5 different tastes to try
1 ONE, TWO, CAULIFLOWER!
Cook cauliflower in two different ways and serve together to see which your child prefers. Roast half of the cauliflower florets by putting them, with a little oil, into a roasting tin and cooking in a 200°C oven for around 35 minutes. Steam the other half for 5-10 minutes until tender, then toss in a dressing of lemon juice, black pepper and finely chopped parsley.
2 CRISPY COATING
Most youngsters love
anything that’s encased in a tasty crumb coating. And it’s very easy to do. Just cook, drain and dry your veg. Then blitz some bread to make breadcrumbs, and whisk a couple of eggs. Dip the veg into the egg, then into the breadcrumbs, and fry until golden brown.
3 SAUCY AUBERGINE SLICES
‘Aubergine can taste bitter to little ones,’ says Sam. ‘But you can soften the flavour by covering thin slices of aubergine with a tasty sauce and grated cheese.’ To make the sauce, heat tomatoes, olive oil and crushed garlic for 20 minutes, add a sprinkle of caster sugar and cook for another five, then sieve to get rid of any lumps. While it’s cooking, slice the aubergine and steam for 10 minutes.
4 SAUTÉED SPROUTS
A lot of us adults still hate boiled sprouts, but sauté them and your toddler will think they’re delicious! Serve with thin slices of shredded fried bacon.
5 SWEETCORN FRITTERS
Put 30g plain flour, ½ tsp baking powder, ¼ tsp salt, 1 large egg, 200g tinned sweetcorn, drained, and 1 large spring onion, finely sliced, into a food processor, and whizz for one minute to make a batter. Heat a little sunflower oil in a large frying pan and drop in teaspoonfuls of the batter. Cook in batches of five for 60-90 seconds on one side, until golden, then turn and cook for another minute. Drain on kitchen paper and serve.