[RECIPE IN SHOWNOTES] Warning: I say something ridiculous at the end of this episode that might make you lol or need to lie down. 

Okay, so feeding kids is a struggle and feedback we repeatedly get to this podcast is - "HELP, I need school lunch inspiration!"

Frankly, Simon and I are living it. So here's a solution that *may* work for your kids (no promises), but it's also a terrific recipe for adults, particularly if you love ricotta!

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe: 

Tiny Cheese Pies  
Makes: 24 
Cooking time: 20 minutes  
Prep time: 5 minutes 

Ingredients: 

Olive oil spray for greasing 
500g ricotta 
1 egg 
1 generous handful of soft herbs of your choice, plus extra to decorate 
1 cup finely grated parmesan 
8 cherry tomatoes, quartered 
Salt and pepper 

Method: 

Preheat the oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray. Place the ricotta, egg, herbs and parmesan in the food processor and process until smooth. 

Spoon 1½ tablespoons of the ricotta mixture into each muffin hole. Top each with a tomato quarter, a few herb leaves and a shake of salt and pepper. Bake for 15–17 minutes, or until set and golden. (If the pies are still pale on top, switch the grill on and place the tin under it for 3–4 minutes until nicely coloured.) Remove from the oven and leave to cool slightly in the tin before serving. 

TIP: If you want to make these for your friends, have the mixture ready to go in the mini muffin tin and keep it in the fridge until they come over, then pop them in the oven with a timer set so that everyone gets to enjoy them hot out of the oven. 

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