I wasn’t poisoned; you probably won’t be either.
men shapes– 350g plain flour, 12 oz butter, golden syrup (I used honey), ground ginger. I forget the rest. Place it all in a bowl and mix until it looks like shop bought cake mix. Turn the oven on (about 190 for a fan and 200 for conventional). Turn oven on before you do the above. Take a large spoon and plop it onto a baking tray. I put foil on it first but greaseproof paper might work. Cook until golden brown.
Roast roots – Potatoes (Reds do well), Sweet potato, Pepper, All purpose seasoning. Select roots to taste; I only really like potatoes and sweet potatoes so that’s what I cooked. Wash them but leave the skins on. Cut into whatever shape you feel like. I find that the kids will eat about one medium sized spud each once they’re cut. Place a dessert spoon of coconut oil in a baking tray. Add pepper and spice and place in the oven for five minutes, or until sizzling. Remove from heat and place roots in the pan. Stir them around to get them covered in the oil. Place in the oven until golden brown and crispy looking.
Savoury egg bites – 3 medium eggs, half a small glass of milk, chives or spring onion, red peppers and red onion. Mix the eggs and milk in a bowl; add salt and pepper (forgot to add them), chop all the veg into small bits and throw it into the mix. Pour into a cupcake baking tray and place in the oven that you should have already turned on for your gingerbread shapes. It’s a great way of getting greens into your kids. The onion might be a bit much though.
Take photos! lots of them. Folk like photos plus it illustrates what the heck you’re talking about.
I’ll get better at this folks; stick with it!