Food Is Fun is about encouraging school children of all ages to explore food in a fun way to promote healthy eating for their future. We believe that lots of good work has been done to improve the quality of food in schools recently, but unless food is perceived to be "tasty" children will not eat it, no matter how healthy it is. Also, in today's busy lifestyle food needs to be able to be prepared in a  cost-effective way, and be practical for families (parents or children).

In addition to our in-school events for children and teachers Food Is Fun will also create hands-on cooking lessons or demonstrations for parents, carers, childminders or families. Please contact us for details.

Chocolate Mousse (Jacques Marchal)

  • 150g dark chocolate (at least 70% cocoa solids)
  • 150g unsalted butter
  • whole large eggs
  1. Melt the chocolate and the butter in a bowl over hot water
  2. Separate the eggs – yolks in a mixing bowl and whites for beating later
  3. When the butter and chocolate is melted take off the heat
  4. Beat the egg whites until very stiff
  5. Add the butter & chocolate mixture to the egg yolks
  6. Fold the egg whites into the mixture very gently
  7. Serve in a glass bowl or ramequin – keep refrigerated for 1 hour or overnight
  8. Enjoy!

Fillet of Mackerel with Orange (Jacques Marchal)

  • Mackerel, filleted and boned by your local fishmonger
  • Olive oil
  • One orange
  • Flat leaf parsley
The Fish:
  1. Season the fish with salt and pepper
  2. Drizzle with olive oil and place in a very hot frying pan for 2 minutes
  3. Finish in the oven for another 2 minutes
  4. Squeeze one orange and pour over the fish
To serve: Finish with fresh flat leaf parsley. This can also be served lukewarm

Fruit Muffins (Tami Skelton)

  • 225g self raising flour (or mix half wholemeal and half white flour for a healthier version)
  • 1 teaspoon baking powder
  • 75g melted butter
  • 175ml semi skimmed milk
  • 1 egg
  • Approx 200g fresh or dried fruit, chopped
  • 75g soft brown sugar
  • 1 teaspoon Golden Syrup
  1. Pre-heat the oven to 200°C/Gas mark 6.
  2. Place all the ingredients into a bowl and mix to get rid of most of the lumps.
  3. Mix in the fruit of your choice, split between 12 muffin cases and bake for 10 minutes or until golden.
Tip: The cooked muffins freeze well for up to 1 month

Salmon with Mango Salsa (Peter Gorton)

Ingredients (serves 4):
  • 4 salmon fillets, about 14g each, skinned
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and finely sliced
  • 6 spring onions, chopped
  • 1 mango, peeled, stoned and diced into small pieces
  • Juice of 2 limes
  • 1teaspoon chopped ginger
  • A little chilli powder - to taste (optional)
  • 3 tablespoons mango chutney
  1. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  2. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  3. Meanwhile, heat the olive oil in a small saucepan and add the garlic and spring onions and sauté for 30 seconds.
  4. Add the diced mango, limejuice, ginger and chilli powder if used.
  5. Stir over a low heat for 1 minute, stir in the mango chutney and remove from the heat.
  6. Put the salmon onto plates and spoon the salsa equally on top of each fillet.
  7. Serve with a vegetable of your choice or salad leaves.