Marcus Wareing

Michelin-starred chef of Pétrus at the Berkeley

'The ice-cream floats should be a must for the kids on a hot summer's day in the garden - until they're old enough to drink champagne.'

Summer berry ice-cream float

SERVES 4
1 punnet fresh raspberries
1 punnet fresh blueberries
8 fresh strawberries (¼cm dice)
20g icing sugar
1 litre sparkling lemonade
4 scoops of good quality vanilla ice cream
4 sundae glasses

Put all of the berries along with the icing sugar into a bowl and crush, by mixing vigorously with a spoon. Divide the berries into four portions and place in the bottom of each sundae glass. Drop in a scoop of ice cream and top up with lemonade. Be careful as the lemonade really froths up.

· The Berkeley, Wilton Place, Knightsbridge, London SW1, 020 7235 1200

Michael Caines

Two-Michelin-starred chef of Gidleigh Park and Royal Clarence Hotel

'I like this recipe because it is a healthier version of a milkshake and a healthy alternative to ice cream. It allows you to control your children's sugar intake. A great way to start the day.'

Blueberry dazzler smoothie

SERVES 4
175ml apple juice
120ml natural yoghurt
1 banana
170g blueberries (frozen)

Blend and serve.

· Gidleigh Park, Chagford, Devon, 01647 432367; Royal Clarence Hotel, Exeter, 01392 31001

Shane Osborn

Two-Michelin-starred chef/patron of Pied a Terre

'When we cook, we cook exactly the same food for Rose (19 months) as we do for us, just without the salt. Then, if we want, we add the salt to our food at the end. I think most chefs feel the same about what they feed their kids. That way, she gets healthy food and gets to explore grown-up flavours which will be good for her in the long term, and good for us, as it means we don't have to cook separate meals for her. She's very good with food - but then there aren't many kids that get to eat restaurant food from an early age, so it really doesn't faze her. Rose loves this dish as she is a big fan of fish and chips done well! It is full of omega 3 and high in protein so it's a great growth food for kids.'

Baked sea bass with new potatoes (or use mackerel or sea bream)

SERVES 4
900g sea bass (scaled and gutted)
2 limes
sea salt (for adults only)
half bunch dill
pepper
half bunch of flat parsley
olive oil
aluminium foil
500g new potatoes - Jersey Royals are great at this time of year
1 tbs chopped parsley (to garnish)
sprig of thyme
1 knob of unsalted butter (to garnish)
2 cloves garlic (whole)
1 vegetable stock cube (salt-free and gluten-free)

Score the fish skin with a knife, at 1-inch intervals; rub with olive oil and ground pepper (no salt as this is a children's recipe). Slice the limes and stuff the fish with the limes and herbs, place in a fish cage or wrap in aluminium foil and bake at 170...#8804;C/gas 3 for 15 to 20 minutes. Remove from the oven and rest in the foil for five minutes. The meat should fall away from the bone.

Simmer the potatoes with the other ingredients until tender. If you are planning to have the potatoes cold, let them cool in the cooking liquor as they will continue to take up the flavour.

· Pied a Terre, 34 Charlotte Street, London W1, 020 7636 1178

David Selex

Head chef of Mews of Mayfair and consultant chef for School4Skillz

'I provide menus for my local school in south London, because since the birth of my son (who is nine months old) I have been inspired to cook interesting things for him. I believe that wholesome food has an important part to play in our general wellbeing. Children's mental and physical nourishment cries out for investigation and diversity. Just like a fine wine, they will mature into balanced and interesting individuals. These recipes are simple and have various uses: once familiar with them, they can be prepared for breakfast, lunch or dinner.'

Baked crepes with ham and ricotta

SERVES 4
4 crepes (plain flour or buckwheat)
1 tub of ricotta (about 200g)
8 slices of ham (cooked or cured)
2 tomatoes, sliced
4 leaves of basil
4 slices of cheese (Edam, gouda or gruyère)
4 eggs (optional)
salt and pepper
drizzle of olive oil

Preheat the grill or oven to about 180...#8804;C/gas 4. Place the crepes in front of you. Divide the ricotta between them and add a little seasoning.

Layer the basil, ham, cheese and tomato on top. Fold the edges of the crepe inwards to create a square and drizzle a little oil on top. Season the tomato and place in the oven or under the grill.

Cook until hot and crispy - this should take about five minutes. As an optional extra, top with a fried egg for a more substantial breakfast or serve as a light dinner with a salad.

Sesame noodles

SERVES 4
FOR THE SHIITAKE DASHI (STOCK)
8 dried shiitake mushrooms
1 inch kombu (dried kelp)
900ml water

FOR THE SESAME DRESSING
750ml of the shiitake stock
300ml soy sauce
250g white sugar
230ml rice vinegar (or white wine vinegar)
40ml pure sesame oil
1 knob ginger (grated)

FOR THE NOODLES
1 pkt buckwheat noodles (Japanese soba noodles)
1 cucumber (cut in strips. This is quickly achieved with a veg peeler)
2 tomatoes, sliced
2 breasts cooked chicken (or ham, or salmon)
½ iceberg lettuce (depending on how full the head is)
handful of toasted sesame seeds

To make the stock base, put everything in a large pan and bring all ingredients to the boil. When just about to boil, remove the seaweed. Simmer for about 40 minutes and leave to cool before straining the stock.

To make the sesame dressing, bring the shiitake stock back up to the boil. Add the soy vinegar and sugar and stir until dissolved. Add the ginger and the sesame oil and stir. The dressing is now ready and can be stored in the refrigerator or up to six weeks

Finally, cook the noodles in boiling water until tender (note: when cooking buckwheat noodles the water tends to rise up like a soufflé. To avoid covering your stove in starch from the noodles, have a little jug of water to hand. Add this to the pot to arrest the aggressive foam.) Then rinse the noodles in cold running water and place in a salad bowl. Add the vegetables, chicken and sesame dressing until the noodles are well coated and juicy.

Apple and date cake with coconut crust

SERVES 6
2 large (400g) apples, finely chopped
200g chopped dates
1 tsp bicarbonate of soda
250ml boiling water
125g butter
1 tsp vanilla essence
150g sugar
1 egg
190g plain flour

FOR THE TOPPING
60g butter
100g brown sugar
125ml milk
120g shredded coconut

Grease a deep 19cm square cake pan, line the base with paper and then grease the paper too. Combine the apples, dates, soda and water in a bowl, cover and let it stand until the water gets warm. Beat the butter, vanilla essence and sugar in another small bowl with an electric mixer until light and creamy; add an egg, beat again until combined. Transfer the mixture into a large bowl, stir in the sifted flour and the apple mixture then pour into the prepared tin. To make the topping, combine the butter, sugar, milk and coconut in a pan, and stir over a low heat until the butter is melted and the sugar dissolved. Put the cake in the oven and bake at 180...#8804;C/gas 4 for 50 minutes, then spread the cake with the topping and bake for a further 30 minutes, or until the topping is golden brown. Allow the cake to cool in the tin. This can be made a week ahead and frozen or kept in the fridge. Serve at room temperature.

· Mews of Mayfair, 10-11 Lancashire Court, New Bond Street, London W1, 020 7518 9388 (opens July 2006)

· Details for School4Skillz: Patrick Munroe, MD 07903 148274

Stuart Gillies

Chef of the Boxwood Cafe

'Duck eggs are great fun for kids to eat, and really healthy: my kids like this recipe, especially because the eggs are so big and the boys love dipping their asparagus in the egg yolk and then polishing off the rest. Cecilia, my wife, cooks the macaroni for our boys and it's the ultimate comfort food. I even eat it on occasions with a bit of ketchup mixed in. It's an awful lot easier to make than traditional macaroni cheese, since there's no need for a béchamel sauce, or to bake it, but it's still pretty nutritious and full of protein.'

Fried duck egg on toast with shaved parmesan and balsamic vinaigrette

SERVES 4
4 duck eggs
4 grilled sourdough bread slices
Reggiano parmesan cheese, shaved with a potato peeler
balsamic vinegar mixed with 5 parts olive oil and seasoned with salt and pepper
cooked, English green asparagus (optional)

Fry the eggs in olive oil until ready to taste. Put them onto pieces of buttered, grilled or toasted sourdough, layer on the asparagus (if using) and the shaved parmesan. Dress with a splash of the balsamic vinaigrette and serve.

Cecilia's macaroni

SERVES 4
250g macaroni pasta
100g gruyère cheese grated
200g cooked quality ham, cut into small dice
small knob of butter

Cook the macaroni in boiling water. Drain and mix together with the butter, ham and gruyère. Serve hot.

· Boxwood Cafe, Berkeley Hotel, Wilton Place, London SW1, 020 7235 1010

Eric Chavot

Two-Michelin-starred head chef of the Capital Hotel

'I chose this as all kids love chicken - but I cannot agree to a Kentucky Fried Chicken. This is healthy, tasty and fun to make as it is cooked over the barbecue. All kids love the interaction with dad or mum at the barbecue!'

Chicken with Boursin

SERVES 4
4 chicken breasts
potatoes
garlic - 2 cloves, pressed
lemon juice
sprig of thyme
Boursin
olive oil
salt and pepper
handful dill/chives, mixed with a tub of crème fraîche

Marinate the chicken breasts in the garlic, olive oil, lemon juice, salt, pepper and thyme for at least an hour, or overnight, preferably, and refrigerate.

Take the chicken breasts and butterfly them (cut through the middle with a sharp knife and open up), then stuff them with Boursin.

Wrap each stuffed chicken breast in tinfoil and bake until cooked on the barbecue (chicken must not be pink!).

Serve with home-made potato wedges, baked in the oven with olive oil, salt, pepper and herbs. Serve with a crème fraîche dip with dill or chives.

· The Capital Hotel, 22 Basil Street, London SW3, 020 7589 5171

Jason Atherton

Michelin-starred head chef of Maze

'This really is easy. We love it because it is introducing our one-year-old daughter Keziah to the taste of sweet things, but good sweet things: Fresh cream, Madagascan vanilla and fresh raspberries, not just sweets full of pure sugar.'

Eton mess

SERVES 4
2 meringues, ready-made or make yourself (crushed)
1 punnet of raspberry or any mixed berries (crushed)
500ml double cream, whipped with fresh vanilla and sugar to taste

Mix all this together and eat!

· Maze, 10-13 Grosvenor Square, London W1, 020 7107 0000

Jeff Galvin

Chef and co-owner of Galvin Bistrot de Luxe. Gained a Michelin star at Orrery

'The first time I came across this breakfast recipe was at my brother Chris's house. He has three young children - Jessica, George and Joey - who all gave it the thumbs-up. I am looking forward to using it when Daniel gets a bit older. [Daniel is Jeff's new baby, just six weeks old.] I think for a relaxed Sunday lunch the chicken dish is fantastic. Try to get the best possible chicken you can - at the restaurant we use birds from the Landaise forest in south-west France - also make sure you get a top-notch olive oil.'

Banana and oatmeal breakfast

SERVES 1 +
50g rolled oats
150ml regular milk, formula or breast milk
1 ripe banana

Bring the oats and 100ml of the milk up to boil, then reduce heat and simmer for five minutes. Mash together the banana and a further 50ml of milk, and combine with the oats mixture.

Roast chicken, provençal vegetables

SERVES 4
1 free-range chicken weighing 1.8kg
1 aubergine
100g butter
2 red peppers, peeled, seeded and quartered
1 lemon
2 large courgettes, sliced diagonally
1 sprig each of thyme and rosemary
2 red onions, thickly sliced into rings
1 clove garlic
4 pieces baby fennel

Stuff the chicken with the herbs and garlic. Smear the outside with butter, squeeze the lemon over and season with salt and pepper. Place in a roasting tray in a pre-heated oven at 230...#8804;C/gas 8. Roast for 15 mins. Baste, then turn the oven down to 190...#8804;C/gas 5 and roast for a further 30-45mins, basting occasionally.

For the vegetables, heat a cast-iron ribbed griddle pan. Coat the vegetables in a good virgin olive oil and season with salt and pepper. Individually griddle the vegetables until they are cooked and nicely marked. Keep them warm.

Once the chicken is cooked, allow it to rest for 15 minutes. Carve and serve with the roasting juices from the roasting tray and the warm vegetables.

· Galvin Bistrot de Luxe, 66 Baker Street, London W1, 020 7935 4007

Atul Kochtar

Benares Restaurant and Bar

Awarded one Michelin star at his previous restaurant, Tamarind

'It's a myth that kids can't handle spicy foods, you just have to make sure you don't add too much, and the grown-ups can always put more in to taste later. This dish has simple and straightforward spicing - so my daughter loves it. It's simple and full of flavours. Actually, it's the kind of meal I would love to be able to share with her on Father's Day, in the garden.'

Pan-fried fish with green spice paste

SERVES 4
4 fillets of John Dory or sea bass or cod or mullet
2 tbs lemon juice
½ tsp salt
2 tbs gram flour or plain flour for dusting
4 tbs vegetable oil
200g baby spinach, washed, dried and deep fried

FOR THE GREEN SPICE PASTE:
50g mint leaves
50g coriander leaves
100g baby spinach leaves
10g peeled and scraped ginger
½ tsp crushed black pepper or red chilli powder
½ tsp salt

To make the paste, wash and blend all the leaves together with ginger, pepper and salt. Marinate the fish with lemon juice and salt and keep aside to drain the excess moisture for 15 minutes. Pat dry the fish and place in the green spice marinade for 40 minutes. Heat the oil in a non-stick flat pan, scrape off the excess marinade, dust with flour and shallow-fry the fish from the skin side first, keeping the open-flesh side on the top. Turn the fillet and fry the other side as well until the fish is cooked. Remove and place the fish on kitchen paper to soak up the excess fat. Serve on a plate with crisp spinach sprinkled with sea salt.

· Benares Restaurant and Bar, 12a Berkeley Square House, Berkeley Square, London W1, 020 7629 8886

Giorgio Locatelli

Michelin-starred chef/patron of Locanda Locatelli

'A great recipe, very tasty. This is store-cupboard cooking at its easiest, so perfect for busy mums, and children always love it.'

Spaghetti with anchovy and tuna

SERVES 4
350g spaghetti
2 tbs olive oil
2 garlic cloves, each cut into quarters
4 anchovy fillets in oil, drained
250g canned tuna in olive oil, drained
50g capers, rinsed and drained
50ml white wine
2 tomatoes, diced
10 basil leaves
2 tbs extra-virgin olive oil
sea salt and freshly ground black pepper

Cook the spaghetti in a large pot of boiling salted water for about eight minutes, until al dente - tender but still firm to the bite. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for three minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.

Drain the pasta, reserving 2-3 tablespoons of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra-virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve. In Italy, you wouldn't put cheese on a pasta with any sort of seafood, even canned tuna.

Margherita's eggless chocolate cake

SERVES 8
450g plain flour (organic if possible)
6 tbs unsweetened cocoa powder (eg Green & Black's)
2 tsp baking powder
2 tsp bicarbonate of soda
300g caster sugar
125ml vegetable oil
300ml water
2 tbs distilled white vinegar
2 tsp vanilla extract

FOR THE ICING
'It's all mine' dark chocolate spread, by English Provender Company or similar
225g icing sugar
25g unsweetened cocoa powder
75g butter, diced
1 tbs golden syrup
4 tbs milk
whipped cream to decorate

Preheat the oven to 180...#8804;C/gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and beat until smooth. Pour the batter into a greased 23cm/9in springform cake tin and bake for about an hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.

Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

· Locanda Locatelli, 8 Seymour Street, London W1, 020 7935 9088

Tom Aikens

Michelin-starred chef/patron of Tom Aikens

'I've tried all of these out on every niece, nephew or friends' children I can find. The kids love them. The risotto is great for getting lots of veg into kids without them really knowing what it is! It looks more interesting than vegetables prepared as a side dish often do. The mousse recipe is another good way of getting greens into kids - but is probably completely different from anything they'll have tried before, as it looks unusual, it's fun to eat and gets them started on being adventurous about food. The soup combines another set of flavours which differ from what you might expect to serve kids, but they seem to love it.'

Chicken risotto

SERVES 4
400g sliced chicken breasts
250g risotto rice
100g diced shallot
1 garlic clove, finely diced
150g sliced spring onion
200ml white wine
100ml olive oil
70g diced green beans
70g finely sliced white leek
70g broccoli florets
80g sliced mushrooms
80g fresh cooked peas
100g fresh cooked shelled broad beans
100g crème fraîche
40g grated Parmesan
20g diced chilled butter
2g chopped parsley
1g chopped chervil
1g chopped tarragon
3g salt
1g pepper
650ml hot chicken stock

Place a pan on to a low heat, then add the olive oil, shallot and garlic and cook for one minute - do not allow to colour. Add the rice and cook for two minutes, coating it well. Then add the white wine and reduce until it has evaporated. Turn the heat down, add the salt and pepper and slowly begin to add the stock little by little: the total time of cooking the risotto from start to finish will be about 15 minutes. Keep stirring all the time with a wooden spoon and adding the hot stock. Then, after eight minutes, add the green beans and cook for two minutes, then add the broccoli and cook for a further minute. Next, add the chicken, broad beans, peas, leeks and mushrooms and cook for a further five minutes. Finally, add the butter, crème fraîche, parmesan, spring onion and, lastly, the herbs. Serve hot.

Warm pea mousse with pea sauce and lettuce

SERVES 4
3 whole eggs
1 egg yolk
700g peas, shelled
200ml cream
600ml white chicken stock, boiling
4 x 3 cm diameter mould, cling-filmed and greased
1 soft English lettuce broken into leaves
small bunch mint cut finely
2 punnets of pea shoots

Place a pan of water on to boil, add some salt and a little sugar and cook the peas for a couple of minutes until soft, then cool in iced water. Put the cream into the stock and then place the peas into a blender, reserving a handful to serve, and purée with the stock. Add seasoning to taste and a little sugar, then pass it all through a sieve. Cool this soup on ice or in the fridge.

Take 500ml of the soup and add the eggs, then whisk well and pass through the sieve again. Place this in the moulds and cook in the oven in a bain-marie at 90...#8804;C/gas ½ for 10-12 minutes.

Then when they are almost ready, heat the soup up and add the reserved cooked peas and mint. Place the mousses in individual bowls and pour the soup around them. Cook the lettuce leaves until wilted in a little butter and water, then place in the soup. Dress the pea shoots in olive oil and lemon juice, then place on the mousse.

· Tom Aikens, 43 Elystan Street, London SW3, 020 7584 2003