CALLING ALL YOUNG COOKS!
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Know your milk
Frozen food heroes
Grow your own
NEXT MONTH
HOW TO USE OUR GUIDE
Want to showcase your kids’ skills? BBC Good Food has partnered with First News, the award-winning weekly newspaper for children, to share what young, budding chefs are cooking. Each month, First News will celebrate a different cuisine from around the world, and they would love to see what your children create using their new Kids’ Kitchen skills. For more details,go to: firstnews.co.uk/globalkitchen
WATCH OUR SKILLS VIDEO
Think milk only comes from cows? Think again! There are many different varieties of milk available, and it’s fun to experiment with them. Oat and soya milks are creamy with a neutral flavour, while almond and coconut milks add a nutty taste. Dairy-free milks are usually fortified with calcium and other nutrients and minerals.
Using frozen food like sweetcorn or peas is a great way to prevent waste, as you only defrost or cook as much as you need. Frozen fruit and veg also often contains more nutrients than fresh, as they are frozen soon after picking, which locks in all the good stuff while it’s at its best.
Tomatoes grow during the summer months in the UK and nothing tastes better than food grown in your own back garden. Try them in this recipe. Simply replace the can of cherry tomatoes with 400g fresh chopped tomatoes mixed with a pinch of sugar.
learn to safely boil liquids
These recipes are suitable for children aged seven to 11, but younger children will need extra support from an adult.
FirstNews
Watch food director Cassie making our overnight oats at bbcgoodfood.com/kidskitchenor scan this QR code
Basil is easy to grow in a pot on a sunny windowsill or in a greenhouse. Buy seeds and plant in a large pot. Make sure to water them regularly – the seeds will start sprouting within a week or two.
Older children and teenagers can still enjoy making them, though, and may want to adapt or further develop the recipes, swapping in their favourite ingredients or adding extra spices to make them their own.
Don’t waste it
The step-by-step recipes come with clear lists of ingredients and equipment so they’re easy to follow, and there are three to support each new skill: a basic one, one that’s more of a challenge and another for advanced mini chefs. Talk through and practice the cooking skill with your child before making the dishes.
The hard edge of parmesan cheese, called the rind, is packed with flavour. Instead of throwing it away, use it to add deeply savoury notes to your dishes. Boil it in the base of a broth or soup (such as minestrone), or add it to a pan of creamy beans to serve with sausages. Don’t forget to remove it before serving, though – it’s only there for flavour and will be too hard to eat!