Allow kids a fair suck of the sauce bottle

BY CHRIS FORTUNE

Dear Mr Fortune,

We are a young family of four struggling to get our seven-year-old to eat his vegetables at dinner time.

Once upon a time there was not a issue and dinner was an enjoyable experience for all at the table. Now it has turned into a war zone, tomato sauce is the blood of the battlefield, knives and forks are pushed to the side and finger marks leave a trail from the table to the bathroom. "I don't like it, I won't, I won't, I won't" and "Please don't make me" are constantly echoing in our ears as the clock strikes 5pm, dinner time.

Last year it was never an issue but for some reason my cooking of vegetables is no longer good enough and I fear that our children are missing out on vital nutrients and vitamins as they smother their daily veges in sauce or push them to the back of the plate. We have tried all sorts of ways to convince them that tomato sauce is not needed on everything and that they should enjoy their dinner as it is and not smothered in red paste. Please help, we are desperate and at our wits' end.

– Mother of Three, held to ransom by tomato sauce.

Dear Mother of Three,

Don't despair, it is simply a stage of life that you need to accept and let be. Tomato sauce is not the evil of the table or children's diets and if it is the only way for them to eat their vegetables and keep peace at the table then relax, go with it and let them enjoy. Seven-year-olds' taste buds are developing and adjusting to what is out there in the real world and there are a lot of other food products that are worse for your little ones.

The name of the game is to get them to eat their vegetables and treat the sauce as another vegetable.

Rest assured that tomato sauce in moderation can be a friend of the table and not the enemy. This stage will pass as children realise that the reactions to not having the sauce are much more fun than eating vegetables.

VEGETABLE SLICE

1/2 cup zucchini, grated

1/2 cup carrot, grated

1/2 cup celery, finely chopped

1/2 cup leek, finely chopped

1 cup pumpkin, steamed, finely chopped

2 Tbsp spring onion, sliced

1/2 cup self-raising flour

2 Tbsp olive oil

4 eggs, lightly beaten

Saute all the vegetables in olive oil in a frypan over moderate heat, for 3-5 minutes or until softened.

Place vegetables in a large bowl.

Toss flour through vegetables.

Line lamington tray or shallow baking dish with baking paper.

Place mixture into tray.

Stir the lightly beaten eggs through the mixture and spread out evenly.

Bake in moderate oven for 30 minutes or until set.

Loosen edges with knife. Cut into 20 squares

Serve with tomato sauce (or relish).

- The Marlborough Express