!" SummerGUIDE

Content!COOL KIDS GEAR

DAY TRIPPIN’

SUMMER SIZZLING RECIPEScourtesy of Fran Warde and Silvana Franco

SUMMER IN THE CITY

THE GREAT OUTDOORSby First Hand Education

CAMPFIRE CUISINEby Tiff Easton

cool

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Preparation 30 minutesCooking 10 minutesMakes 4

Put the mince, garlic, shallot, parsley and

Worcestershire sauce in a large bowl,

season and mix well with your hands.

Divide the mixture into four and shape into

burgers.

Heat some oil in a large frying-pan and

cook for 2 minutes on each side for rare, 3

minutes for medium-rare and 4 minutes for

well done.

Meanwhile, grill the bacon until crisp. Cut

the ciabatta rolls in half and grill the insides.

Spread the grilled sides with mayonnaise.

Put a slice of tomato on the grilled base

and a burger on top, followed by a handful

of cheese, if using, a bacon rasher, a slice or

two of avocado and some lettuce. Sand-

wich together with the remaining bread

and serve with ketchup and mustard.

600g lean minced beef1 garlic clove, crushed1 shallot, finely diceda bunch of parsley, chopped1 teaspoon Worcestershire sauce4 slices streaky bacon4 ciabatta rolls4 tablespoons mayonnaise4 slices beef tomato100g grated cheese (optional)1 avocado, sliced4 leaves iceberg lettuce, shreddedsea salt and freshly ground black pepperolive oil, for frying

Fra"’! Hom#-mad# Burger!

We wanted some recipes for older children and asked local

chefs/mums Fran Warde and Silvana Franco to give us a

couple of their favourites. Perfect to make for the family or

have the older kids jump in.

Burgers are fantastically versatile, so build yours just as you wish, with or without the

suggested garnishes.

Preparation 15 minutesCooking 15 minutesServes 4

Heat the oil in a large pan, add the onion,

garlic, ginger and chilli and cook for 5 min-

utes over a medium heat. Add the

turmeric, curry powder, ground coriander

and cumin and mix well. Add the prawns

and cook for 3 minutes.

Pour in the tomatoes and lime juice, season

and bring to the boil. Reduce the heat and

simmer for 5 minutes. Add the chopped

coriander and serve with basmati rice.

Both recipes are from her book Real Food For Families, packed with recipes that should suit all ages and with tips of how to jazz a child friendly meal up for adults.

http://www.amazon.co.uk/Real-Food-Families-Fran-Warde/

2 tablespoons vegetable oil1 onion, grated3 garlic cloves, crushed5cm fresh ginger, peeled & sliced1 mild red chilli, chopped1 teaspoon turmeric2 teaspoons curry powder1 teaspoon ground coriander1 teaspoon ground cumin400g cooked, peeled prawns, defrosted1 x 400g can chopped tomatoesjuice of 2 limesa bunch of chopped coriandersea salt and freshly ground black pepper

Fra!’" Praw! Curr#Tiger prawns or large peeled prawns are ideal for this colourful, citrus-flavoured curry.

Serves 4Prepare: 10 minutesCook: 10 minutes

Place the chicken in a food processor and

whizz until finely minced. Add the bacon,

onion and rosemary and pulse once or

twice until well mixed but not too smooth.

Season.

Shape the mixture into four even-sized

cakes. Cook under a medium grill or in a

griddle pan for 5 minutes on each side until

golden brown and cooked through.

Mash together the avocado and mayon-

naise.

Transfer the burgers to a warm plate and

quickly toast the cut-side of the ciabatta

rolls.

Pile the leaves onto the base of each

toasted bun, add few tomatoes slices and

sit a burger on top. Spoon over the avo-

cado mayonnaise and position the lid on

top. Serve swiftly.

TIP

Make this recipe even quicker: swap the

chicken breasts for a 400g pack of chicken

breast chunks and the bacon for a 60g pack

diced pancetta.

4 skinless, boneless chicken breast fillets, cubed4 rashers smoked streaky bacon, roughly chopped1 small onion, very finely chopped1 tbsp finely chopped rosemary1 small avocado, halved and stoned2 tbsp mayonnaise4 Ciabatta Rolls, split50g baby salad leaves2 tomatoes, sliced

Silvan$’! Chicke" Burger! wit% Avocad& May&These chicken burgers are super-speedy to prepare and offer a delicious, lower-fat

alternative to a classic beef burger.

Serves 4Prepare: 5 minutesCook: 20 minutes

1 Heat the butter in a large pan and cook

the onion until softened. Add the lamb and

garlic and sir fry for a few minutes until the

lamb browns.

2 Stir in the rice, curry paste, stock and

coconut milk. Bring to the boil and simmer

very gently for 10 – 12 minutes until the

rice is tender and the liquid has mostly

been absorbed. Stir in the peas, cook for a

minute more.

3 Divide between shallow bowls, scatter

over the coriander and serve with lemon

wedges for squeezing over.

TIP

If serving this to young children, swap the

Thai paste for a milder Indian-style curry

paste such as korma.

small knob of butter or 1 tbsp sunflower oil1 onion, finely chopped500g lean minced lamb2 garlic cloves, chopped350g basmati rice2 tbsp Thai green curry paste300ml hot chicken stock400g can reduced fat coconut milk150g frozen peas1 lemon, cut into wedgeshandful fresh coriander leaves

Silvan!’" #a$-spice% Lamb an% Coconu& Ric'This is a simple and filling recipe that bar the lamb itself, can be made almost entirely

from storecupboard ingredients.