I understand that for some busy parents the idea of letting their kids into the kitchen to do the cooking may very well be a living nightmare! There are visions of a crime scene type clean up operation along with the added pressure of a wrestling match over who gets to lick the wooden spoon first...

In my opinion, cooking with kids can be so much more than just making cupcakes and licking the bowl. Getting them involved in the food prep of everyday meals from a young age not only teaches them about ingredients and where our food comes from, it also gives them life skills that they will have forever.

There is also a huge difference in energy from the kids when you replace baking with actual cooking in the kitchen. The focus shifts from the sugar rush of sprinkled chocolate bakes to the much calmer vibe of using fresh herbs and spices.

The key to getting kids into the kitchen is to give them little jobs that are age appropriate – little things they will enjoy doing, making it a fun learning atmosphere at home.

In my own experience, kids can help at any age with kitchen prep and little jobs such as peeling garlic and onions, tearing lettuce for a salad, slicing mushrooms, weighing and adding ingredients, assembling pizza toppings, egg washing pastry, and flouring beef.

As children grow, they will develop the skills, attention span, and interest in doing bigger cooking jobs paving the way for them to learn essential skills for life.

1) MEATBALL AND MARINARA SUBS

• In a large mixing bowl put 500g of lean minced beef, 12 crushed cream crackers, two crushed garlic cloves, one teaspoon of Worcestershire sauce, a handful of chopped flat leaf parsley and one tablespoon of dried oregano.
• Crack in one egg and give a good mix.
• Divide the mince into four equal parts then roll each part into four mini meatballs.
• Space the 16 meatballs across a nonstick baking sheet.
• Roast in the oven at 180degrees for about 15 minutes.
• Meanwhile, in a little bowl mix one tablespoon tomato puree, one tablespoon oregano, and a pinch of sugar together.
• Slice for bread rolls in half, keeping one side intact, and spread with the tomato sauce.
• Remove the meatballs from the oven and place 3-4 into each roll.
• Top with shredded cheese then place the subs back in the oven for 2 minutes to melt cheese.

2) HIDDEN VEGGIE SAUSAGE ROLLS

• Preheat the oven to 180 degrees fan/gas mark 4.
• Peel and grate one apple, one carrot and one courgette into a mixing bowl adding in one tablespoon of relish, one tablespoon of dried sage, and 200g of sausage meat.
• Get your hands in and give a good mix, seasoning with a little salt and pepper.
• Cut your readymade puff pastry into eight rectangles.
• Put your sausage and veg mix onto the edge of the pastry and roll up, sealing the edges with a fork.
• Repeat with the rest of the pastry rectangles.
• Brush each one with a lightly beaten egg.
• Place the rolls 2cm apart on a baking sheet.
• Bake in the oven for 30 to 40 minutes until the pastry is golden brown.

3) OCEAN NIBBLES

• Preheat the oven to 180 degrees/gas mark 4.
• Line a baking tray with greaseproof paper.
• Slice four cod fillets into strips (you may need an adult's help here) and place to one side.
• Crush 18 cheesy crackers in a large bowl with a rolling pin.
• Mix in 100g of grated cheddar cheese and a handful of fresh snipped chives.
• Put 100g of plain flour into a bowl and season with salt and pepper.
• Beat two eggs in another bowl.
• Dip each slice of cod into the flour, then the eggs, and finally coat with the cracker, cheddar and chive crumb.
• Lay them on a baking tray and oven bake for 25 to 30 minutes until the fish is piping hot and cooked through.

4) PESTO ROSSO

• You may need some adult supervision here.
• Into a food processor or mini chopper put 200g of sundried tomatoes, four large, roasted red peppers, two tablespoons of tomato paste, one tablespoon of dried oregano, a handful of fresh basil leaves and 60g of pine nuts.
• Whiz together until you have a paste.
• Drizzle in three tablespoons of olive oil and blitz again.
• Season with salt and pepper.
• Ask an adult to remove the blade and with a silicone spatula spoon the pesto into a bowl.
• Grate in 50g of Parmesan cheese and mix well.
• Serve mixed through freshly cooked pasta with a little more Parmesan and a basil leaf on top.
• This pesto will keep up to a week in an airtight container.