Super Foodies!

    Our new regular food expert Georgie Soskin of  shares her fuel-boosting recipes for mini super-foodies…


    Chicken Satay with Green Rice

    Makes approx 8 skewers • Serves 2-3 • 10 minutes prep


    2 chicken breasts – cut into long slithers 

    1 tsp ground cumin

    1 tsp ground coriander 

    1 tsp turmeric

    1 onion grated or finely chopped

    1 tbsp unrefined sugar, maple or honey

    8 wooden skewers   

    DID YOU KNOW? “Protein is essential for growth and repair in the body, a key macronutrient for rapidly growing bodies. It also helps to slow down the release of sugar into the bloodstream, helping to keep your little ones fuller for longer and helping to prevent that inevitable post-sugar slump most of us mums know only too well.”


    Preheat the oven to 200°C. Place your chicken pieces into a bowl or plastic bag and add in all the spices, onion and sugar and massage into the meat – for a stronger flavour leave for at least 30 minutes or in the fridge over night. Lightly oil a baking sheet and place in the oven about 5 minutes before using.

    Take your marinated meat and weave onto your skewers. Place onto your preheated baking sheet and cook for 5 minutes, then turn and cook for another 5 minutes. They should take on a golden brown colour. Check the meat is cooked all the way through.


    PEANUT DIPPING SAUCE                         

    160g crunchy peanut butter 

    60ml Maple syrup
    20ml white wine vinegar

    A splash of water

    Place all the ingredients into a small saucepan, put on a gentle heat and stir. It will become thicker as it warms however if you want it to be a touch runnier just add a splash of water. You can prepare this in advance and keep in an airtight container up to a couple of days. Best served warm.



    300ml stock

    150g brown rice

    1 clove garlic sliced

    1 tbsp oil (such as rapeseed or coconut)

    3 cardamom pods lightly crushed

    85g leafy greens – such as kale, spinach, cabbage – very finely chopped

    A knob of butter

    DID YOU KNOW? “Using wholegrains in place of more refined grains helps to slow down the release of glucose into the bloodstream which results in more consistent energy levels. A sudden increase of sugar in the bloodstream, which occurs after eating more refined carbohydrates such as white flour foods, causes a spike in blood sugar followed by an inevitable crash and energy slump.”


    Rinse the rice. Chop your greens and add to the stock – take a hand blender and blitz until liquid. Gently heat some oil in a saucepan, add the sliced garlic and cook for a few seconds. Add the rice and coat in the oil and garlic. Cover with your green stock and throw in your cardamom pods and mix. Bring up to the boil and then down to a gentle simmer and place your lid on top. Cook for 20-25 minutes until soft and all the stock has evaporated.

    For more recipes from Georgie Soskin see the Sept/Oct issue of Little London, on sale 22 Aug. 

    Don’t miss Georgie’s amazing: