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School holiday survival guideThere’s no reason for children to say, “I’m bored”. Not when there is so much fun to be had outside...

Topics:: advice DiY Kids School holidays Children

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Create double duty kids roomsCreate a room for your child that grows as they do! From baby, to toddler, to tween, we’ve got lots of cool decorating ideas for girls and boys bedrooms.

Topics:: Real Living Indoor Decorating Room Inspiration Shopping Kids Room Children

How to display kids' artKids are creative and love nothing more than giving you their works of art to display around the home. But when the fridge door is overflowing with their mini...

Topics:: Real Living Indoor Decorating Kids Room Art Children

Cool rooms for little peopleWhether by necessity or choice, siblings sharing rooms can lead to great bonds, lots of late-night giggles and a whole new decorating challenge. Here are three...

Topics:: Real Living Indoor Decorating Room Inspiration Bedroom Kids Room Children

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Minestrone Emilia-Romagna¾ cup olive oil 3 onions, chopped 1 clove garlic, minced 1 leek, sliced 100g pancetta, chopped (optional) 4 sticks celery, chopped 1 bunch Swiss chard, chopped 1 bunch spinach, chopped 1 carrot, peeled and chopped ½ bunch parsley, chopped (including stalks) 400g tin chickpeas, drained and rinsed 2 tbsp tomato paste Water 80g wedge Italian parmesan, grated finely, rind removed and set aside Salt flakes & cracked black pepper Equipment Sharp knife Fine grater Medium saucepan Metal spoon Colander Mixing bowl Ladle Chicken, leek, broccolini, lentil and spinach soup1½ tbsp olive oil 2 leeks, trimmed & sliced 3 tsp fresh thyme leaves 3 celery stalks, sliced 1.7L water 3 x 28g chicken stock pots (we used Continental brand; see "Tip") 600g chicken breasts 1 bunch broccolini, cut into bite-size pieces 400g tin lentils, drained & rinsed 160g baby spinach leaves Salt & black pepper Crusty bread, to serve Equipment Sharp knife Chopping board Colander Large saucepan Spoon Medium bowl Chunky bean and tomato soup4 large truss or Roma tomatoes Olive oil Sea salt Ground black pepper 1 red onion, chopped finely 2 cloves garlic, minced 400g tinned chopped tomatoes 1 tsp smoked paprika 400g tinned cannellini beans 400g tinned chickpeas Large handful fresh basil, torn Small handful of fresh flat-leaf parsley, chopped finely 2 handfuls of grated parmesan Cup of water (optional) Crusty bread rolls, to serve Equipment Sharp knife Grater Baking tray Large, heavy-based, casserole-style saucepan Potato masher Airtight container Faki (greek vegetable and lentil soup)1 large brown onion, quartered 2 carrots, peeled & roughly chopped 3 celery stalks, trimmed & roughly chopped 1½ tsp dried oregano leaves 4 garlic cloves, minced 1½ tbsp olive oil 3 bay leaves 1½ cups dried green lentils 2 x 400g tins diced tomatoes 3 tsp sugar 4 cups vegetable stock 2 cups water 2½ tbsp red wine vinegar Sea salt & cracked black pepper Large handful parsley leaves, chopped roughly 2/3 cup Greek yoghurt 1 cucumber, halved lengthways, seeds removed & grated 1 tsp finely grated lemon rind Equipment Sharp knife Peeler Fine grater Food processor Large saucepan Wooden spoon Medium mixing bowl Kitchen spoon Ladle Butternut pumpkin soup with caramelised maple pear800g butternut pumpkin, peeled and chopped 1 onion, chopped 5 cups (1.2 litres) vegetable or chicken stock Pinch of ground salt and black pepper 2 pears, peeled and sliced 1 teaspoon macadamia nut oil 2 tablespoons pure maple syrup Small pinch of cinnamon

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