Claudine Boulstridge, an Ottolenghi kitchen chef, is described in an interview as having helped make Yotam Ottolenghi recipes work “in real kitchens” for about 17 years. Alongside her professional role, she says her own children have grown up eating a wide range of foods, including vegetables such as aubergines and proteins such as octopus. The pieces frame her experience as an approach to encouraging adventurous eating at home, explaining that her family’s diet includes foods that many children might otherwise avoid. The interview is presented as part of a conversation with Prudence Wade and includes practical takeaways about how to foster willingness to try new foods. In addition to the parenting discussion, the article reports that it also offers several family-friendly recipes readers can make at home, presented as accessible options inspired by the kind of cooking Boulstridge supports in Ottolenghi kitchens. Overall, the sources center on Boulstridge’s long-running involvement in Ottolenghi recipe testing and her perspective on building varied eating habits in children.