This is a sweet sauce and goes well with chicken and duck. It’s a good starting point for fussy eaters. Add some chopped chilli for older children and adults. Don’t forget to remove the seeds and wash your hands before rubbing your eyes!
Melt the butter in a small saucepan and add the crushed garlic, sizzle for about a minute then stir in the spinach and cook for another minute.
Next add the mixture to a food processor with the rest of the ingredients and blitz until smooth.
Served with tomatoes and carrot and turmeric bread
This pesto is best left to sit for a while so that the flavours settle; use the baby leaf spinach as its less bitter than the more mature leaf. For best results make it the day before you need it.
Keeps for- up to 1 week in the fridge
*Freezable for up to 6 months
Turkey is a favourite of mine and I wanted to try and get my children to like it a little more than they do- this dish did the trick. It’s a quick and tasty meal for all the family to enjoy. Turkey is a great source of protein and B vitamins and is definitely not just for Christmas. Hands up winner!
Heat a little olive oil or butter in a large saucepan or deep frying pan, chop the onion and lightly fry for 5 minutes, add the garlic and fry for 1 minute before adding the mince, keep turning the mince over until it is white all over.
Add the salt, pepper and tarragon, continue to cook for 10-15 minutes on a medium heat until piping hot and cooked through.
Place the pitta bread in a toaster for 1 minute, slice the top of the pitta and add the mince.
* If your child is stuck on white bread, face one challenge at a time, so use a white pitta first time round and the wholemeal pitta the next time.
Make the green tuna in quick time and put the potato in the oven while you play some games or take the children to see the neighbours, if they haven’t already turned their lights out, to pretend they aren’t home!
Pierce the potatoes deeply several times with a fork, then place them directly on the oven shelf. Cook for about 1 hour and 15 minutes, or until soft and cooked through (stick a knife in one to see if it’s tender).
For the green tuna, put all the other ingredients except for the tuna into a small food processor (or in a small bowl and use a hand held blender). Blitz until combined, give it a few stirs in between. Add a few drops of water if necessary.
Flake the tuna into a bowl and then pour the green pesto sauce over the tuna. Leave to stand while the potato bakes
Once the potatoes are cooked, slice them open, fill with the green tuna and serve.
* For a crispy skin, coat the potatoes in olive oil and rub with a little sea salt.