Forbes Nursery

food

Healthy eating has come centre stage when considering the care of young children. We were uniquely lucky to benefit from the skills and expertise of Allana Harrower, who was one of our mothers and a top Edinburgh chef who took time out and worked in the nursery while her sons were here. She revolutionised the nursery diet and her good work is being carried on by Isobel Fraser who is our current cook. We let Allana describe the approach she took:

‘After speaking (nervously) at the parents’ meetings I felt the main thing I kept saying was ‘enjoy food’, food is fun so get stuck in (God I sound like Jamie Oliver!) Having been involved in the food industry for over 15 years as a chef I am fairly knowledgeable about food and care passionately about it, something I am keen to pass on especially to the children.

At the end of the day it really isn’t rocket science but common sense: use the best fresh ingredients you can and that will help you make the best food; involve your children as much as possible; lets try and bring back the concept of family eating which seems to have vanished these days. We eat this stuff every day 3-4 times a day so it has a serious effect on our bodies and health and more importantly on those of our children. Start them off on that road of discovery. We are still trying out new ways at Forbes, trying to work harder to source local produce, trying to involve the children more. Hopefully we are building a BBQ so we can involve the children outdoors.

We have collected together in a booklet a bunch of recipes from both nurseries that the children seem to love. I don’t believe in big long complicated recipes and have tried to include simple delicious cooking that any harassed, stressed, knackered mum or dad can whiz up in minutes. Anyone who would like to get a copy please let the nursery know.

Babies

I try and involve the babies in the rota of children's meals. Pureeing or mashing up the main meal before any seasoning is added (though I do use herbs). If I do not think it is suitable, I will make up a baby meal for that day using the fresh vegetables, fruit, pulses and herbs I have. Pudding is always fresh fruit ranging from banana to mango, apple, raspberry and avocado and pear.

Vegetarians

Again I try to involve the vegetarians in the same menu working round the meat or fish, using a wide range of vegetables and pulses, ie lentil, potato and mushroom moussaka, roast vegetable squash and ricotta lasagne, vegetable cheese and coconut milk risotto.

Dairy Free

Once again I use the same menu for the dairy frees, omitting certain things and making dairy free cheese/white sauce or gravies, I use Real Foods to buy substitute cheese, sour cream, egg replacement or work round it.

With the pudding I try and make the same that everyone else is having or I have a back up supply of dairy free hand made muffins, carrot cake and banana bread I keep in the freezer.

Food labels, E-numbers and additives - where to start I have included advice on what to buy in a supermarket and what to avoid in the nursery food booklet as a guide.

I certainly do not want to preach at any one or scare you off foods but knowing a few simple rules can help in just cutting down excess sugar and salt in your childrens diet. Again I do believe in most things in moderation and do not want to come across as some sort of food freak .The children seem to love the food we create and it very satisfying hearing them asking for seconds .I hope they learn to enjoy food and question it and may that continue for years to come. I hope you enjoy trying out our recipes, if you have any queries, disagreements or find a recipe does not work, please feel free to get in touch likewise if you have any ideas or suggestions give us a shout.’

Allana