We’ve included a recipe for fresh pasta (below). But first, here are some top tips from Carluccio’s to perfect your pasta:-    Whisk the eggs well before adding them to the flour-    Don’t add  all the egg at once – add 75 per cent, then add more

Okay, so we know that learning to use a knife and fork properly can be sufficiently challenging for a young child, but there's something rather exciting – not to mention – authentic about using chopsticks, so give it a try!Here's a some tips

to 180°C/350°F/Gas Mark 4. Lightly grease a baking dish. Put the onion into a food processor and blitz it into a paste. Tip the paste into a mixing bowl and add the olive oil and stir in well. Add the grated courgette, carrots and cheese to the onion. Add

, mashed bananas, peanut butter, melted butter and milk. You’ll end up with a gloopy liquid. 4.     Make a well in the centre of the dry ingredients, tip in the wet ingredients and quickly combine. Don’t over mix.5.     Spoon the mixture into the muffin

floured surface and knead lightly. Shape into a flattened ball, wrap in clingfilm and chill for at least 30 minutes before rolling out and using in the recipe. TIP To make a vegan variation, simply substitute 125g vegan margarine for the lard and butter

the parsnips into chip-wide strips, then parboil them for five minutes and drain. Meanwhile, chop the pine nuts and add to the cheese and rosemary. Toss the parsnips in the cheese mixture and tip into the hot oil. Roast for 45 minutes. 

hour.While the lamb/vegetable mix is cooking, it’s time to prepare the mash. Peel and chop the potatoes into 4 pieces, and place in a pan of salted water. Bring to the boil and leave to simmer for 20 minutes.Michael’s Tip: once completely cooked strain

Try this delicious meatballs recipe from Leon’s children’s menu:MeatballsIngredientsFor the meatballs1 ½ pitta120 ml milk1 kg minced lambA small bunch of parsley and the same of mint, finely chopped1 teaspoon dried oregano2 cloves

specialties, sweet surprises, dairy diversions and drinks. Where possible, there are also tips for preparing food in advance and all recipes sensibly assume you won’t have much time in the mornings, but still need to produce a balanced meal that can be eaten

Healthy Food For Young Children by c (£12.99, Usborne) is the latest from the Usborne Parents’ Guides series. It’s beautifully illustrated and filled with recipes and tips on how to get children to eat well from an early age, including