Ask our expert: Am I mad even thinking about serving my children May's seasonal treats: watercress and asparagus? Liz Ince, Grayshott

Beverley Glock writes: You know summer is on its way when British asparagus appears in the shops. Both of these wonderful vegetables have strong flavours. My eldest loves asparagus in risotto and the younger children will eat two or three spears, dunked into a "dippy" boiled egg along with toast soldiers, when reminded that it will make their urine smell funny. For my small boy this is so funny that he has to try it just to see what happens in the morning.

It’s the same with beetroot – which is lovely grated with carrot and apple as a side salad or whizzed into hoummus – it makes your urine go pink which is irresistible to most children and a great incentive to try it.

Watercress is a different matter – it’s hot, spicy and peppery. This one is best to try when there are lots of other children over for tea, and then it can get competitive. Peer pressure is fabulous for encouraging children to try new foods. One child will try it and start daring the others to see if they’ll try it because it’s hot, make sure you have kitchen roll on hand for them to spit it out onto if they really dislike it. You could try it in salads, just a little to start with, add a little chopped up with scrambled eggs or make watercress soup which tones down the pepperiness.

Background

• Eat your greens Stir-fried sprouts with seeds

• Eat your greens: Cranberry muesli bars

• Eat your greens: Beetroot hoummos

Seasonal food recipe finder: March

Watch Celia Brooks Brown plug this month's "hungry gap" with the freshest, local ingredients at London's New Covent Garden Market

• Great British bites: watercress

• Kids' food expert: asparagus and watercress

• Real Food Pioneer: Harriet Lamb

Related Links

• Kids' Food Expert: how to eat to beat colds

• Food festivals 2008

Broad beans are in season in May. I loathed these when I was little and it wasn’t until a few years ago that I realized why. My Mother took the beans straight from the pod and cooked them without taking off the pale, floury outside hull or skin so concealing the tender, deep green bean underneath.

It’s a bit time consuming but a great job for the children to do, it should keep them occupied for a while. The tender bean is lovely raw but if the children like them you may not have many left to cook with.

Got a question about children and food? Use the comment box below to post your question for our children's food expert Beverley Glock

For more information visit: www.splatcooking.netand www.beverleyglock.com

For the best local produce in your area visit the Times Real Food Directory

To find an organic box scheme in your area use the Times Organic Box Finder

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue