Recipes for chefs in the making

Recipes for chefs in the making

By
Holly Bell
Contains
12 recipes
Published by
Quadrille Publishing
ISBN
9781849494199
Photographer
David Loftus

So many of life’s conundrums are answered with common sense. A few years ago, I found myself making batch after batch of macarons in preparation for biscuit week in The Great British Bake Off, and becoming increasingly more upset and incredulous that they kept flopping into sunken little blobs. One evening, my husband walked into the kitchen to find me shedding tears over them. Ridiculous, yes, but it’s the wisdom he imparted that’s more important – he simply suggested I change the recipe… for repeating the same action and expecting different results is the definition of madness.

He was right of course, and so I come to think of children who range from being a little reticent with new food to downright fearful. What to do with them? Certainly don’t engage in repetitive battles at teatime. Who has the time or inclination for that? I say get them in the kitchen, with their own knife, chopping board and apron, then set about preparing dinner. They may not eat the first few meals they prepare but give it a week or so of different meal experiments and as their cooking skills grow so too will their palate.

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