This week we use a slow cooker for our ‘Seven Vegetable Morrocan Stew’ – this recipe is a great opportunity to increase both the amount and the variety of vegetables eaten by the family. We also encourage you to use your BBQ during the week for our ‘Barbecued Fish Skewers with Couscous Salad’. Saturday night’s ‘San Choy Bow’ is sure to please the kids… no knives or forks!
- Menu Plans
- Swapping Ingredients