Ask the kids if they enjoyed the challenge, and would they like to try another. Then add a sticker to your Eat Them to Defeat Them wall chart, if you don’t have one you can download one here. Remember, for veg-resistant children a sniff, a lick or a nibble is good progress – praise it. Once the meal is over, praise, praise, praise – but don’t mention health. During the meal, avoid any pressure and keep the mood fun. Watch the video above together and repeat the rally cry “this roast is mine” with as much enthusiasm as you can muster, and ask the children if they want to help Chef Andrew to defeat the veggies.īefore you serve the roast you might want to watch the video again, and as you serve, repeat the rally cry: “this roast is mine”! As you or your kids eat the vegetables, you can say things like: “you’re going down veggies” or “let’s defeat them”. Tell your kids that as part of Eat Them to Defeat Them you have a challenge called Rebel Roasts and ask if they would like to watch the video. Bubble & Squeak is a traditional English recipe thought to date back to the early 1800s and it was designed to use up leftovers, usually from a Sunday roast or Christmas dinner. We have suggested these little potato cakes below for something different – but that’s up to you – you do your roast, your way (but with plenty of veg). Then we’ll come back, mix it up so the outside goes into the inside, pat it back down again, and then, and then, and we’ll do this for about 20 minutes.Rebel Roasts is any roast dinner. “I’m going to leave that for a couple of minutes to get golden and crispy. “Then tap it into place, and that’s to make sure it has full contact with the side of the pan. As I do that, you can see the fluffiness of the potatoes, that’s a very important part,” the chef noted. Get yourself a masher and mash the veg up. “Then any greens, chop them up, tear them up and add on top. Just break them up with your hand and then 500-600g of vegetables. “Next we add potatoes, these are leftover potatoes, 500-600g into the pan. Let's introduce some seasoning, salt and pepper. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat. “I’ve got some chestnuts, just crack them in half. Crumble the falafels into the potatoes and mash with a potato masher until smooth.
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