Inspired by the great outdoors, Frances Atkins' vegetable garden recipe is just as much fun to make as it is to eat.
For the 'soil', crumble black pudding onto a baking tray and place into the oven for approximately 15 minutes at Gas Mark 3, 170°C, fan 150°C until crunchy.
For a black pudding alternative, fry together 50g of breadcrumbs, a clove of garlic in oil and 50g of butter until golden. Then add 50g of sultanas to finish.
Into another pan, bring the vinegar and carrot juice to a simmer – reduce until thick. Season with a pinch of salt and pepper.
Into salted boiling water cook the vegetables for 2-3 minutes or serve raw.
Into boiling water place 4 quail eggs and cook for 4 minutes or lower 1 regular egg into boiling water and cook for 9 minutes. Leave to cool then ask your helper to peel the eggs.
Into a large shallow bowl, ask your helper to scatter the black pudding crumbs and stick the vegetables into the crumbs. Use the parsley leaves to decorate the cauliflower.
A great creative step for your helper; together arrange the cottage cheese next to the vegetables with the chives, quail eggs (or segments of an egg). Drizzle the carrot sauce to 'water' the garden.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.