In today's Bite: Keeping every day routine meals fresh and interesting

The Turkish breakfast bowl with baked ricotta. Photo / Bite magazine

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We'd only been back at work and school for five minutes and I had already slipped in to the same-old, same-old for breakfast and lunch. The dreaded "what's for dinner" phone call being met with a very short "I have no idea!"

A couple of books that recently landed on my desk - Breakfast Bowls and In Bread - have been a help and I have chosen a few recipes from them to share with you.

The Turkish breakfast bowl has actually become a weeknight dinner and I am using the concept to serve more evening meals like this - a little cheese here, sliced meat there, pickles, bread, spreads and a serious serve of veg, the odd piece of fruit works too. It's fun and convenient. The littlies love eating this way too - we have been serving them this style of meal for years and I am not sure why we haven't been doing it for ourselves.

From left: Peter Gordon's chicken salad, Aaron Brunet's watermelon sushi and Warren Elwin is making the most of the summer's stonefruit. Photos / Bite magazine

Peter Gordon is helping to break the chicken salad routine, Aaron Brunet is using watermelon to totally break the sushi mould and Warren Elwin is doing something different with stonefruit.

But first, Ray McVinnie is serving another meal in a bowl for dinner tonight - a quick Thai style fish, snowpea, broccoli curry rice noodle bowl.

Also in Bite this week:

• Allyson Gofton's chocolate salted caramel tarts

• Mikki Williden on the health benefits of seeds

• Louise Thompson on letting go

Thai-style fish bowl for Monday night's dinner. Photo / Bite magazine