Where there are picky eaters, there needs to be a gameplan. For Alissa Timoshkina, author of Kapusta, that means slipping vegetables into an existing favourite, be that pasta, pancakes or muffins. “You can’t go wrong with a veg-rich pasta sauce or pasta salad with roast vegetables [courgette, peppers and tomatoes, say] and mini mozzarella balls,” she says. Meanwhile, courgette, pea and sweetcorn pancakes, and cheddar and courgette muffins are other firm favourites round at Timoshkina’s: “You could add a few chopped green olives as well.”
Failing that, she goes for colour: “Think something that would be appealing and exciting to the eye, and therefore likely to entice children to dig in.” Give them options and keep things customisable: “Offer a platter-style selection of fruit and veg, and pair it with cheese, a dip and crackers.” More practically, for Timoshkina that means a small cheese sandwich, crudités (carrots, celery, peppers, cucumber), hummus or guacamole, olives, nori sheets (“instead of crisps”), grapes, clementines and/or dried fruit. “If you have a bento-style box, that’s even better.”
