‘Never Mind the Sprouts: Simple and Easy Recipes that all the Family Will Enjoy – Especially Fussy Easters’ by Alastair Williams and Claire Plimmer is a book published earlier this year that is choc-full of good advice when it comes to coaxing your child into good eating habits.
Alongside plentiful tips and quotes from other families (no, yours isn’t the only one who won’t eat “squidgy” food), the book features straight-forward, easy to prepare and classic recipes for children such as meatballs, salmon burgers, lasagne, tuna pasta bake (see below), and many other good-to-have-in-your-arsenal ideas for meal-times.
We’ve lined up this recipe for tuna pasta bake for today’s tea, which will no doubt go down a storm after an afternoon’s swimming. Of course, we’ll be stealing a few mouthfuls too….
TUNA PASTA BAKE RECIPE
This quick and easy recipe is a great meal to prepare when you’re short of time and you’re relying on the contents of your larder.
350 g broccoli
350 g pasta (penne or fusilli works best)
x2 160 g tins of tuna
x1 400 g can of chopped tomatoes
Seasoning to taste (salt, if desired, and pepper)
100 g Cheddar cheese
- Preheat oven to 180°C/350°F/gas mark 4.
- Chop the broccoli, broken into equal sized florets.
- Bring a large pan of water to the boil then add the pasta and bring back to the boil, reduce heat and simmer for 10–12 minutes, adding the broccoli to the water after about 5 minutes.
- Drain when the pasta and broccoli are al dente. Drain any oil or brine from the tuna then mix into the pasta and broccoli along with the chopped tomatoes.
- Season to taste.
- Place the mixture into an ovenproof dish and cook in a preheated oven for 10 minutes. Grate the cheese and sprinkle over the pasta mix and cook for a further 10 minutes before serving.
This recipe was taken from Never Mind the Sprouts: Simple and Easy Food that All the Family Will Enjoy…Especially Fussy Eaters by Claire Plimmer & Alastair Williams, priced £9.99 and available from Amazon.