cheese, gratedMethod Heat the oil in a frying pan and fry the sausages for 10–12 minutes until cooked through. Meanwhile, cook the pasta according to the packet instructions in a large pan of salted, boiling water. Remove the sausages and any oil from

for the last time, roll into a rectangle, almost paper thin. Place in the frying pan on a high heat, butter the top, flip over and butter the other side. Cook until the bread is bubbly and browned.

and pale. Whizz in the sugar. Fold in the self-raising flour. Pour mixture into two greased seven-inch sandwich tins. Cook for 8 minutes or until the top is light brown. Place the strawberries on top.

an electric whisk to beat in the eggs and then the milk until you have a smooth batter. Leave to stand for an hour. Divide the sausages and the oil evenly between the cups in a Yorkshire pudding tray, and bake for 10 minutes or until browned, and cooked

in the garlic and ginger, and continue cooking for 5 minutes, before adding the spices, a good grind of pepper, and stirring through for a minute. Add the cauliflower and the chickpeas, if using, and stir through until piping hot. Season to taste. Sprinkle

Serves 4Ingredients 500g (1lb 2oz) Jersey Royals1/2 tbsp Dijon mustard1 clove garlic, finely chopped1 handful dill, finely chopped2 tsp sherry vinegar200ml (7fl oz) extra virgin olive oilSalt & freshly ground black pepperMethodSimmer the potatoes in salted boiling water for about...

Houmous is a lovely healthy snack and my children enjoy it with carrot sticks, celery, cucumber batons and slices of red pepper. I accompany it with a tomato, mozzarella, avocado and basil salad, drizzled with olive oil, a toasted wholemeal mini

This recipe is perfect on a chillier afternoon during a typically British summer. It can also be served slightly cooler on a hot day, and is a great recipe to make with children, as they love to get involved with peeling the tomatoes. For a more

among the slices, then drizzle with the remaining olive oil. If you like, you could sprinkle some black pepper over the top, too, or some fresh basil leaves, torn into small pieces.Adapted from The Silver Spoon For Children by Amanda Grant (Phaidon, £12.95). 

cream between two wafers, serve and eat immediately!Adapted from Cooking Italian With Kids by Liz Franklin (Ryland Peters & Small, £14.99).