COOKING UP FUN: TIKTOK STAR CARTER’S HEALTHY RECIPES FOR KIDS

29 Oct 2025

We’ve teamed up with TikTok star Cooking with Carter and leading dietician Lucy Upton to create a series of dishes designed to inspire young children in the kitchen and help them develop their love of healthier foods.

Among the tasty new creations are a veggie-packed lasagne, a simple and colourful chicken stir fry, and a refreshing banana, strawberry and mango smoothie.

Parents can find all the simple and easy-to-follow recipes below, designed to recreate at home with their own little ones.

Carter’s Rainbow Veggie Lasagne

Ingredients:

  • 1 onion, finely dice
  • 2 celery sticks, finely diced
  • 1 carrot, finely diced
  • 2 cloves of garlic, chopped
  • 1 sweet potato, cut into medium cubes
  • 1 courgette, cut into medium cubes1 aubergine, cut into medium cubes
  • 2 tins of chopped tomatoes
  • 1 vegetable stock cube
  • A generous squeeze of tomato purée
  • 1 tablespoon mixed herbs
  • Salt and pepper, to taste
  • Olive oil, for cooking
  • Lasagne pasta sheets
  • White sauce (béchamel)
  • Grated cheese
  • 1 ball of mozzarella, torn into pieces

Method:

Get an adult to dice the onion, celery, carrot and garlic. The adult can then cut the sweet potato into medium cubes, and the child can help by cutting the courgette and aubergine into medium cubes.

Heat a splash of oil in a large pan and cook the onion, celery, carrot and garlic until golden and softened.

Pour in the two tins of chopped tomatoes, then refill each tin with water and add that to the pan. Stir in the tomato purée, vegetable stock cube, mixed herbs and a pinch of salt and pepper.

Mix in the sweet potato, courgette and aubergine. Let the sauce simmer gently for about an hour, until it thickens and all the vegetables are tender and rich in flavour.

Spoon a thin layer of the veggie sauce onto the bottom of your baking dish. Add a layer of pasta sheets, then another layer of veggie sauce. Drizzle over a couple of spoons of white sauce and sprinkle some grated cheese on top.

Continue layering pasta, sauce and cheese until you reach the top. For the final layer, top with mozzarella pieces.

Place the lasagne in a preheated oven and bake for 45 minutes to 1 hour, until golden and bubbling.

Carter’s Speedy Noodle Stir Fry

Ingredients:

  • 2 chicken breasts
  • 1 head of broccoli
  • 1 pack of baby corn
  • 1 pack of mangetout
  • 1 pack of noodles (ready-to-wok style)
  • 1 tsp cornflour (mixed with 1 tbsp cold water)
  • 2 tbsp low-salt soy sauce
  • Juice of 1 fresh lime
  • 2 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tsp honey (or more to taste)

Method:

While the parent cuts the chicken breasts into bite-sized strips, the child can break the broccoli into small florets, rinse the mangetout, and help arrange the baby corn. If it’s safe, they can also help snap the corn in half.

In a small bowl or jug, whisk together the low-salt soy sauce, lime juice, crushed garlic, cornflour mix, grated ginger and honey to make the homemade stir-fry sauce. Set aside.

Heat a little oil in a large frying pan or wok over medium-high heat. Add the chicken pieces and stir-fry until fully cooked and golden brown – about 5–6 minutes.

Add the broccoli, baby corn, and mangetout to the pan and stir-fry everything together for 3–4 minutes until the vegetables are tender but still crunchy.

Add the noodles straight from the pack – no need to pre-cook – then pour in the homemade sauce. Toss everything together for 2–3 minutes until heated through and well mixed.

Spoon the stir-fry into bowls, let it cool a little, and enjoy.

Carter’s Banana, Strawberry & Mango Sunshine Smoothie

Ingredients:

  • 1 banana
  • 10 strawberries
  • 1 mango
  • 200ml milk
  • A handful of ice cubes

Method:

Wash your hands and get all the ingredients ready.

An adult can carefully peel and cut the mango into small pieces.

The kids can peel the banana and break it into smaller pieces, then use a kid-safe knife to cut the green tops off the strawberries.

Put the banana, strawberries and mango pieces into the blender.

Pour in 200ml of milk.

Add a handful of ice cubes to make it nice and cold.

Put the lid on the blender and blend until everything is smooth and creamy.

Pour into glasses, add a straw, and enjoy.