Bored kids and empty cupboards? Try these child-friendly recipes this half-term

Editor’s note: Due to a technical error, you may have received an incorrect version of this newsletter. Here is this week’s Feast newsletter.

Happy half-term everyone! If you are a parent reading this, the chances are you are in desperate need of a snack/strong coffee/stiff drink. I start these school breaks with great intentions – lots of wholesomeness, baking, arts and crafts, and so forth. But the snack cupboard is now bare, the kids have had a side of cucumber sticks with every meal as a token bit of “green” and there are only so many episodes of Bluey I can take (actually, that’s a lie, but you know, we can’t have it playing all day). To go out with a bang, I’ve got a few last-minute treats up my sleeve.

First are these ham and mozzarella rice cakes from Yotam Ottolenghi, which look fun to make and eat. All three of the recipes in this article look great and would go down a treat with my small people. The same goes for this cracking collection of six kid-friendly recipes, including a stew with dumplings from yours truly. Uyen Luu’s recipe for egg-fried noodles with broccoli and runner beans is a big hit in our house, a real weeknight staple – I just replace the veg with whatever I have to hand.

I cannot wait to try David Frenkiel and Luise Vindahl’s halloumi veggie burgers: they sound right up our street. I’ve got Alice Zaslavsky’s traybake pizza lined up for Saturday night; the kids will love getting messy making that. We’ll tuck into it with a movie or Gladiators – our regular Saturday night treat – and if I don’t have too much guilt about the amount of sugar consumed, I’ll get them to make these fun Willy Wonka chocolate pops for afters. I’m also keen to give this cupcake caterpillar by David Atherton a try. I love the idea of using banana, spinach and courgette in the cake batter; it’s fun and wholesome, and my kids will be thrilled with the vibrant green colour.

And finally, as Stuart Heritage explains in this lockdown article that features 15 tips for cooking with kids, the most important thing is to make food they’ll actually want to eat. It’s all well and good being aspirational and getting them to try something new, but for the best results try offering new dishes alongside the familiar.

A new vegetable they haven’t had before? Serve it alongside their favourite pasta. I’m planning on getting the girls to make Yotam’s rainbow-layered dip (pictured top) tonight alongside some more familiar cheesy quesadillas. It can take a few attempts before something becomes a win. But if they can help you in the preparation, then there is even more chance they will give it a try. You’ve got them to experience something new and incorporated an educational activity into your day. If that isn’t a half-term win, I don’t know what is.

Unexpected item in the bagging area | If you live in a big city, you probably have your pick of artisanal food shops, piled high with chilli oils and sauces. As a suburban dweller, I often get FOMO on the condiment front, so I am a big fan of Delli’s online food haven. My current obsession is the crispy chicken skin sambal from Mirin, and I always try to grab a jar of croissant butter from Mancunian bakery Pollen. But you have to be quick, because that stuff is more sought after than a ticket to Glastonbury.

What I’ve been reading | It’s not a new release, but I have just started reading The Vegetarian by Han Kang, who won the Nobel prize in literature in 2024. First published in 2007, in South Korea, with an English translation released in 2015, The Vegetarian tells the story of Yeong-hye, an artist and homemaker whose decision to become vegetarian leads to devastating consequences. Her story is told in three parts by various family members; the first being her husband, Mr Cheong. It is captivating, uncomfortable, eye-opening and I am totally gripped.

Top marks for a student dinner | A few weeks ago I had the privilege of visiting Ulster University in Belfast. My day started by talking to some of the culinary arts students, followed by hosting a Greekish dinner at their awe-inspiring Academy restaurant. Academy not only looks like a swish eatery, but it is a great opportunity for the uni students to gain priceless cheffing experience, both front and back of house. If you are visiting this brilliant city, make a beeline for their student menus or Culinary Salon events. It’s great seeing the next generation in action.