School’s out, so keep the kids entertained with ideas for sunny picnics, rainy day projects and foodie books
recipes CASSIE BEST photographs MYLES NEW
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Cook dinner together Baked feta & tomato pasta
SERVES 3 PREP 5 mins COOK 30 mins EASY V
200g block of feta (vegetarian,
if needed)
400g cherry tomatoes
50g pitted black olives (optional)
2 garlic cloves, unpeeled
2 tbsp olive oil
250g short pasta of your choice
handful of basil leaves
1 Heat the oven to 200C/180C fan/gas 6. Put the feta in the middle of a large baking dish, then scatter the tomatoes, olives (if using) and garlic cloves around it. Drizzle over the olive oil and season. Bake for 30 mins until the tomatoes are bursting and blistered, and the feta is golden at the edges. Squeeze the garlic from its skins into the dish, then lightly mash and mix into the tomatoes.
2 Meanwhile, fill a large pan with hot water from the kettle and return to the boil. Season with salt, then cook the pasta following pack instructions, stirring occasionally. Drain, reserving a mugful of water.
3 If the baking dish is large enough, tip in the pasta and a splash of the water, and mix until the feta breaks up and the pasta is coated in a creamy sauce – add more water to loosen if needed. If the dish is too small, combine everything in the pan. Season with black pepper and scatter over the basil.
GOOD TO KNOW calcium • fibre • 1 of 5-a-day PER SERVING 570 kcals • fat 23g • saturates 10g • carbs 66g • sugars 7g • fibre 6g • protein 22g • salt 1.7g
Make a fun vegetarian lunch Air-fryer veggie spring rolls
SERVES 3 PREP 5 mins plus cooling COOK 30 mins EASY V
2 tbsp cornflour
1 tbsp dark soy sauce
1 tsp honey
1 tsp sesame oil
1 tbsp vegetable oil
450g mixed stir-fry vegetables
(we used a mix of beansprouts,
cabbage, carrots and peppers),
any large pieces finely chopped
8 large or 16 small spring roll
pastry sheets (see tip, right)
2 tbsp vegetable oil
sweet chilli sauce, for dipping
1 Mix 1 tbsp of the cornflour with the dark soy sauce until smooth, then add the honey and sesame oil. Set aside. Heat the vegetable oil in a wok over a high heat and stir-fry the mixed veg for 30 seconds before adding the sauce mixture. Season with salt and pepper, and cook for another minute until the veg has wilted slightly but retains some crunch. Transfer the mixture to a bowl and cool for at least 10 mins.
2 Mix the remaining cornflour with 1 tbsp water in a small bowl. Working with one spring roll sheet at a time, put on a board at an angle, so it resembles a diamond. (Keep the other sheets covered with a tea towel.) Spoon a heaped teaspoonful of the veg in the centre of the sheet in a sausage shape. Fold the bottom corner ove
