We made broad bean and feta quesadillas*.
This recipe looked like an excellent one for cooking with kids, until we actually started, whereupon I realised just how much slicing with sharp, pointy knives, and frying over frizzling flames was involved.
I'm happy to say that Eleanor survived the experience with all her fingers intact and unburned, but if the though of endangering your darlings digits calls forth a frantic frisson of fear, then you might want to make something else.
Or just cook it yourself.
The recipe, by the way, comes from Cook Vegetarian magazine, but we've simplified it somewhat.
Broad Bean and Feta Quesadillas
A packet of tortillas
About half a packet of feta
Some grated cheddar
Some frozen broad beans (a big handful should do, we used last spring's: the very last of our home-grown** frozen vegetables)
Some frozen peas (a smaller handful)
Half an onion
A clove or two of garlic
A chilli, red or green, (or just half if you don't like heat)
Some fresh mint, chopped.
First chop the onion finely, mince, squish, or otherwise obliterate the physical integrity of the garlic, and chop the chilli.
Put them all into a frying pan with a splosh of olive oil and cook until everything is golden brown except the chilli.
Put the broad beans into a saucepan of boiling water, cook for a couple of minutes, then throw in the peas and cook till they are done.
Drain the beans, put them back into the pan, crumble in the feta, and add the mint.
If everyone in your family is fine with chilli, then add the contents of the frying pan, if not then remove a portion of the bean and cheese mixture to make an unspicy quesadilla or so first.
Then bung in the fried onion, garlic and chilli, add a little more olive oil, and stir it all together.
Don't worry about keeping all the broad beans intact, but don't go out of your way to squash them all either.
Now add a little more oil to the frying pan and put it back on the heat.
Be very careful at this point if cooking with children, if you're nervous, do the hot part yourself.
Take a tortilla and spread some of the bean mixture on one half, sprinkle cheddar over the top of this, then fold the other half over.
Put it in the frying pan for a minute**** then flip it over and cook on the other side.
Repeat until you run out of tortillas, beans, cheese or all three.
Cut the quesadillas in half and serve, making sure that any un-chillied ones go to the heat-averse.
*I realise that I'm pushing the boundaries of pie somewhat, given that this is really more of a tortilla-toasted-sandwich, but it has a crust, it has a filling, and if I was utterly strict about the definition of pie we'd have far less fun making them
**Actually I think these were from Richard's parents' home, but it's still a home.
***Do I have to have another rant about using non-virgin?
****Poking occasionally with a spatula so you feel that you're doing something.