...and the answer is probably every child! As I've mentioned before, I was hell bent on having kids who ate what we ate all the time but I now realise that is probably an insane pipe dream.
I still try to make the same dinner for the whole family most nights but the fact of the matter is, there are very few kids who love a seriously spicy Indian curry (although I'd love to be proven wrong). I was at a cooking class on the weekend with Di Holuigue who cooks her four-year-old grandson big bowls of prawns, mussels and pippies so there is some hope.
So on the nights when I want to have a grown up dinner, Leo has leftovers or a classic kids' tea like baked beans on toast and I throw an extra chilli in our dinner to celebrate! Here is the recipe for a not very authentic, but very quick, saag paneer (spinach and cheese curry).
Eleanor's Saag Paneer
2 tablespoons korma curry paste
1 onion chopped
1 tin chopped tomatoes
2 handfuls baby spinach
1 cup frozen baby peas
200gms paneer or haloumi cheese, cubed
2 tablespoons of natural yoghurt
Steamed basmati rice to serve
Fry onions in some vegetable oil until soft. Add the curry paste and cook until fragrant then pour in the tomatoes and bring to the boil. Add the spinach, stir through and cover with a lid until wilted.
Quickly blitz the mixture with a stick blender until the sauce is relatively smooth. Bring back to the boil and add the baby peas. Cook for around 5 minutes until peas are tender. If using paneer, add and cook until heated. If using haloumi, fry pieces of cheese until lightly brown and then stir into the mix.
Turn off the heat, stir through the yoghurt and serve on rice. Enjoy!