Family Cooking

Recipes for Kids

For kids, food is always more exciting when they get to help make it. If you let your little ones give you a hand in the kitchen, your kids will be bursting with pride. Plus, they’ll learn new skills and love tasting their handiwork.

It’s easy to turn your little helpers into future chefs, too. Just fire up your range cooker, get your ingredients out and then let their imagination run wild. No matter how much space there is in your kitchen, you’ll find recipes for kids to cook that are suitable for your space and their skill level.

Although teaching kids to cook can be challenging at times, these recipes for kids are all delicious, child-friendly and, most importantly, easy to prepare. Whether you’re looking to convince your child to eat their vegetables or try new things, these 3 recipes for kids to cook are absolutely perfect…

Chicken and vegetable bowls

The best recipes for kids to cook are colourful, healthy and tasty. These chicken and vegetable bowls tick every box, so convincing your children to eat their fruit and veg has never been easier. Plus, it’s a great opportunity for them to work on their chopping and presentation skills.

Chicken and vegetable bowls

Ingredients

  • 250g brown basmati rice
  • 1 tbsp rapeseed oil
  • 1 garlic clove, crushed
  • 2 chicken breasts, sliced
  • 2 tbsp hoisin sauce
  • 100g frozen sweetcorn
  • 100g grated carrots
  • 100g red peppers, cut into small cubes
  • 1 avocado, stoned and sliced

Method

  1. Cook the rice according to the instructions on the packet. Then, drain the rice and return it to the pan so it stays warm.
  2. Heat the oil in a frying pan or wok, then add the garlic and fry for 2 minutes or until golden.
  3. Add the chicken to the pan and fry until the pieces are entirely cooked through. Once the chicken is cooked, add the hoisin sauce and seasoning. Continue to cook and stir for 2 minutes.
  4. Cook the sweetcorn in simmering water for 2 mins, then drain.
  5. Serve in a colourful arrangement. We recommend pushing the rice to one corner of the bowl and topping it with the avocado. Your chicken, carrot, red pepper and sweetcorn can then be placed in rows. But, let your child’s imagination run wild and allow them to serve theirs in any way they like.

Easy cheesy frittata

In a hurry to make lunch? The kids can help you rustle up this delicious frittata in a matter of minutes. It’s also great for sharpening their cutting skills and teaching them how to work with eggs.

Easy cheesy frittata

Ingredients

  • 2 spring onions, ends trimmed off
  • 4 tablespoons of frozen peas, defrosted
  • 1 courgette, halved with the ends cut off
  • 2 slices of ham
  • 100g feta cheese
  • 4 eggs

Method

  1. Preheat the oven to 180°C/160°C fan assisted/Gas Mark 4. While the oven comes up to temperature, chop the spring onions and place them in a bowl with the peas.
  2. Grate the courgette using a rotary grater and add the grated courgette to the bowl. Then, using a pair of scissors, cut the ham from above the bowl so that the pieces fall straight in.
  3. Using your hands, break the slices of feta above the bowl so they also fall straight in.
  4. Crack the eggs into a separate bowl and whisk them until the whites and the yolks are fully mixed. If any bits of shell fall in, make sure you scoop them out with a teaspoon.
  5. Pour the eggs into the other bowl and stir. Then, brush around an ovenproof dish with oil and tip everything in.
  6. Place your frittata in the oven for 30 minutes or until the egg is fully set.

Fish fingers

Fish fingers are a childhood favourite. This fish finger recipe is great for teaching your kids how to use breadcrumbs and batter. Simply serve in a sandwich or with chips and salad as a midweek meal.

Fish fingers

Ingredients

  • 1 egg, beaten
  • 85g white breadcrumbs, made from day-old bread 
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 400g skinless sustainable white fish, sliced into 12 strips
  • 4 tbsp mayonnaise
  • 100g young leaf spinach
  • 140g frozen peas, cooked and cooled

Method

  1. Heat your oven to 200°C/180°C fan assisted/Gas Mark 6.
  2. Pour the beaten egg into a shallow dish and mix the lemon zest and oregano into the breadcrumbs with some salt and pepper before placing them on a plate.
  3. Brush a non-stick baking sheet with half of your oil.
  4. Dip the fish into the egg before rolling it in the breadcrumbs and transferring it to the baking sheet. You should do this one strip at a time.
  5. When all the fish strips have been coated in the breadcrumbs, bake them for 20 minutes.
  6. While the fish fingers are cooking, mix the mayo with half of the lemon juice to make a lemony mayo. Then, toss the spinach leaves and peas with the remaining oil and lemon juice to make a basic salad.

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