Lamb salad with walnuts, shallots, beans & bacon (page 254)

Practical Playtime / Jobs For The Kids

  • Measure Dijon mustard. Be careful, make sure they wash their hands afterwards.
  • Measure white or red wine vinegar.
  • Measure vegetable oil.
  • Weigh walnuts.
  • Peel the shallots or onion. Start your child off by cutting off the tops with a knife. Then peel the skin just enough to give them something to grip and then pull off. This is extremely satisfying at any age.
  • Weigh the green beans and remove the hard tops.
  • Open the tin with as much supervision as they need. (Jake started doing this at 4 years 6 months.) 
  • Pick the parsley leaves from their stalks 

My cooking with kids recipe diary

Jake 4 years 6 months, James 1 year 10 months


Make sure the green vegetables are cooked through. I don’t mean mushy, just cooked. there is no merit in very al dente vegetables and giving them to kids is self defeating.