Enthusiastic gastropubs will love Sapori e Saperi (Flavours & Knowledge) Adventures, which offer gastronomic learning holidays for families near Lucca in Tuscany. The company aims to inspire children (aged five years and over) and their parents

The Moomins Cook Book by Tove Jansson and Sami Malila (SelfMadeHero, £12.99) is a beautifully illustrated introduction to Finnish cuisine.PancakesMakes 14 pancakesIngredients80g (3oz) wheat flour20g (3/4oz) barley flour 500ml (18fl oz) milk1/2 tsp

stock and put on a medium high heat to boil for 10–15 minutes, or until the water is absorbed and the quinoa has sprung open. Once cooked, pop the lid onto the pan and set aside. Meanwhile, using a large frying pan, heat the oil and fry the peppers for 5

Supper For A Song by Tamasin Day-Lewis (Quadrille, £20) has lots of recipes that can be rustled up with little effort and these stuffed peppers with a Middle Eastern twist are our favourite. I cooked these in Ireland in the summer and I’m still

that action is bound to work up an appetite. So how can you best cater for your guests' palates? “Baking your own cakes is very much in vogue now”, says Gerhard Jenne, founder of the fashionable Konditor & Cook bakery. “For summer parties , Victoria sponges

Go festive with foodWhat better way to conjure up some festive spirit than by making your own delicious decorations or edible gifts?Home baking is also a great activity to enjoy with your child - all the fun of measuring and weighing, the joy of decorating and of course taste-tes...

an eye on the sauce and give it a good stir every few minutes. Put a large pan of salted water onto the stove to boil then add the macaroni and cook until just tender. Drain well.Reserve about a third of the cheese, then remove the sauce from the heat

, you’ve made pesto! 4. Bring a large pan of water to the boil and cook the linguine according to the packet instructions. If your child is doing this, you will need to help him drain the linguine and tip it back into the empty pan. Add the pesto

You can make these spooky red velvet cakes a day in advance but the marshmallow frosting should be made on the day of serving.Ingredients175g butter, soft250g caster sugar2 eggs, lightly beaten1 tsp pure vanilla extract½ tsp red food colouring125ml buttermilk175g plain flour2 tbs...

Make these jellies on the morning of your party and then fill them with a gruesome combination of confectionery spiders, worms and teeth. They look particularly good if stored in small kilner jars – almost as if they are part of some mad scientist’s experiments which he has displ...