Tuck-in turkey + fennel pasta bake
Softly spiced chicken + sultana curry
Baked + bursting butternut squash
Sunshine chicken with mushy minty peas
Perfect pair apple + pork ragù
Slowly-does-it beef stew + dumplings
Deliciously sticky date squares
By the time babies reach their first birthday, they are increasingly independent little people and will especially love having a spoon – and lots of encouragement – so that they can feed themselves. Many recipes in this chapter are intended for you to enjoy as a family – your baby learns from you, so try to eat together as often as you can.
At around a year, growth rates slow down, but babies tend to be much more active. The two more or less balance each other out and your baby’s appetite probably won’t grow too much. Even so, keep healthy snacks on hand to keep your busy baby going between meals. (Hungry babies can get very cross!)
At around 12 months little ones can start to become fussy about what they eat. This means that they may start to reject foods they previously liked, or refuse to try new foods. Red meats and green veggies are often the first casualties, but that means your little one might not be getting enough iron and B-vitamins. Wholegrain cereals, such as oats, and wholegrain bread are great sources of B-vitamins, while also providing fibre (which is important for keeping little digestive systems healthy). There are B-vitamins in eggs, too – try them scrambled or made into omelettes or frittatas for protein-rich finger-food meals. Dried fruits, such as dried apricots and raisins, are rich in iron, while also allowing little ones to practise their pincer grip.
(Don’t feel you need to offer fibre at every meal – too much fibre can fill up babies too quickly, squashing their appetites for the other nutrients they need.)
Milky newsflash!
From 12 months old, your little one can have whole (full-fat) cow’s milk as a drink, all on its own – delicious calcium-rich goodness for strong bones and teeth, in a cup. Perfect!
By a year old most babies have many of their first ‘cutting’ teeth (the incisors, at the front). This means they’re ready for plates of food that are chopped-up versions of the foods you would eat – and there’s no need to mix these with purées any more. Molars come through usually between 12 and 18 months – these are the chewing teeth, and once your baby has them, you can introduce foods with a harder texture. Yippeee!
During their first year, little ones grow at an immense rate. Now that rate is slowing down and most will eat roughly the same amount at mealtimes as they were eating at 10 months (see How much?) – but may need regular snacks. It’s still most important to allow your baby’s appetite to guide you. Older babies are more ready than ever to listen to their bodies and stop when they feel full. Listening now makes them less likely to overeat when they’re older.
Your baby is now ready to eat almost anything, as long as it’s chopped up. If your little one shows an interest – have a go! (Of course, naughty whole nuts are still off the menu.) At 1 year old, your baby can also now enjoy the sweetness of honey as a little treat – our Stripy berry puds are a delicious way to start!
Nothing beats homemade muesli and this one is packed full of sunny sunflower seeds and buttery pecans for a truly delicious start to the day.
What you need
100 g/3½ oz pecan nut halves
200 g/7 oz porridge oats
3 tablespoons sunflower seeds
100 g/3½ oz small dried fruit, such as raisins, sultanas or cranberries, chopped as necessary
1 tablespoon sesame seeds
Baby’s usual milk, to serve
What to do
Dry-fry the pecans in a large, nonstick frying pan over a medium–low heat for 3–4 minutes, turning occasionally, until toasted (don’t let them burn). Tip into a bowl and leave to cool.
Put the oats in the pan and dry-fry over a medium–low heat for 4–5 minutes, stirring frequently, until slightly browned. Leave to cool.
Whiz the pecans and sunflower seeds in a food processor or blender until finely chopped, then transfer to a bowl. Place the oats in the processor and coarsely chop. Add to the bowl with the remaining dry ingredients and mix together. Store in an airtight container. Serve with milk (leave to soften in the milk for a few minutes before serving, if necessary).
These little baked egg pots are really simple to prepare. They make an exciting (and creamy) alternative to boiled eggs.
What you need
4 eggs
4 teaspoons crème fraîche
20 g/¾ oz Cheddar cheese, grated
Bread, toasted, to serve
What to do
Preheat the oven to 180°C/350°F/Gas Mark 4. Crack each egg into a separate ramekin and top with 1 teaspoon of the crème fraîche and a sprinkling of cheese.
Place the ramekins in a baking tray and bake in the oven for 15 minutes, or until set. Serve with fingers of toast.
These fluffy pancakes are just right for little fingers to hold. Cottage cheese and banana give them protein and fibre, making them the perfect start for your cheeky monkey.
What you need
170 g/6 oz plain flour
1½ teaspoons baking powder
1 large egg
175 ml/6 fl oz whole milk
15 g/½ oz unsalted butter, melted, plus extra for cooking
3 tablespoons cottage cheese
1 small ripe banana, mashed
Fruit and natural yogurt, to serve
What to do
Sift the flour and baking powder into a large bowl and make a well in the centre.
Whisk together the egg and milk in a jug, then stir in the melted butter and cottage cheese. Gradually pour the egg mixture into the flour, whisking continuously to make a smooth batter. Leave to rest for 15 minutes, then stir in the banana.
Melt a knob of butter in a large, nonstick frying pan over a medium heat. Add 2 tablespoons of the batter mix per pancake (you should be able to cook 4 at a time). Cook the pancakes for about 2 minutes on each side, reducing the heat slightly if they begin to brown too quickly and adding more butter when needed. Remove from the pan and keep warm in a low oven. Repeat with the remaining ingredients.
Serve the pancakes, cut into quarters for babies, with fruit and yogurt.
Can I help?
Morning snow!
For some early morning messy fun, try involving your little ones in making this recipe. They’ll love helping with the sieving – although they may get more flour on themselves than in the bowl!
Little taste buds will jump for joy when they get their first try of Mexican spice. You can cook these mini veggie burgers straight from frozen (just increase the cooking time accordingly), so pop any extras in the freezer for another day.
What you need
1½ tablespoons olive oil
1 small onion, finely chopped
1 large garlic clove, finely chopped
400 g/14 oz can red kidney beans in water, drained
50 g/1¾ oz fresh breadcrumbs
1 heaped teaspoon no-salt Mexican spice blend
2 tablespoons tomato purée
2 tablespoons plain flour, plus extra for dusting
Small warmed pitta breads, split open, sliced tomato and finely grated carrot, to serve
Our friends say…
‘I make my breadcrumbs in batches and then freeze them, ready for when I need them. They’re great not only for making homemade burgers, but for fishcakes and breaded chicken strips, too.’
What to do
Heat 2 teaspoons of the oil in a large, nonstick frying pan over a medium heat and cook the onion for 8 minutes, stirring frequently, until softened. Add the garlic and cook for a further 1 minute.
Meanwhile, using the back of a fork, mash the beans in a large bowl until almost smooth, then stir in the cooked onion and garlic, and the breadcrumbs, Mexican spice blend and tomato purée and stir well until combined.
Place the flour in a shallow bowl and dust your hands with a little extra flour. Divide the bean mixture into 6 equal pieces and shape them into burgers. Lightly dust each burger in the flour until coated all over.
Heat the remaining oil in the frying pan over a medium heat and cook the burgers for 3 minutes on each side until golden and warmed through. Serve each in a warmed pitta bread with slices of tomato and grated carrot. Finely chop the burgers and tomatoes for babies, if necessary.
What makes this dish really special? Brown rice is high in fibre and prawns are high in selenium, a mighty mineral that helps build immune systems.
What you need
200 g/7 oz brown rice
140 g/5 oz broccoli, cut into small florets
1 tablespoon sunflower oil
1 onion, chopped
1 small red pepper, cored, deseeded and diced
2 cm/¾ inch piece of fresh root ginger, peeled and very finely chopped
2 garlic cloves, finely chopped
2 teaspoons Chinese 5-spice
100 g/3½ oz frozen petits pois
1 teaspoon reduced-salt soy sauce
2 eggs, lightly beaten
A handful of coriander leaves, chopped
2 teaspoons sesame oil
225 g/8 oz raw peeled prawns, defrosted if frozen, cut into thirds
Our friends say…
‘My baby loves playing colour snap with food. “Snap!” for red peppers and red strawberries, and green peas and green broccoli… and anything else that matches!’
What to do
Place the rice in a saucepan, cover with 400 ml/14 fl oz water and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and simmer for 20–25 minutes until the rice is tender and the water is absorbed.
Meanwhile, steam or boil the broccoli in a saucepan over a medium heat for 5 minutes until tender. Cool under cold running water, drain and set aside.
Heat the sunflower oil in a wok or large, nonstick frying pan over a medium–high heat and stir-fry the onion for 3 minutes until softened. Add the red pepper, ginger, garlic, 5-spice and petits pois and stir-fry for 3 minutes until cooked through. Stir in the rice and broccoli and heat thoroughly for 2 minutes, stirring continuously. Stir in the soy sauce.
Make a well in the centre of the rice, add the eggs and, when the egg starts to cook, gradually fold it into the rice mixture for 3 minutes until cooked. Stir in the coriander, cover with a lid and leave to stand.
Meanwhile, heat the sesame oil in a separate nonstick frying pan and stir-fry the prawns for 3 minutes until pink and cooked through. Stir the prawns into the rice and serve.
This pasta bake is great for the whole family and introduces your little one to the distinctive taste of fennel. It’s also fun to see who can make their mozzarella streeeetch the furthest!
What you need
1 tablespoon olive oil
400 g/14 oz skinless turkey breast, cut into bite-sized pieces
2 garlic cloves, finely chopped
2 teaspoons dried oregano
½ teaspoon fennel seeds
400 g/14 oz can chopped tomatoes
1 tablespoon tomato purée
280 g/10 oz dried penne pasta
125 g/4½ oz mozzarella cheese, torn into pieces
Just for fun
Handy turkey
Make a turkey picture! Draw around your little one’s hand on a piece of card – the thumb makes the neck and the fingers the plumes. Add a beak, a wattle, a wing and some legs, then help your little one colour it in. Finish it off with a googly eye.
What to do
Preheat the oven to 190°C/375°F/Gas Mark 5. Heat the oil in a nonstick frying pan over a medium–high heat and cook the turkey for 5 minutes, turning occasionally, until browned. Remove with a slotted spoon and set aside.
Reduce the heat to medium–low, add the garlic, oregano and fennel seeds to the pan and stir, then add the tomatoes and tomato purée. Bring to the boil, then reduce the heat, part-cover with a lid and simmer for 10 minutes, stirring frequently, until reduced and thickened.
Meanwhile, cook the pasta in a saucepan of boiling water for about 1 minute less than the packet instructions, or until just tender. Drain, reserving the cooking water.
Return the pasta and 4 tablespoons of the reserved cooking water to the saucepan, stir in the turkey and the tomato sauce and warm through. Tip the pasta mixture into an ovenproof dish and scatter the mozzarella over the top.
Cover with a lid or aluminium foil and bake for 10 minutes, then remove the lid or foil and cook for a further 10 minutes until the mozzarella has melted and the turkey is cooked through. Finely chop the pasta bake for babies before serving.
What do you get if you cross a pizza and a frittata? This super-tasty pizza-tata, of course! Get little noses twitching with a sniff of fresh basil.
What you need
150 g/5½ oz potatoes, peeled and quartered
1 tablespoon olive oil
1 large onion, diced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
7 eggs, lightly beaten
85 g/3 oz mozzarella cheese, torn into pieces
4 teaspoons red or green pesto (see Perfect pesto)
5 cherry tomatoes, halved
A handful of pitted black olives (not in brine), quartered
A few torn basil leaves (optional)
Steamed vegetables, to serve
What to do
Steam or boil the potato in a saucepan over a medium heat for 12–15 minutes until tender. Drain, if necessary, and leave to cool slightly, then cut into small chunks.
Meanwhile, heat the oil in a nonstick, ovenproof frying pan over a medium heat. Cook the onion for 8 minutes, stirring frequently, until softened. Stir in the garlic and oregano and cook for a further 1 minute.
Meanwhile, preheat the grill to medium–high. Pour the eggs into the pan, add the potato, pressing it down into the egg mixture, and cook over a medium–low heat for 8 minutes, or until the base is set and light golden.
Scatter over the mozzarella and dot with the pesto. Top with the tomatoes, olives and basil (if using) and grill for 3–4 minutes until the cheese has melted and the egg is cooked. Leave to stand for a couple of minutes before cutting into wedges, or fingers for babies. Serve with steamed favourite veggies.
The best pies are filled to bursting and this one is no exception. It has 5 different types of veg all under one potato roof – it’s bound to bring on big smiles all round!
What you need
1 tablespoon olive oil
60 g/2¼ oz swede or parsnip, peeled and diced
2 carrots, peeled and diced
1 large leek, trimmed, cleaned and sliced
2 large garlic cloves, chopped
400 g/14 oz can chopped tomatoes
400 g/14 oz can green lentils in water, drained
1 teaspoon dried mixed herbs
550 g/1 lb 4 oz potatoes, peeled and cut into large bite-sized pieces
50 ml/2 fl oz whole milk
1 teaspoon Dijon mustard
75 g/2½ oz Cheddar cheese, grated
Green vegetables, to serve
Smelly socks!
Dried herbs are brilliant for sniffing games. Put a teaspoon of dried mint, basil, oregano and mixed herbs in a baby sock (one herb per sock), then let your little one have a good sniff. Play a game matching up the smelly socks to the smells of the herbs in their pots.
What to do
Heat the oil in a large saucepan over a medium–low heat. Add the swede or parsnip, carrots and leek, part-cover with a lid and cook for 15 minutes, stirring frequently, until softened. Add the garlic, tomatoes, lentils and herbs and cook for a further 10 minutes, part-covered, until the vegetables are tender.
Meanwhile, cook the potatoes in a large saucepan of boiling water for 12–15 minutes until tender. Drain, then return the potatoes to the pan with the milk, mustard and half the cheese. Mash until smooth.
Preheat the grill to high. Spoon the vegetable mixture into an ovenproof dish, top with the mash and scatter over the remaining cheese. Grill for 10 minutes, or until golden on top. Serve with green vegetables.
This fishy twist on a carbonara uses canned salmon to make it super-easy to put together. Salmon has lots of healthy omega-3 fats to help oil your baby’s developing brain. Clever!
What you need
280 g/10 oz dried spaghetti
1 courgette, diced
2 teaspoons olive oil
1 large garlic clove, finely chopped
350 g/12 oz canned red salmon in water, drained, any skin and bones removed and flesh flaked
100 ml/3½ fl oz double cream
50 ml/2 fl oz whole milk
Juice of ½ lemon
1 teaspoon finely grated lemon rind
2–3 tablespoons snipped chives
Freshly ground black pepper
Sea spaghetti
Try this sensorial activity with your baby. Cook up a bowl of spaghetti. Run it under cold water to stop it sticking and stir through plenty of oil to make it super-slimy. Add blue food colouring (use the non-staining sort) and stir away until all the spaghetti is blue. Pop in some fishy bathtime toys and encourage your little one to delve his or her hands into the slippery sea to find what’s lurking beneath.
What to do
Cook the pasta in a saucepan of boiling water according to the packet instructions until tender, adding the courgette 2 minutes before the end of the cooking time. Drain, reserving the cooking water. Return the pasta and courgette to the pan.
Meanwhile, heat the oil in a saucepan over a low heat and cook the garlic for 1 minute until softened, stirring and taking care not to let it brown. Stir in the salmon, then pour in the cream and milk and warm through for 5 minutes, stirring frequently.
Stir in the lemon juice, lemon rind and chives. Season with a little pepper and warm through gently. Pour the sauce over the pasta, add 4 tablespoons of the reserved cooking water and warm through over a low heat, tossing until combined. Finely chop the pasta for babies before serving.
The tangy sauce on this chicken will mean there’s lots of finger-licking and lip-smacking at teatime. Little ones can help cut out their favourite polenta shapes for serving, too!
What you need
6 bone-in chicken thighs (about 800 g/1 lb 12 oz), skin trimmed
Olive oil, for greasing
Peas and sweetcorn, to serve
For the marinade
1 teaspoon balsamic vinegar
1 teaspoon reduced-salt soy sauce
1 tablespoon clear honey
1 tablespoon tomato purée
For the polenta shapes
115 g/4 oz instant polenta
30 g/1 oz unsalted butter
30 g/1 oz Parmesan cheese, finely grated
What to do
Mix together the ingredients for the marinade in a shallow, non-reactive dish. Make 3 cuts into the top of each chicken thigh, then place in the dish and spoon the marinade over until coated. Cover with clingfilm and leave to marinate in the fridge for at least 30 minutes.
Meanwhile, grease a small baking tray. Pour 575 ml/18 fl oz water into a saucepan and place over a medium heat. Gradually pour in the polenta and cook for 8–10 minutes, stirring continuously, until smooth and thick. Stir in the butter and Parmesan until combined. Transfer the polenta to the prepared baking tray, then smooth it out in an even layer about 1 cm/½ inch thick. Leave to cool and firm up.
Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly oil a large, nonstick roasting tin. Place the chicken in the tin, spooning over any remaining marinade from the dish. Bake in the oven for 25–30 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a sharp knife.
Meanwhile, using your favourite dough cutter, stamp out shapes in the polenta. Heat a large, nonstick frying pan and brush with oil, then fry the polenta shapes for 3–4 minutes on each side until slightly crisp and golden.
Remove the meat from the bones for the children’s portions and finely chop, then serve with the polenta shapes, peas and sweetcorn.
Adventurous taste buds will love the sweet and spicy ginger in this curry and the burst of sweetness from the sultanas. Ginger is especially gentle for your baby’s delicate little tummy.
What you need
1 tablespoon sunflower oil
4 skinless, boneless chicken thighs (about 400 g/14 oz), each cut into five strips
1 large onion, finely sliced
1 garlic clove, finely chopped
4 cm/1½ inch piece of fresh root ginger, peeled and finely chopped
1 tablespoon mild or medium curry powder
1 tablespoon garam masala
400 g/14 oz can chopped tomatoes
A large handful of coriander leaves, finely chopped
50 g/1¾ oz sultanas
200 ml/7 fl oz natural yogurt
Rice and green vegetables, to serve
What to do
Heat the oil in a saucepan over a medium heat and cook the chicken, in 2 batches, for 5 minutes until browned all over. Remove with a slotted spoon and set aside.
Reduce the heat to medium–low, add the onion to the pan and cook for 5 minutes, stirring frequently, until softened. Add the garlic, ginger, curry powder and garam masala and cook for a further 2 minutes, stirring.
Return the chicken to the pan with the tomatoes, coriander and sultanas, part-cover with a lid and simmer gently for 30 minutes until the chicken is cooked through and the sauce has reduced and thickened.
Reduce the heat to low and stir in the yogurt. Cook for a further 5 minutes, stirring occasionally, until heated through. Finely chop the chicken for babies, then serve with rice and green vegetables.
Veggie treasure
Dried rice feels lovely against little fingers. Hide some raw broccoli florets in a deep tub filled with rice and encourage your little one to feel around for the veggie treasure. Put a cloth on the floor to catch any grains that spill out!
This is a dish the whole family will love. It’s bursting with yumminess, as well as the goodness of vitamin A, which will help to make little eyes healthy.
What you need
1 large butternut squash, halved lengthways and deseeded
1 tablespoon olive oil
1 leek, trimmed, cleaned and finely chopped
1 courgette, finely chopped
2 teaspoons thyme leaves or 1 teaspoon dried thyme
40 g/1½ oz pine nuts, finely chopped
15 g/½ oz Parmesan cheese, finely grated
10 g/¼ oz Cheddar cheese, finely grated
Green vegetables and rice or couscous, to serve
Can I help?
Leaf picking
Encourage your little one to perfect that pincer grip by asking for help picking the tiny thyme leaves from the stalks.
What to do
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the squash in a roasting tin, cut sides up, and brush the tops with 1 teaspoon of the oil. Roast for 45 minutes, or until tender.
Meanwhile, heat the remaining oil in a small, nonstick frying pan over a medium–low heat and cook the leek and courgette for 5 minutes, stirring frequently, until softened. Stir in the thyme and pine nuts. Tip into a large bowl.
Scoop the squash flesh into the leek mixture, then using the back of a fork mash together to a coarse purée. Spoon the mixture into the squash skins, sprinkle the cheeses over the top and roast for a further 15 minutes until golden.
Scoop out the children’s portions, then serve with green vegetables and rice or couscous.
Peas and mint give this chicken-and-rice dish a delicious, summer freshness – and add a hint of green. Why not dine al fresco and imagine you’re on a summer holiday?
What you need
1 tablespoon olive oil
1 large onion, chopped
4 skinless, boneless chicken thighs (about 400 g/14 oz), cut into bite-sized pieces
2 garlic cloves, chopped
225 g/8 oz brown rice
575 ml/18 fl oz chicken stock
1 large leek, trimmed, cleaned and sliced
100 g/3½ oz frozen peas
A handful of mint leaves, finely chopped, plus extra to serve
15 g/½ oz unsalted butter
Parmesan cheese, finely grated, to serve (optional)
What to do
Heat the oil in a large, heavy-based saucepan over a medium heat and cook the onion for 8 minutes, stirring frequently, until softened. Remove with a slotted spoon and set aside. Add half the chicken to the pan and cook for 5 minutes until browned all over. Remove with the slotted spoon and set aside, then cook the remaining chicken.
Return the onion and the first batch of chicken to the pan with the garlic and rice and stir until combined. Pour in the stock, stir well and bring to the boil, then reduce the heat to its lowest setting, cover with a lid and simmer for 25 minutes until the rice is tender, the stock is absorbed and the chicken is cooked through. Stir occasionally to prevent it sticking and add a little boiled water if necessary.
Meanwhile, steam or boil the leek and peas over a medium heat for 5 minutes until tender. Purée the veg with the mint and 1 tablespoon of boiled water in a food processor, or using a hand blender, until smooth.
Stir the purée into the rice mixture, then turn off the heat. Stir in the butter, cover with a lid and leave to stand for 3 minutes. Finely chop the chicken for babies, then serve with extra mint and sprinkled with Parmesan, if using.
When it comes to culinary harmony, pork and apple are the best of friends. Savoury and sweet, together they give your baby a punchy taste sensation that’s just perfect.
What you need
600 g/1 lb 5 oz pork shoulder steaks, excess fat removed, cut into large bite-sized chunks
2 tablespoons plain flour
4 teaspoons olive oil
1 large onion, chopped
2 large garlic cloves, finely chopped
2 teaspoons dried thyme
275 ml/9 fl oz chicken stock
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1 eating apple, quartered, cored and cut into wedges
2 tablespoons crème fraîche
Mashed potato and vegetables, to serve
What to do
Preheat the oven to 180°C/350°F/Gas Mark 4. Toss the pork in the flour and set aside.
Heat half the oil in a large casserole dish over a medium heat. Add the onion, cover with a lid and cook for 5 minutes, stirring frequently, until softened. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan, add half the pork and cook for 5 minutes, turning occasionally, until browned all over. Remove with the slotted spoon and set aside. Repeat with the remaining pork.
Return the first batch of pork and the onion to the pan and add the garlic and thyme. Stir until combined, then pour in the stock and vinegar. Bring to the boil, stirring to remove any bits from the bottom of the casserole. Stir in the mustard and add the apple.
Cover the casserole with a lid and bake in the oven for 50–60 minutes, stirring occasionally, until the pork is cooked through and tender. Remove from the oven and stir in the crème fraîche. Finely chop the pork for babies, then serve with mash and vegetables.
Our little-one-friendly take on a Niçoise salad is crammed with goodness – the tomatoes give antioxidants, the mackerel gives healthy fats… and the generous olives give both! Try letting your baby pick up the pieces to taste each ingredient one by one.
What you need
280 g/10 oz new potatoes, halved
3 eggs
50 g/1¾ oz green beans, trimmed and very thinly sliced diagonally
140 g/5 oz cherry tomatoes, halved or quartered if large
40 g/1½ oz pitted black or green olives (not in brine), halved
110 g/3¾ oz can grilled mackerel fillets, skin and bones removed and flesh flaked
For the dressing (optional)
4 teaspoons extra virgin olive oil
4 teaspoons lemon juice
2 tablespoons natural yogurt
What to do
Cook the potatoes in a large saucepan of boiling water for 12–15 minutes until tender, adding the eggs 10 minutes and the beans 5 minutes before the end of the cooking time. Drain, then cool the beans and eggs under cold running water. Peel off the potato skins, if you prefer.
Cut the potatoes into bite-sized pieces and place in a serving bowl with the beans, tomatoes, olives and mackerel. Turn gently until combined. Shell the eggs and cut into wedges, then place on top of the salad.
For the dressing (if using), mix together the oil and lemon juice until combined, then stir in the yogurt. Spoon it over the salad before serving. Finely chop the salad for babies, or serve as finger food without dressing.
Can I help?
Stir it up
The sooner little ones can start to help in the kitchen, the better! See if your baby will help you stir the dressing ingredients and then pour them over the salad.
Little ones could try building their own temple while this slow-cooked Greek stew bubbles away. Cinnamon and cloves make it warm, just like Greek sunshine.
What you need
1 tablespoon olive oil
1 large onion, chopped
600 g/1 lb 5 oz diced shoulder or leg of lamb, excess fat removed
3 garlic cloves, finely chopped
1 small cinnamon stick
6 cloves
1 teaspoon dried oregano
2 tablespoons red wine vinegar
400 g/14 oz can chopped tomatoes
2 tablespoons tomato purée
150 g/5½ oz canned cannellini beans in water, drained and rinsed
Baked potatoes and favourite veggies, to serve
Our friends say…
‘I love meals such as stews and casseroles that I can cook in my slow cooker. I put all the ingredients in at breakfast time and then – like magic – by teatime, a perfect meal!’
What to do
Preheat the oven to 170°C/325°F/Gas Mark 3. Heat the oil in a large casserole over a medium heat. Add the onion, cover with a lid and cook for 8 minutes, stirring occasionally, until softened. Remove with a slotted spoon and set aside.
Add half the lamb to the pan and cook for 5 minutes until browned all over. Remove with the slotted spoon and set aside. Repeat with the remaining lamb.
Return the onion and the first batch of lamb to the pan with the garlic, cinnamon, cloves and oregano. Stir well and add the vinegar, chopped tomatoes and tomato purée. Pour in 150 ml/¼ pint water, stir in the beans and bring to the boil.
Cover the casserole with the lid and bake in the oven for 1½ hours, or until the lamb is tender. (Cook the baked potatoes at the same time.) Check the stew halfway through cooking to make sure it’s not dry, adding a little extra water if necessary.
Remove the cinnamon stick, then finely chop the stew for babies. Serve with half a baked potato and favourite veggies.
The rainbow of colours in this paella shows that it bursts with goodness. Get your streamers ready – this is a one-pot meal sure to create a carnival mood in your kitchen!
What you need
1 tablespoon olive oil
2 unsmoked bacon rashers, cut into small pieces
4 skinless, boneless chicken thighs (about 400 g/14 oz), cut into bite-sized pieces
1 onion, finely chopped
1 small red pepper, cored, deseeded and chopped
2 garlic cloves, finely chopped
225 g/8 oz paella rice
A large pinch of saffron threads or 1 teaspoon turmeric
1 heaped teaspoon smoked paprika
1 teaspoon dried thyme
725 ml/1¼ pints hot chicken stock
100 g/3½ oz frozen petits pois
4 tomatoes, deseeded and diced
Juice of ½ lemon
What to do
Heat the oil in a large, nonstick frying pan over a medium heat and cook the bacon for 5 minutes until almost crisp, then remove with a slotted spoon. Add the chicken to the pan, in 2 batches, and cook each batch for 5 minutes until the chicken is browned all over. Remove with the slotted spoon and set aside.
Reduce the heat slightly, add the onion and red pepper to the pan and cook for 5 minutes, stirring frequently, until softened. Add the garlic and return the bacon and chicken to the pan with the rice. Stir until combined.
Mix the saffron or turmeric, paprika and thyme into the hot stock and pour it into the pan. Bring to the boil, then reduce the heat and simmer for 15 minutes, without stirring. Add the petits pois and tomatoes, press them into the rice and cook for a further 10 minutes, or until the chicken is cooked through and the rice is tender. Pour over the lemon juice, cover and leave to stand for 5 minutes. Finely chop the paella for babies before serving.
Just for fun
Have a carnival!
Eating together is the perfect reason to celebrate – turn teatime into a family festival. Find whistles and blowers and make some noise! Make sure everyone has a party hat, too!
This is possibly the quickest lentil soup we’ve ever made! For a thicker consistency that’s easier for little ones to keep on the spoon, add less water. Slurrrp.
What you need
150 g/5½ oz dried split red lentils, rinsed
1 onion, finely chopped
1 large carrot, peeled and sliced
1 large potato (about 280 g/10 oz), peeled and cut into bite-sized pieces
900 ml/1½ pints vegetable stock
2 bay leaves
1 tablespoon mild curry powder
Hummus, to serve (optional; see Three ways with heavenly hummus)
Just for fun
Swirly whirly magic
Hold a spoon in your little one’s hand and together create a swirly whirly pattern in the hummus topping. Then, mix it up quickly and watch it disappear like magic.
What to do
Place the lentils, onion, carrot, potato, stock and bay leaves in a large saucepan and bring to the boil. Reduce the heat, part-cover with a lid and simmer for 12 minutes, skimming off any foam that rises to the surface. Stir in the curry powder and cook for a further 3 minutes until everything is tender.
Remove the bay leaves, then purée in a food processor or using a hand blender. Serve topped with a spoonful of hummus, if using.
Fill up hungry tummies with this warming beef-and-veg stew. The cheesy dumplings are optional, but we like to serve them on the side for little hands to dunk. Splosh!
What you need
1 tablespoon olive oil
2 onions, roughly chopped
600 g/1 lb 5 oz diced lean braising or stewing steak, excess fat removed
2 tablespoons plain flour
200 g/7 oz mushrooms, chopped
3 carrots, peeled and thickly sliced
2 turnips, peeled and diced
1 bay leaf
½ teaspoon thyme leaves
900 ml/1½ pints beef stock
1 teaspoon English mustard
1 teaspoon balsamic vinegar
For the cheesy dumplings
100 g/3½ oz plain flour
50 g/1¾ oz suet
1 tablespoon thyme leaves
30 g/1 oz Cheddar cheese, grated
What to do
Heat the oil in a large casserole over a medium heat and cook the onions for 5 minutes, stirring frequently, until softened. Remove with a slotted spoon and set aside.
Toss the beef in the flour until coated all over, then add half to the casserole and cook for 5 minutes until browned all over. Remove with the slotted spoon and set aside. Repeat with the remaining beef.
Return the onions and the first batch of beef to the pan with the mushrooms, carrots, turnips, bay leaf, thyme and stock. Bring to the boil, then reduce the heat to low, part-cover with a lid and cook for 1¼ hours, stirring occasionally, until reduced and thickened. Stir in the mustard and vinegar.
Meanwhile, make the dumplings. Place the flour in a bowl and rub in the suet until combined. Stir in the thyme and cheese with 5–6 tablespoons of water to make a stiff dough. Divide into 8 equal pieces and shape into dumplings. Arrange on top of the stew, cover with the lid and cook for a further 20 minutes until the dumplings are risen and fluffy and the beef is tender. Finely chop the stew and dumplings for babies before serving; or serve the dumplings as a finger food on the side.
Canned tuna makes a scrummy alternative to the beef mince you’d usually find in bolognese. We think you’ll love it so much, you’ll make it a favourite for the whole family.
What you need
280 g/10 oz dried spaghetti
1 carrot, peeled and diced
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 teaspoon dried oregano
400 g/14 oz can chopped tomatoes
2 tablespoons tomato purée
200 g /7 oz can tuna chunks in spring water, drained
Broccoli, to serve
Our friends say…
‘I show my little one the whole vegetables I’m cooking with. I hand her a carrot, say, and let her hold, feel and smell it. Then, I show her how I peel and chop it and make it yummy for her to eat. When she’s older, she can gnaw on a raw bit as I cook, too.’
What to do
Cook the pasta in a saucepan of boiling water according to the packet instructions until tender, adding the carrot 8 minutes before the end of the cooking time. Drain, reserving the cooking water.
Meanwhile, place the oil and garlic in a nonstick frying pan over a medium–low heat and cook for 1 minute. Add the oregano, tomatoes and tomato purée and cook for a further 8 minutes, stirring frequently.
Stir in the tuna, breaking it up slightly, and cook for 2 minutes, then add the pasta, carrot and 4 tablespoons of the reserved cooking water and heat through. Finely chop the pasta for babies, then serve with broccoli.
We’ve put just enough chilli in this dish to excite budding taste adventurers – but if your little one is showing signs of a fiery palate, by all means spice it up with a teaspoon more.
What you need
450 g/1 lb butternut squash, peeled, deseeded and cut into large bite-sized pieces
1 tablespoon olive oil
100 g/3½ oz mushrooms, sliced
2 garlic cloves, finely chopped
400 ml/14 fl oz passata (sieved tomatoes)
2 tablespoons tomato purée
400 g/14 oz can red kidney beans in water, drained
4 cloves
1 teaspoon ground ginger
1 teaspoon mild chilli powder
Brown rice and green vegetables, to serve
What to do
Preheat the oven to 180°C/350°F/Gas Mark 4. Toss the squash in half the oil, then spread it out in a roasting tray and roast in the oven for 30 minutes, turning once, until tender and slightly golden.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat and cook the mushrooms for 6 minutes, stirring frequently, until softened. Stir in the garlic, then add the passata, tomato purée, beans, cloves, ginger and chilli powder and bring almost to the boil. Reduce the heat, part-cover with a lid and simmer for 15 minutes until reduced and thickened. Add a splash of water if the sauce is too thick.
When the squash is cooked, stir it into the chilli. Finely chop the chilli for babies, then serve with rice and green vegetables.
Just for fun
Scoop the seeds
Use an ice-cream scoop to remove the seeds from the squash – it’s so quick and easy! And don’t forget to save the seeds to use in a shaker for your baby, or as counting beans for toddlers.
We love these simple crumbles. Cut the apples in half, top them with crumble and bake them just as they are. Virtually instant deliciousness!
What you need
2 eating apples, halved horizontally
For the crumble mix
40 g/1½ oz plain flour
30 g/1 oz chilled unsalted butter, cubed, plus extra for greasing
1 ripe banana, finely chopped
1 teaspoon ground cinnamon
1 tablespoon sunflower seeds, finely chopped
2 tablespoons porridge oats
Can I help?
Rub-a-dub-dub
When you’re little, what could be better than squishing together butter and flour? Let your little one have a go at making crumble. Oooo… messy fingers!
What to do
Preheat the oven to 190°C/375°F/Gas Mark 5. To make the crumble mix, place the flour in a bowl, add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the banana, cinnamon, seeds and oats.
Using a teaspoon, scoop out the core from each apple half. Rub a little butter over the top of each half and sprinkle the crumble mixture over. Place the apples in a small roasting tin, packing them tightly together, and add 1 tablespoon of water to the tin. Bake in the oven for 25–30 minutes until the apples are tender and the crumble is crisp.
These squares are reeeally sticky! But they’re also full of goodness. Dates are rich in fibre and packed with iron, so this little treat is a real goody two shoes!
What you need
175 g/6 oz unsalted butter, melted, plus extra for greasing
1 large cooking apple (about 150 g/5½ oz), peeled, cored and diced
150 g/5½ oz pitted dried dates
200 g/7 oz plain flour
100 g/3½ oz soft light brown sugar
1 teaspoon bicarbonate of soda
75 g/2½ oz porridge oats
What to do
Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease a 23 cm/9 inch square cake tin and line the base with baking parchment.
Place the apple, dates and 175 ml/6 fl oz water in a saucepan, cover with a lid and cook over a low heat for 15 minutes, stirring occasionally, until softened. Using the back of a fork, mash the fruit until smooth.
Meanwhile, mix together the flour, sugar, bicarbonate of soda and porridge oats in a large bowl. Pour in the melted butter and mix everything together.
Spoon two-thirds of the mixture into the prepared tin and press down firmly in an even layer. Spread the apple mixture evenly over the top to cover. Sprinkle the remaining oat mixture over the top and bake in the oven for 25 minutes until cooked through and just starting to turn golden. Mark into 25 squares while still warm, then leave to cool in the tin. Cut fully into the squares and store in an airtight container for up to 4 days.
There are three layers of scrumminess in this perfect pudding – a fruity bottom, a creamy middle and a crunchy top! Let little ones help build their own to practise their spoon skills.
What to do
Place the pecans and sunflower seeds in a large, nonstick frying pan over a medium–low heat and dry-fry for 3–4 minutes, turning occasionally, until slightly browned. Keep an eye on them as they can easily burn. Remove from the pan and finely chop, then tip into a bowl and leave to cool.
Add the oats to the pan and dry-fry over a medium–low heat for 3–4 minutes, turning occasionally, until toasted and slightly browned. Tip into the bowl with the pecans and leave to cool. Stir in the honey until everything is coated.
Purée 50 g/2 oz of the strawberries in a food processor, or using a hand blender, then stir in the vanilla extract. Finely chop the remaining strawberries and stir them into the purée. Divide the strawberry mixture equally between 4 glasses. Top with yogurt and then the oat mixture just before serving. (You may have some of the oat mixture left over; store it in an airtight container for up to 3 days.)
What you need
20 g/¾ oz pecan nut halves
1 tablespoon sunflower seeds
3 tablespoons porridge oats
2 teaspoons clear honey
250 g/9 oz strawberries or your favourite berries, hulled
1 teaspoon vanilla extract
250 ml/9 fl oz thick natural yogurt
Ella’s shortcut
You can use any of your favourite Ella’s Kitchen fruit pouches to make these puds – we love apples, apples, apples or pears, pears, pears or bananas, bananas, bananas!
