Aberdeen’s own Lynne Cartledge shares two savoury lunch or supper dishes youngsters can make at home
Lynne Cartledge, from Aberdeen, can normally be found teaching youngsters to make their own good, healthy, home-cooked food via parties and cooking classes.
But due to the current situation, that’s been temporarily put on hold, but that doesn’t mean the mum of two has stopped sharing her knowledge with youngsters…
Here, Lynne, who runs a company called Kids in the Kitchen Aberdeen, shares two more recipes with young menu readers.
The chicken and vegetable pie has all the right ingredients to make it a family favourite, while the roast vegetable and potato salad would make a colourful, nutritious lunch or supper for two.
Don’t forget to send pictures of your kids cooking in the kitchen to email@example.com and they may feature in our Kids Kitchen supplement.
Chicken and vegetable pie
For the pastry:
- 300g plain flour
- 150g margarine
- A pinch of salt
- Water to bind together
- Flour for dusting
For the filling:
- 2 chicken breasts
- 75g margarine
- 75g plain flour
- 600ml milk
- 2 eggs for glazing
- 300g mixed veg such as sweetcorn, peas, chopped carrots, etc
- Pinch nutmeg (optional)
- Pre-heat oven to 180°C. Grease a pie tin with margarine.
- Add a little flour to the dish and shake it round until all the margarine is covered in the flour.
- Sieve the flour and salt into a bowl.
- Add margarine and rub together to make fine breadcrumbs.
- Add 1 tbsp water (a little more if required) and mix to hold it all together. Leave to rest for up to 30 minutes.
- Cut the chicken into bite-sized pieces and either fry or bake until cooked and there’s no pink bits.
- Make a sauce by melting the margarine and adding the flour and nutmeg.
- Mix into a paste then add the milk gradually and keep stirring so there aren’t any lumps. Bring to the boil.
- Add the chicken and vegetables to the sauce.
- Roll out the pastry to 1cm thick then line the bottom and sides of the dish. Put the chicken mix into the dish then top with another section of pastry. Pinch the corners of the pastry with your fingers to make a nice pattern.
- Brush with beaten egg and make a slit in the top to let the steam out.
- Cook for 25 minutes until golden brown. Serve with seasonal vegetables.
Roasted veg and potato salad
- 8 baby potatoes (chopped)
- 1½ tbsp oil
- ½ tin of sweetcorn
- ½ small pack of green beans
- 10 cherry tomatoes
- 1 tbsp honey
- A handful of dill leaves
- Salt and pepper to taste
- Preheat the oven to 180°C.
- Chop potatoes into bite-sized pieces and place in a bowl.
- Add half the oil and honey along with a pinch of salt and pepper.
- Using the same bowl, add the rest of the oil and honey along with the green beans and cherry tomatoes and stir round.
- Add this to the potatoes in the oven and cook for a further 20-25 minutes.
- Remove from the oven and top with chopped dill.