Children's Plated Dinner Recipe

Wash all vegetables thoroughly under cold running water.

Peel and cut carrots into 2–3 inch sticks (bite-sized). Slice cucumber into thick coins or sticks. Core and seed red bell pepper and cut into sticks. Halve cherry tomatoes.

Arrange vegetables attractively on a small plate or divided platter and place 2–3 tablespoons of hummus (or ranch/yogurt dip) in a small ramekin alongside.

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 0.5 tsp honey or maple syrup, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.125 tsp black pepper until emulsified. Taste and adjust seasoning.

Toss 2 cups mixed salad greens with the shredded carrot, sliced cucumber and halved cherry tomatoes in a salad bowl.

Dress the salad lightly with the house dressing just before serving (about 1–2 tbs dressing for this portion) so leaves remain crisp.

If using frozen fries, bake or air-fry according to package directions. For hand-cut fries, preheat oven to 220°C (425°F). Toss potato sticks with 1 tbs olive oil and 0.25 tsp salt, spread in a single layer and bake 20–25 minutes until golden, turning once.

While fries cook, prep chicken fingers: pat strips dry. Set out three shallow dishes: flour seasoned with 0.25 tsp salt and 0.125 tsp pepper; beaten egg; panko breadcrumbs.

Dredge each chicken strip in flour, shake off excess, dip in egg, then coat evenly with panko.

Heat 0.25 cups vegetable oil in a skillet over medium heat (oil should cover the pan bottom). Fry chicken strips 2–3 minutes per side until golden and internal temperature reaches 74°C (165°F). Drain on paper towels.

Warm plum sauce in a small microwave-safe dish or in a small saucepan over low heat for 30–60 seconds until pourable.

Plate 3–4 chicken fingers with a small ramekin of warmed plum sauce and a portion of fries.

Season the small patty with 0.125 tsp salt and 0.0625 tsp pepper. Heat a small non-stick skillet or griddle over medium-high heat and cook patty 2–3 minutes per side for medium (longer if desired). If using cheese, place a small piece on the patty in the last 30 seconds to melt.

Lightly toast the mini bun cut-side down in the pan for 20–30 seconds until warmed.

Assemble burger with ketchup, mustard and pickle slice. Serve with a small portion of fries (use same fries prepared earlier or separate portion).

Bring 4 cups water to a rolling boil in a small pot. Add 0.5 tsp salt and the 1 cup pasta. Cook according to package instructions for al dente (typically 7–9 minutes for small shapes), stirring occasionally.

Reserve 1–2 tbs pasta cooking water, then drain pasta in a colander.

Return pasta to the pot off the heat, add 1 tbs unsalted butter and 1–2 tbs reserved cooking water to loosen. Stir until butter melts and coats the pasta. Sprinkle 2 tbs grated parmesan and toss gently. Serve warm in a small bowl.

Prepare the adult main course as directed on its recipe. For plating, transfer a child-sized portion (about half or a portion appropriate to the child's appetite) to a smaller plate and ensure any bones, or strong spices are adjusted for kids.

Scoop 1/2 cup vanilla ice cream into a chilled small bowl or cup.

Place the cookie on the side or partially inserted into the ice cream for presentation. If desired, break the cookie into easier-to-hold pieces.

Wash and, if needed, peel the fruits. Cut melon and apple into small, bite-sized cubes; halve grapes; leave berries whole unless large.

Toss fruit gently with 0.5 tbs lemon juice to lightly coat and prevent browning of apples.

Portion fruit into a small cup or bowl and serve chilled or at cool room temperature.