Cooking with children

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Yemista are delicious hot or cold, and are great with a chunk of fetta drizzled with olive oil and sprinkled with some dried oregano.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

This week’s recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children’s books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.

These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.

The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.

This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

Full of healthy fats and potassium, smashed avocado on toast, is a nutritious and quick breakfast option. Pair it with Vegemite for a Vitamin B boost, or serve it with goat cheese, hummus, bacon, poached eggs or freshly chopped coriander! The possibilities are endless.

The smell of seasonal apples baking in the oven and soft notes of cinnamon bring warm feelings of comfort and joy. Whip up this dairy-free version of the original to hit all the right notes.

Tahini adds a lovely light nuttiness to banana bread. This Mediterranean wonder is full of antioxidants, B vitamins, magnesium, iron and calcium, so makes a nutrient-dense addition to an old tea-time favourite.