Where there are picky eaters, there needs to be a gameplan. For Alissa Timoshkina, author of Kapusta (published next month), that means slipping vegetables into an existing favourite, be that pasta, pancakes or muffins. “You can’t go wrong with a veg-rich pasta sauce or pasta salad with roast vegetables [courgette, peppers and tomatoes, say] and mini mozzarella balls,” she says. Meanwhile, courgette, pea and sweetcorn pancakes, and cheddar and courgette muffins are other firm favourites round at Timoshkina’s.
Failing that, she goes for colour: “Think something that would be appealing and exciting to the eye, and therefore likely to entice children to dig in.” Give them options and keep things customisable: “Offer a platter-style selection of fruit and veg, and pair it with cheese, a dip and crackers.” More practically,…