Get kids cooking this half term (and Pancake Day)
We’ve come up with some recipes that will keep the kids busy in the kitchen this half term (with a little supervision of course). Including a really simple and nutritious pancake recipe noteworthy for Pancake Day which is on Tues 25th Feb this year. Just click on the recipe header to download the recipe to keep.
This is a great alternative to traditional comforting fish and chips with a side of added goodness, sure to be a family crowd-pleaser… especially if the kids have had a hand in making it.
- 2 baking trays
- Chopping board
- Baking paper
- A food processor or food blender if you have one
- 2 shallow dishes
- Oil (sunflower)
- Olive oil (optional)
- 1 egg (for an allergy free alternative mix cornstarch and warm water in a 1:3 ratio)
- 100g bread (try using granary or wholemeal or a gluten free alternative if coeliac)
- 1 lemon
- 1 tsp dried oregano
- 4 fillets of sustainable white skinless fish e.g. haddock, pollack, coley, hake or whiting (you can use frozen; you’ll just need to let them thaw out a bit first)
- 1kg potatoes
- Your choice of veggies to serve e.g. e.g. peas, sweetcorn, carrots, broccoli
- 150ml sour cream
- Small bunch of chives
- Wash hands.
- Turn on oven to 200C/ 180F/ Gas 6. (If making ahead skip to 3).
- Brush one baking tray with oil using a pastry brush or a piece of kitchen towel and line the other baking tray with non-stick baking paper and then brush with oil.
- Beat the egg in a bowl and then pour into a shallow dish.
- Zest the lemon.
- Make the breadcrumbs by either using a food processor or blender. You can do this step by hand by putting the bread in a sealable food bag and bashing with a rolling pin. If your bread is a bit softer, then dry out in the oven for a minute or two first.
- Set aside the breadcrumbs in a shallow dish and mix in the lemon zest, oregano and salt and pepper.
- Prepare the potatoes – make sure the potatoes are clean. Cut into wedges.
- Put potatoes in bowl with 1tbsp of olive oil or sunflower oil. Coat well and lay out on the unlined baking tray.
- Cut each fish fillet into 3-4 strips.
- Time to get dipping! Dip the fish strips into the egg, then roll them in the breadcrumbs and place on tray once they’re coated.
- Put potato wedges in the oven and bake for 10 mins.
- After 10 minutes put the fish in and bake with wedges for a further 20 mins.
- Whilst everything is baking in the oven, mix the sour cream, 2 tablespoons of finely chopped chives and a squeeze of lemon juice.
- Cook veggies.
- Serve up.
Great for a delicious breakfast with fruit and yoghurt or makes for a good Pancake Day option with a selection of delicious toppings.
- Non-stick frying pan
- Food blender or food processor if you have one
- Sunflower oil
- 270 g of wholemeal flour (substitute for gluten free buckwheat flour if needed)
- 5 tsp baking powder (substitute for gluten free if needed)
- 2 tsp cinnamon (optional)
- 1 ripe banana
- 2 eggs (substitute for flax eggs if needed)
- 250ml milk (substitute for non-dairy alternative if needed)
- Fruit (e.g. strawberries, blueberries, raspberries, sliced banana)
- Nut butter (e.g. peanut butter, almond butter)
- A scoop of ice cream
- Chocolate chips or buttons (or melt into a sauce)
You can just put all of the ingredients in a food blender or processor and blend until smooth, but where’s the fun in that! So…
- Wash hands.
- Mash the banana in a bowl.
- Add the flour, baking powder and cinnamon if using. Stir together.
- Crack in the eggs into a bowl and pour in the milk. Beat together using whisk until smooth. (You can keep the batter in the fridge for up to 2 days - handy to make ahead of Pancake day or the afternoon before you want to enjoy them at breakfast).
- Place pan on hob, brush with oil using a pastry brush or a piece of kitchen towel and turn the heat to medium setting.
- Wait until the pan it hot enough and pour in ladle sized portions of the batter.
- When bubbles appear on the top on the pancakes it's time to turn them on the other side to cook for a further 2 minutes.
- Repeat until all the batter is used up.
- Top with your favourite toppings and enjoy!
Pizza is always going to be a popular option but why not use it as an opportunity to challenge your child to see how many different coloured veggies they can top their pizza with. You could suggest creating segments or stripes using the different coloured toppings to create a rainbow effect. Let’s get cooking (and prepare to get messy)!
- Wooden spoon
- Chopping board
Ingredients for the base:
- 250g wholemeal flour*
- 1 tsp yeast (the fast-action dried variety is good)
- 1 pinch of salt
- 300ml of water
- 1 tbsp of olive oil
- 500g of Passata (with garlic and herbs if possible)
- 200g cheddar cheese
*For a gluten free alternative skip making the base and use a gluten free tortilla wrap instead. (Just be sure to use tomato sauce sparingly and put straight onto oven shelf to avoid a soggy mess!)
- Red: cherry tomatoes, red pepper
- Orange: orange pepper, butternut squash, sweet potato
- Yellow: yellow pepper, sweetcorn
- Green: spinach, rocket, green pepper
- Purple: red onion
- Wash hands.
- Mix the flour, yeast and salt together in a bowl, then stir in the water and olive oil. This is the part children really enjoy – getting their hands covered in gloopy dough! If it gets too sticky, just sprinkle in a bit more flour.
- Bring the dough together to form a ball shape, cover it with clingfilm, and let it rest for 1-2 hours. (You can keep the dough in the fridge for up to 3 days after it’s risen and get it back out when you’re ready to use. Just make sure you split into portions first, place in big enough bowls and cover with clingfilm before putting in the fridge. Allow the dough to come back to room temperature before rolling out).
- Pre-heat oven to 200C/ 180F/ Gas 6.
- Prepare your toppings! Chop your chosen veggies into small pieces and roast any harder veg you might be using, like butternut squash and sweet potato, in an oven for around 10 mins on 200C.
- Grate the cheddar cheese.
- When you’re ready to roll out the dough, lightly flour your work surface.
- You may need to get an adult to help with this step… cut the dough into two equal portions. Place a piece on your worktop and get rolling! Have a go at hand- stretching the dough like a Pizzaiolo (Italian pizza chef) would for extra fun – we advise you to watch a video on YouTube before you try this. It’s not as easy as it looks!
- Once you’ve stretched out your base, place it on some floured baking paper.
- Add 2-3 tablespoons of Passata and spread evenly with the spoon over the base.
- Sprinkle half of the grated cheese onto your base.
- Now to top with your chosen toppings.
- Transfer your pizza straight onto an oven shelf.
- Bake in the oven for 15 mins until golden.
- Bon Appétit!