5 kid-friendly recipes to introduce children to the flavours of the world

Serves 2

Serve with salad and chunks of focaccia bread.

You need

An ovenproof dish (approx. 20cm/8 inches in diameter)

Olive oil

1 small onion, diced

1 clove garlic, finely chopped

400g/14oz tin chopped tomatoes

1 teaspoon sugar or honey

A small handful of basil leaves, roughly chopped

25g/1oz grated Parmesan cheese (about 6 tablespoons)

1 ball of mozzarella, sliced and broken into chunks

Salt and black pepper

How

Rub the aubergine slices on both sides with a little olive oil and season with a light sprinkling of salt.

Heat a frying pan and cook the aubergine slices on both sides until charred and soft. (There’s no need to add extra oil.)

To make the sauce, heat a couple of tablespoons of olive oil in a small saucepan and fry the onion and garlic until soft. Stir in the chopped tomatoes, tomato purée and sugar. Season to taste, cover the pan and gently simmer for 10 minutes before adding the basil.

Preheat the oven to 200ºC/400ºF/gas mark 6.

To assemble the aubergine bake, coat the bottom of the ovenproof dish with half the tomato sauce, cover with half the aubergine (in an overlapping layer) and sprinkle with half the Parmesan and mozzarella cheese. Layer the remaining ingredients in the same order, ending with the cheese.

Place the dish in the preheated oven and cook for 30–35 minutes until the bake is bubbling hot and the cheese is golden brown.

Street Stall Authentic tip

Add half a teaspoon of dried oregano to the tomato sauce.

Makes 2

There is a fine art to making a completo, Chile’s beloved hot dog brimming with crushed avocado, tomato and mayonnaise.

You need

2 large frankfurters

1 large ripe avocado, diced

2 medium tomatoes, diced

2 spring onions, thinly sliced

2 large hot dog buns

Mustard to taste

2 tablespoons mayonnaise

A little chopped parsley (if you have it)

Salt and black pepper

How

Place the frankfurters in a pan of gently simmering water and heat for 10 minutes, taking care not to boil the water as the frankfurters will split.

Lightly crush the avocado with a fork, then stir in the chopped tomatoes, half the sliced spring onion and salt and pepper to taste.

Cut the hot dog buns down the centre and smear the inside with mustard.

Lay the frankfurter in the bun, cover with the avocado mixture and dollop the mayonnaise on top.

Sprinkle with the remaining sliced spring onion and chopped parsley.

Street Stall Authentic tip

Mix a good shake of Tabasco or chilli sauce into the mashed avocado. Add an extra topping of sauerkraut.

Serves 2

A good one for the slow cooker. Not quite as romantic as a cast-iron three-legged pot suspended over a fire but just as welcome after a long day.

You need

1 tablespoon vegetable oil

4 chicken drumsticks, seasoned with salt

½ medium onion, sliced

1 garlic clove, finely chopped

2 medium carrots, thick sliced on a diagonal

1 medium potato, peeled and thick sliced

1 teaspoon ground mixed spice

¼ teaspoon ground black pepper

1 tablespoon mango or apple chutney

110ml/4fl oz hot chicken or vegetable stock

Salt

How

Heat the oil in a frying pan and brown the chicken drumsticks on all sides.

Place the drumsticks in the bottom of the slow cooker dish and sprinkle with the onion, garlic and a third of the mixed spice.

Cover with a layer of sliced carrot and potato, sprinkling each layer with the remaining mixed spice, pepper and salt to taste.

Stir the chutney into the hot stock and pour the mixture evenly over the top.

Following the maker’s instructions, cook the potje on either the fast or slow setting (depending on how soon you want the stew to be ready).

Street Stall Authentic tip

Add a quarter of a teaspoon of ground turmeric and 2 bay leaves at the same time as the mixed spice.

Makes 2 big glasses

A food processor or stick blender is handy to make smooth, frothy lassi. In a more basic kitchen, a fork or whisk does the job, as long as the banana is well mashed.

You need

1 medium ripe banana, peeled and mashed to a pulp with a fork or potato masher

175g/6oz natural yoghurt

200ml/7fl oz chilled milk

1 teaspoon honey

A good pinch of ground cardamom

How

Whizz all the ingredients in a food processor (or place in a bowl and whisk together) until smooth and frothy.

Street Stall Authentic tip

Add a tablespoon of rose water

Serves 2

The unofficial national dish, sold everywhere from street stalls to beach cafés.

You need

175g/6oz medium-thick dried flat rice noodles

4 tablespoons natural unsalted peanuts

Dressing

2 tablespoons fish sauce (or dark soy sauce)

Juice of small lime

1 tablespoon brown sugar or honey

2 tablespoons vegetable oil

½ red onion, finely sliced

1 garlic clove, finely chopped

150g/6oz largish cooked prawns

Ground chilli powder to taste

2 large eggs, lightly beaten

4 spring onions, sliced into

1cm/½ inch pieces

150g/6oz bean sprouts

Lime wedges to serve

How

Cook the rice noodles as instructed on the packet.

Drain the noodles and rinse with cold water, separating any that are stuck together.

Dry roast the peanuts in a hot frying pan (no added oil) until they turn golden brown.

Roughly chop the peanuts with a sharp knife (or crush with a rolling pin).

Mix the dressing ingredients together until the sugar has dissolved.

Heat the oil in a wok or large frying pan, add the red onion and garlic and fry until golden brown and soft.

Add the ground chilli and cook for a few seconds.

Add the prawns and stir-fry until they are heated through.

Stir in the rinsed noodles, spring onions and bean sprouts.

Add the dressing and stir-fry for a few minutes until everything is well coated.

Make a well in the centre of the noodles, add the beaten egg and cook (stirring constantly) until the egg scrambles.

Mix the scrambled egg into the noodles.

Serve immediately, sprinkled with the chopped peanuts and a good squeeze of lime juice.

Street Stall Authentic tip

Serve the Pad Thai with a spicy dressing on the side. Mix 1 tablespoon of fish sauce (or soy sauce) with 1 tablespoon of lime juice, 1 tablespoon of dark soy sauce and as much chopped hot red chilli as you can stand.