children cooking

Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Blueberry & pecan oaties

plain flour

½ tsp baking powder

porridge oat

golden caster sugar

cinnamon

butter

pack dried blueberry (or use raisins

pecan

Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

This simple mushroom bolognese is vegan-friendly and great for getting the kids involved in the cooking. It packs in flavour and plenty of nutritious veg

Mushroom bolognese

carrot

onion

mushroom

olive oil

can chopped tomato

herbs

tbsp tomato ketchup

vegetable stock

pack vegan mince

spaghetti

parmesan cheese, to serve for the veggies (optional)

Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.

Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.

Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.

Stir the vegan mince into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.

Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.

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Blueberry & pecan oaties

Mushroom bolognese

Top 2 children cooking recipes from across the web

The most viewed children cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry & pecan oaties

Mushroom bolognese

The most viewed children cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine