Beat the egg, milk and vanilla together in a shallow bowl. One by one, briefly dip the slices of bread into the mixture. Carefully push each one into the prepared muffin tin. Bake for 18 to 20 minutes, until set and light golden brown. Take the grated cheddar cheese and two mozzarella balls torn into chunks. Mix the ingredients together over a low heat and season with salt and pepper for two minutes.

Next up we have a comfort food classic, with another recipe by Napolina, an indulgent treat perfect for feeding the whole family. Macaroni Cheese Put the flour and salt into a large bowl and add the egg, coconut dairy-free milk alternative and vanilla extract. Beat together using a hand whisk to make a smooth batter. If you'd prefer something a little sweeter, coconut and mango are a perfect pair for a sumptuous summer breakfast. This tropical recipe from Princes Fruit immediately transports you to your favourite exotic holiday location in one spoonful. Mango and Coconut PancakesSUMMER HOLIDAY RECIPES: Mini pizzas are a tasty treat and ideal for quality cooking time in the kitchen with the kids (Image: Napolina)

Bake for 10 minutes until crisp and golden and serve with fresh basil leaves. Top Tip: You could personalise your pizza by adding your favourite topping, try mushroom and green pepper, spicy pepperoni or ham and mushroom Serve the pancakes topped with the remaining mango slices, sprinkled with coconut flakes and drizzled with a little syrup or honey, if you like. Top Tip: Switch it up by adding strawberries and kiwi and other yummy summer fruits Cooking in batches, ladle in the batter to make small pancakes. Cook until the batter just sets on the surface, then flip over to cook the other side for about one to two minutes. Continue until all the batter is used up. Cool slightly, then spoon in the cherry filling. Serve with mascarpone cheese or crème fraiche. Top Tip: If you're out of eggs - or serving someone who is allergic to eggs, you can use ground flaxseeds instead, or alternatively, use cornstarch with warm milkHard-boil two of the eggs for 12 minutes. While they are cooking, drain the can of salmon and flake the fish into large chunks. Then set aside.

Melt the butter in a frying pan and gently fry the spring onions for three to four minutes. Mix them into the mashed potato with the lemon zest and parsley. After the eggs have been cooled in cold water, shell and chop them. Add them to the potato mixture with the salmon chunks and combine together. Season with salt and pepper, then shape the mixture into four large or eight small fish cakes. Pour the mixture into an ovenproof dish and top with the grated Parmesan. Bake in the oven for 20 minutes until bubbling and golden.Heat the sunflower oil in a frying pan and shallow fry the fish cakes for three to four minutes on each side. Serve with mixed salad leaves and cherry tomatoes. Top Tip: Avoid soggy fishcakes by patting the fish dry before flaking and mashing READ MORE: Helen's savoury sausage dish is a family filler that saves on time and money Italian Pizzettes Beat the remaining egg in a shallow bowl with two tablespoons of cold water. Put the flour and breadcrumbs onto separate large plates. Lightly coat the fish cakes in flour, then dip them into the beaten egg and coat them in the breadcrumbs. Chill for 10 minutes. From fun sweet treats to easy mac and cheese, these recipes are sure to entertain children and grown-ups alike. And what’s more, they’ll satiate even the hungriest of tribes, it’s undoubtedly a win-win. Don’t live near an Aldi? Fear not as you can still get plain pizza bases, ready for decorating from plenty of other supermarkets.