Thomasina Miers’ recipe for courgette and lamb boats | The simple fix

This dish will get the kids slicing, stirring and seasoning to their hearts’ content

When it comes to developing children’s palates, I have come to a few conclusions. The more you involve them in the cooking and seasoning of food, whether that’s a squeeze of lime or a sprinkling of herbs, the more interested they are. Exposing them to a range of tastes early on, and with the least fuss, means they are more prepared to try something new. And every child likes different things, which is fine; one of mine is a carb queen, one likes nothing more than a bowl of salad leaves, while the third loves meat. If you are largely cooking from scratch with whole, seasonal ingredients, your children will be eating well.

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from The Guardian http://bit.ly/2HYmQ7j
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