Recipes: Try a lesson in taste and world geography

Nowhere is that made clearer than in Kids Cook the World a new family charity cookery book.

Full of recipes designed to be cooked by children and adults together Kids Cook the World is the brainchild of founder of the charity Solidarity Sports

Founder Sean Mendez says: “The freedom to experiment, make a mess, burn food and cause spillages was all part of a wonderful learning experience for these young people.

“This book is about more than just creating tasty food; it’s about celebrating different cultures and building confidence in children that will benefit others areas of their lives.”

Kids Cook the World features information and recipes from all over the world that represent and celebrate the diverse backgrounds and heritage of the young people that created it.

The children and their families tested all the recipes and photographs of each dish are presented alongside step-by-step pictures of the children creating it.

Renowned chef Marco Pierre White says of the book: “A beautiful and inspiring family cookbook.”

IRAN – Kebabs

14 oz lean lamb steaks or tofu, cut into 2.5-cm/1-inch chunks, 3 peppers, any colors, cut into 2.5-cm/1-inch cubes, 16 cherry tomatoes, 16 small mushrooms, 8 pitta breads, bamboo skewers, 2 tablespoons olive oil.

Marinade: 1 lemon, finely grated zest and juice, 2 garlic cloves, finely chopped, 1 teaspoon dried mint, 1 teaspoon dried rosemary, 1 teaspoon ground cumin, 1 tablespoon olive oil, ½ teaspoon cayenne pepper, salt, pepper

Yoghurt dip: 225g/1 cup natural yoghurt, 1 tablespoon freshly-chopped mint, squeeze of lemon, salt, pepper

Put bamboo skewers to soak in cold water. Mix all the marinade ingredients in a bowl. Make sure you pierce ingredients through the middle so they don’t fall off during cooking. Drizzle skewers with oil and cook on high heat for 3-4 minutes each side. To create a char-grilled effect, use a griddle pan.

Yoghurt dip: mix ingredients together for an easy delicious dip for the kebabs. Serve with grilled pitta bread.

Massage lamb or tofu with marinade, cover and refrigerate for 1 hour. In a bowl, season vegetables with salt and pepper and drizzle with olive oil. Then thread the peppers, lamb or tofu, mushrooms and tomatoes alternately on to the skewers.

Tasty tip: Marinade the lamb overnight for full flavour. You can replace one of the vegetables with courgettes/zucchini, which are delicious grilled in this way. Try to cut all the ingredients the same size so they cook evenly.

PHILIPPINES – Prawn and vegetable noodles

600g/20oz egg or rice noodles, 15-20 prawns or 4 boiled eggs, diced, ½ small cabbage, sliced, 1 onion, sliced, 3 spring onions / scallions, sliced, 3 garlic cloves, chopped, handful mangetouts/snowpeas, handful baby corn/candle corn, halved, 1 carrot, peeled, grated, 2 sticks celery, diced, 2 red chillies, deseeded, finely chopped, 1 stock cube, handful cashew nuts, low salt soy sauce, 4 tablespoons oyster sauce, 2 tablespoons sesame oil, 2 limes, pepper, 500ml/2 cups water

In a large pot or wok, add the oil. Fry onion, chilli and garlic for about eight minutes. Season with pepper.

Prepare corn, cabbage, carrot and celery. Add to pot and cook for 10 minutes, stirring well. Add the mangetouts/snowpeas and mix well. Add water, oyster sauce and stock cube. Simmer for three minutes. Mix in noodles and prawns. Cook for three minutes.Carefully grill nuts for a few minutes until light brown (those above are a bit burnt!) Crush with pestle and mortar. Add lime juice (and egg pieces if using). Sprinkle with sliced spring onions/scallions and crushed cashew nuts. Add soy sauce to taste.

Tasty Tip: If using fresh noodles, there is no need to add water/stock. You can use leeks instead of onions and try replacing the prawns with chopped sausage.

AUSTRALIA – Fish parcel with damper bread

Fish parcels: 4 white skinless, boneless fish fillets, 16 asparagus, stalks snapped off, 1 red onion, thinly sliced, 12 cherry tomatoes, halved, handful fresh lemon thyme, 1 lemon, olive oil, paprika, salt

Damper bread: 250g/2 cups self-raising flour, 80g/3oz Parmesan cheese, grated, 1 sprig fresh rosemary, just leaves, chopped, 150ml/5 fl oz milk, salt

Preheat oven to gas mark 6 (200°C / 390°F). Sift flour and salt in a large bowl. Add rosemary, cheese and milk.

Stir well and make into a round shape about 7.5 cm/ 3in thick. Place on a lightly oiled baking tray and bake for about 30 minutes.

Add salt, paprika and lemon thyme. Place tomatoes on top of each fillet. Drizzle with oil and a squeeze of lemon.

Wrap fish in foil. Ensure corners are turned up so juices are not lost. Be careful not to pierce foil with the asparagus.

Cook in oven for about 15 minutes. Serve with juices from the foil, adding some more lemon juice.

Lay four pieces of foil on a table. Spread with onion slices. Place each fish fillet on top of the onion, add asparagus either side.

Add salt, paprika and lemon thyme. Place tomatoes on top of each fillet. Drizzle with oil and a squeeze of lemon.

Wrap fish in foil. Ensure corners are turned up so juices are not lost.

Be careful not to pierce foil with the asparagus.Cook in oven for about 15 minutes.

Serve with juices from the foil, adding some more lemon juice. Add a teaspoon of butter on each fish fillet before folding the foil.

The butter will melt in the oven and form a mouth-watering sauce with the olive oil, lemon and fish juices.

Add the thyme both under and on top of the fish. Finish with a fresh herb.

Tasty tips: Add a teaspoon of butter on each fish fillet before folding the foil.

The butter will melt in the oven and form a mouth-watering sauce with the olive oil, lemon and fish juices. Add the thyme both under and on top of the fish. Finish with a fresh herb.

Kids Cook the World (£9.99 New Internationalist).

For copies visit www.solidaritysports.org