Kids’ corner: vege-full recipes

Try these moreish morsels from to get even the pickiest of children eating vegetables

Easy one-cup butternut and sweetcorn muffins

Prep time: 10 minutes Cook time: 20 minutes Serves: 4-6

1 cup spinneysFOOD Self-Raising Flour 1 cup cooked leftover butternut and sweetcorn 1 cup milk Cheese, for sprinkling spinneysFOOD Sea Salt, to taste spinneysFOOD Whole Black Peppercorns, freshly ground, to taste

! 1 Preheat the oven to 180°C / gas mark 4. Grease a six-hole muffi n tin. 2 Mix the ingredients together in a large bowl. 3 Spoon into the muffi n tin and sprinkle with the cheese. 4 Bake for 15-20 minutes or until golden brown.

Easy one-cup butternut and sweetcorn muffins

Lunch

Carrot falafel pita pockets

Prep time: 15 minutes Cook time: 10 minutes Serves: 4

2 large carrots (150g), peeled and grated 2 tbsp oil 1 tin spinneysFOOD Organic Chick Peas, drained 10g spinneysFOOD Fresh Parsley 1 garlic clove, crushed 50g spinneysFOOD Self-Raising Flour 65g fresh ricotta 1 tsp spinneysFOOD Sea Salt Vegetable oil, for frying Store-bought pita bread, cucumber ribbons and spinneysFOOD Hummus, to serve

! 1 Heat a non-stick frying pan over a high heat and sauté the grated carrots in oil until golden and softened – approx. 5 minutes. 2 Place the carrot, chickpeas, parsley, garlic, fl our, ricotta and salt in a food processor and pulse until smooth and combined. 3 Roll tablespoons of the mixture into balls. 4 Heat up enough oil to cover the base of a non-stick frying pan. 5 Fry the falafels until golden on either side and drain on paper towel. 6 Serve in pita bread with cucumber ribbons and hummus.

Find these recipes and more in Spinneys Magazines and online at www.spinneys-dubai.com

Carrot falafel pita pockets

Cauliflower mini pizzas

Dinner

Cauliflower mini pizzas

Prep time: 25 minutes Cook time: 15 minutes Makes: 5 mini pizzas

1 bag spinneysFOOD Cauliflower Florets ¼ tsp spinneysFOOD Salt 100g mozzarella or white cheddar 1 large spinneysFOOD Organic Free Range Egg Tinned tomato sauce and grated cheese, to top

! 1 Preheat the oven to 200°C, gas mark 6. 2 Place a baking tray in the oven to heat up. 3 Spray a large piece of baking paper with cooking spray and place on a chopping board. 4 To make the flatbread, pulse the cauliflower in a food processor until fine and crumbly. Place in a microwave-safe bowl and heat on high for 5 minutes. 5 Place the cauliflower in the centre of a cheesecloth or clean dishcloth and twist the ends together and wring out all the liquid. 6 Once cooled, place the cauliflower in a bowl and add the rest of the ingredients except the tomato sauce and grated cheese. Stir to combine, and press into 10cm circular pizza bases about 5mm thick on the baking paper. Slide the baking paper onto a hot baking tray. Bake for 8-10 minutes or until the edges turn golden brown. 7 Take the pizza out of the oven and spread 2 tbsp of the tomato sauce on it, then generously sprinkle with cheese. Place in the oven for another 10 minutes or until the cheese has melted. Serve immediately.