Nourishing Young Patients

New cookbook to inspire catering for children in hospital

A new cookbook “Even More Please” aims to transform hospital food for children and their visitors by providing a fresh approach. Veggie Chow Mein, Katsu Fish Finger Wrap, Naan Pizza, Popcorn Bars and Wibble Jelly are some of the recipes in this cookbook, produced by NHS Supply Chain: Food in association with the charity Sophie’s Legacy.

The charity was set up in memory of Sophie Fairall, daughter of Charlotte Fairall, who was sadly diagnosed with cancer in September 2020 at nine and had a long stay in hospital until she died at ten.

Nick Vadis, Culinary Ambassador says:

Nick Vadis, Culinary Ambassador, NHS Supply Chain and an ambassador of Sophie’s Legacy, who led the project, says “This book is a supporting tool in helping chefs and culinary staff to cater for children in hospitals. It was very much a team effort, produced by the dietetics and culinary team. We’ve included recipes we know Sophie would have liked such as Katsu Chicken Curry and Rice and these carry a yellow symbol.”

The full colour cookbook, aimed at feeding children from five to 15, provides an array of simple to make recipes, as well as information about nutrients, the nutritional value of foods, portion control and how to present food to children. It follows on from the original cookbook “More Please”.

Tips and Recommendations

Tips are given on how to serve food to children. “One of the biggest mistakes is giving a small child a big portion. It puts them off, but if it’s a sensible portion, it not only tempts the child to eat it, but also helps stop food waste. When serving food, think how you would like it to be presented. I always think hospital food should be something you want to eat, not have to eat. It’s important for children to eat all the nutrients they need, but if the food doesn’t look attractive, they won’t eat it,” continues Nick. “Some children don’t like food touching on the plate – they prefer space in between. They may not like food mixed with sauces, while others prefer everything combined.”

The recipes in the book reflect high street trends and what children enjoy. Nick says “Families travel all over the world, so children expect global influences. They visit high street chains, so we’ve incorporated that into the recipes. They are dishes you would see in a fast casual restaurant – for example katsu chicken burger and our desserts are funky and fun.”