Little Kitchen is a true children's cookbook.

With a love of real food, a desire to nurture the magic of childhood, and a weakness for all things whimsical, wholesome and playful author Sabrina Parrini has created a fun cookbook totally aimed at kids, with easy-to-understand instructions, equipment lists and jolly photographs of each meal or snack.

Inside you'll find quick snacks for afterschool hunger pangs, dinners to impress mum and dad, and sweet treats for those special moments when the tooth fairy has turned a blind eye. Little Kitchen is the perfect first recipe book for the budding chef in the family.

Little Kitchen by Sabrina Parrini (Hardie Grant Books)

We couldn't resist sharing this Carrot And Courgette Slice...


  • 1tsp olive oil
  • 1 large onion
  • ¼ cup of olive oil
  • 4 small courgettes
  • 3 carrots peeled and grated
  • 1 ½ cups of grated cheddar
  • ½tsp Salt
  • 2 black pepper
  • 4 Eggs beaten
  • 1 ½ cups of self-raising flour


  • STEP 1

    Preheat the oven 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 the salt and pepper to the beaten eggs and stir into the vegetables. Add the flour to the mixture a little at a time, stirring well as you go.

  • STEP 2

    Tip the mixture into a loaf tin. Smooth out the surface so it is even. Put the loaf tin into the oven and bake for 45 minutes or until golden brown and cooked through. To test if the loaf is cooked, insert a metal skewer into the middle of the loaf; if it comes out clean, then your courgette and carrot loaf is ready. If not, bake a little longer.

  • STEP 3

    Remove the loaf from the oven and cut it into 12 slices. Lift the slices onto a plate using a cake slice and serve with a little fresh salad and a little dish of tomato sauce or tomato chutney.