A Half-Term Cooking Adventure with Savouré.

School holidays are made for slowing down, getting messy in the kitchen, and creating joyful moments together.

Cooking with children transforms everyday ingredients into small adventures, as they mix, taste, decorate, and discover new flavours along the way. It is where curiosity grows, confidence builds, and a positive relationship with food begins to develop.

That is exactly what Savouré’s Tiny Table recipe guide is designed for: simple, playful recipes made for little hands and big smiles.

RECIPE.

Peruvian Quinoa with Chicken & Peas.
Inspired by Peru, fluffy quinoa is combined with softly shredded chicken and peas for a balanced, subtly savoury mix.

Texture Note. 
Younger toddlers: shred chicken extra finely and mash lightly. 
Older toddlers: leave soft quinoa grains and tender pieces of chicken.

Ingredients: 

• 150g cooked quinoa.

• 80g shredded chicken.

• 50g soft peas.

• 1 tsp olive oil.

Method: 

• Add the cooked quinoa to a small pan with a splash of water. Warm over low heat.

• Stir in the shredded chicken and peas.

• Cook gently for 3 to 4 minutes until everything is soft, warm, and cohesive.

• Mix in the olive oil and adjust the texture by lightly mashing if needed.

Enjoyed this recipe? Download your Tiny Table Recipe Guide here for more.

When half term ends and routines return, Kurami is here to bring that same care and nourishment into your everyday life. Thoughtfully prepared meals, ready when you need them, rich with protein and fibre so you can keep the goodness going, even on your busiest
days.

Click here to  explore what we are cooking next week.