kids cooking

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Chicken, sweet potato & coconut curry

sunflower oil

tsp mild curry paste

chicken

sweet potatoes,peeled and cut into bite-size pieces

tbsp red split lentils

chicken stock

coconut milk

frozen peas

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="http://www.bbcgoodfood.com/content/top-five-woks">wok</a>, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in – it's great for fussy eaters

Pick & Mix Pesto Pasta Salad Bar

olive oil

pesto

frozen peas, defrosted

sweetcornfrom a can, drained (or use defrosted frozen sweetcorn)

pack baby mozzarella

cherry tomatoes, halved

pitted black olives, halved

spring onions, trimmed and chopped

Pick & mix pesto pasta salad bar

Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn&rsquo;t stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.

Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Mixed Fruit Tart

plain flour, plus extra for dusting

golden caster sugar

unsalted butter,

mascarpone

double cream

vanilla bean paste

tbsp icing sugar

fruit(we used cherries, redcurrants

Mixed fruit tart

Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.

On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.

To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

This is a batch recipe, great for the kids, fetes and cake stalls.

Condensed Milk Biscuits Recipe

margarine

caster sugar

250 g choc bits

250 g white choc bits

400 g NESTLE Sweetened Condensed Milk

flour

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This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

More than just gingerbread, these Christmas cookies have our special festive spice mix and are dipped in dark chocolate. Get the kids involved in baking them

Honey & Spice Cookies

plain flour

butter

tbsp festive spice

tbsp honey

½ tsp cream of tartar

dark chocolate

Honey & spice cookies

Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our&nbsp;<a href="https://www.bbcgoodfood.com/recipes/festive-spice">festive spice</a>, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.

Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Falafel Burgers

can chickpeas,rinsed and drained

red onion,roughly chopped

garlic clove,chopped

flat-leaf parsley parsley

tsp cumin

tsp coriander

harissa paste

tbsp plain flour

pitta bread,to serve

tub tomato salsa,to serve

green salad,to serve

Falafel burgers

Drain the chickpeas and pat dry with kitchen paper. Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

milk

tbsp flour

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

Vanilla Slice Recipe

puff pastry

custard powder

cream

vanilla essence

icing sugar

tsp Lurpak Butter

water

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Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

Sausage & squash risotto

pack ready-chopped butternut squash,

chicken stock cubes

sausages, meat squeezed from the skins and rolled into mini meatballs

onion,

garlic cloves, crushed

thyme sprigs, leaves

turmeric

risotto rice

parmesan, grated,

Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.

Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.

Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

milk chocolate (roughly chopped)

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There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends

Asian pork meatballs

tbsp clear honey

tbsp fish sauce

pork

spring onions, finely chopped

1small garlic clove, crushed

tsp cornflour

tbsp finely chopped fresh mint

tbsp finely chopped fresh coriander

olive oilfor frying

coriander

spring onions, finely sliced

lime juice

tbsp light soy sauce

tsp sesame oil

Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.

Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.

Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.

Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Love meatballs but worry about the fat content? This low-fat version will be a real treat

Creamy Swedish meatballs

onion, finely chopped

minced pork (or lamb)

dill,

soured cream

Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.

Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

Topped with soft meringue over a zesty lemon filling, serve up this easy slice for special occasions.

Lemon Meringue Slice Recipe

condensed milk

eggs separated

lemon rind grated

lemon juice

coconut flakes

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As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Chicken chow mein

fresh root ginger

garlic

tbsp tomato ketchup

tbsp oyster sauce

tbsp reduced-salt soy sauce

red pepper

spring onions

bag beansprouts

chicken breasts

egg noodles

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.

With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.

Pour the sauce into the wok and stir well until bubbling.

Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

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