Welcome to the first of my regular columns on cooking with kids, aimed at bringing families together in the kitchen.

As an experienced home cook for many years and teacher to many hundreds of little ones, I can safely say that the most fun I’ve had in the kitchen has been with my four-year-old daughter, Cerys. When she was born I knew even then that a key part of our relationship was going to be based on how I communicated my love and passion for food and cooking to her and inevitably how I dealt with success and failure in a positive manner.

At times it hasn’t been easy and like any parent I’ve scratched my head in bewilderment as I’ve watched her tastes change dramatically. Once a butternut squash mash was eagerly snaffled, now it has become devil’s food. Equally, when an olive or an anchovy would not be entertained they have now become firm favourites.

It makes no sense but I’ve learned that the best way to deal with it is to not think about it too much and enjoy every minute of what does work.

The kitchen is where it all starts and it is here that I propped Cerys up from a very early age to observe, prod and poke away at whatever I have been cooking. From smashing raw spices up in a pestle and mortar to stripping cooked rabbits, the kitchen has become her learning ground for what to eat.

People often ask me at what age should a child be introduced to the process of cooking, and my answer is always, "as early as possible". A highchair can be put up while dinner is being made. Foods can be hidden under cups ready for a bit of ‘guess the food’, utilising all of the senses. Even from a very early age confidences can be built and ‘challenging’ foodstuffs conquered.

However, the important factor always remains in keeping it fun. Praise and encourage your children as accidents happen; they inevitably will. Make them feel special when they have done something good and chances are they will eat the food that you want them to eat.

It all goes a long way to building little ones into unfussy eaters, future cooks and people who just love to eat good food. It also helps parent-child relationships flourish.

In the first of my columns on cooking with kids, we start with an Easter favourite - the hot cross bun.

I told Cerys what we were making and asked her to suggest things we could put into the mixture to make it a little different. Cerys' suggestions, everything from potato to cat food, were laughed at until she mentioned something that was bound to do the trick – chocolate.

Our buns quickly became buns with attitude as traditional spice and sultanas were hit with a heavy dose of chocolate and my choice of flavouring, orange zest.

Buns were formed into a multitude of shapes, crosses were crudely cut into the top and heavenly smells created with a quick blast in the oven. The only problem was having to wait for them to cool down so that we could tear them apart and finish a job well done.

Happy Easter everybody.

CHOCOLATE AND ORANGE HOT CROSS BUNS

Adult supervision required: yes

Makes: 8-10 buns

Prep time including proving: 2 hours

Cook time: 10-15 minutes

500g plain flour

1x 7g pack of easy-bake yeast

2 tbsp honey

1 tsp salt

1 tsp mixed spice

50g sultanas

Zest of one orange, finely grated

100g chocolate, roughly chopped

1 egg

200ml warm water

100ml warm milk

25g melted butter

Method

1 - Sieve the flour into a large mixing bowl.

2 - Stir in the yeast, honey, salt, mixed spice, sultanas, orange zest and chocolate.

3 - Break the egg in with the milk and water and pour in along with the melted butter, mixing thoroughly. Mix until it comes together into a loose dough.

4 - Knead for 5 minutes until a hand indentation pressed into the surface springs back straight away.

5 - Cover and leave in a warm place for an hour or so until it has doubled in size. Pre-heat the oven to 200C/GM6.

6 - When doubled in size, lightly knead again to get rid of the air. Roll out into a sausage and cut off 8-10 portions. Roll these into balls and place onto a greased and floured baking tray. Cover again and leave for 20-30 minutes until they double in size again.

7 – Cut crosses into the dough with a sharp knife. Place into a high oven and bake for 10-15 minutes until golden brown. Remove from the oven.

8 - Mix a little sugar and water together over heat and brush onto the top to make a sugar glaze. Allow to cool slightly.

9 – Ensure you smell the heavenly vapours together before devouring whilst still warm!

Pictures courtesy of Christopher Best

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