
Chocolate Chai: 1 banana, sliced, 100g plain yoghurt, 1 tbsp cocoa, 1/2 tbsp chia seeds.
Tropical Burst: 200g frozen tropical fruit, 30g cashew nuts, 1 satsuma, peeled.
Creamy Banana: 2 bananas, sliced, 50g diced cauliflower, 1 tsp vanilla extract.
1. Add the ingredients to a freezer bag, push out the air and seal shut.
2. Freeze for up to 2 months.
3. When ready to make, add the contents of the bag, straight from the freezer, to a blender.
4. Add 500–600ml milk of your choice (dairy or non-dairy) and blitz until smooth.
5. Serve immediately.
Kids will absolutely love these chocolate Popcorn Bars. Ideal for a tasty treat after school!
Prep time: 10 minutes, plus 45 minutes freezing time
Cook time: NA
Equipment: Baking dish, large mixing bowl and large jug
Egg free, nut free, vegetarian.
INGREDIENTS: 50g popcorn (already popped), 50g cornflakes, 100g milk chocolate,100g dark chocolate, 50g butter.
STORING: These bars need to be kept in the fridge and will last for 4–5 days.
1. Line a baking dish with parchment paper. I use a 25 x 21cm dish but any similar size dish is fine.
2. Put the popcorn and cornflakes in a large bowl. Crush with your hands just to break them down a little.
3. Place the milk chocolate, dark chocolate, and butter in a bowl and melt in the microwave.
4. Pour the melted mixture into the bowl and mix quickly until everything is well combined.
5. Transfer the mixture into the dish and press down with the back of a spoon to make it as compact as possible.
6. Place the dish in the freezer for 45 minutes and then cut into 12 squares.
Fish & Chip Pie
Fish pie, but with a twist! Instead of spending ages peeling, cooking and mashing potatoes for the top, try using frozen chips instead. So easy and the kids will love it!
Prep time: 2 minutes
Cook time: 50 minutes
Equipment: Saucepan and baking dish, Egg-free, nut free.
INGREDIENTS: 50g butter, 50g flour, 500ml milk, 75g grated Cheddar cheese, 1 tsp French mustard, 1/2 tsp garlic granules, 340g fish pie mix (salmon, cod and smoked haddock), 100g frozen prawns, 100g cherry tomatoes, 100g frozen peas, 500g frozen chips (thick-cut).
STORING: This fish pie will keep in the fridge for up to 2 days and can be reheated in the microwave.
FREEZING: Prep all of the steps then freeze the pie in its dish. Cook from frozen at 200°C/180°C Fan/Gas Mark 6 for 75-90 minutes. After about 45 minutes cover the top of the dish loosely with foil to prevent the chips from over-browning.
1. Preheat the oven to 200°C/180°C Fan/ Gas Mark 6.
2. Add the butter to a saucepan and melt on the hob over a medium heat.
3. Add in the flour and cook for 1 minute, stirring the whole time.
4. Slowly pour in the milk and whisk well, ensuring there are no lumps of flour left.
5. Cook the sauce for a minute or two until it starts to thicken.
6. Add the grated cheese, French mustard and garlic granules and mix well. The sauce should be thicker now. Remove the pan from the heat.
7. In an oven dish add the fish pie mix, frozen prawns, cherry tomatoes and frozen peas.
8. Pour the sauce over the top and mix everything together.
9. Finally, layer chips on top and bake in the oven for 40 minutes.