Even though half-term is almost over, it’s still a great time to get the kids involved in cooking meals.  Vegetable stir-fry is a great place to start. They can have a go at cutting the vegetables and helping to make the sauce and be involved in the cooking process from start to finish. Why not try this recipe taken from BBC good food.  

Ingredients: 

  • 500g vegetables- pick your favourites from carrots, baby corn, broccoli, courgettes, mushrooms, red peppers and cabbage. 
  • 1 tbsp rapeseed oil  
  • 1 garlic clove, sliced 
  • 1cm fresh ginger, grated 
  • 1½ tbsp low salt soy sauce 
  • 2 tbsp sweet chilli sauce (optional) 
  • 200g cooked prawns, salmon (flaked) or chicken breast (shredded) 
  • 200g egg noodles, cooked 

Method:  

Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the vegetables. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min 

Add the veg and toss to coat. Fry on a high heat for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles. 

If you have any tips for cooking with kids, or any favourite recipes you make with your children, let us know and we will share it on this blog for other parents looking for tips.  

We also wanted to let you know about the Kid’s Cookery School in Acton which is a fantastic charity that offers private lessons, kids parties and mobile cooking instruction for schools in disadvantaged areas around London. Fiona has been running it for 20 years and uses no added salt in any of the recipes she teaches. I learnt how to make coleslaw with her 19 years ago! If you don’t have the time or capacity to start cooking with the kids yourself, why not book a class for them and see what delicious treats they bring home?  

Nina 

On behalf of Gabby and the Team