As the summer holidays arrive, parents across the country will be searching for meals to satisfy the nation’s pickiest customers – their children.
Nearly three-quarters (73%) of parents in the UK said ‘yes’ when asked if they consider their child a fussy eater according to research by recipe box service Gousto. Most interestingly, the survey revealed that 84% of parents are looking to make mealtimes more exciting for their children, which is why Gousto’s Lead Recipe Developer Sophie Nahmad is sharing five meals that are perfect for fussy eaters who are bored of standard sandwiches.
“These meals are perfect for busy lunchtimes over the summer holidays,” says Sophie. “What’s great about these recipes is that they all either take 30 minutes or less to make, or only use one pot or tray, so you can save time on the dreaded washing up.
“I think getting kids involved in the cooking is a great way to improve attitudes to food at the dinner table,” Sophie adds. “It shows them what’s going on in the kitchen and demystifies the cooking process. It’s also a great bonding experience or activity for a rainy afternoon!” And we all know it wouldn’t be British summertime without a few of those…
“Below I’ve shared my top five recipes to make for fussy eaters who turn their noses up at an average sandwich, including a fun dessert treat that the whole family can make together.”
Creamy Red Pesto, Crispy Bacon & Broccoli Tortiglioni
This pasta dish is super speedy, taking only 20 minutes to make – perfect for busy mealtimes.
Instructions for 2 portions
Ingredients:
· 160g Tenderstem broccoli
· 40g cheddar cheese
· 135g Jolly Good smoked streaky bacon
· 16g tomato paste
· 50g soft cheese
· 45g sun-dried tomato nut pesto
· 200g tortiglioni
You’ll also need: pepper, salt, vegetable oil
Method:
1. Boil a kettle, then add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.
Cook the pasta for an initial 8-10 min.
2. Meanwhile, chop the Tenderstem broccoli in half.
3. Slice the streaky bacon into rough, bite-sized pieces.
4. Heat a large, wide based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the sliced bacon pieces and cook for 3-4 min or until golden and crisp.
Once done, transfer the bacon to kitchen paper and set aside, reserve the pan – this is your crispy bacon.
5. Once the tortiglioni has had 8-10 min, add the halved Tenderstem broccoli and cook for a further 2-4 min or until the broccoli is tender and the pasta is cooked with a slight bite.
Meanwhile, grate the cheddar cheese.
Once done, drain the tortiglioni and broccoli, reserving a cup of the starchy pasta water.
6. Return the reserved bacon pan to a medium heat. Once hot, add the tomato paste, pesto and soft cheese.
Season to taste, adding a pinch of salt and pepper if needed and cook for 1 min or until fully combined – this is your creamy red pesto sauce.
7. Add the drained tortiglioni and Tenderstem broccoli to the creamy red pesto sauce with a splash of the starchy pasta water.
Give everything a good mix up and cook for 1-2 min or until the sauce begins to stick to the pasta – this is your creamy red pesto & broccoli tortiglioni.
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!
Serve the creamy red pesto & broccoli tortiglioni, and top with the crispy bacon, grated cheddar and a good grind of black pepper.
Cherry Tomato & Homemade Basil Pesto Pizza
Now who doesn’t love pizza? This flavourful vegetarian recipe only uses one tray, making the washing up nice and easy.
Instructions for 2 portions
Ingredients:
· 32g tomato paste
· 30g grated Italian hard cheese
· 2 flame-baked pizza bases
· 1 tsp dried oregano
· 50g baby leaf salad
· 15ml white wine vinegar
· 20g basil
· 125g mozzarella ball
· 250g cherry tomatoes
· 1 garlic clove
You’ll also need: olive oil, pepper, salt, sugar
Method:
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6, and put 1 large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!).
Peel and finely chop (or grate) the garlic.
2. Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar.
Add 5 tbsp cold water and give everything a good mix up – this is your tomato sauce.
3. Drain the mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can!)
Tear the drained mozzarella into rough, bite-sized pieces.
4. Chop the cherry tomatoes in half, and wash the baby leaf salad before patting it dry with kitchen paper.
5. Remove the heated tray from the oven and add the pizza bases.
Divide the tomato sauce between the pizza bases and spread it evenly all over them with the back of a spoon.
6. Top the pizza bases with the torn mozzarella and the halved cherry tomatoes, then sprinkle over the dried oregano.
Put the tray in the oven for 12-15 min or until the cheese has melted and the bases are crisp – these are your cherry tomato pizzas.
7. Meanwhile, chop the basil roughly.
Add the chopped basil and grated Italian hard cheese to a pestle & mortar with a pinch of salt and a splash of cold water and grind to a paste (or blitz in a food processor!) Add 3 tbsp olive oil and mix – this is your homemade basil pesto.
Combine the white wine vinegar and 2 tbsp olive oil with a pinch of salt and pepper in a separate bowl – this is your dressing.
Serve the cherry tomato pizzas with the baby leaf salad to the side. Dollop the homemade basil pesto over the cherry tomato pizzas, then drizzle the dressing over the baby leaf salad.
Easy One-Pot Plant-Based Vegetable Biryani
For a fuss-free lunch, this one-pot vegan biryani will be your best friend!
Instructions for 2 portions
Ingredients:
· 80g cultured coconut
· 16g tomato paste
· 1 tbsp curry powder
· 160g fine green beans
· 11g vegetable stock mix
· 130g basmati rice
· 1 cauliflower
· 30g sultanas
· 1 red onion
You’ll also need: pepper, salt, vegetable oil, water
Method:
1. Peel and finely dice your red onion. Then cut your cauliflower into small florets, discarding the stem and leaves.
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp vegetable oil over a high heat.
2. Once the pan is hot, add the diced onion, cauliflower florets, curry powder and a generous pinch of salt and pepper.
Cook for 5 min or until starting to soften.
3. Add the vegetable stock mix to the pan with your tomato paste.
Tip: Add a drizzle of oil if the pan looks a little dry.
4. Cook for a further 2 min or until the cauliflower starts to colour.
Transfer the contents of the pan to a bowl and set aside, reserve the pan – this is your cauliflower mixture.
5. Return the reserved pan to a high heat, add your basmati rice with a generous pinch of salt and stir to coat the grains in the remaining oil. Then add 350ml water and bring to the boil over a high heat.
Meanwhile, trim, then chop your green beans in half.
6. Return the cauliflower mixture back to the pan, then add the halved green beans and sultanas.
7. Reduce the heat to medium-low and cook, covered, for 10-12 min or until the water has absorbed and the rice is cooked – this is your one-pot vegetable biryani.
Tip: Add a little water if the rice is not cooked or the mixture is looking a little dry
Serve the one-pot vegetable biryani with a dollop of cultured coconut.
Homemade Chicken Goujons & Cheesy Beans
If your kids are craving freezer food, this is the perfect alternative that you can make from scratch.
Instructions for 2 portions
Ingredients:
· Panko breadcrumbs (60g)
· Italian hard cheese (20g)
· Finely chopped tomatoes (200g)
· Cannellini beans (390g)
· Vegetable stock mix (5.5g)
· Ground smoked paprika (2tsp)
· Henderson’s Relish (15ml)
· Dried oregano (1tsp)
· White potato x3
· British chicken breast strips (250g)
· Spring onion
· Brown onion
You’ll also need: flour, milk, olive oil, pepper, salt, sugar, vegetable oil, water
Method:
1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air.
Cut your potatoes (skins on) into wedges, then add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper.
Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp.
2. Grate your Italian hard cheese.
Add a handful of flour to a plate and a splash of milk to a small bowl.
Add your panko breadcrumbs to another plate with your ground smoked paprika, dried oregano and half the grated cheese (you’ll use the rest later!)
Add a generous drizzle of olive oil and mix together (this will make your breadcrumbs golden!)
3. Season your chicken breast strips with a generous pinch of salt then coat in the flour, tap off any excess, then add them to the milk and finally press them into the breadcrumbs firmly to coat evenly.
Add the breaded chicken strips to a separate baking tray and put the tray in the oven for 15-18 min or until cooked through (no pink meat!) and golden – these are your homemade chicken goujons.
4. Whilst the chicken goujons are cooking, boil half a kettle.
Peel and finely chop your brown onion.
Heat a pot with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened.
5. Meanwhile, drain and rinse your cannellini beans, and dissolve your vegetable stock mix in 150ml boiled water.
6. Once the onion has softened, add the drained cannellini beans to the pot with your chopped tomatoes, Henderson’s Relish, stock and 1 tsp sugar.
Bring to the boil over a high heat and cook for 4-5 min or until thickened – these are your beans.
7. Whilst the beans are thickening, trim, then finely slice your spring onion.
Serve the homemade chicken goujons with the beans and potato wedges to the side.
Top the beans with the remaining grated cheese and garnish with the sliced spring onion.
Rice Krispie Treats
And for dessert, look no further than Gousto’s super simple Rice Krispie treats. This recipe makes 6 large bars or 12 smaller bars.
Ingredients:
· 1 ½ tbsp butter
· 1 cup marshmallows
· 2 cups Rice Krispies
· 100g white chocolate
· Chocolate chips
· Rainbow sprinkles
Method:
1. Start by lining a deep baking tray with greaseproof paper.
2. In a large heavy bottomed saucepan melt the butter, then once it’s completely liquid add the marshmallows and stir until melted. Remove from the heat then mix through the Rice Krispies.
3. Tip the mixture into your prepared baking tray. You want it to be about an inch thick. If you don’t have enough to fill your whole tray, push the mixture up against one end, and using a spatula, create a straight edge. Leave to cool before cutting into squares.
4. Add a fun chocolate topping by covering it with white chocolate shavings and sprinkles. Fill a saucepan with an inch or two of water. Place a Pyrex bowl over the saucepan and bring to a simmer. Make sure the bottom of the bowl doesn’t touch the water, and that the pan never boils dry.
5. Tip the white chocolate into the bowl and heat until the chocolate has almost completely melted, being careful not to get any water into the bowl.
6. Pour over your Rice Krispies treats and top with sprinkles and chocolate chips. Wait until the chocolate has set before cutting it into squares.