The fish falls apart in the sauce and kids love it. For a variation try adding 1 tsp of dried basil to the saute mixture.

2 tbsp oil
2 fillets fish (chopped into 1 inch cubes)
1 clove garlic (crushed)
1 can tomato puree
1 onion
1 tbsp chopped parsley
2 tbsp cornflour
pinch salt
400g spaghetti

Cook spaghetti as per instructions on packet. In a separate saucepan saute fish, onions, parsley and garlic in oil. When onions are soft add cornflour and salt and stir in. Then gradually add tomatoes and thin with hot water to make a nice sauce. Serve hot over the spaghetti.

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For 4 people – this is an excellent way to encourage children to eat courgettes.

2 eggs
1 large garlic clove
½ tsp salt
3 cups shredded courgette (unpeeled)
¼ cup grated parmesan cheese
approx ½ cup self-raising flour
olive oil

Beat eggs to combine. Crush garlic into salt, add to eggs. Mix again. Add shredded courgettes and the parmesan cheese, stir in enough flour to make a batter of fritter consistency. Drop batter into hot oil, a tablespoon at a time. Turn when golden brown. Lower heat if necessary and cook until centres go firm. Serve with sweet chilli sauce.

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