mollys_issue5_HIRES_compressed (1)

A guide to making healthy eating easier
by Tracey Davies
Cucina is now serving food within 42 schools
across England. Each school has its own
experienced chef who hand makes a range
of healthy dinners on site and presents them
in attractive ways.
Mark Cartwright is one of Cucina’s three
Executive Chefs. He liaises with all the school
chefs about which foods are the best sellers
and any ideas they have to improve their
menus.
He said: “Our approach, which we call
stealthy eating, has helped us more than
double the uptake of school dinners
in sites across England.
“We serve good, honest food that every
child can relate to. Stealthy eating doesn’t
have to be about disguising healthy food.
It’s just about making the recipes more
interesting and fun and getting the children
to try all the different tastes at least once.
“Stealthy eating is very fruit and
vegetable driven and packed with
goodness, but we don’t like to make a
big issue about that in front of the
children, although we do try to be
honest with them about what goes into
their food. The more they like the food,
the more they get to know about it and
their knowledge increases.
“We have found that children are
much more aware of food and are
more adventurous than they were a few
years ago.”
So whether you choose to give stealthy
eating a try or not, by encouraging
healthy eating habits now, you can make
a huge impact on your children’s lifelong
relationship with food and give them the
best opportunity to grow into healthy,
confident adults.
0845 389 1320 www.cucina.co.uk
molly’s guide • issue 5 • Easter 2013
Two of Mark’s favourite
‘stealthy’ recipes...
NAAN PIZZA
Ingredients
Executive Chef,
Mark Cartwright
1 shop-bought naan
2 tsp tomato pulp (chopped & sieved tomatoes)
from a jar or other tomato sauce
70g drained mixed mushrooms antipasto from a jar
75g mozzarella, roughly chopped
3 stalks of thyme
Method
1. Preheat the oven to 220 o C / gas mark 7.
2. Lay the naan on a lined baking sheet.
3. Spread the tomato pulp or sauce over the naan.
4. Then spoon the drained mushrooms on top
and sprinkle with the chopped cheese.
5. Finally strewing with the thyme leaves
stripped from the stalks.
6. Cook in the oven for about 5 minutes, by which
time the cheese should be bubbling and melted
– be careful not to burn your mouth!
FRIED BANANAS – serves 2
Ingredients
2 bananas 2 tsp butter
½ tsp cinnamon 2 tsp sugar
Ice cream
Method
1. Slice banana lengthways (remember
banana splits?!).
2. Melt the butter, add sugar, cinnamon
cook for a minute.
3. Add bananas, cook each side, it should
form a fudgy sauce.
4. Put on a plate & serve ice cream with it.
www.mollysguide.co.uk MollysGuide @mollysguide
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