When I showed the lunch I’m writing about today to Small Child, he said “Oh Mummy, I love it!”, which just goes to show that boys can like flowers too! He’s been ‘helping’ Daddy a lot with the gardening recently, and also has been tending some mystery plants that he planted from seed as part of a badge for Beavers so that may have contributed to his enthusiasm. I actually had second thoughts when I had finished making it, and took the flower picks out, thinking it might just be a little bit too flowery for him, but he was most upset and asked me to put them back again!
In this lunch Small Child had some leftover roast chicken, decorated with flowers cut from raw carrot, some rosemary crackers (from M&S), decorated with a silicone grass divider and a flower cut from cheese and carrot, some leftover cooked beetroot, sliced and topped with a couple of flowers cut from cucumber and carrot, a kiwi fruit, peeled, sliced and decorated with flower picks, and a portion of organic orange, carrot and mango yoghurt, topped with a star made from frozen natural yoghurt. I bought the yoghurt (by Yeo Valley) because I was intrigued by the sound of the flavour, Small Child pronounced it ‘interesting’!
I also added a mini spoon and fork to his lunch bag, and finished the lunch off with a small handful of dried cranberries in the smallest compartment. Small Child ate it all, and said that he really enjoyed it. I was surprised to find how much he seems to like beetroot – he had had it with dinner the night before and actually requested it for his lunch. I’m always happy to fulfil requests for vegetables!
Items used to make this lunch: