From the pantry or Hagen's veggie box:
1 head of broccoli
1 sweet potato
Suggested condiments to serve:
1. First, let’s start with the potato chips, they will take the longest. Preheat the oven to 180c. Peel your sweet potato and cut in 1cm thick chips, you may need to cut these in half depending on the size of your potato. Pop onto a lined baking tray and toss with olive oil, pepper, salt (depending on the age of your little ones), and you can add spices like cumin if you choose. Now you’re ready to go into the oven for 45 minutes, turning the chips halfway through.
2. Put a pot on the stove, over a medium-high heat, with a fitted steamer with around 2cm of water in the pot. Peel your carrots and cut in half before slicing in to match-sticks around 5mm. Cut your broccoli into florets. Put the carrots and broccoli into the steamer for 10 minutes. The vegetables should be well done and safe for kids. Please make sure to test the vegetable before serving. You may need to cut the florets in half or quarters if they are too big. Toss the steamed veggies with butter and season.
3. For the nuggets, put the pan on a medium heat on the stove and put enough oil in the pan to cover the bottom. When the oil is nice and hot, pop the nuggets in with enough room so they are not touching one another. You might need to do 2-3 batches. Cook for 2-3 minutes on each side before transferring to a lined baking tray and cooking for 5-10 minutes at 180c.
4. Serve up your nuggets and veggies and use your child’s favourite condiments, who doesn’t love to dunk a nugget? We’ve gone with mayo for our little taste tester.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.