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LITTLE COOKS FABULOUS FRUIT SALAD


Chop up the fruit at breakfast time so your snack is ready and waiting when you get back from school.


Serves 6


1 small pineapple 2 kiwi fruit 1 ripe mango 1 slice watermelon 2 peaches 2 bananas 60ml tropical fruit juice, 60ml


1 Ask an adult to help you slice the base and top off the pineapple. Stand upright. Cut away the skin and using the tip of a small, sharp knife, cut out the ‘eyes’ (dark round pieces). Cut the pineapple in half lengthways, then cut out the core. Chop into bite-size pieces. Put them in a bowl.


2 Use a vegetable peeler to remove the skin from the kiwi. Cut in half lengthways, then into wedges. Add to the bowl.


3 Peel the mango with the peeler, then stand on a board and cut down to create slices. Cut these into smaller pieces. Adult supervision is required.


4 Cut the watermelon into slices, then cut off the skin; discard. Cut the fl esh into chunks, then remove the seeds.


5 Cut the peaches in half, remove the stones (pits) and cut into wedges. Peel then slice the bananas. Adult supervision is required.


6 Add all the fruit to the bowl and gently stir in the fruit juice. Cover tightly with clear fi lm and chill for 30 mins before serving. To transport, pack into a sealable plastic container.


PICK-ME-UP YOGURT POTS


Spoon some yogurt into a suitable container, then create your favourite topping to stir in when back from school. Make a batch of each so you can mix and match.


Serves 2


150ml natural (plain) yogurt Topping of your choice


FOR THE RASPBERRY AND APPLE PUREE 1 eating apple, peeled and chopped 115g raspberries


FOR THE APRICOT COMPOTE 3 dried apricots


1 eating apple, peeled and chopped 1 nectarine, stoned and chopped


FOR THE GRANOLA 50g porridge oats 50g jumbo oats


25g sunfl ower seeds 25g sesame seeds 25g hazelnuts


25g almonds, roughly chopped 2 tbsp 30ml sunfl ower oil 2 tbsp clear honey 25g raisins


25g dried sweetened cranberries 1 To make the raspberry and apple


purée, put the apple in a pan with the raspberries and a little water. Cook over a low heat for 5 mins, stirring until soft. Adult supervision is required.


2 Put in a blender or food processor and blend until smooth. Adult supervision is required. Chill.


3 To make the apricot compote, put the apricots, apple and nectarine in a pan with a little water.


4 Bring up to the boil, reduce the heat and simmer for 10 mins, until soft. Put in the blender or food processor and blend until smooth. Adult supervision is required. Chill.


5 To make the granola, preheat the oven to 140C/gas 1. Mix together the oats, seeds and nuts in a bowl.


6 Heat the oil and honey in a pan until combined. Add to the oat mixture and stir, then spread out on the baking sheets. Adult supervision is required.


7 Bake the granola for 50 mins, until crisp, tossing so the mixture does not stick. Ask an adult to remove from the oven.


8 Tip into a clean bowl and stir in the raisins and cranberries. Cool, then store in an airtight container. Serve the yogurt with a topping of your choice.


All recipes from The Ultimate Step-by- step, Kid's First Cookbook by Nancy McDougall, published by Joanna Lorenz


FOODLOVERMAGAZINE.COM | 63


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