Introducing Sorted Kids: A New Chapter for the Sorted Food Team
The Sorted Food team has long been a source of inspiration for people who love to cook. With 16 years of experience in promoting the joy of food, they have built a brand that resonates with millions of followers and a passionate community. Now, as three of the four founders have become fathers, they are taking on a new challenge—Sorted Kids. This exciting venture is designed to support parents who often find themselves struggling to feed their children seven nights a week. It also encourages kids to explore new tastes and develop healthy eating habits.
Sorted Kids offers child-friendly recipes that are not only delicious but also nutritious, supporting the growth and development of young bodies and minds. Here are some of their top recipe ideas:
Baked Chicken, Mushroom and Leek Casserole
Ingredients:
– 2 brown onions
– 4 cloves of garlic
– 2 large leeks
– 2 tbsp olive oil
– 80g unsalted butter
– 500g chestnut mushrooms
– 8 chicken thighs, boneless, skinless (around 1kg in weight)
– 10g fresh thyme
– 40g plain flour
– 187ml white wine
– 1 chicken stock cube
– 200ml milk
– 300ml double cream
– 1 tbsp Dijon mustard
– 30g fresh parsley
Instructions:
1. Peel and finely chop the onions and garlic. Trim and finely slice the leeks into rounds.
2. Heat the olive oil and 50g of the butter in a large frying pan over a medium heat. Add the onions, garlic and leeks with a pinch of salt and sweat for 10 minutes, stirring occasionally, until soft and translucent.
3. Slice the mushrooms and cut the chicken thighs into bite-size chunks. Stir in the mushrooms and cook for five minutes until they release their moisture.
4. Pick and add in the leaves from the thyme, cooking for another minute until fragrant.
5. Tip the vegetables into a baking dish, then add the rest of the butter to the pan and place over a high heat.
6. Add the chicken to the pan along with a generous pinch of salt and a grind of black pepper. Sear for five minutes, stirring occasionally, until lightly golden all over.
7. Tip in the flour and stir well through the chicken. Allow it to cook for one to two minutes in the fat, scraping the bottom of the pan as you go.
8. Pour in the white wine and let it bubble and thicken for two minutes, scraping the bottom of the pan and stirring often. Preheat the oven to 180°C.
9. Crumble in the chicken stock cube, then tip in the milk, double cream and Dijon mustard. Bring to a simmer. Tip the mix over the vegetables in the tray and mix everything together well.
10. Place the tray into the oven and bake for 10-15 minutes until the chicken is tender and the sauce has reduced slightly to a coating consistency. Finely chop the parsley. Stir the parsley through the casserole, taste and adjust the seasoning and serve with crusty bread, mashed potatoes, rice or pasta.
Creamy Corn Pasta
Ingredients:
– 4 corn on the cobs
– 10 spring onions
– 4 cloves garlic
– 4 tbsp extra-virgin olive oil
– 1 tsp chilli flakes
– 40g unsalted butter
– 400g dried pasta
– 60g hard Italian cheese
Instructions:
1. Fill a kettle with water and bring to a boil. Put the corn on the cobs on a flat chopping board and slice off the kernels as close to the cob as you can get. Pop the cobs into a large saucepan over a high heat and cover them with the boiling water from the kettle – this will be to cook the pasta.
2. Finely slice the spring onions, separating the whites from the greens. Finely slice the garlic.
3. Tip the pasta and a pinch of salt into the pan with the corn cobs and boil for eight to 10 minutes, until the pasta is soft but still with a slight bite.
4. Heat the olive oil in a large frying pan over a medium heat. Add the spring onion whites – keep the greens for later. Add the sliced garlic, chilli flakes and a pinch of salt. Cook for two to three minutes until soft.
5. Pour in ¼ cup of boiled water from the kettle, then add the corn kernels along with a pinch of salt and ground black pepper. Cook for three to five minutes, until the corn kernels are soft.
6. Transfer three quarters of the corn mixture to a measuring jug. Using a hand blender, blitz the corn until it’s nice and smooth.
7. Put the large frying pan back over a medium heat and add the butter, then pour in the blended corn mixture and stir to combine. Finely grate in half the Italian cheese. Stir to incorporate. Taste and season with salt and pepper if needed.
8. Once the pasta is ready, use tongs to transfer it straight from its cooking water and into the frying pan with the sweetcorn – it doesn’t matter if a little pasta water carries over. Toss the pasta in the sauce, adding a bit more pasta water if needed to loosen it, until it coats the pasta in a smooth and silky sauce.
9. Divide the pasta between bowls, sprinkle over the spring onion greens and finely grate over the remaining Italian cheese.
One-tray Greek-style Chicken Orzo with Feta
Ingredients:
– 10 spring onions
– 2 red bell peppers
– 4 chicken thighs, boneless, skinless
– 2 tbsp smoked paprika
– 2 tsp chilli flakes
– 2 tsp dried oregano
– 1 tsp ground cinnamon
– 4 tbsp olive oil
– 400g orzo
– 2 chicken stock cubes
– 200g feta
– 30g fresh mint
Instructions:
1. Preheat the oven to 210°C, then fill a kettle with water and put it on to boil.
2. Remove the roots from the spring onions and cut them crossways at 1cm intervals. Deseed the pepper and cut into bite-sized chunks. Cut the chicken into bite-sized chunks.
3. Add the veg and chicken to a baking dish. Add the paprika, chilli flakes, oregano and cinnamon.
4. Drizzle over the olive oil, season with a generous pinch of salt and rub everything together. Spread the meat and veg out to an even layer.
5. Sprinkle the orzo over the top of the meat and veg, then crumble over the stock cube.
6. Add a litre of boiling water from the kettle, season with a pinch of salt and give everything a quick mix.
7. Cover tightly with tin foil and bake for 15 minutes, until the orzo is nearly soft. Remove the foil and bake for a further 15 minutes, until all the water has been absorbed and the orzo is soft but still has a slight bite.
8. Give everything a good mix in the tray, crumble over the feta, rip over the leaves of mint and serve.
Shawarma-style Roast Chicken
Ingredients:
– 4 garlic cloves
– 1 lemon
– 200g Greek yoghurt
– 2 tbsp olive oil
– 1 tbsp ground cumin
– 1 tbsp ground coriander seed
– 1 tbsp smoked paprika
– 1 tsp ground cinnamon
– 1 tsp ground turmeric
– 1 tsp mild chilli powder
– 1 chicken stock cube
– 8 chicken thighs, boneless, skinless (around 1kg in weight)
Instructions:
1. Peel and roughly chop the garlic and add to a large measuring jug along with the zest and juice of the lemon. Tip in the Greek yoghurt, olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, chilli flakes, chicken stock cube, and a very generous pinch of salt and large grind of black pepper.
2. Blend with a stick blender until smooth. Taste the marinade; it needs to be heavily seasoned, as this is the only salt that will go on the chicken.
3. Place the chicken thighs into a large roasting tray and pour over the marinade. Mix well to coat, then spread everything into one even layer. Cover and refrigerate for at least one hour, or overnight for best results.
4. Set the oven to 220°C.
5. Roast the chicken for 15-20 minutes, flipping halfway, until golden brown and slightly charred at the edges.
6. Remove the chicken from the oven and let it rest for five minutes before serving.
7. Serve in wraps, over rice, or with a fresh salad. Garnish with chopped herbs, pickles, and a drizzle of yoghurt if desired.
Moroccan Chickpea and Vegetable Stew
Ingredients:
– 2 brown onions
– 4 garlic cloves
– 20g fresh ginger
– 2 medium carrots
– 4 tbsp olive oil
– 2 red bell peppers
– 1 courgette
– 100g dried apricots
– 1 tsp ground cumin
– 1 tsp ground coriander seed
– 1 tsp smoked paprika
– 1 tsp ground cinnamon
– 0.5 tsp chilli flakes
– 1 tbsp harissa paste
– 2 tbsp tomato purée
– 800g tinned chopped tomatoes
– 1 vegetable stock cube
– 800g tinned chickpeas
– 1 lemon
– 30g fresh coriander
– 30g fresh parsley
Instructions:
1. Peel and finely chop the onions, garlic, and ginger. Peel and chop the carrots into bite-sized pieces.
2. Heat the olive oil in a large saucepan over a medium heat. Add the chopped onions, garlic, ginger and carrots with a pinch of salt. Cook for eight to 10 minutes, stirring occasionally, until softened.
3. Deseed and dice the peppers. Chop the courgette into half-moons. Roughly chop the dried apricots.
4. Stir in the cumin, coriander, smoked paprika, cinnamon, chilli flakes and harissa paste. Cook for one to two minutes until fragrant.
5. Add the tomato paste and cook for two minutes. Stir in the diced red peppers and cook for another three to five minutes, until starting to soften.
6. Pour in the tins of chopped tomatoes and crumble in the vegetable stock cube. Stir well and bring to a simmer.
7. Add the chickpeas, undrained, to the pan along with the chopped apricots. Simmer for 25-30 minutes, stirring occasionally, until thickened. Stir in the courgette halfway through the simmering.
8. Finely grate in the zest of the lemon and stir it into the stew along with the juice. Roughly chop the fresh coriander and parsley and stir half through the stew, reserving the rest for later. Taste and adjust seasoning if needed.
9. Serve with couscous, rice, or crusty bread. Garnish with the remaining coriander and parsley and a drizzle of olive oil if desired.
One-pot Coconut Curry Cod Rice
Ingredients:
– 4 tbsp vegetable oil
– 2 brown onions
– 30g fresh ginger
– 4 cloves garlic
– 3 tbsp curry powder
– 2 tsp mild chilli powder
– 300g basmati rice
– 800g tinned coconut milk
– 400g fine green beans
– 4 cod fillets, skinless
– 30g fresh coriander
– 2 limes
Instructions:
1. Preheat the oven to 200°C. Add ¾ of the vegetable oil to a large oven-proof frying pan. Halve, peel, and finely dice the brown onion, ginger, and garlic.
2. Once the oil is shimmering and loose, tip the chopped vegetables, along with a pinch of salt, into the frying pan and cook for five to seven minutes, until softened and golden brown in places.
3. Once the veg is ready, add in ⅔ of the curry powder, the mild chilli powder, and a splash of water. Fry everything for a further one to two minutes, until the spices are aromatic.
4. Wash the rice through a sieve until the water runs clear.
5. Pour in the coconut milk, 100ml of water, and a generous pinch of salt. Give it a quick stir and place the pan over a high heat. Bring everything to a boil. Get on with the rest of the prep while you wait.
6. Top and tail the green beans and cut them in half, then cut the cod fillets into halves.
7. Sprinkle the fish with the remaining vegetable oil and curry powder, and a good pinch of salt and pepper. Give it a rub to coat.
8. Once the coconut milk has come to a boil, stir in the rice, then add the beans and give everything another quick stir.
9. Cover with a lid and bake in the oven for 10-12 minutes, until the rice is nearly cooked, and the liquid has been absorbed. Top with the fish and return to the oven for six to seven minutes.
10. Roughly chop the coriander.
11. Cut the lime into quarters.
12. Once the rice and fish are ready, sprinkle over the coriander, fluff the rice with a fork, and break the fish apart gently. Serve in shallow bowls with the lime wedges.
One-pot Lamb and Apricot Couscous Bowls
Ingredients:
– 4 lamb leg steaks
– 4 tbsp vegetable oil
– 10 spring onions
– 500g fresh apricots
– 4 tsp cumin seeds
– 4 tsp ground coriander seed
– 1 tsp ground turmeric
– 4 tbsp tomato purée
– 2 chicken stock cubes
– 200g couscous
– 300g frozen peas
– 200g Greek yoghurt
– 4 tbsp tahini
– 2 tbsp honey runny
– 30g fresh coriander
Instructions:
1. Slice the lamb leg steaks into bite-sized pieces.
2. Heat the vegetable oil in a large frying pan over a high heat. Add the lamb, season with salt and cook for two to three minutes, turning occasionally, until deep brown all over.
3. Meanwhile, slice the spring onions and destone and quarter the apricots.
4. Add half the spring onions and half the apricots to the pan and stir well. Continue to cook for another four to five minutes, until the veg is soft.
5. Add the cumin seeds, coriander and turmeric, fry for another minute then stir in the tomato purée. Cook for two minutes, until it begins to stick to the pan.
6. Crumble in the stock cubes and pour in 800ml of water. Bring to a boil, then scatter over the couscous and gently stir to make sure it’s submerged in the sauce.
7. Tip the frozen peas over the top, cover with a lid and cook on a medium-low heat for 10-12 mins until the couscous is soft.
8. Spoon the couscous mix into bowls and scatter over the remaining spring onions and apricots. Dollop over the Greek yoghurt and drizzle over the tahini and honey. Tear over the coriander leaves and serve.
