Keep your child interested in meal times by introducing new flavours from around the world.
FRANCE
Breton pancakes
A crisp salad will complement these pancakes perfectly
Serves 2 adults (2 pancakes each) & 2 children (1 pancake each)
Prep time: 10 mins
Cook time: 12 mins
1 onion, chopped
1⁄2 tbsp olive oil
1 red or green pepper, deseeded and sliced
12 cherry tomatoes, halved
2 slices honey roast ham, sliced into strips
1 x 198g can sweetcorn, drained
1 x 6-pack Sainsbury’s plain pancakes
60g Gruyère or Emmenthal cheese, grated
2 tbsp Sainsbury’s tomato & chilli relish
2 large gherkins, sliced
- Pre-heat the grill to a medium setting. Fry the onion in the oil for 2 minutes over a high heat. Add the pepper and fry for 5 minutes on a medium heat. Remove pan and add the tomatoes, ham and sweetcorn.
- Place the pancakes on a greased baking sheet. Spoon in the filling and top with cheese. Grill for 5 minutes until the cheese melts. Top with the relish and sliced gherkin.
For toddlers…
As above, but don’t include the relish and gherkin topping.
Spain
Prawn and tomato paella
Versatile paella is delicious with chicken, seafood or vegetables
Serves 2 adults & 2 children
Prep time: 10 mins
Cook time: 30 mins (not recommended for freezing)
1 tbsp olive oil
1 onion, finely chopped
1 stick celery, finely chopped
2 garlic cloves, peeled and crushed
200g Sainsbury’s Spanish paella rice
1 large pinch saffron or turmeric
2 medium tomatoes, skinned and finely chopped
1 x 450ml pouch fresh chicken stock
120g frozen peas or soy beans
1 x 240g pack taste the difference jumbo tiger prawns, defrosted
1⁄2 x 150g pack Sainsbury’s Spanish diced chorizo
2 tbsp mayonnaise
1⁄2 garlic clove, peeled and crushed
lemon slices and parsley, to garnish
- Heat the oil in a deep frying pan. Add the onion and celery, cover and cook for 10 minutes. Stir in the garlic and rice, then crumble in the saffron or turmeric. Keep stirring and cook for 2 minutes.
- Add the tomatoes and stock, then bring to the boil, cover and turn down to a simmer for 10 minutes. Add the peas or soy beans, cover and cook for a further 5 minutes, adding the prawns a couple of minutes before the end.
- Meanwhile, cook the chorizo in a non-stick frying pan pan for 5 minutes. Take the rice off the heat and take out the children’s portions. Add the chorizo to the adult’s portions. Mix the mayo with the garlic and serve dolloped onto the adults’ portions. Garnish with slices of lemon and some chopped parsley.
For toddlers…
As above, but leave out the chorizo and don’t add the mayo and garlic.
Asia
Family pad thai noodles
This textured dish will go down a storm with toddlers and adults alike
Serves 2 adults & 2 children
Prep time: 10 mins
Cook time: 5 mins (Not recommended for freezing)
2 tbsp sunflower oil
2 medium eggs, beaten
3 tbsp tomato ketchup
1 tbsp fish sauce
1 tbsp reduced-salt soy sauce
1 tbsp light brown sugar
600g pack stir-fry vegetables
2 garlic cloves, peeled and crushed
1 x 400g pack Sainsbury’s fresh egg noodles
1 1⁄2 tbsp unsalted peanuts, chopped
2 tbsp coriander leaves, chopped
1 red chilli, deseeded and chopped
1 lime, cut into wedges
- Heat 1 tablespoon of the oil in a large wok or frying pan and pour in the egg. Leave to cook until the egg is set (about 1 minute), then flip over to cook the other side very briefly. Remove, cool and slice into strips.
- Make the sauce by whisking together the ketchup, fish sauce, soy sauce and sugar. Heat the remaining oil in the wok until very hot, add the stir-fry vegetables and the crushed garlic, then cook over a high heat for 2 minutes, stirring constantly.
- Add the noodles and egg strips, then stir-fry for a further minute. Add the sauce to the noodles and cook for a minute. Serve in bowls garnished with the peanuts, coriander, chilli and lime wedges.
For toddlers…
Recipe as above, but leave out the sauce when cooking the noodles, stir-fry vegetables and egg strips, as this will make the dish less
rich for little tummies. Serve with only 1 lime wedge to garnish (no peanuts or chilli).
Italy
Roasted veg sauce with penne and mozzarella
A tasty Italian staple with added chilli (for adults only!) for an extra kick
Serves 2 adults & 2 children
Prep time: 15 mins
Cook time: 50 mins
1 red pepper
1 courgette
1 onion
500g butternut squash, peeled
4 tomatoes, quartered
2 garlic cloves, peeled
1 tbsp olive oil
300g Sainsbury’s penne pasta
1⁄2 x 170g Sainsbury’s Italian cubetti di pancetta
1⁄2 red chilli
75g fresh breadcrumbs
150g pack mozzarella
- Preheat the oven to 220ºC, fan 200ºC, gas 7. Chop the pepper, courgette, onion and squash into 3cm cubes. Place them in a roasting tray with the tomatoes and garlic cloves, then drizzle with the oil. Roast for 40 minutes, stirring occasionally. Remove from the oven.
- Spoon the vegetables into a liquidiser and blitz with 300ml water for 2 minutes, until you have a smooth and thick sauce (note: you only need half the amount of sauce for this recipe, so put the rest in the fridge or freeze for up to 1 month). Cook the pasta according to the pack instructions in boiling water, then drain.
- Meanwhile, make the topping by frying the pancetta in a non-stick pan for 5 minutes, then add the chilli and breadcrumbs and cook for a further 5 minutes until the mixture turns golden. Mix the pasta with the sauce, tear in the mozzarella and heat through. Serve, then add the topping.
For toddlers…
As above, but leave out the pancetta, chilli and breadcrumb topping to keep salt levels down.
Caribbean
Pork stew with black-eye beans and chocolate
Give your table some Caribbean flavour with this spicy stew
Serves 2 adults & 2 children
Prep time: 10 mins
Cook time: 1 1⁄2 hours
1 tbsp olive oil
1 x 520g pack Sainsbury’s basics British diced pork shoulder
2 red onions, finely chopped
2 garlic cloves, peeled and crushed
1 tsp smoked paprika
2 x 400g cans chopped tomatoes
410g black-eye beans, drained and rinsed
25g plain dark chocolate
To serve
250g Sainsbury’s basmati rice,cooked
1 small avocado, sliced
2 pinches chilli powder
- Preheat the oven to 170ºC, fan 150ºC fan, gas 3. In a large ovenproof casserole dish, heat half the oil over a medium heat. Brown the pork on all sides – preferably in a couple of batches – then transfer to a bowl.
- Heat the remaining oil in the pan, put in the onion and cook for 5 minutes. Add the garlic and smoked paprika, then cook for a further 30 seconds.
- Tip in the chopped tomatoes and black-eye beans with 300ml boiling water and the browned pork, stir well and bring to a simmer. Cover and cook in the oven for 1 1⁄2 hours, stirring occasionally.
- Remove the casserole from the oven and stir in the chocolate until it has melted. Serve with the basmati rice and garnish with avocado slices. Finish with a scattering of chilli powder.
For toddlers…
As above, but don’t add chilli powder (a little too strong for young taste buds!)
