Northern Sardinia on an Agritusimo – a different type of family holiday

Bridget in the vineyard at Agriturismo I Vignetti

THE ACCOMMODATION

In August we enjoyed a fantastic family holiday to Olbia in Sardinia to celebrate my brother Dan, turning 30 and for Glen and I, it really opened our eyes to a different style of family holiday.

Dan and his partner had stayed on an ‘agriturismo’ - a working farm with accommodation - the previous year in Sicily and they absolutely raved about it. Dan booked this holiday as a treat for us all, and we were originally staying in a villa in Olbia, the other side of Northern Sardinia, which annoyingly got cancelled by the owner just a few weeks before we were due to go. After some frantic research we found the Agriturismo I Vignetti in Olmedo, just a fifteen minute drive from Alghero and what a beautiful base it proved to be.

Agriturismo I Vignetti is set in stunningly well-kept grounds in the countryside, and the accommodation amounted to comfortable and spotlessly clean stone apartments. Our room, a family room, had a separate bedroom, en suite and a living area with an extra bed, as well as a travel cot for Beatrice. The living area had a bed that doubled as a sofa for Bridget, a coffee table and a kitchen area, with a fridge, and tea and coffee making facilities. Everything was well presented, fresh and clean. 

Accommodation at Agriturismo I Vignetti

With beautiful flowers and greenery dotted around, and being in the countryside and a little off the beaten track, it was a very peaceful base, which made for a welcome change from our usual style of holiday. 

Restaurant area at Agriturismo I Vignetti

The working farm had an array of chickens, goats and a few horses; and the children loved visiting them each day and offering food. The huge area for growing vegetables was fantastic and the owners were happy for you to wander through taking an interest and we certainly did. It was great to show the girls where all of the vegetables we eat of an evening were coming from – Bridget was fascinated by how many different types of tomatoes they were growing – I was quite enthralled myself. Opposite the sprawling vegetable patch was a vineyard growing both red and white grapes, which was beautiful. We enjoyed some fantastic nature walks daily - it felt like we had got back to nature, but in very comfortable lodgings.

Feeding the chickens at Agriturismo I Vignetti

The vegetable gardens at Agritusimo I Vignetti

Agriturismo I Vignetti had a lovely swimming pool area with plenty of sun loungers, and it being August and stiflingly hot, we all took full advantage of it. There were a number of other guests of varying ages and a couple of families we overlapped with, but the pool was generally quite quiet during the day, until we arrived with Bridget and Beatrice of course. 

Pool area at Agriturismo I Vignette

Beatrice enjoying the pool at Agriturismo I Vignetti

The dining area was stunningly rustic; open air, with flowers and greenery dangling down, it was very pretty. Breakfast which was included was a very-much continental affair, with pastries, cured meats and cheeses, breads and yoghurts and a few cereals as well as boiled eggs. It was fairly basic, but plentiful and we enjoyed a lighter start to the day – it made room for the many delicious things we would encounter daily in Sardinia. Their version of a type or Grana Padana which they made on the farm was really delicious, much creamier and nuttier than those I’ve had before and their cured meats, which I would never normally have around breakfast time were lovely too, especially the saucisson.

Over breakfast, the charming host, Gianfranca, would inform of us of that evening’s dinner menu; with everything prepared coming from the land of the agriturismo. We enjoyed two excellent meals here during our week long stay. One, a lasagne – an absolute triumph, and one a ‘meat in the oven’ dish – which turned out to be roast suckling pig with village potatoes and roasted vegetables – absolutely divine. So fresh, so simple but so, so good.

Also each meal came with some small plates of appetisers – a fragrant little open tart of dressed tomatoes with basil leaves running through. Everyone knows how good tomatoes taste in the Med and these were no exception! We had the most delightful little stuffed aubergines topped with cheese; as well as more plates of cheese and cured meats. Desserts included a lemon ricotta concoction – which was like a sweet stuffed and fried pasta dish, and my favourite – tiramisu. Really great food. There was also pasta courses which was always gnocchetti – tiny little shells with a grooved edge in a simple but stunning tomato sauce and topped with lashings of cheese. Gnocchetti is the pasta of choice for children it seemed in Sardinia as the girls enjoyed it all over the place. 

Tomato Tart at Agriturismo I Vignetti

Roast suckling pig at Agriturismo I Vignetti

Incredible lasagne at Agriturismo I Vignetti

Gnocchetti at Agriturismo I Vignetti

Enjoying a meal at Agriturismo I Vignetti

The rest of the gang

Whilst we had a couple of days of just relaxing around the agriturismo and then heading into Alghero, we found that we’d go out most days, and then return late afternoon to Agriturismo I Vignetti and enjoy the last hour or so of sunshine around the pool.

Our apartments each had a little table outside to enjoy a morning coffee or an evening beverage and were our meeting spot each night before heading out into Alghero or over to our own restaurant.

Happy 30th memories Dan!

Having a car is a necessity here, as you really are off of the beaten track and it gives you the access to discover some of the delightful wonders of north Sardinia.

BEACHES

There are absolutely tons of beaches and coves in this area of Sardinia, and we visited a fair few. Each have their own individual character and charm; and are ensconced by the crystal clear, bluey green waters which are hugely welcoming in the summer heat.

Most are incredibly busy in August but of the bunch we managed to visit, our favourites were Mugoni – slightly more commercialised, with a huge stretch of sandy beach, completely covered by revellers, families, couples, and solo sun worshippers and Porto Palmas which was much smaller, but perfectly formed.

The locals have the right idea, bringing with them everything you could want at the beach; their own umbrellas, pop up sun-loungers or chairs, blankets and towels, plus a cool bag filled with delicious looking picnic fodder and beverages. Much as we would do in the UK, but if I’m honest, slightly better.

Mugoni stretches for nearly 2km and has a pine forest behind – offering a welcome retreat from the sun. We visited in Italian holiday time in August, so it was particularly busy, in fact every beach was packed solid, so it’s actually worth arriving early or booking ahead if you want sun loungers – which incidentally are priced between 20-30 Euros for a pair with an umbrella so be sure to bring cash, or be prepared to bed down on your towel in the sand. Mugoni has a selection of cafes, restaurants and bars along the whole stretch so is great for a full day. 

Mugoni Beach, Sardinia

Beatrice enjoying the beach at Mugoni, Sardinia

We absolutely loved the Porto Palmas beach; it’s an absolute gem, a small sandy cove surrounded by rocks and caves and completely uncommercialized, with just a tiny drinks shack. As you walked into the crystal blue waters, it become quite deep, quite quickly and I had a delightful time cooling down with my two girls here, as well as a swim over to the caves. It was idyllic here – still busy, but less so than others. My type of picturesque beach and less crowded. 

Me, Bridget and Beatrice enjoying the cooling water at Porto Palmas Beach, Sardinia

We also visited the likes of Lido, Porto Ferro and La Bombarde on the Algero side and had a peek at the Pittulongo beach on the Olbia side on our way to the airport..

FOOD

Italian food is an all round favourite for our family – pizza and pasta feature in my children’s top five foods for sure, and Glen and I are very partial to them too, but Sardinia has so much more to offer than this.

I didn’t mark down the names of every restaurants particularly as we didn’t really have a bad bite to eat anywhere – food is just done so well across Italy and Sardinia is no exception.

We enjoyed melt-in-the-mouth tagliata (beautiful steak cooked in a dressing of lemon and garlic and topped with grated Grana Padana and sea salt), roast suckling pig that was to die for, a seafood stew so exquisite in flavour I wanted to bottle it up forever, and of course a whole load of different pastas and pizzas which were all exceptional.

A particular highlight for me was a Linguine Vongole at Al Refettorio in Alghero and the pizzas and pastas at Restaurante Il Pagura in the little town of Fertilia; the only place we couldn’t resist returning to. 

Linguine Vongole at El Refettoria, Alghero, Sardinia

That sumptuous seafood stew, Alghero, Sardinia

Beautiful pizza at Il Pagura, Fertilia, Sardinia

Also the food at the Agriturismo I Vignetti needs special mention here too as was also excellent and felt very traditional – for a family with two small children too, the hosts were very accommodating, and it’s great to holiday knowing you can have an informal and relaxed evening with the kids, not going further than a couple of hundred yards from your door, but still enjoying exceptional food. 

Also wine is particularly good in Sardinia and it's fairly cheap too - we enjoyed plenty, and were always pretty happy with the house dry white.

Enjoying some Sardinian wine in the sunshine at Porto Torres

CHILDREN’S ACTIVITIES

Butterfly House

We visited the Butterfly House which was only a fifteen minute drive away from Agriturismo I Vignetti. As well as playing host to an abundance of unusual butterflies, Butterfly House is also home to a number of tropical birds, insects and other wildlife and for 10 Euros per person, it was well worth the trip. Under 3’s are free of charge too – so it’s well worth it if you have small children.

What’s more, and what we didn’t know until we arrived, the Butterfly House also has a lovely swimming pool and jacuzzi area, a spa and a fantastic wooden play area for children. It’s a great choice for a full day’s outing and as we were nearing lunchtime but the adults weren’t quite ready to eat, we picked up a homemade margherita pizza for the girls to share which was freshly made, utterly delicious (as we couldn’t resist trying) and cost €5! 

Beatrice having a play at Butterfly House, Sardinia

Bridget looking rightfully smug at her delicious 5 euro pizza

The Alghero Funfair

Each time we ventured into Alghero by night, we let the girls enjoy an hour on the fun fair at the port. Bustling full of families with young children up to teenagers, and in typically Mediterranean fashion this was jam packed way into the night in August. Each ride was priced between 2-3 Euros and the kindly staff were happy for the parents to join the little ones free of charge – the Sardinians are very sweet towards the bambinos.

One evening we had a nightmare parking (over two hours to find a spot – the less said about it the better) and had promised the girls a go on the fun fair, but were more concerned about getting some dinner into them, so said we’d take them afterwards – expecting it to be shut, but no, even at midnight it was absolutely packed.

Horse and Cart Ride Around Alghero

A little tourist activity to take you round the bigger tourist spots of the city – from the Cathedral, to the port. Priced at 10 euros per person and free for the baby. 

Bridget with Uncle Dan, enjoying the trip around Alghero by horse and cart

The Beach

Honestly for my children – enjoying a day on the beach is such an adventure – whether it’s building sand castles or creations, paddling in the sea, digging a big hole or seeing what ‘treasure’ they can find from a crab, a pretty shell, or even seaweed. This continues to be an important factor in almost all of our summer holidays.

The Pool

Equally a day at the pool at Agriturismo I Vignetti with a lunchtime picnic was as enjoyable for Bridget and Beatrice as it was for us. We ventured to the supermarket in nearby Sassari where we were able to pick up lovely salad items and some freshly cooked porchetta – unlike anything you could pick up in a UK supermarket, as well as fresh cream cakes. Bliss.


ALGHERO

By day, Alghero is an interesting city - we found an amazing fresh fish market, plenty of cafe culture, and an amazing restaurant scene not to mention some incredible architecture and some cute shops. In August though, it was a little unbearable to walk the hills and cobbled streets, in the heat if I’m honest, especially with the children.

By night, Alghero is an electric place to be. Row upon row of shops adorn the streets, which are lit by pretty lanterns, and around every corner is a little trattoria, bar or restaurant with the welcome sight of tons of guests sipping their Aperol Spritz or other trendy beverage, watching the world go by.

We are not great planners when on holiday, preferring to be spontaneous, but unfortunately in Sardinia, or at least Alghero, in August, not booking a table when there are eight guests including two small children, can prove problematic. We learnt from our mistake the first night and booked ahead in advance.

We didn’t indulge in the nightlife in Alghero – having the children with us and it being a much more laid back holiday, but were told it was there for the taking for sure. 

Alghero by day

The Port of Alghero, Sardinia

This really was a completely different type of holiday to what we’re used to with the children and we thoroughly enjoyed and would be open to another stay on an agriturismo elsewhere in the future. The cost per night differs in the different rooms, but for ours in August 2019 it is priced from £141.00 including breakfast for the four of us.

We loved Sardinia – it was a great family holiday full of fabulous memories and is well worth considering as a summer holiday destination with children.

Smoky Sausage and Bean One Pot

This is a great weekend breakfast or brunch recipe with some buttered bread or toast and makes a nice change from a greasier fry up, pancakes or whatever your usual fodder is.

I've experimented with this recipe and here I have used Heck Chicken Chipolatas which are 99 calories for two, but have also used with ordinary pork chipolatas (delicious) and if you're vegetarian or even vegan you could make this with some Quorn or other veggie sausages too - a great all rounder.

A portion of the below comes in at 416 calories and the below serves three adult portions (or in our case two adults and two small people).

I use chipotle paste to inject a lovely smoky flavour here as well as a fresh green chilli for some heat - omit the chilli if you're not keen on spice.

Smoky Sausage and Bean One Pot

Here's how:

• 12 Heck Chicken Chipolatas
• 1/2 tin baked beans (I use Heinz)
• 1 tin red kidney beans
• 1 carrot
• 1 tin chopped tomatoes
• 2 shallots
• 1 garlic clove
• 1 green chilli
• Spray of fry light spray

You can grill the sausages if you prefer - but I throw them into the pan, skillet or wok I'm using first to cook through, then remove from the pan.

Whilst the sausages are cooking I prepare everything else. Firstly mince the garlic, finely dice the onion and slice the chilli. Peel and grate the carrot (this is to give the sauce an extra veggie goodness without small people realising!). 

Once the sausages are out of the pan; add the shallots, chilli and garlic and saute until soft. 

Now add the tomatoes and carrot and season. Allow to cook out for five minutes.

Now add all of the beans, and the chipotle paste and cook for a further few minutes. 

Return the sausages to the pan and cook for a further ten minutes until the sauce is bubbling away and smells beautifully smoky.

Serve with sliced bread and butter. Enjoy!

Tomato and Feta Baked Eggs

This is like an easy, milder introduction to Shakshuka for children, fusspots or spice novices and is a wonderful breakfast or brunch recipe. 

You can play around with the sauce to get it just how you like your tomato sauce - add rosemary, balsamic vinegar, a drop of red wine, or pump up the heat with cayenne pepper, fresh chilli or flakes or even a generous helping of sriracha.

My children absolutely adore this with some toast soldiers and if you are adhering to any kind of calorie control (as I am) then a half portion of this with one slice of buttered toast will bring you in at 199 calories - not a bad start to a weekend day.

Tomato and Feta Baked Eggs

Here's how:

• 1 shallot
• 1 clove garlic
• 1/2 tin chopped tomatoes
• 1/2 tbsp tomato puree
• 1 tsp smoked paprika
• Smidge of cumin
• Smidge of dried oregano
• 1 tsp olive oil
• 2 eggs
• 15g feta cheese

Pop the oven on at 180 degrees and heat the olive oil in a pan.

Finely dice the shallot and mince the garlic and add to the pan on a low heat.

Once softened add the chopped tomatoes, tomato puree, paprika, cumin and oregano, stir and cook for a few minutes on a high heat. Season to your taste - go easy on the salt if preparing for the children.

Pour into a small oven-proof dish.

Now crack in two eggs spaced apart without breaking them.

Crumble the feta and scatter it all around.

Place into the oven and cook until the eggs are done to your preference - we do about 4-5 minutes until just cooked, so the centres are still soft. 

Enjoy with buttered toast. 

Smoked Salmon Carbonara

Once again, I find myself undertaking a health and fitness overhaul - and whilst I am trying to lose a little weight, it's more a case of adjusting lifestyle and nutrition for the whole family, without compromising on the delicious food that we all love.

I've made a version of this Smoked Salmon Carbonara for a few years - firstly taking inspiration from this BBC Good Food recipe. 

However, I have tinkered and tweaked, as I generally do to make it my own, and just recently have overhauled the cream element to use fat free Greek yoghurt to help with the sauce - it works marvellously. I also use dill rather than chives, as it's a beautiful complementary herb with salmon and the addition of spinach just gives it some veggie goodness.

It's a super speedy meal and can be on the table in under fifteen minutes including preparation so is perfect for midweek when time is short.

The below makes three adult portions - with each portion coming in at around 512 calories.

Smoked Salmon Carbonara

Here's how:

• 100g smoked salmon
• 1/2 tsp olive oil
• 1 clove garlic
• 2 eggs
• 2 heaped tbsp Fat Free Greek Yoghurt
• 200g dried spaghetti
• 100g spinach
• 50g Grana Padana or other hard cheese
• Black pepper
• Sea salt
• Handful dill leaves

Firstly fill and boil the kettle and pour the boiled water over the dried spaghetti in a large pot, season with a pinch of salt and place onto a medium heat. Use a fork to gently tease the spaghetti down into the water as it softens and cook for 9 minutes (or according to the packet instructions).

In the meantime add the olive oil to a pan or wok and place onto a low heat. 

Now mince the garlic and add to the pan to gently soften and flavour the oil. Add the spinach leaves to the pan and allow to cook gently, then carefully remove the spinach and set aside.

Slice the salmon into thin slithers and set aside. Chop the dill finely. 

Now in a jug or bowl crack in the two eggs, add the Greek yoghurt and the cheese; season generously and mix well. Now add the salmon and half of the dill.

Once the pasta has cooked through, use tongs to remove it and place directly into the pan with the oil and garlic, still on a low heat. 

Toss the past using the tongs, to ensure it all gets a slight coat of the garlicy oil, and then add the yoghurt and egg mixture over the pasta and mix well to ensure all of the pasta becomes coated with the creamy sauce. 

Return the spinach to the pan and mix through and then remove from the heat and dish up, sprinkling over the remaining dill leaves onto each portion to serve.

For more family pasta recipe inspiration I've included a few of our favourites below:

• Super Green Pasta Sauce
• Squash Mac and Cheese
• Seafood Spaghetti with Saffron and Chilli
• Bridget's Easy Peasy Cheesy Pasta Bake
• Pastitsio - The Greek Lasagna

Moroccan Fish Stew

As part of my 2019 resolve, I'm trying to step away from the same old meals and recipes that I cook time after time and instead focus on building up a more varied repertoire to stop us from feeling we are stuck in a food rut. 

I cooked this Moroccan inspired Fish Stew as a New Year's Day dinner for the four of us and just had to share. Whilst I leant on my Mum Vicky's Special Seafood Stew for technique in terms of the almonds and brandy which we know work so well together, this is a far more modest dish making the most of cod and flavoured quite heavily with saffron - a favourite for us. It's a really lovely, fragrant but light dish - perfect for January. You could also make with vegetable stock and a few veggies in place of the fish for a vegetarian or vegan meal if you're doing Veganuary. 

I served with toasted pitta, lemony couscous dotted with pomegranate seeds and a little garlic yoghurt dip - simple but tasty.

The below serves a family of 4-5. 

Moroccan Fish Stew

Here's how:

• Four fillets of cod or about 650g in smaller pieces
• Drizzle olive oil
• 1 white onion
• 1 green chilli
• 1 large clove garlic
• Thumb sized piece of ginger
• Generous pinch of saffron
• 12-14 Cherry tomatoes, halved
• 600ml fish stock
• 1 tbsp tomato puree
• 1 tbsp runny honey
• 3 tbsp almonds
• 2 tbsp orange juice
• 2 tbsp brandy
• 1 can of chickpeas
• 1 tsp dried cumin
• 1 tsp paprika
• 1 tsp dried coriander
• 1 whole cinnamon stick
• Natural yoghurt and fresh coriander to serve

Firstly finely dice the onion, mince the garlic and finely chop or grate the ginger and slice the chilli. Add to an oven-proof and stove-proof dish to gently saute in the olive oil and once softened add the spices (cumin, coriander, paprika) and the tomato puree, stir and allow to cook for a few minutes.

In the meanwhile make up the fish stock or gently heat it then add the saffron to the warm stock and allow to stand.

Now to the pot of onions, garlic, chilli and ginger add the tomatoes, ground almond, brandy, honey, cinnamon stick, orange juice, the cooked chickpeas and finally the stock - give a good stir and allow to gently cook for ten minutes or until the liquid has started to slowly thicken up a little.

Now add the cod fillets in all around the dish, pres down so they are immersed in the stew and cook for three to four minutes. Now very gently turn over each piece of cod, and cook for a further three minutes or until the cod is cooked through. 

Serve at the table with a few blobs of natural yoghurt and handfuls of coriander leaves alongside your choice of accompaniments. Enjoy!

Greek Chicken Traybake

This traybake is simple, fragrant and delicious and aside from chopping up a few vegetables, it can be prepared in minutes and just thrown in the oven all in one which is ideal for a midweek dinner when time is precious and short.

It's good to marinate the chicken for a couple of hours, or overnight for a really lovely flavour, but I've made it straight away too when this (or a version of this dinner) has been thrown together in no time at all. 

If you fancy something different you could drizzle over pesto instead of the marinade or even harissa but the Greek flavours work really well and are my favourite.

If you're trying to cut down on carbs, as so many people tend to be at this time of year, then replace the potatoes with an extra couple of peppers or a large courgette.

The below serves a family of 4.

Greek Chicken Traybake

Here's how:

Chicken marinade:

1. 6-8 chicken thighs, skin on
2. 2 tbsp olive oil
3. 1 tbsp dried oregano
4. 1 tsp dried cinnamon
5. 1/2 tsp smoky paprika
6. 1/2 tsp rosemary
7. 1 clove garlic
8. Juice of 1 lemon

Traybake:

• 2-3 large potatoes
• 12 cherry tomatoes
• 1 yellow pepper
• 3 shallots
• 3 cloves garlic
• 1 lemon quartered
• Handful green olives
• 60g feta
• Sea salt and black pepper

Firstly throw the chicken thighs into a food bag and add all of the marinade ingredients - seal and place into the fridge for a couple of hours or overnight if you have time.

When ready to cook, pre-heat the oven to 180 degrees and get out a good sized tray for everything to be assembled into.

Now roughly chop the potatoes into small cubes of approximately 1cm - no need to peel, and then throw into the tray all around.

Now peel and roughly chop the shallots and garlic and do the same. Halve the cherry tomatoes and roughly chop the pepper and add to the tray bake along with the olives and the lemon pieces.

Finally place each chicken thigh or piece on top of the tray bake ingredients, skin side up and once all on, drizzle over any remaining oil over the rest of the ingredients, season generously and place into the oven for 30 minutes. 

Greek Chicken Traybake

Roughly chop the feta or crumble it over the traybake, not on the chicken but on the other bits so it's evenly distributed and return to the oven for a further fifteen minutes or until the chicken is cooked through and golden brown. 

If the potatoes are not cooked enough for your liking, remove the chicken and place on a plate, skin side down, to rest and allow the juices to distribute in the chicken, and return the tray to the oven for a further 10-15 minutes.

Serve with a greed salad, tzatziki and pitta bread for a really delicious midweek meal.

Easy Sausage Rolls

I have been making these for a few years - I think the original recipe was a BBC Good Food one with a few little tinkles and tweaks over that time. Sausage rolls are a great party food bite or for any packed lunches or picnics.

They have been popular with whoever has been the recipient but never more so than by my daughter's dance school - I made them for an all day competition recently and then they were in heavy demand for the end of year presentation and over 50 of them went almost immediately! But then you just can't beat a fresh sausage roll straight from the oven can you?

I use mustard in these but you can vary these according to your personal taste - I have used red onion chutney and pickles before now too.

For the sausage meat, I would say try to get the best quality you can afford, as it will impact the flavour; and if you can't find the blocks or sausage meat that have been adorning the supermarket lately for festive reasons, then feel free to buy good sausages and just squeeze out the meat from their skins.

Easy Sausage Rolls

Here's how:

• 350g Sausage meat 
• Sea salt and black pepper
• 1/4 tsp garlic salt
• 2 tbsp English Mustard
• 1 sheet ready roll puff pastry
• 1 egg

Firstly pre-heat the oven to 180 degrees and line a couple of baking sheets with grease proof paper.

Now prepare the sausage meat in a bowl, break it up a bit and season generously with the black pepper, and more modestly with the sea salt as sausages tend to be quite salty anyway. Add the garlic salt and mix well - you may need to use your hands!

Now wash and dry your hands, then roll out the pastry which will be in a rectangular shape - cut length-ways straight down the middle so you have two sections, and pull apart slightly. 

Take a pastry brush, and brush a generous amount of English Mustard all the way along the centre of both pieces of pastry.

Now get half of the sausage meat and roll out or pull into small balls and put along the centre of one of the pastry sections all the way along, using the mustard as a guide.

After repeating the process, wash and dry your hands again, and then beat the egg in a small bowl, ready to egg wash the sausage rolls.

Now brush the egg wash along the side of one of the sides of each pastry section and carefully fold the other half over the sausage meat, and press the dry side down onto the egg-washed side and hold down to secure along the length of the sausage roll. 

Now use a sharp knife to cut into smaller sausage rolls - about 3cm long, or just use your eye to cut them into the size you'd prefer. 

Once cut, use the knife to make gentle incisions or little cuts along the top of each individual sausage roll. 

Now use a fork to crimp the edge of each sausage roll, just press down with the ends, where the two pastry sections (dry and egg washed) have met and been pressed together.

Finally lay onto the two baking trays and brush with the remaining beaten egg generously and then place into the oven for 25-30 minutes or until golden brown. Enjoy!

For more party food inspiration there are a few ideas below:

Spiced Chicken Goujons
Smoked Salmon & Cream Cheese Blinis
Children's Vegetable Train
Children's Caterpillar Sandwiches 
Skinny Spicy Breaded Prawns
Prawn Summer Rolls

Healthy Cheese and Veggie Omelette Muffins

These healthy little breakfast bites are great for the January diet or generally for a quick, healthy and nutritious breakfast on the run. They're fab for little ones, my girls are big fans, and they're also good as a weaning finger food for tots.

The recipe below is only for four muffins, but if you're into food prep, you could bulk cook and re-heat when you want - each eggy muffin is approximately 83 calories (MyFitnessPal). 

They're so easy that aside from putting into the oven - my two girls prepared them themselves this morning (they're four and almost two) so if you are challenged in the kitchen, these are a great starting point.

You can also add whichever vegetables you either have to hand or are your kids' preference - mine love broccoli, peppers and sweetcorn, but you could use any type of vegetable leaf here too, peas or anything you like.

Healthy Cheese and Veggie Omelette Muffins

Here's how: 

• x2 large eggs
• Splash of milk (about 50ml)
• 25g Cheddar
• !/2 red pepper
• Handful cooked broccoli florrets
• Salt & pepper, to taste

Pre-heat the oven to 200 degrees and line a muffin or cake tin with x4 muffin cases.

If you need to cook the broccoli, do so, and rough chop into small, bite-sized pieces and set aside. Chop the pepper into small pieces too and set aside.

Now in a jug, crack the two eggs, add the splash of milk and season to taste, then mix well and add the grated cheese, cooked broccoli and the pepper pieces. 

Healthy Cheese and Veggie Omelette Muffins

Pour into the four muffin cases and place into the oven to bake for 20-25 minutes or until firm and muffin-like. Enjoy!