Keen on green

Now that spring has sprung, it's a great time for some delicious tender vegetables. Spring greens belong to the group of plants known as brassica and so are related to the cabbage, Brussels sprout and cauliflower. In the UK we tend to refer to them as spring greens when they are young, tender and vibrant in colour. The advantage of buying vegetables and fruits in season is that they are much cheaper, tastier, at their best and in abundance. This, of course, applies to all seasonal foods.

So put away the myth that children won't eat their greens! It is we adults who presume they won't. Most of the problem is in how we cook our vegetables, and what we serve with them can make all the difference.

Vegetables are nutritious and rich in vitamins. They play a very important role in our daily diet, as they are a great source of roughage, which helps us stay healthy, fit, and clean on the inside.

The best way to cook vegetables for children is to steam or stir-fry them, so they don't lose too many nutrients. They need to be served with other foods that the children like and should not be overwhelming on the plate.

Furthermore, when overcooked, most brassicas release a foul odour and develop a disagreeable and sometimes bitter flavour, which could explain why some children have a strong dislike or even aversion to them. So don't overcook any greens! If you refresh them under cold water this will stop them from continuing to cook after they have been taken off the heat and will keep them crisp and vibrant.

Did you know that rhubarb is making a real comeback? It has become so popular, even trendy, that it is often hard to find in the markets, even when it is in high season. The best rhubarb is grown in Yorkshire around Wakefield. Its growth is often forced (grown in the dark), which makes it go a stunning light pink colour. Known as 'Champagne Rhubarb', this arrives earlier in the year and has a slim and tender stalk.

The large green leaves of a rhubarb plant are poisonous, so you must be careful to only use the stalk. It is worth telling children about this potential danger in the leaves.

Our experience at the Kids' Cookery School shows that the most popular dishes using rhubarb are crumble, puree, fool and pie, and of course, with a good, homemade custard. Even though we eat rhubarb as a fruit it is actually a vegetable, because it doesn't have any pips or seeds. It usually tastes a bit tart and can make your teeth feel a bit like sandpaper - an experience that children might find interesting and amusing!

Asparagus is another great vegetable to eat both hot and cold. There are several different varieties. In the UK we tend to eat asparagus when it is bright green and has thin tender shoots, unlike the Europeans, who prefer it white with much thicker stems. It is usually wrapped up in bundles and steamed in specially designed pots, and served warm with melted butter, a rich Hollandaise sauce or mild vinaigrette dressing. Even though asparagus can be a bit expensive, it is fat-free, cholesterol-free and rich in vitamins. It can be grilled, stir-fried, boiled or baked, and it makes a wonderful accompaniment to any meat or salad dish.

There are plenty of other 'super foods' to develop a fresh taste for, during the freshness of spring. Super foods include avocado, broad beans, broccoli, cabbage, kiwi fruit, garlic, chillies, peas, sweet peppers of all colours, tomatoes and sweet potatoes. These are foods that give our bodies loads of vitamins and minerals and are rich in anti-oxidants. They help us to fight illness and promote all-round good health - and children do like them!

Fiona Hamilton-Fairley is the principal of the Kids' Cookery School in London W3

FIST OF FIVE

Try this handy tip, which will help you to achieve children's 'five portions of fruit and vegetables a day' quota.

Ask the child to put out their hand, and ask them how many fingers they have (five). Next, ask them to make a fist - you make one, too. Their own fist represents how much a portion is to that individual child. This way the child will be able to realise how much they need to eat of any one fruit or vegetable to make a real portion. It's fun, and has the additional element of counting and seeing the difference between the fist sizes of a child and an adult.