Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The baguette is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can use whole milk to make the cheese sauce and add extra butter to the garlic bread.

This recipe provides a source of protein but is not high in protein. If you have been advised to eat more protein, be sure to include higher protein foods at your other meals and snacks throughout the day.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to eat less potassium.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the milk, and cheeses, therefore if you have been prescribed a phosphate binder you should take as directed.

Use gluten-free baguettes.

Use vegan alternatives to cream cheese, milk and Cheddar.

To reduce saturated fat and increase fibre, consider using lower fat milk, lower fat cream cheese and choosing wholemeal baguettes.

This recipe has been kept as low cost as possible, however cream cheese could be replaced with a supermarket own-brand alternative, fresh garlic can be used instead of garlic purée, and the dried parsley can be omitted.

Leftovers can be stored in the fridge for up to 2 days and reheated. The cauliflower cheese can be made the day before and kept in fridge overnight, then cooked.