8 min

Chef Lilly Higgins Shares Top Tips On Making Food Fun For Kid‪s‬ Weekend Breakfast with Alison Curtis

    • Society & Culture

Lilly Higgins is THE perfect person to join us for Food Month on Weekend Breakfast.
The Cork chef has THREE little people 10 and under and shares her wisdom with what has worked for them.
Lilly shares her top tips on making food fun and fussy eaters from getting more veg in their diet (her suggestion is absolute genius!) to recipe suggestions that are SUREFIRE DINNER WINNERS!!
[audio mp3="https://media.radiocms.net/uploads/2021/01/16115857/WB-1601-FOOD-MONTH-LILLY-HIGGINS-.mp3"][/audio]
Here is the full recipe for the Deep Dish Veg Pizza Lilly mentions:
Roast Vegetable Deep Dish Pizza
This is one of those pizzas where shop bought pizza dough is better than homemade. Roast the veg the day before while you’re cooking something else and then just assemble this the day you need it. Practical, delicious and everyone loves it.
Serves 6
Ingredients:
½ butternut squash or 1 sweet potato, cubed
2 red onions, cut into quarters with base intact
1 roll ready made pizza dough
1 tin chopped tomatoes
1 onion, diced
2 cloves garlic, crushed
½ tsp sugar
Salt & black pepper
A handful of baby spinach leaves
1 tsp oregano or basil
100g cheddar grated
1 ball mozzarella, torn
Olive oil
Instructions:
Preheat the oven to 200C. Place the vegetables on a tray and drizzle with a little olive oil.
Roast till just tender and begin to caramelize at the edges. Set aside & increase oven temp to 220C.
Saute the onion in a pan with a little olive oil. Once soft add the garlic and stir for a minute before adding the chopped tomato and sugar. Simmer for five minutes then season with salt and pepper. Add the herbs and blitz using a stick blender or nutribullet till smooth. Set aside.
Brush a 12’ springform tin with olive oil. Unroll the pizza and gently lay it into the dish, pressing it up against the sides as you do. Scatter the base of the dough with grated cheese, top with a little tomato sauce, the roasted veg and spinach and then more sauce. FInish with a layer of cheese. Bake for 20-25 minutes until the crust is golden and the cheese bubbling on top.
Leave to sit for a minute before unclipping the sides and serving. I like to cut this pie with a metal dough scraper but a pizza wheel or knife will do too.
 
Tex Mex Tuna Melt
For my family  this is a real store cupboard, Friday night dinner. Easy to make and the kids can help to assemble it. I add jalapenos and lime juice to my own and leave theirs plain. Although they are going through a Sriracha sauce on everything phase! Everything is smothered in cheese so it’s hard to pick out the vegetables in this. They usually just eat it all and love it.
Serves 4
Ingredients:
6 large potatoes, scrubbed and cut into wedges
2 tbsp tomato relish or chutney
2 tbsp mayonnaise
¼  tsp ground cumin
½ tsp sweet smoked paprika
4 tbsp roughly chopped coriander
1 small red onion, finely diced
1 stick celery, finely diced
2 x 120g tins tuna, drained
120g grated cheddar cheese
8 cherry tomatoes, halved (optional)
1 tbsp jalapenos, diced
1 lime, cut into wedges
Instructions:
Preheat the oven to 220C. Dry the potato wedges with a tea towel and place them on a tray. Drizzle with oil and roast for 20-25 mins till golden.
Mix the mayonnaise, relish, cumin, paprika, celery, 2 tbsp coriander and half of the red onion together in a bowl. Fold the tuna flakes through. Once the potato wedges are cooked pile the tuna mix into the centre covering most of the wedges. Top with grated cheese and cherry tomatoes then return to the oven for ten minutes. Once the cheese is melted and the tuna is hot top with the reserved red onion and diced jalapenos. Scatter with the remaining coriander and serve with wedges of lime.
 
Chicken Katsu Curry
My kids adore this katsu curry, a sweet tangy curry sauce that’s addictive with the crispy fried chicken. Sweet thanks to apple and carrot, tangy thanks to ginger and garlic. A really handy sauce

Lilly Higgins is THE perfect person to join us for Food Month on Weekend Breakfast.
The Cork chef has THREE little people 10 and under and shares her wisdom with what has worked for them.
Lilly shares her top tips on making food fun and fussy eaters from getting more veg in their diet (her suggestion is absolute genius!) to recipe suggestions that are SUREFIRE DINNER WINNERS!!
[audio mp3="https://media.radiocms.net/uploads/2021/01/16115857/WB-1601-FOOD-MONTH-LILLY-HIGGINS-.mp3"][/audio]
Here is the full recipe for the Deep Dish Veg Pizza Lilly mentions:
Roast Vegetable Deep Dish Pizza
This is one of those pizzas where shop bought pizza dough is better than homemade. Roast the veg the day before while you’re cooking something else and then just assemble this the day you need it. Practical, delicious and everyone loves it.
Serves 6
Ingredients:
½ butternut squash or 1 sweet potato, cubed
2 red onions, cut into quarters with base intact
1 roll ready made pizza dough
1 tin chopped tomatoes
1 onion, diced
2 cloves garlic, crushed
½ tsp sugar
Salt & black pepper
A handful of baby spinach leaves
1 tsp oregano or basil
100g cheddar grated
1 ball mozzarella, torn
Olive oil
Instructions:
Preheat the oven to 200C. Place the vegetables on a tray and drizzle with a little olive oil.
Roast till just tender and begin to caramelize at the edges. Set aside & increase oven temp to 220C.
Saute the onion in a pan with a little olive oil. Once soft add the garlic and stir for a minute before adding the chopped tomato and sugar. Simmer for five minutes then season with salt and pepper. Add the herbs and blitz using a stick blender or nutribullet till smooth. Set aside.
Brush a 12’ springform tin with olive oil. Unroll the pizza and gently lay it into the dish, pressing it up against the sides as you do. Scatter the base of the dough with grated cheese, top with a little tomato sauce, the roasted veg and spinach and then more sauce. FInish with a layer of cheese. Bake for 20-25 minutes until the crust is golden and the cheese bubbling on top.
Leave to sit for a minute before unclipping the sides and serving. I like to cut this pie with a metal dough scraper but a pizza wheel or knife will do too.
 
Tex Mex Tuna Melt
For my family  this is a real store cupboard, Friday night dinner. Easy to make and the kids can help to assemble it. I add jalapenos and lime juice to my own and leave theirs plain. Although they are going through a Sriracha sauce on everything phase! Everything is smothered in cheese so it’s hard to pick out the vegetables in this. They usually just eat it all and love it.
Serves 4
Ingredients:
6 large potatoes, scrubbed and cut into wedges
2 tbsp tomato relish or chutney
2 tbsp mayonnaise
¼  tsp ground cumin
½ tsp sweet smoked paprika
4 tbsp roughly chopped coriander
1 small red onion, finely diced
1 stick celery, finely diced
2 x 120g tins tuna, drained
120g grated cheddar cheese
8 cherry tomatoes, halved (optional)
1 tbsp jalapenos, diced
1 lime, cut into wedges
Instructions:
Preheat the oven to 220C. Dry the potato wedges with a tea towel and place them on a tray. Drizzle with oil and roast for 20-25 mins till golden.
Mix the mayonnaise, relish, cumin, paprika, celery, 2 tbsp coriander and half of the red onion together in a bowl. Fold the tuna flakes through. Once the potato wedges are cooked pile the tuna mix into the centre covering most of the wedges. Top with grated cheese and cherry tomatoes then return to the oven for ten minutes. Once the cheese is melted and the tuna is hot top with the reserved red onion and diced jalapenos. Scatter with the remaining coriander and serve with wedges of lime.
 
Chicken Katsu Curry
My kids adore this katsu curry, a sweet tangy curry sauce that’s addictive with the crispy fried chicken. Sweet thanks to apple and carrot, tangy thanks to ginger and garlic. A really handy sauce

8 min

Top Podcasts In Society & Culture

More by Today FM