Whether you need ideas for fun snacks and recipes to make with little ones, or are just looking for clever ways to keep them entertained, we're here to help you – and your little chefs – enjoy spending time in the kitchen
You can't beat a crumble, and Chris Baber's simple recipe is perfect for little ones to help out with. "If you don't have fresh fruit to hand, frozen fruit is a great substitute," he says. "Use a mixture of blueberries, cherries, raspberries or whatever you've got – either way, everyone's going to be going back for seconds."
Let the kids help with measuring out the ingredients, rubbing together the crumble topping with their fingertips, and keeping a check of the cooking time.
400-500g frozen fruit (whatever you have available)
4 tbsp ground almonds (optional)
150g plain flour
75g butter, diced
50g oats or granola
Preheat the oven to 200°C/180°C fan/gas mark 6. Pour the frozen fruit into a baking dish and scatter over 25g of the sugar and the almonds. To make the crumble topping, put the flour, sugar, butter and oats into a mixing bowl and rub together with your finger tips until the mixture resembles breadcrumbs. Spread the crumble topping over the fruit and bake for 30-40 minutes until lightly golden. Serve with ice cream, custard or just a splash of milk – delicious.
We're all looking for ways to get more fruit into the family these days, but that can be easier said than done. That's where these clever fruit-packed snacks come in – let the kids help make their fruit into different shapes before they dig in. Switch up the fruit with whatever you have to hand.
Smoothies are a fantastic way to pack loads of fruit into one slurpable drink, and kids love them. The best thing is, there's no need to follow a recipe – use whatever fruit you have to hand, both fresh and frozen. Get inspired with these ideas:
Make eating veggies fun – yes, really – with this scarily good snack idea. Let little ones help with arranging the veg in their chosen design.
For the beetroot dip:
4 cooked beetroots, quartered
2-3 tbsp natural yoghurt
A handful of mint leaves, chopped
A squeeze of lemon juice
To make the dip, blitz all the ingredients in a food processor until smooth. Cut the veggies into shapes and arrange in a lunchbox in a face shape, then serve with the dip.
Looking for recipe inspiration? Try chef Chris Baber’s latest ideas for midweek dinners, easy lunches and more
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