When it comes to developing children’s palates, I have come to a few conclusions. The more you involve them in the cooking and seasoning of food, whether that’s a squeeze of lime or a sprinkling of herbs, the more interested they are. Exposing them to a range of tastes early on, and with the least fuss, means they are more prepared to try something new. And every child likes different things, which is fine; one of mine is a carb queen, one likes nothing more than a bowl of salad leaves, while the third loves meat. If you are largely cooking from scratch with whole, seasonal ingredients, your children will be eating well. Courgette and lamb boats The more you get children slicing, stirring and seasoning, the more likely they are to eat it all up. Prep 30 min Cook 1 hr Serves 8-12 4-6 large courgettes 3 tbsp olive oil 1 large onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped Salt and black pepper 40g pine nuts 50g raisins 400g minced lamb 2 tsp ground cinnam