Whether it is quinoa jelly in Peru or fish porridge in Hong Kong, early years practitioners around the world put a lot of thinking into the food they offer their children. In the UK, settings are encouraged to plan weekly menus, taking in all the food groups – starchy foods, fruit and vegetables, non-dairy protein and dairy products – while oily fish should be offered at least once every three weeks (not more than twice a week as it can contain pollutants). But how does this thinking vary with climate and tradition? We look at three culinary cultures in Asia, Latin America and Europe.
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