May 23

Chicken in breadcrumbs (kids cooking)

Serves 4

IngredientsFlour3 eggs, beatenPanko breadcrumbs4 x 160-180g chicken breast fillets, beaten to 4-5mm thickness100ml vegetable oil100g butterSea salt and 2 lemons, halved, to serve

Method1 Heat the oven to 180C/Gas 4. Place the flour, eggs and breadcrumbs in three separate containers. Dust each chicken fillet with flour, knocking off any excess, then dip in the egg. Finally, press into the breadcrumbs until well covered.

2 In a large frying pan heat the oil and butter until they start to foam. Add the chicken and cook for 1-2 min until the underneath is golden brown. Flip over and repeat.

3 Place the fillet on a baking tray and finish in the oven for 4-5 min. Serve with a squeeze of lemon juice.


May 23

Nisha Katona’s Quick ‘Angry Tandoori’ (kids cooking)


Serves 4

Ingredients100ml vegetable oil300g plain yoghurt3 cloves garlic, crushed2 cubes frozen crushed ginger, defrosted, or 2 thumb-size pieces fresh ginger, peeled and grated1 tsp ground turmeric1 tsp chilli powder1 tbsp ground cumin2 tbsp garam masala3 tbsp sweet paprika2 tsp saltJuice of ½ a lemon1kg skin-on, boneless chicken thighs, lightly slashed

Method1 Preheat the oven to 220C/gas 7 and line a baking sheet with foil.

2 Put all the ingredients except the chicken in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it is really well coated.

3 Transfer the chicken to the baking sheet in a single layer and bake in the oven for 20 to 25 min, until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot.


May 23

Tomato pasta sauce (kids cooking)

Serves 4

IngredientsOlive oil1 medium onion, finely chopped2 cloves garlic, crushed2 x 400g tins chopped tomatoes1 pinch sugar1 small bunch basil, leaves and stems separated

Method1 Heat a splash of olive oil in a heavy-based pan over medium heat. Add the chopped onion and a pinch of salt, and cook for about 8 min, stirring often, until softened but not browned. Add the garlic and cook for a further 2 min.

2 Tip the tomatoes into the pan with the sugar and basil stems. Leave to simmer uncovered for 30-40 min, stirring occasionally, until you have a nice thick sauce.

3 Remove from the heat and stir in the basil leaves just before serving with pasta of your choice.


May 23

Spaghetti bolognese (kids cooking)

Serves 4

Ingredients1-2 tbsp olive oil500g minced beef1 large onion, chopped2 garlic cloves, crushed1 carrot, grated1 bay leaf1 glass red wine1 x 400g tin chopped tomatoes1 tbsp tomato puree1 tbsp Worcestershire sauce500g spaghetti1 handful basil, choppedFreshly grated parmesan

Method1 Heat 1 tbsp of olive oil in a large frying pan over a high heat. Add the mince, in batches if necessary, and cook until well browned all over. Remove from the pan with a slotted spoon.

2 Add another splash of olive oil, lower the heat and add the onion, garlic, carrot and bay leaf. Season well and cook for 10 min until soft but not coloured.

3 Add the wine and cook until nearly evaporated. Turn down the heat and add the cooked mince, tomatoes, puree and Worcestershire sauce. Simmer, uncovered, for an hour until rich and thick.

4 Meanwhile, cook the spaghetti in boiling salted water. Drain and serve with the bolognese sauce, with basil and parmesan scattered over.


May 23

Plain macaroni cheese (kids cooking)

Serves 4

Ingredients50g butter50g flour600ml milk3 handfuls grated cheddar2 tsp mustard400g cooked pasta2 tomatoes, sliced2 handfuls breadcrumbs


Method1 Melt butter in pan, add flour and cook for 2 min, stirring. Gradually add milk, whisking to avoid lumps. Simmer for 10 min. Add 2 handfuls cheese and the mustard. Season.

2 Combine with cooked pasta in baking dish. Top with tomatoes, breadcrumbs and remaining cheese. Bake at 180C/gas 4 for 20 min.


May 23

Plain Omelette (kids cooking)

Serves 4

Ingredients2 eggs per personMilkButter

Method1 Heat a non-stick 23cm frying pan over a high heat. Lightly beat eggs in bowl with splash of milk. Season. Heat small knob of butter in frying pan and, when foaming, pour in eggs. With plastic spatula, pull edges of omelette to centre and shake pan to distribute uncooked egg. After 30 seconds remove from heat.

2 Add filling if you wish (eg ham, grated cheese, cooked mushrooms, smoked salmon). Fold both edges to overlap at centre. Serve.


Dec 24

Spicy aubergine bake with mozzarella and pecorino cheese

Serves: 6-8


6 large aubergines (about 2kg in total)

5 eggs

150g plain flour

300ml olive oil

350g grated mozzarella cheese

150g finely grated pecorino cheese

Sea salt flakes

For the sauce:

4 tbsp olive oil

1 large onion, finely chopped

1.4L tomato passata

4 tbsp chilli oil, or to taste

20 basil leaves

250g mascarpone cheese

Fine sea salt and freshly ground black pepper



1. Slice the aubergines lengthways into slices about 2.5mm thick. Place in a sieve, sprinkle over some sea salt flakes and leave over the sink for one hour to allow any excess liquid to drain from the aubergines. We use salt flakes here to draw out the moisture, as fine salt would be absorbed into the aubergines.

2. In the meantime, to prepare the sauce, place the four tablespoons of olive oil and the onion in a large shallow saucepan and fry over a medium heat for eight minutes, occasionally stirring with a wooden spoon. Pour in the passata and chilli oil, then add the basil, one and a half teaspoons of fine salt and one teaspoon of pepper and stir for two minutes.

3. Add the mascarpone, stir to combine all the ingredients, then reduce the heat slightly and leave to simmer for 10 minutes. Taste: this is the time to add in a bit more chilli oil if you want a stronger kick. Set aside.

4. Preheat the oven to 180C/fan 160C/gas mark 4.

5. Put the aubergine slices on to some kitchen paper and pat dry. Place the eggs, one teaspoon fine salt and half a teaspoon of pepper into a medium bowl and beat well. Pour the flour on to a medium flat tray. Dip each aubergine slice into the flour and then into the egg to coat all over. Heat 10 tablespoons of the olive oil into a large frying pan and fry the aubergine slices until golden on both sides, about two minutes each side. You will need to work in batches (depending on the size of your frying pan, it should take about six batches).

7. Transfer the slices on to kitchen paper to drain off any excess oil. After three batches have been browned, add the remaining olive oil to your frying pan and heat until very hot. Continue to fry the remaining aubergine slices, again transferring them on to kitchen paper to drain the excess oil.

8. Layer one-third of the aubergine in a rectangular oven dish, measuring about 30 x 25cm. Spoon three ladles of the tomato sauce on top. Sprinkle over 100g mozzarella and 50g pecorino. Repeat the process twice more. You’ll have a little more than three ladles left of the tomato sauce and 50g mozzarella to make a last layer; this extra sauce on top is absorbed through the dish while it cooks and keeps it extra moist.

9. Sprinkle over a pinch of pepper and cover with foil. Bake in the oven for 20 minutes. Remove the foil from the oven dish and continue to bake for a further 30 minutes.

10. Remove from the oven and allow to rest for about five minutes before portioning. Serve with some crusty ciabatta bread and salad. Just like mamma used to make.


Dec 24

Gluten-free chocolate chip cookies


Prep 20 min
Chill 2 hr+
Cook 12-18 min
Makes 9

115g butter
70g glutinous or sweet rice flour
70g almond flour
15g corn flour
¼ tsp fine salt
¼ tsp bicarbonate of soda
50g nuts of your choice
50g soft light brown sugar
50g granulated white sugar

1 egg, beaten with ½ tsp vanilla extract
75g chocolate of your choice, chopped, if necessary
Flaky salt, to finish (optional)


Melt the butter in a small pan over a medium heat.

When it starts to foam, keep an eye on it, and the moment the foam turns a pale reddish brown, take it off the heat, tip into a large bowl and leave to cool.

Meanwhile, sift or whisk the flours, salt and bicarbonate of soda, and toast the nuts, if using, in a dry pan, then cool and roughly chop.

Stir the sugars into the cooled butter, then beat in the egg until well combined.

Stir in the dry ingredients and beat for about 45 seconds, until the mixture stiffens up.

Stir in the chocolate and nuts, if using, then shape into large, walnut-sized balls.

Put on a lined baking sheet (there’s no need to spread them out at this point), squash slightly and chill for between two and 24 hours.

Heat the oven to 180C (160C fan)/350F/gas 4. Spread the balls out over two lined baking sheets, keeping them well apart, sprinkle with salt, if using, then bake for 12-18 minutes, depending on how soft/crunchy you like them. Remove and leave to cool on the sheets for as long as you can bear – they’ll firm up as they cool – then devour or store in an airtight container.


Dec 24

Chicken kievs


Dec 24

Chicken and black pepper sauce

1/2 packet of Prima Taste black pepper sauce

2tbsp water

500g sliced chicken (or pork)

1tbsp oyster sauce

1tbsp cornflour


Onion/Spring onion

1 clove garlic – chopped

Vegetables of preference – carrots, broccoli, peppers, cauliflower etc – stir fried ahead of cooking.


Marinate meat with oyster sauce and cornflower with a little oil.


Fry onions/spring onions then add garlic. Once starting to brown, add meat and stir fry. Add sauce mix then vegetables.