Little chefs

COOKING with children needn't mean trashed pots and pans, tantrums and tears, especially if you stay well clear of the kitchen and let them have a go themselves – assuming they're old enough to be aware of safety issues, or there is another adult on hand to help out with the hot things.

With the Easter holidays upon us, now is the ideal time to stay in bed and let them have the run of the kitchen first thing, so they can serve you up a breakfast to remember.

There are many simple dishes the kids can manage on their own which, with the addition of a few little tricks, can add up to a treat. For example, a very special eggy bread is transformed with a little jug of maple syrup on the side, which is sure to keep you sweet for the rest of the day. Or let your little ones try my personal favourite, which is soft and fluffy scrambled eggs with a good-quality smoked salmon underneath – just to warm it through enough to make it extra special. If you're not too keen on a hot breakfast, order half a ripe pink grapefruit with a cheery cherry on the top. All of this can be rustled up quite quietly in the kitchen… hopefully without waking you. After all, you'll need to emerge well rested for the task of clearing up the mess.

Jacqueline O'Donnell is the head chef at The Sisters (www.thesisters.co.uk), 34 Kelvingrove Street, Glasgow (0141 564 1157); and 1 Ashwood Gardens, Glasgow (0141 434 1179)

EGGY BREAD

2 large free range eggs

tiny pinch of salt and pepper

1 tbsp milk or double cream

4 thick slices of bread

Heat a non-stick frying pan on a medium heat. Crack the eggs into a bowl and whisk them well before adding the milk and seasoning. Dip the slices of bread into this mix and let it soak in.

Place two slices of bread into the pan at a time and turn after a few minutes once they're golden brown. After both sides are done, place them on a kitchen towel, then on to a plate.

Serve with some maple syrup – a small jug is more than enough as it's very sweet.

With a few crocuses or daffodils on the tray, could it get any better?

SMOKED SALMON WITH FLUFFY SCRAMBLED EGG

3 free range eggs whisked in a bowl

2 tbsp milk or cream

1 tsp butter (optional)

pinch of salt and pepper

50g good quality smoked salmon (Ullapool smokehouse is my favourite)

Warm a plate in the oven for a minute.

Heat a non-stick pan gently and melt the butter. Pour the eggs into the pan and stir constantly over a low heat using a wooden spoon. Just as they are almost ready, turn off the heat and pour in the cream or milk and stir through.

Place salmon on the warm plate and spoon the eggs on top. Serve with a nice cup of tea and a big smile. A wee rhyme we sing at home: "A wee cup of tea is better for me than up in the morning early."

CHEERY CHERRY PINK GRAPEFRUIT

1 whole pink grapefruit cut in half through the middle

1 tsp brown sugar

1 glace cherry cut in half

Cut the grapefruit and loosen the segments, sprinkle with sugar and place under the grill. When the sugar has just melted, pop the cherry on top and serve.