Coleslaw Cucumber Sticks

Recipe by Richard Hunt and Neil Strawson. Makes 4

This should take about 30 mins

• ½ cucumber (sliced length ways)

• 20g apple

• 20g carrot

• 20g cooked beetroot

• 30g soft cheese

• 15g raisins

• Work mat

• Weighing scales

• Teaspoon

• Table knife (for adult use)

• Grater

• Fork

• Mixing bowl

• Dessert spoon

1. Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Wash the vegetables and apple in clean water. Ask a grown-up to slice the cucumber length ways.

2. Take a teaspoon and turn it upside-down and scrape out the cucumber seeds, along the middle of the cucumber piece.

3. Turn the piece of cucumber over so that it lays flat on the work mat. With help from a grown-up, use a table knife and cut across the middle of the cucumber until you have four equal sized pieces of cucumber. Leave them to one side.

4. Next, ask a grown-up to help you use a grater to grate the apple, carrot and beetroot into a mixing bowl. There is no need to clean the grater between each, just put them in one after the other. Use a fork to scrape any leftover ingredients out of the grater and add it to the bowl.

5. Now add the soft cheese to the bowl of grated ingredients and mix with a dessert spoon to make the coleslaw.

6. Use the two spoon method to spoon the coleslaw onto the pieces of cucumber and sprinkle a few raisins on top ready to eat straight away, or wrap up and keep cool in the fridge for later. 

You can also try filling half a pepper or some celery sticks with the coleslaw and raisins instead of using cucumber.