If your kids have special dietary requirements or you simply have very young children, you’ll love these easily adaptable recipes
recipes ANNA GLOVER photographsMYLES NEW
family
Banana oat muffins with mix & match toppings
MAKES 12 PREP 15 mins plus cooling COOK 20 mins EASY V ❄
200g porridge oats
2 ripe bananas
2 eggs
2 tbsp milled seeds (such as
flaxseed or chia seeds)
2 pitted dates
1 tsp baking powder
50-100ml milk
For the mix & match toppings
blueberries, raspberries, sliced dates, or chopped nuts nut butter, Greek-style yogurt, maple syrup, to serve
1Heat the oven to 200C/fan 180C/gas 6. Line 12 holes of a muffin tin with cupcake cases. Put the oats, bananas, eggs, seeds, dates, baking powder and 50ml of the milk into a blender and blitz to make a batter (or do this in a jug using a hand blender). Blitz in enough of the remaining milk to make the batter pourable, then pour into the cases and top with your choice of either blueberries, a raspberry, a couple of date slices or a sprinkling of chopped nuts. Bake for 15-20 mins until well risen and lightly golden. The berries, if using, should look soft and juicy. Leave to cool on a wire rack for 15 mins. Or leave to cool completely, then will keep frozen for up to three months, or in an airtight container for up to five days.
2Serve as they are (they’re great for packing into lunchboxes and you can freeze them for later) or serve with a drizzle of nut butter, a spoonful of yogurt, or a drizzle of maple syrup.
PER SERVING 103 kcals • fat 3g • saturates 1g • carbs 15g • sugars 3g • fibre 2g • protein 4g • salt 0.1g
Panko pesto fish
Free-from pesto is a very handy family-friendly ingredient. If you’re unsure about dairy tolerances in younger children, check the packaging, or simply make your own to suit dietary requirements.
SERVES 4 PREP 20 mins COOK 50 mins EASY
1kg floury potatoes, cut into wedges 2 tbsp olive, plus a little extra for the baking sheet 4 pieces firm white sustainable fish, skinless and boneless 2 tbsp free-from pesto (or regular) 2 tbsp dried white breadcrumbs or panko breadcrumbs (gluten-free, if necessary) 2 tbsp finely grated parmesan 1 tbsp chopped pine nuts (optional) 1 tbsp capers or cornichons, finely chopped 1 tbsp chopped dill or parsley 3 tbsp mayonnaise (dairy-free, if necessary) ¼ lemon, zested and juiced cooked peas, to serve
1Heat the oven to 220C/200C fan /gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp
