From 10-minute meals and super soups to cooking for kids and catering for a crowd, Tara Walker’s first cookbook, Good Food No Stress, is packed full of healthy, hearty and wholesome meal ideas for a busy family kitchen.

Tara, who has previously featured in Irish Country Living, runs The East Coast Cookery School at her home in Termonfeckin, Co Louth, which has been recommended by the McKenna’s Guides and Georgina Campbell for its friendly, informal demos and hands-on classes.

Her light-hearted approach to food has won her a regular slot on Sunday AM on TV3 and on LMFM: so why not try these simple but tasty supper ideas for yourself?

Thai Chicken Noodle Broth

Serves two

I crave this when I am sick with a cold or flu, or simply a bit tired and stressed. I am not mad about the term “clean eating”, but it does describe this pretty well.

This is a great way to use up leftover roast chicken if you have it, but if you don’t you can use chicken fillets as per the recipe below. If you have roast chicken left over, simply shred it and add it in for the last minute of cooking to heat it through.

750ml chicken or vegetable stock

1 chicken fillet, sliced into bite-sized pieces

1 tablespoon nam pla (Thai fish sauce)

Juice of 1 lime or lemon

1 clove of garlic, finely sliced

1 large piece of ginger, peeled and sliced

1 nest of medium egg noodles

3 handfuls of mixed vegetables (baby sweetcorn, mangetout, pak choi, spinach, peppers, sugar snaps, beansprouts)

1 fresh red chilli, sliced (optional)

A small bunch of coriander or flat-leaf parsley, chopped

2 spring onions, sliced

1. Put the stock into a large pot and bring to the boil. Place the chicken, nam pla, lime/lemon juice, garlic and ginger into it and poach over a medium heat for three to four minutes, or until the chicken has turned white. Make sure the water is not boiling too hard or the chicken will break up.

2. Add the noodles and the harder vegetables, such as the corn (if using) and peppers. Poach for another three to four minutes.

3. Remove a large piece of chicken and slice in half to check that it is cooked through. If it is cooked, switch off the heat.

4. Add the leafy greens and any other vegetables you are using and stir through. Taste for balance between the citrus juice and nam pla. Adjust to your liking accordingly.

5. Ladle into bowls, ensuring a good mix of all the ingredients with the poaching liquid.

6. When serving, sprinkle with the chilli (if using), herbs and spring onions.

Lamb & Feta Burgers

Serves four

These burgers are my take on lamb koftas and can also be cooked on the barbecue. I like to serve the burgers in lightly toasted pitta breads as they are lighter than burger buns, but if you prefer the traditional bun, go for it.

450g lamb mince

1 red onion, chopped

1 clove of garlic, finely chopped

2 tablespoons fresh oregano (use 1 teaspoon of dried if you don’t have fresh)

1 tablespoon finely chopped fresh parsley

1 preserved lemon, finely chopped

1 teaspoon ground cumin

100g feta cheese, crumbled

1 egg, whisked lightly

Salt and pepper

Pitta bread

Rocket leaves

A few dollops of natural or Greek yoghurt to serve

1. Combine the lamb mince, red onion, garlic, oregano, parsley, lemon, cumin and feta in a bowl with half of the egg, keeping the other half back. Mix thoroughly and check that the mix is wet enough to hold together, adding more egg if necessary.

2. Season the mixture and cook a teaspoonful of it to check that it is seasoned the way you like it.

3. Once you are happy with the flavour, shape into patties and refrigerate, if time allows, as this helps the burgers to keep their shape.

4. Cook on a griddle or pan for five to eight minutes on each side, checking the middle of one to ensure it is cooked through.

5. Leave to rest for five minutes before placing each burger in a pitta with some yoghurt and rocket leaves.

Fish Parcels with Oven-Roasted Potato Wedges

Serves two

These parcels are a very quick and easy way to cook fish – and there is very little washing up! Use any type of fish with any combination of flavours: I like cod or haddock for this recipe but you can use any white fish you like.

For the fish

2 x 150g fillets of cod/haddock (skinned)

4 mushrooms, sliced

1 small onion, diced

1 pinch of herbes de Provence for each piece of fish

A splash of white wine

For the wedges:

4 medium-sized rooster potatoes

Salt and pepper

3 tablespoons olive oil

1. Cut the potatoes into wedge-shape pieces. Place on a baking tray, season and drizzle with the olive oil. Cook for 20 to 30 minutes, until soft.

2. Cut out a rectangular piece of parchment or baking paper large enough to hold the fish and wrap it up. Place the fish in the centre and place the other ingredients you are using on top. Wrap up tightly and ensure the steam cannot escape.

3. Place on a baking tray and put in oven for 15 to 20 minutes (this depends on the thickness of the fish you are using).

4. Check the fish is cooked through before serving.

5. Serve the fish with all the juices, a portion of wedges and some vegetables of your choice.

Good Food No Stress by Tara Walker is published by Mercier Press and is available at RRP €22.99.