Recipes
Weekend 14 & 15 July 2007
Sophie Grigson's Recipes
Avocado, cucumber and Sorrel Soup
This is a cracking variation on an old standby. A cool summer soup made at the flick of a switch. The only downside is that it doesn’t like being kept hanging around, so just get everything ready and waiting and blitz the soup into being seconds before serving.
If you can’t get hold of fresh sorrel leaves, then add a handful of coriander leaves and the juice of 1/2-1 lime instead. The avocado oil is not strictly necessary, but it does look good and adds a tiny extra boost of flavour. Good supermarkets and delicatessens stock it.
Spicy chicken & Vegetable Wraps
No doubt about it – my teenage daughter’s favourite supper is wraps, or more precisely soft tortillas, filled with any combination of vegetables, cheese, hummus, yoghurt, tomato salsa or whatever else happens to be around. Since she doesn’t eat meat, and my son does, we’ll often sauté a collection of vegetables and cook strips of chicken separately for Sid and me. We all love carrots and broccoli cooked this way, but if your family is keen on peppers, you could replace the carrots and broccoli with 2-3 red or yellow peppers, cut into strips and deseeded.
Annabel Karmel's Potato Mice Recipe
Annabel Karmel MBE says: 'A great recipe for turning a baked potato into a delicious mouth watering treat.
It’s really important to involve children in cooking from an early age. They can help scoop out the potato flesh, mix in the ingredients and mash it all together. Children will love helping you decorate these to look like mice.
Butternut squash is very rich in vitamin A which is important for healthy skin, eyesight and fighting infection. Just 150g provides approximately 300% of your vitamin A needs for the day.
Another good nutritious filling for baked potatoes is to mash the potato with a little mayonnaise, milk and grated Cheddar and then mix in a little sweetcorn, tuna and chopped spring onion.'
Prue Leith's Sausage & Bacon Hotpot Recipe
Prue Leith OBE has variously been a food writer, TV cook, radio broadcaster and novelist.
Her company, Leith’s, included a Michelin-starred restaurant, Leith’s School of Food and Wine and contracts for the Orient Express Train and Edinburgh International Conference Centre. Her directorships have included British Rail, Safeway, The Halifax, Whitbread, Woolworths and Orient Express Hotels, and she has helped found four charities: Focus on Food (which teaches children to cook); British Food Trust (which promotes good food); 3E’s (which turns round failing schools) and the Hoxton Apprentice (which trains long-term unemployed people for the restaurant industry).
Today she chairs the School Food Trust which is charged with improving school dinners and getting children to eat them!
Rob Rees's Poached Eggs Recipe
Rob Rees MBE is ‘The Cotswold Chef TM’ – he has inspired thousands of children to enjoy the shopping for, cooking of and tasting of great food.
His campaign to Get Gloucestershire Cooking reached 20,000 young people last Autumn alone. As an Ambassador around the world promoting the wonderful assets of a thriving British food culture he has won many fans and is a popular celebrity in Japan, India and the USA.
Rob is a board member of the School Food Trust helping with the transformation of school meals in the UK. Rob is great fun, something of a charmer and a passionate advocate of the benefits that food culture can bring to families.
Fiona Bird's Mini Pizzas and Herb Paste Recipe
Fi Bird, a past BBC Masterchef finalist, has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. She has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools.
Fi is currently working on a children’s cookery book, to be published by Barefoot Books in 2007.
Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.
Fi Bird will be in the Kids' Kitchen at the Children's Food Festival.
Roz Denny's Bran Muffins Recipe
Roz says: 'I am very keen to get children baking because even though this uses fats and sugar, it does introduce children to the magic of simple kitchen science , such as the effect of heat on wet ingredients.'
Roz Denny takes great pleasure introducing children of all ages to the joys of cooking. It is such fun making simple meals, sandwiches, baking and generally messing about in the kitchen (as long as they also learn to clear up!).
Roz now has 2 grown up girls who love vegetables including sprouts and spinach but hate celery and mushrooms. She has written over 35 cookery books, including 8 for children and 5 for Gordon Ramsay.
Her favourite book though is one called 36 Strange Little Animals Waiting to Eat with the wonderful illustrator Graham Percy. Roz also help to start the Guild of Food Writer's children's cooking campaign Cook It! which holds a cookery competition each year in conjunction with BBC Good Food magazine.
Amanda Grant's Short Crust Pastry & Fruity Jam Tarts Recipes
Amanda Grant is a broadcaster, mother of three children, and highly regarded food writer. She is passionate about inspiring families to cook together more often.
She has written many books specializing in baby and toddler nutrition, as well as Kids’ Kitchen, The New Vegan Cookbook, and Power Food.
Amanda will be in the Kids' Kitchen at the Children's Food Festival.
Listen to Amanda talking about the Children's Food Festival on Radio 4's Woman's Hour.
Beverley Glock's Cheesy Pizza Recipe
Beverley Glock created Splat Cooking Parties in 2001, a natural progression for someone who frequently had a kitchen full of children experimenting with food.
In her spare time Beverley writes cookery and food articles aimed at encouraging children to cook and has a regular column in The Times.
Beverley will be in the Kids' Kitchen at the Children's Food Festival.
Pattacakes' Cheesy Chicken Goujon Recipe
Sisters Jane Todd and Sarah Cripps developed their passion for cooking at an early age. Subsequently, both of them qualified as graduate Home Economists and after respective careers in food and health education and the food industry they set up Pattacakes Cookery School in 1999. Over the years they have trained 1000’s of children and adults from 2 years old upwards, through cookery workshops, parties, school and club sessions making cookery fun for everyone.
This recipe for tasty Cheesy Chicken Goujons is popular with all ages, both to make and to eat. It introduces children to a range of cooking skills and important safety and hygiene rules. The salsa is delicious with many other dishes too.
Jethro Carr's Corn Tortilla Recipe
Jethro Carr’s Kitchen Academy specialises in nourishing children’s knowledge of good food.
Kitchen Academy’s clients have included the Soil Association, the BBC, Fairtrade, Fareshare and many schools and food festivals.
The hands-on workshops are followed-up with the Smoothie Bikes, a Human Fruit Machine and the Apple Peeling Machines.
Jethro will be doing Kitchen Academy demos at the Children's Food Festival.
The Kids' Cookery School Spring Rolls Recipe
Fiona Hamilton-Fairley
CEO and Principal at The Kids’ Cookery School (Registered Charity 1079543)
Fiona is a passionate cookery teacher and food campaigner and founder of The Kids’ Cookery School, where children aged 3-16 can take part in practical cookery classes in purpose-built teaching kitchens in West London. Fiona founded KCS in 1995 in her own home and now directs a team which teaches over 2000 students per year, including those disadvantaged social or economic circumstances.
John Fernandez
Head Chef at The Kid's Cookery School (Registered Charity 1079543)
Since joining KCS in 2003, John has given thousands of children and young people the skills needed to cook healthy and delicious meals from fresh ingredients. As Head Chef, John directs teaching at the school and is constantly developing and testing new recipes that inspire even the most ardent junk food addicts!
Before teaching cookery, John worked in restaurants and hotels in the UK, Ireland and France for over a decade and most recently at Capewell’s Restaurant and Browns Hotel in London.
John and Fiona will be in the Kids' Kitchen at the Children's Food Festival.
Expo Chef's Lamb Served with Courgette, Pink Grapefruit & Feta Recipe
Entrepreneurial Chef Mark Earnden is the creator of a show called Expo Chef, which helps promote healthy eating in the community. Expo Chef is an interactive cooking show that demonstrates how to make food fun, easy and healthy.
Expo Chef are passionate about attempting to educate the community about healthy eating, finding the next generation of chefs and encouraging more people to cook at home. The shows have been seen by almost 500,000 people in the North East of England alone. Expo Chef goes into schools and communities to promote healthy eating and tries to steer people away from fast and ready-made foods –making the preparation and cooking fun and appealing to both children and their parents alike.
In 2007, Mark was joined by David Hall who now delivers the Expo Chef shows with equal passion, enthusiasm and commitment. David is a self-taught chef who, in 2007, reached the final 4 of BBC’s MasterChef Goes Large.
The BBC has filmed Mark for factual shows based around this country’s struggle against obesity.
Mark's passion has also gained him awards in the North East for outstanding work in the community and was recently short listed for national recognition in The Caroline Walker Trust Award ceremony in London.
