Frances Atkins' vegetable garden recipe

  • Serves 2
  • 15mins to prepare and 50mins to cook
  • 376 calories / serving
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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.

See all Cooking with Kids recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the vegetable garden

  • 150g (5oz) black pudding, cooked
  • 4 radishes
  • 5 baby carrots
  • 4 cauliflower florets
  • 1 egg
  • 10g (½oz) fresh parsley
  • 100g (3½oz) low fat cottage cheese
  • For the carrot juice

  • 4 carrots, juiced
  • 25ml (1floz) balsamic vinegar
  • 1 pinch salt
  • 1 pinch black pepper
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  • Energy 1574kj 376kcal 19%
  • Fat 20.9g 30%
  • Saturates 7.8g 39%
  • Sugars 15.4g 17%
  • Salt 3.5g 59%

of the reference intake
Carbohydrate 26.9g Protein 22.1g Fibre 1.9g

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