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 defiantly 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.
This is a sweet and savoury soup and although green, it’s a lovely green! You can enjoy it at any time of the year as its very delicate and not heavy at all. My youngest always asks for more! Broccoli is so good for us that eating it is a must, but getting children to eat something they don’t like is not easy. Give this a try to see if you can persuade them otherwise. Try making up a suitable name for the soup and serving it with their favourite bread or croutons.
1 small–medium broccoli head, florets removed from stem
1 large pear, peeled, cored and chopped
few slices of Cheddar cheese
650ml chicken or vegetable stock
Sauté the onion and celery or leek in the butter for 5 minutes over a medium heat until tender.
Add all the remaining ingredients and bring to the boil.
Cover the pan with a lid, turn to the heat down and simmer for 10 minutes until all the vegetables are tender.
Use a hand blender to make blitz the mixture to a smooth soup. Try not to over blend, as it’s better for the soup to have some texture.
Serve with bread or croutons.
Tip: If you don’t have a pear, try using pear purée or an apple instead.
I sometimes make mine in a soup maker: just add all the ingredients and set to purée – it’s just as nice.
* Keeps for up to 24 hours in the fridge
* Not suitable for freezing
This is one of the family favourites. Even though I’m not one to eat much lamb for personal reasons, the children really like it and getting William to eat meat can be a struggle. Served with a salad or extra veg, this is an easy and tasty family meal.
550–600g sweet potatoes (3–5 potatoes, depending on size)
1 large onion
1 green pepper
olive oil, for greasing and frying
500g minced lamb
handful of frozen peas
2 heaped tablespoon mint sauce (I use Colman’s garden mint concentrate)
60g Cheddar cheese, grated
Preheat the oven to 200°C/180°C fan/Gas 4.
Peel the sweet potatoes and cut them all about 1cm thick, Put them in a saucepan, cover with cold water and bring to the boil. Once boiling, cook for 10 minutes until tender, then drain.
In the meantime, chop the onion and pepper very finely (I use a food processor). Heat a frying pan with a small amount of olive oil and sauté the onion and pepper for a few minutes until softened. Add the lamb mince and mix well, and continue to cook for a few more minutes until the mince is browned all over.
Put the lamb mixture into a 26x36cm (or similar) oven dish and stir through the peas and mint sauce.
Place the slices of sweet potato over the meat, overlapping a little. Sprinkle the sweet potato with the grated cheese and bake for 20 minutes and until the cheese is bubbling and golden.
Tip: To make more, double the ingredients, freeze what you don’t use, defrost before reheating.
* Keeps for up to 4 days in the fridge
* Freezable for up to 4 months