Two days late this month. We’ve been in Mallorca on holiday, where the kids happily ate all kinds of things, including those Spanish classics, spaghetti bolognese, icecream and chips. Le sigh. G Minor did show a preference for prawns, at least.
Sneaky green veg pesto
Tastes like jarred pesto but is full of extra veg.
Microwave a stack of green veg till soft – I used broccoli, spinach, courgette and frozen peas.
Add slug of olive oil, some grated Parmesan and a blob of commercial pesto, then blitz with a stick blender.
Serve over pasta; add cooked chicken or ham as well if you’d like.
Cheesy pea and broccoli croquettes
These are easy for little fingers to manage. The cheese and potato make a handy cover for the green veg. They make a great lunch on their own or a side with chicken, lamb chops or sausages.
Boil and mash two small potatoes. I used a potato ricer – normally I think the ricer is a mess and a pain but it does make better potatoes for these croquettes.
Meanwhile, cook a handful of frozen peas and smush them up a bit. Cook just the fluffy tips of the broccoli and finely chop.
Mix the peas and broccoli into the mash with some butter and grated cheese and leave to cool.
Roll the mix into fat little sausages, dip in beaten egg and breadcrumbs and fry until golden brown.
Mild mustard chicken
This has a lovely mild flavour and is deliciously creamy. Serve with steamed veg on the side, and rice if you’d like.
Dice a chicken breast and brown off. Add some finely sliced onions to the pan and cook
until soft and translucent. Add some sliced mushrooms and cook gently.
Pour over some cream of chicken soup, a splash of chicken stock, a splash of cream and a teaspoon of Dijon mustard. Simmer for five minutes until the chicken is cooked through and the sauce has thickened.
Pretty much what it says on the tin. Serve alongside anything you like for a triple whammy of carotene.
Peel, chop and boil or roast carrots, butternut squash and sweet potato. Mash with plenty of butter and a sprinkle of sweet paprika.