Cooking with Kids!

Want to make cooking fun with children? Justin and wife Kate are always cooking up feasts with children Sam, Meg & George. Take a look to see what they get up to in the Capestone Farmhouse Kitchen!

Cooking with Kids - 100 Cooking with Kids - 92

For more ideas on entertaining children and learning more about where their food comes from – visit our Capestone Kids Club.

Capestone Chicken Tikka Skewers with Rachel’s Coconut Raita

Capestone Chicken Tikka Skewers with Rachel’s Coconut Raita

Capestone Chicken Tikka Skewers with Rachel’s Coconut Raita

This low fat recipe makes a quick and tasty starter & ideal to get kids involved with making skewer kebabs!

 Serves: 6
Prep: 10 mins
Cooking Time: 15 mins


450g boneless Capestone chicken breasts, cut into cubes
For children to decorate – use colourful peppers, courgettes, button mushrooms & cherry tomatoes


1 tsp grated fresh root ginger
2 cloves garlic, finely chopped
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp Halen Môn sea salt
150ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
1 tbsp chopped fresh coriander


225ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
Handful of chopped fresh coriander
Halen Môn sea salt and freshly ground pepper for seasoning


  1. Mix together all of the ingredients for the marinade in a bowl, add the chicken cubes, cover and leave to marinate in the fridge for at least two hours, preferably overnight. Pre-heat a grill, griddle or the barbeque to a medium heat.
  2. Skewer the chicken pieces and cook for approximately 15 minutes, turning several times, until cooked through. Make it fun by using different colour peppers & courgettes to go on the skewers
  3. To make the raita, mix all of the ingredients together and season to taste with salt and pepper.
  4. Serve the skewers with the raita, a wedge of lemon and mixed salad leaves.
Tikka Skewers

Mini Meatloafs


Makes 6

To make these spicy you can add 1 dessertspoon of curry paste, or a chopped chilli and mix in fresh coriander.


175g thigh & breast minced chicken
75g breadcrumbs
100g diced onion (or grated)
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon tomato puree
½ teaspoon English mustard
1 large egg
1 grated courgette or carrot
1 tablespoon chopped parsley or chives (optional)


  1. Mix all together and then form into 6 ball shapes.
  2. Lightly brush 6 tartlet tin moulds and press each of the meatballs into a mould.
  3. Bake in a preheated oven gas mark 5/ 190c/375f for 20-25 minutes.  The meat should be firm to the touch and lightly browned.
  4. Serve with a fresh tomato relish and a good salad.

Minty Lamb and Pea Burgers

Recipe from

Makes: 8 small burgers
Prep: 10 mins plus chilling time

Gather your ingredients

450g/1lb lamb mince
30ml/2tbsp freshly chopped mint or mint jelly
100g/4oz peas, cooked, cooled and finely mashed (with a potato masher)
Salt and freshly milled black pepper optional

For the Minty Yogurt

45ml/3tbsp Greek yogurt
15ml/1tbsp freshly chopped mint or mint jelly

 Get cooking!Mint Burgers

  1. In a large bowl, mix all the burgers ingredients together.
  2. Using slightly damp hands, shape the mixture into eight 5cm/2inch evenly – sized burgers. Cover and chill for 20 minutes.
  3. Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear.
  4. Meanwhile, to prepare the minty yogurt, mix together the yogurt and the remaining fresh mint or mint jelly.
  5. Serve the burgers in rolls of your choice (we used bagels), a selection of salad leaves and the minty yogurt.

Tip: Use your favourite vegetables! If peas aren’t your favourite, try adding grated raw courgette, carrot or cooked and mashed broccoli instead.