Food

Capsicums (aka bell peppers) come in a variety of bright colours, which makes it easy to eat the rainbow … or the traffic lights (red, yellow and green). With their tangy taste and crunchy texture, they’re a perfect candidate for ‘munch ’n’ crunch’, but they can also be cooked: they’re great in stews and stir-fries […]

Coconut water makes a great base for rainbow iceblocks: you can leave it plain and add in chopped fruit or whiz it together with some fruit in a blender. Different coloured juices also work well. Use your imagination and allow at least a few hours for the previous layer to completely freeze before adding the […]

Makes a 25cm x 35cm tart. Serves 6–8 • 1 sheet of puff pastry, cut to approx. 25cm x 35cm / 9.8″ x 13.8″ • 1 cup (240ml / 8.1 fl oz) basil pesto • around 750g / 1lb 10oz rainbow tomatoes, sliced 1. Preheat the oven to 220°C / 425°F / Gas Mark 7. […]

What you need: • 350g / 12.35oz wholemeal flour, plus extra for dusting• 170ml / 5.7 fl oz lukewarm water• herbs• edible petals What to do: 1. Add the flour to a bowl and slowly add the water. 2. Stir to combine and then mix with your hands to form a dough. 3. Knead dough […]

Make these delicious Passionfruit Jelly cups for the kids this summer! What you need: • 12-16 passionfruits• 2 tbsp gelatine powder• 1/2 cup (125ml / 4 fl oz) water• 1 cup (250ml / 8 fl oz) orange juice What to do: 1. Cut the passionfruit in half and scrape out the pulp. 2. Add 2 […]

This is a perfectly light dish for summer, when peaches are at their most abundant. Choose peaches that are on the firm side as they will soften up and sweeten with cooking. GRILLED PEACH SALAD WITH MOZZARELLA, BASIL + HONEY Serves 2–4, as a light dish 4–5 medium yellow peaches 400g / 14.1oz mozzarella cheese […]

YEAH YEAH MARBLED CAKE WITH CHOCOLATE CREAM CHEESE ICING This is a fun white and dark marbled chocolate cake with a delicious chocolate cream cheese icing and shouty marshmallow letters— but a nice kind of shouty. Serves 12 Baker’s note: Prepare Raspberry Compote, Marshmallow and Jelly Oranges beforehand. 200g / 7.1oz butter, softened 175g / […]

From issue 15 of Lunch Lady. Power-packed recipes for toddlers to teenagers by child psychologist Michael Carr-Gregg + foodie Flip Shelton Avocado chips dairy-free / gluten-free option / nut-free We mash it, we smash it, we can make a face mask with it … so why not create a chip with it? Avocados are high in fibre and healthy monounsaturated fats […]

This is one of the simplest soups–as it’s mainly made from frozen veg + takes only a teensy bit more than five minutes to cook. It might look green but has a sweet taste from the peas with freshness from mint, lemon + ginger + creaminess from coconut milk. To make it more nourishing, serve […]

A simple butter cake infused with scented geraniums every step of the way. Baking doesn’t get much easier than this. Just be sure to start things off the day before to allow the flavour of the geranium leaves to really work its way into the sugar and butter. Sincere and nurturing, this is a recipe […]

STRAWBERRY SCROLLS Makes 8 giant scrolls or 16 little ones For the dough: • 2 1/2 cups (380g) plain flour • 1 1/2 tsp instant yeast • 2/3 cup (170ml) warm water • 1/4 cup (50g) sugar • 1 tsp fine salt • 2 tbsp oil • 1 large free-range or organic egg • zest […]

I FEEL LIKE A SALAD Herbed Quinoa Salad with Roasted Zucchini + Eggplant and lemon + tahini dressing (Serves 6–8) For the lemon + tahini dressing: juice of 1 lemon 3 tbsp (60ml / 2 fl oz) tahini pinch of salt flakes cracked black pepper 1 tsp (5ml / 0.17 fl oz) honey 3 tbsp […]