IngredientsBread Sandwich filling of your choiceCucumber Cheese Ham or red apple skinMethod1 Make your sandwich using your favourite filling and then cut out an oval shape with two pointed ears for the head.2 Cut some lengths of cucumber skin

IngredientsWholemeal bread Sandwich filling of your choiceCucumber Black grapesHam or red apple skinCheese CarrotMethod1 Assemble your sandwich using the slices of bread and your preferred filling. 2 Cut out the head shape from the sandwich

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

Delicious recipe from the chefs at Brasserie Blanc, Raymond Blanc's informal dining restaurants, perfect for families.Haddock Leek & Cheese FishcakesServes four (4 fishcakes)Ingredients320g Smoked haddock, undyed, skin on2 bay leaves220g whole milk

To make the nostrils, push two holes right through the ham and bread of the snout using a small cutter or chopstick.4 Place some cucumber skin beneath the nostrils under the bread and ham nose. You should be able to see the dark skin through the nostril

Serves 4Ingredients8 tomatoes, peeled2 tbsp olive oil2 cloves of garlic, peeledSalt and pepperMethodPut the tomatoes in a bowl of boiling water and leave for 5 minutes. Poke them with a sharp knife – if the skin splits, they are ready to be peeled

shape with a point at one end and a round head at the other.3 Using very narrow strips of cucumber skin, give your butterfly a stripey body, smiling face and two antennae.  4 Now get your assortment of tomato, carrot, pepper and cucumber pieces

the coloured skin of the fruit, as this is bitter.- Heat the oil in a frying pan over medium heat. Peel the garlic cloves. Here’s a tip for easy peeling: put the clove flat on a chopping board and take a wide, blunt knife and place it, flat-side down, on top

more evenly shaped fingers.Serves two adults and two childrenSuitable from 9 months+ (omit seasoning for babies)INGREDIENTS250g fresh firm white fish fillet, or haddock, skinned 60g plain flour 1 free-range egg, beaten 100g fresh white breadcrumbs

fillets in foil and pop in the oven for 15 minutes. Open the foil packages and pour any liquid from the fish into the potatoes. Allow the fish to cool before removing any skin and bones, and flaking into thumbnail-sized pieces. Chop the boiled eggs