After such a difficult year of start and stop schooling, the summer holidays have come just in time. Even though summer camps are now in full swing, the pace is more relaxed and the days less structured so we have time to make the most of mealtimes. I enrol my own children in various kitchen preparations, be it washing salad leaves or just running out to the garden to pick some herbs. They usually start off quite hesitant, but then get engrossed in the process.
I have some of the very clever, child-friendly pieces of kit available from the coolfoodschool.ie. The Kiddies Safety Kutter is ideal for roughly chopping peppers, mushrooms and softer vegetables. The safety peeler is really handy too. All of my kids, aged six, eight and nine, are happy to use them.
Giving children a little bit of responsibility and ownership when it comes to cooking usually ensures they will enjoy the finished dish, or at least try it. Cooking is a really important life skill that I’m eager they master. More than ever we need to be educated in where our food comes from and how to make the most from that gorgeous food. The summer holidays are a great opportunity to swat up.
This week’s recipe brings together a few key skills such as peeling, chopping, whisking and grating. All very doable for kids aged four years and up. Courgette lasagne is a real celebration of the summer courgette. I use thin strips of it to crown this lasagne. I’ve laid them across as it looks so striking but this can be a bit messy when cutting, so I sometimes just scrunch the ribbons of courgette and pile them on top, then drizzle with oil, or else make them in individual dishes. It’s a great way to include even more vegetables and a twist on this real family favourite.
Recipe: Courgette lasagne
