1、Haddock & sweetcorn soup

Make this creamy soup more substantial by serving with ham & mustard tartines

Haddock & sweetcorn soup recipe

Ingredients

Method

Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
  • Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.

  • https://www.truecookbook.com/recipe/haddock-sweetcorn-soup-6888/

    2、Chicken & sweetcorn rissoles

    Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes
    Chicken & sweetcorn rissoles recipe

    Ingredients

    Method

    1. Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
    2. If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
    3. Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
    4. For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.

    3、Pea & watercress soup

    Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round
    Pea & watercress soup recipe

    Ingredients

    Method

    1. Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
    2. Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

    4、Prawn & sweetcorn fritters

    These little starters tick all the boxes - healthy, quick and incredibly moreish!
    Prawn & sweetcorn fritters recipe

    Ingredients

    • 140g plain flour
    • 1 tsp baking powder
    • 2 eggs
    • 125ml milk
    • 2 tbsp yellow or red Thai curry paste
    • 140g frozen sweetcorn kernels, defrosted
    • small bunch spring onions, chopped
    • small bunch coriander leaves, chopped
    • 140g raw peeled king prawns, chopped
    • vegetable oil, for frying
    • sweet chilli sauce, to serve

    Method

    1. Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
    2. Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.

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