Inspiring Adventerous Eaters

We love using our teas to introduce children to new flavours and ingredients. It’s always been important to us to enthuse our kids with the delights of enjoying a wide variety of foods, but we know that isn’t always easy! Tilly, the maker of delicious Rebelicious Sauces, has given us her top tips for encouraging children to be adventurous about the food they eat along with a yummy recipe to cook together.

“When I first had Felicity, I hadn’t really thought about feeding and weaning, it was a complete whirlwind of changing nappies dealing with a baby and thinking about having to return to work, which was looming over me. However, at 6moths old, I decided to attend an NHS weaning workshop with Felicity in tow.

And there found out about baby led feeding, we decided to follow this method, which turned pretty messy, it was fun for both of us though and there was lots of different textures, colours and messy walls and floors. This helped Felicity develop an adventurous taste for food and she will try everything. Don’t get me wrong, I took ready meals out to grab n’ go when we had no time, but we went for the toddler food instead of the baby stuff. Being really adventurous is important with kids as it really is a matter of starting them on new flavours, getting them involved in the cooking side really gives them a sense of achievement when they have a finished meal hey have contributed to.

Felicity getting involved in the kitchen

Felicity getting involved in the kitchen

We get Felicity to chop cucumbers, stir sauces, add spices and look at herbs in the garden, cutting and choosing them. It really turns the meal in to more of game so the final outcome is something she is proud about. 

A good recipe to involve your little foodies in is the one below, it’s good to help take them to choose the products in the supermarket as well making the whole meal time an adventure, that way you can slowly introduce more adventurous flavours in the mix! (without them knowing…)

Spaghetti with Meatballs 
(If you prefer not to make a tomato sauce, you can substitute it with the Rebelicious Roasted Pepper and Tomato sauce)


3 tbsp. fine white breadcrumbs

A little milk, to soak

2 tbsp. olive oil

2 onions, peeled and finely diced

2 garlic cloves, chopped 

2 x 400g tins chopped tomatoes

Small bunch of basil1 tbsp. dried chopped oregano

Freshly ground black pepper

200g minced beef

200g minced pork

3 garlic cloves, peeled and halved

Bunch of flat leaf parsley

2 tbsp freshly grated Parmesan, plus extra to serve

Flour, to dust

1 tbsp olive oil

300g spaghetti

Basil for garnish

2 tbsp mascarpone


Green salad


Put the breadcrumbs in a bowl, pour on some milk to cover and leave to soak. Heat the oven to 180°C/350°F/gas mark 4.

To make the sauce, heat the olive oil in a pan and fry the shallots, garlic for 2-3 minutes until soft.

Add the tinned tomatoes with the basil, oregano and rosemary. Leave the sauce to simmer for 5-10 minutes to reduce and thicken, stirring.

While the tomato sauce is cooking, start preparing the meatballs. Add the minced beef and pork into a large bowl and also add the garlic, parsley and parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper.

Make the mixture into balls, the size of a plum, and dust in flour. Heat the olive oil in a large frying pan. When hot, fry the meatballs, in batches if necessary, until golden.

Add meatballs to the tomato sauce and then transfer to an ovenproof dish. Cook in the oven for 10 minutes at 190 degrees. 

Meanwhile prepare spaghetti by following pack instructions

Serve with a sprinkling of grated parmesan and chopped basil.

Serve with a green salad

Kate Towers