It finally looks as though my influence has rubbed off because my eight-year-old son has become interested in cooking lately. Nothing fancy – a pancake here, a toad-in-the-hole there, eggy soldiers, ham-and-cheese topped pizzas. But I’m delighted he’s taking an interest. I learned to cook at school, not because my mum encouraged me, but because she was such a dreadful cook (God rest her soul) that I figured I’d need to learn or starve when I left home.
This is my boy’s latest effort: breaded turkey goujons, with potato salad and sweetcorn. Nothing special, nothing fancy, but all the lad’s own work (with a little help from his five-year-old brother).
Serves 3
1 large turkey breast, cut into long strips (you should have about 10 strips)
100g plain flour
2 eggs, beaten
Breadcrumbs, made from 2 slices of wholemeal bread, whizzed in a food processor with 1 tsp paprika and 1 tsp black pepper
300ml sunflower oil, for frying
