It’s got to be a good thing getting kids in the kitchen - it sets them up with good eating habits and a love of food, and they’re much more likely to eat something they’ve helped make than if we plonk a plate in front of them!
Most kids love pasta, so our chef Ben Bayly thought what better place to start than that all-time classic, spaghetti and meatballs, a favourite with his own children. Get the kids involved with fetching herbs from the garden, grating cheese, grinding the pepper, stirring the sauce … and before you know it, they’ll be cooking you dinner!
SPAGHETTI AND MEATBALLS
1 red onion
½ loaf stale bread
½ cup milk
2.25 kg lamb shoulder
875g pork cheek
40g fresh herbs (rosemary, oregano)
Salt and cracked pepper
1. Slice red onion
2. Caramelise in a saucepan, season with salt.
3. Set aside onions for later.
4. Cover bread in milk and leave to soak.
5. Cut pork and lamb to the correct size to fit the mincer.
6. Mince pork, lamb, bread, onions, salt, pepper and herbs then place into a mixing bowl.
7. Mix until all ingredients are combined.
8. Set aside until you are ready for rolling.
1 tin of tomatoes
400g fresh tomatoes
1. Sauté fresh tomatoes and add tinned tomatoes.
2. Add fresh basil to the pan and season.
3. Simmer for approximately 5 minutes and finish with butter.
4. Crush tomatoes with a fork for a chunky sauce or blitz in a blender if you want a smooth sauce.
1 packet pasta, cooked
200g fresh peas
Grated parmesan cheese
1. Roll into golf ball sized balls using oiled hands to stop the mixture from sticking and place onto a tray lined with baking paper.
2. Bake at 190°C for approximately 10 minutes.
1. Caramelise meatballs in a pan with butter until golden brown.
2. Pour tomato sauce over the meatballs.
3. Scatter fresh peas and grate parmesan on top.