Name: Deep Sea Flipper Dinner
Ingredients: 6 Young’s Flipper Dippers 300g butternut squash 2 tsp olive oil 75g frozen peas 50g frozen sweetcorn 50g thin Tenderstem broccoli; 150g plain yoghurt 2 tbsp mayonnaise ½ clove garlic, crushed 1 tbsp chopped chives; Starfish and octopus cookie cutters

Deep Sea Flipper Dinner

Snorkels at the ready! When it comes to fish, the secret to reeling in some willing eaters is to keep things simple and fun, so why not try this splashing underwater idea?

Help them top-up their 5-a-day from the scrummy veggie seabed, roasted squash starfish and Tenderstem seaweed…the perfect backdrop for little flipper dippers – a great source of omega 3.

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Ingredients

6 Young’s Flipper Dippers
300g butternut squash
2 tsp olive oil
75g frozen peas
50g frozen sweetcorn
50g thin Tenderstem broccoli

Dip

150g plain yoghurt
2 tbsp mayonnaise
½ clove garlic, crushed
1 tbsp chopped chives

Starfish and octopus cookie cutters

Method

Preheat the oven to 170C Fan / 190C / Gas Mark 5.
Peel the squash and slice into 1 ½ cm slices. Using starfish and octopus cutters, stamp the shapes from the squash. Place on a baking sheet lined with baking paper. Brush with the olive oil and cook in the oven for 20 minutes until tender.
After 5 minutes, arrange the Young’s Flipper Dippers on another baking sheet and cook in the same oven with the squash. They will take about 12 to 15 minutes.
Cook the peas and sweetcorn in boiling water for 4 minutes, then drain.
Cook the broccoli in boiling water for 4 minutes, then drain.
Mix all of the dip ingredients together in a small bowl.
Arrange the peas and sweetcorn at the bottom of a large plate to create the seabed. Add the broccoli for the seaweed and place the star fish and octopus shapes next to the seaweed.
Add your tasty Young’s Flipper Dippers to the plate and add peas for the bubbles floating to the surface. Serve with the yummy creamy dip and you’re ready for your deep sea Flipper Dipper dinner!