Only two things this month. G Major cracked her head open at nursery one week and we were in and out of hospital getting stitches, so comfort food featured high on the menu. We’re also renovating, and it’s like living in a quarry. Big G’s parents have taken pity on us most weekends and rescued us from the dust, so I’ve not had to cook for the kids as much.
But these two ideas tick the usual boxes: simple to make, bonus veg and protein and kid-friendly.
Baked chicken, pea and butternut squash risotto
Less soothing than making a risotto on the stove top but much more compatible with child wrangling – throw it in and forget about it for a few hours.
In a large casserole dish, fry a diced onion off, then add a cup of arborio rice. Pour in a litre of chicken stock and add diced chicken breast and diced butternut squash.
Cover and put in a moderate over for about an hour and a half. 15 minutes before you serve, throw in some frozen peas. It’s all done when the stock has evaporated and the rice is tender.
Grate over some Parmesan to serve.
Bonus veg turkey nuggets
Nuggets are gross. But kids love them and the minced meat makes it easy to hide things.
Blend or purée together half a small tin sweet corn, a handful of mushrooms and half a small tin of butter beans with an egg. Add this to about 250g turkey mince
and some finely grated courgette.
Mix it altogether and chill for half an hour. Form into nuggets, then roll in a beaten egg and then breadcrumbs.
I fried these lightly before baking, but you could skip that step. Lay out on a greased baking tray and cook for 20-25 mins at 180.
I served these with frozen peas, baked beans and these great butternut squash crinkle cut chips Tesco now sell. And tomato sauce, of course!