VeggHead

Cooking with Kids

Depending on your child’s coordination skills and physical capabilities, they can start cooking with your supervision as early as three years old. At this age, you may want to avoid stove based activates, but your little ones can help with stirring, pouring, and other cool temperature activities. There are varying levels of responsibility that comes with each age as your child gets more capable. Here is a list of general age brackets and activities they can do in the kitchen, along with recipes they can try, and a few safety procautions to teach your little chefs!

Kitchen Rules:

Before you start, make sure that all long hair is tied back, hands are washed, and any loose clothing is removed. Make sure their hands are dry, as slippery hands can cause accidents.
Depending on the age and height of the child, you may need to use a step stool. Make sure the bottom is none-slip and the structure is sturdy to prevent falling.
Keep cabinet doors and drawers closed to avoid bumping into them.
Clean up messes and spills as they happen, so that there are no slippery wet spots.
Always use oven mitts to handle food on the stove, in the oven or microwave, and under the broiler.
When working with pots on the stove, be sure to hold the handle while stirring to prevent the pot from slipping off the burner. Make sure, if moving away from the stove, that handles are turned in-ward and not hanging over the counter. This will make sure that is a child is moving past, they don’t hit the handle and spill hot substance on the floor or themselves.
Always pick up knives by their handle and be sure that the child does not point them at anyone. Be sure to only allow the child to use a knife while you are present, and only with your permission.
Keep electrical cords away from the stove top, oven, and sink.
Before leaving the kitchen, check that the oven and burners are all turned off.
Burns do happen sometimes, so if your child is burned, make sure they know to tell you immediately. Run the burn under cold water for several minutes, dry gently, and apply an anti-burn cream.
Don’t put knives or other sharp objects in a sink full of water. Someone could absent-mindedly reach in and injure themselves.
Never put water on a cooking fire – it could make the fire bigger. Ensure your child knows to call for help if a fire occurs, and use baking soda or flour to put the fire out. If that doesn’t work, call the fire department and evacuate.
Ensure your child knows to not put cooked food on an unwashed plate or cutting board that held raw food; do not use knives that have been used on raw food on other foods that are not raw. Always use clean utensils.
Don’t add water to a pan with hot oil in it; it could splatter and burn someone.
Keep paper towels, dish towels and pot holders away from the stove top so they don’t catch fire.

Ages 3 - 5

Washing vegetables – this is a great way of teaching them the names of vegetables and sparking an interest which will hopefully encourage them to try different foods.
Stirring ingredients – they should be at room temperature.
Mashing with a fork or potato masher – again watch out for temperature.
Spooning ingredients into scales – you’ll need to help.

Here are a few good recipes that kids this age can handle:

Squished Tomato Pasta Sauce

Ingredients	Method
12 Cherry tomatoes 2 Ordinary tomatoes, halved 4 basil leaves small bunch chives	Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it burts (mind out, they’ll squirt!). Pull the tomatoes into pieces.
8 black or green olives, stoned (optional) Olive oil, for drizzling	Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
	Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
	Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese

Baked Dippy Eggs

Ingredients	Method
1 large slice of ham 8 small spinach leaves 8 cherry tomatoes 4 eggs	Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you: Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
1 matchbox-size piece of cheese 4 slices of bread, toasted, buttered, and cut into dippers to eat with them	Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
	Break an egge into a bowl. Scopp out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
	Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15 – 18 minutes or until the egg white has set.

Sausage & Courgette Kebabs

Ingredients	Method
2 thin courgettes or 1 fat one, cut into quarters lenghtways ½ red, yellow, or orange pepper, cut into fat strips	Ask your grown-up helper to turn the oven to 200C/ 180C fan/gas 6. Cut the courgette and pepper into chunks with a knife or scissors (or ask your grown-up).
3 chipolata sausages 8 cherry tomatoes	Cut each sausage into 3 or 4 pieces with your scissors (or ask your grown-up to do this).
	Push the wooden sticks through the cherry tomatoes, peppers, courgettes and pieces of sausage in any order, making sure the pointy end is facing away from you.
	Brush your skewers with olive oil and put in a baking dish. Ask your grown-up helper

Chunky Fish Fingers

Ingredients	Method
500g skinless, boneless chunky white fish fillet (we used haddock), cut into neat thumb-sized strips 100g plain flour, seasoned 3 large eggs, beaten 200g dried breadcrumb Large pinch turmeric (optional) Vegetable oil, for frying	Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
	Children: Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate. This is a job kids as young as 2 can help with but it’s a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag.
	Grown ups: To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Easy Strawberry Ice Cream

Ingredients	Method
1 x 400g punnet strawberries 1 x 250g tub mascarpone ½ x 397g can condensed milk Cones and sprinkles to serve	Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish
	Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
	Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky
	Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.

Ages 5 - 7

Cutting using a small knife – children should learn how to form their hands into a claw to keep fingertips out of danger. It may be beneficial to look up a tutorial video on knife skills.
Grating – fingers can easily be grated so keep watch and make sure they don’t get too close to the end of whatever they’re grating.
Measuring – even the very youngest children can do this but as children learn to read and do basic math, this is a great opportunity for them to do this with less supervision.
Rubbing in – rubbing in flour and butter with fingertips is called for in many recipes.
Beating and folding – show children how to beat cake mixture with a wooden spoon or fold in egg whites without knocking out too much air.
Greasing and lining a cake tin or tray.
Peel oranges or hard-boiled eggs – make sure eggs aren’t too hot, run them under the cold tap first and be careful of residual heat.
Setting the table – encourage them to cherish the ritual of family meals.

Here are a few good recipes that kids this age can handle:

Spaghetti & Meatballs withh Hidden Veg Sauce

Ingredients	Method
For the Meatballs 300g good quality pork sausage (about 4 large or 8 chipolatas) 500g lean beef mince 1small onion, coarsely grated 1 carrot, finely grated 1 tbsp dried oregano 50g parmesan, finely grated, plus extra to serve	Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix.
1 medium egg 1 tbsp olive oil	Children: Roll the meatball mix into walnut-sized balls and place them on a plate – this is a job children as young as 2 can help with and a great job to help teach older children basic division.
For the Tomato Sauce 1 tbsp olive oil 1 courgette, coarsely grated 3 garlic cloves, finely grated 1 tbsp tomato puree Pinch caster sugar splash red wine vinegar 2x 400g tins chopped tomato	17. Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.
To serve Cooked spaghetti	18. Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

Sunshine Burgers

Ingredients	Method
2 handfuls cornflakes, about 25g/1oz 225g/8oz beef mince Small bunch basil leaf, ripped into small pieces 1 large egg, beaten Few handfuls plain flour, about 75g/2 ½ oz	Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.
1 tbsp vegetable oil 6 each mini burger buns, lettuce leaves and tomato slices Tomato ketchup, to serve	Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.
	Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)
	Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.
	Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

Strawberry Jellies

Ingredients	Method
1 sachet gelatin 450ml strawberry or apple juice 15 – 18 very ripe strawberries	Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.
Whipped cream, for decoration	Pour in the juice and whisk, making sure it’s all mixed in.
	Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
	Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
	Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
	When the jellies are set, decorate with whipped cream and extra strawberries.

Sweet & Sticky Chicken Noodles

Ingredients	Method
1 skinless cooked chicken breast 3 spring onions ½ red pepper, stalk and seeds removed	Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
1 tbsp soy sauce 1 tbsp sesame oil and/or 1 tbsp sesame seeds 2 tbsp runny honey 150g egg noodles Handful of coriander (optional)	Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
	Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
	Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
	Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
	Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.

Cheese Roll-ups

Ingredients	Method
200g self-rising flour, plus extra for dusting 50g butter, softened 1tsp paprika 100 – 125ml/3 ½ - 4 fl oz milk 50g ready-grated mature cheddar	Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter – but not so soft that it is oily. Now stir in the paprika and mix again.
	Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
	On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn – by keeping the dough moving, you avoid finding it stuck at the end.
	Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
	Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.

Ages 8 - 11

Planning the family meal.
Following a simple recipe.
Finding ingredients in the cupboards and fridge.
Using a peeler.
Whisking, using a balloon whisk or handheld mixer.
Using heat on a hob, oven and microwave.
Making salads.
Opening cans.

Here are a few good recipes that kids this age can handle:

Courgette Muffins

Ingredients	Method
50g courgetti, cut into chunks 1 apple, peeled and quartered 1 orange, halved	Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
1 egg 75g butter, melted 300g self-rising flour ½ tsp baking powder ½ tsp cinnamon	Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
100g golden caster sugar Handful of sultanas 1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing	Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
	Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
	Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
	Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

Iced Fairy Cakes

Ingredients	Method
100g caster sugar 100g very soft butter 100g self-rising flour	Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole.
2 eggs 1 tsp vanilla extract	Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
For the icing 200g very soft butter 200g icing sugar Food coloring, sprinkles, marshmallows, etc.	Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
	Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
	Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing
	Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Chicken & Sweetcorn Pies

Ingredients	Method
500g puff pastry, plus flour for dusting 2 skinless cooked chicken breasts 3 tbsp canned or frozen, defrosted sweetcorn 3 tbsp frozen peas, defrosted	Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
6 tbsp double cream 1 tsp Dijon mustard 1 egg, beaten Oil, for brushing	Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
	Push each square into the oiled tin, making sure it is pushed right into the edges.
	Use scissors or a small knife to cut the chicken into strips, then cut into chunks.
	Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
	Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.
	Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles

Tomato Tart

Ingredients	Method
4 tbsp soft cheese 1tsp Dijon mustard 8 ripe tomatoes	Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
375g puff pastry Flour, for rolling out	Cut the tomatoes into thick slices.
Anchovies or olives to decorate, if you like Chunk parmesan	Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
	Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
	Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
	Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

Very Chocolatey Cake

Ingredients	Method
3 eggs 200g golden caster sugar 200g very soft butter 200g self-rising flour	Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
1 tsp baking powder 3 tbsp cocoa powder	Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
100g chocolate drops (milk, plain, white or a mix of all three)	Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
For the icing 300g soft butter 100g icing sugar	Spoon half of the mixture into each tin and smooth the tops.
400g melted plain chocolate	Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
	Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

Ages 12+

How much a child can achieve at this age is dependent upon how interested they are in the topic. A child at this age can do all the coupled skills of the previous ages and be left unattended more often, but should still have some supervision to avoid accidents in the kitchen.

Here are a few good recipes that kids this age can handle:

Spanish Omelet

Ingredients	Method
500g waxy potato, such as Charlotte Knob of butter 2 small onions, finely sliced	Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices..
1 red pepper, finely chopped 8 – 9 eggs 1 x 25g pack chives	Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
	Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
	Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
	Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Tasty Cottage Pies

Ingredients	Method
For the Meat Layer 2 onions 2 tbsp olive oil 500g lean minced beef, preferably organic 2 beef stock cubes 3 tbsp HP sauce	Heat oven to 200C/fan 180C/gas 6. Halve the onions on the chopping board using the sharp knife. Peel off the skins, then thinly slice the onions. Heat oil in a large frying pan, add the onions (take care the oil doesn’t spit), then fry them until golden, stirring occasionally.
415g can reduced sugar and salt baked beans	Add the mince, breaking up the block of meat with the wooden spoon until it looks like crumbs. Pour in a mug of water, crumble in the stock cubes, then measure in the HP sauce. Cover the pan and simmer on a low heat for 10 mins, stirring every now and then.
For the Topping 900g large potato 3 medium carrots 25g butter Good splash skimmed milk 40g mature cheddar	Put a large pan of salted water on the hob to boil and cover with the lid. Peel the skin off the potatoes with a vegetable peeler, then cut into quarters on the chopping board. Trim the ends from the carrots, peel, then thickly slice.
4 small tomotes Broccoli florets or peas, to serve (optional)	When the water is boiling, add the potatoes and carrots (an adult should do it as the water will splash). Cover and simmer for 20 mins until the potatoes are soft when you stick a knife in. Drain, return to the pan with the butter and milk, then mash until smooth with an electric whisk or potato masher.
	Stir the beans into the meat mixture, simmer for a few mins, then spoon the mixture into 4 mini pie dishes. Spoon the mash on top and spread over the filling, right to the edges of the dish so none of the layer below shows.
	Put pie dishes on a baking tray. Grate cheese, sprinkle on top, then cut tomatoes into wedges and arrange on top. Carefully put the pies in the oven using oven gloves. Bake for 35 mins or until tops are golden. Let pies cool a little before eating as they will be very hot. Serve with broccoli or peas.

Slow-roast Chicken with Homemade Gravy

Ingredients	Method
2kg chicken 50g soft butter 2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve 1 lemon 1 chicken stock 2 tbsp flour 1tsp marmite, if you have it in your store cupboard	Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
	Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you’re making the Crunchy roast potatoes (see 'Goes well with'), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
	Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.

Cheesy Garlic Bread

Ingredients	Method
500g strong white bread flour 7g sachet/1 ½ tsp fast-action yeast 1 tsp salt 2 tbsp olive oil	Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
1 tbsp clear honey 2 garlic cloves, crushed 25g soft butter 100g mature cheddar, grated	Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
Handful thyme leaves	Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
	Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

Melting Chocolate Puddings

Ingredients	Method
Oil, for brushing 85g self-rising flour ½ tsp baking powder	Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding molds with oil.
40g cocoa 40g ground almond	Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
125g butter softened 100g golden caster sugar 2 eggs	Beat the butter with the sugar using a wooden spoon or electric beaters.
6 Lindt milk chocolate balls	Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
	Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one – but don’t push it right to the bottom.
	Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.