Recipes for your family holiday

Last updated 7th June 2017

Going away with young children who aren’t yet ready to eat with the family can be daunting. Nutritionist Claire Baseley has some tips.

Local produce

There are plenty of fruits that you should be able to find locally, which can be eaten with minimal preparation – ie, washing, peeling and mashing. Try banana, avocado (a rich source of essential fats), melon, papaya, mango and peach. If you can get hold of natural yoghurt pots, these can be mixed with fruit to give a good source of protein and calcium.

Be prepared

When you go away, take your child’s usual bowl and spoon so that they have some familiarity when they are eating in a new environment. A few baby-food pouches in the suitcase can also help in the first day or two, before you’ve worked out what local foods are available and where. Just make sure you declare them when you go through the airport.


This could simply be a fruit and yoghurt combination, or beefed up with some oats soaked in fruit juice – pop a few sachets of oats in your suitcase for quick and easy breakfast options.


Savoury foods can be just as easy. You just need to think ahead and do a little checking in the local shops. Cous cous is easy to pack in your suitcase and prepare when you’re away – so long as you have access to a kettle to boil water. It makes a great base for adding other foods, such as mashed, canned pulses or the recipe idea (below).

Holidays with little ones don’t have to be a chore. With a little planning and strategic packing, you can create delicious and easy meals without a kitchen.


Cous cous

50g canned tuna (drained weight)

1 avocado

Make up the cous cous in a bowl by adding one part cous cous to one part water (the amount will depend on how old your child is). 

Leave the cous cous covered for 10 minutes and then fluff up with a fork.

Add the tuna and 1-2 tbsp avocado. Mix well and enjoy.

Claire Baseley is a registered nutritionist specialising in baby and children’s nutrition. She is also the nutritionist at Ella’s Kitchen