My home kitchen is always open. Especially on school holidays when my children’s enthusiastic appetites are matched by their energy levels. There is a direct correlation between the amount of energetic outdoor activity they engage in and the amount that they eat. It’s no wonder I am on first name basis with my regular food providores – I’m there ALL THE TIME! If you notice that I have not posted a blog, it’s usually because I have opted to go to bed early – for a change. However, I am always cooking, always leafing through cookbooks and foodie magazines and always looking for something delicious to cook up for myself and my family. 

Thankfully my children and husband a.k.a “Team Tomasevic” are always appreciative of whatever is dished up because I have a “one meal for all” policy. It is disappointing and frustrating at meal time, when a child pipes up and either complains, refuses to eat a certain ingredient or entire meal, or leans over their plate and smells their food like a wolf back from the hunt. Absolute no, no! My eldest child is almost 14, and through trial and error – lots of trial and error! –  I’ve found that the following really does work in helping little ones overcome any food refusal hurdles.

First of all, make an effort to introduce children to a VARIETY of ingredients early on in life. It’s very easy to stick with the basics, those accepted and expected dishes, especially when you are flat chat. This type of cooking and eating is quite simply BORING. For the children and for the adults. I do like to “mix it up” (my brother Milan’s favourite expression) and this evening’s meal is an excellent example. I roasted plump chicken drumsticks in an aromatic mixture of preserved lemons, cinnamon, turmeric, heady garlic and sweet Spanish onion. Deep orange sweet potatoes mashed with Desiree potatoes and a bowl of carrots steamed with citrus juices and bay leaves rounded off the meal. There is nothing left but the bare chicken bones. Plus the children came into the kitchen drawn by the aroma and excited about eating. The open sandwiches we ate for lunch yesterday (also pictured above) are an appealing alternative to the humble sandwich. Just make sure you have fresh, well made bread to start with – we go through several loaves of Sonoma sourdough each week – and raid the fridge for toppings that will have everyone reaching for seconds. Try Brie with honey glazed ham…or tuna with kalamata olives, grape tomatoes and coriander…or toss through bite sized chunks of baked ricotta for a twist. 

Secondly, ENCOURAGE children to try something new. It helps if you eat either as a family or at least feed all the children together. Make up a story about the origin of the ingredients  – saffron was viewed as suspect by my youngest daughter until I mentioned it is THE most expensive spice to harvest in the world and was feasted up on by kings and queens of the past. She now asks for “yellow rice” regularly. Oh, and there is nothing wrong with using your imagination to embellish the facts, weave a story, whatever it takes to encourage children to lift the fork or spoon and just TRY THE NEW FOOD. Yes, I have even used bribery, as in the promise of some warm home-baked chocolate pudding oozing fudge sauce or simply vanilla gelato if they finish off their meal. At least they have tried the new dish and next time are more likely to eat it without any drama. 

Finally, STAND YOUR GROUND. Your home kitchen is just that, a HOME KITCHEN, not a restaurant with staff running to fulfil every order. If you are happy to cook several meals for several picky family members and deal with the mound of washing up later then go ahead. I have never done this and certainly don’t intend to. Cooking and enjoying beautiful food is rewarding but there are lots of other activities to engage in outside of the kitchen. 

Roasted Chicken Drumsticks in Preserved Lemon, Cinnamon and Turmeric to serve 6 – 7 people. Allow 2 drumsticks per person. The cooking time may be reduced if using smaller drumsticks. 

Preheat the oven to 180 degrees fan forced. 

Combine in a frypan, 6 cloves of diced garlic, a large sliced Spanish onion, 1 teaspoon ground cinnamon, half a teaspoon turmeric and a whole finely sliced preserved lemon with a splash of olive oil and 30 grams of butter. Saute with a heaped teaspoon of sea salt over a medium heat for 5 minutes. Put this into your baking tray. 

Add a little more butter and olive oil and brown the drumsticks in batches until they are evenly golden. Place on top of the spice/preserved lemon mixture. 

Pour over half a cup of verjuice or white wine and place in the oven uncovered for 30 minutes. Then remove from the oven, drizzle over a tablespoon of runny honey and place the lot back in the oven for another 10 minutes. 

When ready, spoon the thickened, syrupy juices over each drumstick. This is finger food, so provide plenty of serviettes. The drumsticks, minus the syrup sauce, can also be refrigerated and taken on a picnic with a big bowl of garden salad as an easy side.