THICKER PURÉES, MASHED FOOD AND SOFT FINGER FOODS
After first tastes have been accepted and once your baby is enjoying a good variety of vegetables and fruits, a wider variety of more textured foods can be offered (see here for the After First Tastes Meal Planner), which includes more combinations of fruit and vegetable purées, as well as cooked eggs, meat and fish that have been blended to a consistency suitable for your baby. Try to adapt recipes according to what is in season. And remember that these planners are only intended to be used as a guide.
I have given a wide selection of recipes, but in practice you’ll probably make the recipes that your baby enjoys over and over again, which is why having recipes portioned up in the freezer is so handy. Remember, the more variety of foods you give your baby the better as they are more likely to accept these foods in later life. When the twins were going through this stage we often tried to make things that they could eat too, which is why so many of the recipes in this section are suitable for all of the family to eat.
I recommend introducing new flavours at lunchtime in case your baby finds them difficult to digest and it interferes with bedtime. We often ate the recipe we gave the twins for lunch for our own supper. Experiment with serving two different textures in the same dish once your infant is able to consume purées and mashed foods, such as mashed and puréed textures offered at the same time.
This stage of weaning sees the introduction of stronger-tasting foods, such as chicken, fish and lamb, plus more cereals. Try to include iron-rich food – such as eggs, meat, fish or pulses – in your baby’s meals at this stage. Babies who have been introduced to solid foods from 6 months should have an easy progression on to thicker purées and mashed or chopped-up foods.
STAGE 2 GOALS
STAGE 2 MEAL PLANNER (6–9 MONTHS)
|
BREAKFAST |
MID-MORNING |
LUNCH |
DAY 1 |
Baby oat cereal mixed with milk and mixed fruit compote |
Milk |
Chicken casserole |
DAY 2 |
Baby oat cereal with milk |
Milk |
Hake and potato gratin |
DAY 3 |
Baby oat cereal mixed with milk |
Milk |
Chicken and vegetable gratin |
DAY 4 |
Baby oat cereal mixed with milk |
Milk |
Mini fish pie |
DAY 5 |
Baby oat cereal mixed with milk |
Milk |
Plaice with spinach and cheese |
DAY 6 |
Baby oat cereal mixed with milk |
Milk |
Baby meatloaf with potato purée |
DAY 7 |
Baby oat cereal mixed with milk and mixed fruit compote |
Milk |
Lamb with butter beans and tomatoes |
Packed full of goodness, this compote is perfect for breakfast after cereal. Prunes are a good source of B vitamins and have decent amounts of potassium and iron. They are a well-known laxative, so they are a good option mixed with fresh fruit if your baby is constipated. Makes 425g (7–14 portions)
1 apple
1 ripe pear
100g ready-to-eat dried prunes
100g ready-to-eat dried apricots
1 vanilla pod, split in half and seeds scraped out
150ml freshly boiled water
Peel the apple and pear, remove the cores and roughly chop the flesh into a saucepan. Add the prunes and apricots with the vanilla seeds, then pour in the water. Simmer gently over a low heat for 10–12 minutes, until tender. Purée in a food processor to the desired consistency and cool.
Place in a bowl to serve and spoon the remaining purée into individual bags or suitable containers to freeze.
BANANA WITH CINNAMON AND ORANGE
This recipe will be delicious mixed in with your baby’s favourite breakfast wheat or oat cereal. Look out for cereals that have been fortified with iron and B vitamins and make sure you check the labels to ensure they are both salt and sugar free. Makes 80g (1–2 portions)
½ small banana
1 tbsp olive oil pinch of ground cinnamon
1 tbsp freshly squeezed orange juice
1 tbsp wheat or oat cereal (such as Ready Brek or porridge)
about 2 tbsp breast or formula milk
Peel the banana and cut into slices. Heat the oil in a small frying pan over a medium heat. Tip in the banana and sprinkle over the cinnamon, then sauté for 2–3 minutes, until tender and lightly golden. Pour in the orange juice and continue to cook for another couple of minutes. Remove from the heat and mash with a fork.
Make up the breakfast cereal with milk according to the packet instructions. Fold in the banana mixture and put into a bowl to serve.
PEACH, APPLE AND STRAWBERRY PURÉE
Babies love sweet fruit and this recipe makes them taste absolutely delicious. If peaches aren’t in season, try using a pear instead. You could also fold the fruit purée into plain yoghurt or fromage frais and omit the baby rice or cereal. Makes 160g (2–5 portions)
1 apple
1 ripe peach
100g strawberries
1 tbsp baby rice or wheat cereal
Peel the apple, remove the core and chop the flesh. Place in a steamer and cook over a medium heat for 3 minutes.
Meanwhile, using a sharp knife, make a light criss-cross on the bottom of the peach, then plunge into boiling water for 1 minute. Lift out and peel off the skin when it’s cool enough to handle. Cut up the flesh, discarding the stone. Hull the strawberries and cut in half if they are large. Add both to the steamer. Continue to cook for 3 minutes.
Blend to a smooth purée in a mini blender and stir in the baby rice or cereal. Place half in a bowl to serve. The remainder can be kept in the fridge in a suitable container until the next day.
As we say in Cavan, this soup has eating and drinking in it. It’s good, wholesome food with great fresh vegetables and is a soup that all the family should enjoy. If you are only making this for your baby to eat, use breast or formula milk. If you think anyone else might enjoy it, then feel free to use regular full-fat milk. Makes 900ml (15–30 portions)
1 carrot, peeled and cut into cubes
1 small parsnip, peeled and cut into cubes
½ small turnip, peeled and cut into cubes
2 tbsp olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 small garlic clove, crushed
½ tsp chopped fresh thyme
450ml homemade vegetable stock (here)
50ml milk
Preheat the oven to 200°C/400°F/gas mark 6.
Place the carrot, parsnip and turnip into a roasting tin and drizzle over 1 tablespoon of the olive oil. Roast for 25–30 minutes, until golden brown and tender, shaking the tin occasionally to ensure they cook evenly.
Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over a medium heat and add the onion, celery, garlic and thyme. Stir well to combine, then fry for 4–5 minutes, until softened but not browned, stirring occasionally.
Add the roasted root vegetables to the saucepan and pour in the stock. Bring gently to the boil, then reduce the heat to low, cover and simmer gently for 25–30 minutes, until the vegetables are completely tender, stirring occasionally. Pour in the milk and allow to warm through.
Purée with a hand blender to the desired consistency for your baby. Ladle into a bowl. Allow the remainder to cool so that you can freeze it in individual bags or suitable containers.
ROASTED RED PEPPER AND TOMATO SOUP
Chargrilled peppers have the most wonderful smoky sweetness, which most babies will enjoy. Collect as much of the juice as possible as you peel them, as it has a great flavour. Makes 1 litre (16–32 portions)
2 red peppers, halved, cored and seeded
2 ripe tomatoes, quartered
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbsp tomato purée
900ml homemade vegetable or chicken stock (here or here)
1 tbsp torn fresh basil fingers of buttered brown soda bread with crust cut off, to serve
Preheat the oven to 190°C/375°F/gas mark 5.
Arrange the pepper halves and tomatoes in a baking tin, cut side up. Drizzle over 1 tablespoon of the olive oil. Place in the oven and roast for 20–25 minutes, until softened and lightly golden. When the peppers are cool enough to handle, slip the skins off the peppers and discard, then chop the flesh, reserving as much of the juice as possible. Remove the skins from the tomatoes.
Heat the remaining tablespoon of olive oil in a saucepan over a medium heat. Add the onion and garlic and sweat for 10 minutes, until lightly golden, stirring occasionally. Add the reserved pepper flesh and tomatoes with the tomato purée and stock and bring to the boil. Reduce the heat and simmer gently over a medium to low heat for 10–15 minutes, until slightly reduced. Add the basil and then blitz with a hand blender to the desired consistency for your baby.
Ladle the soup into a bowl and serve with fingers of buttered brown soda bread on the side. Allow the remainder to cool so that you can freeze it in individual bags or suitable containers.
Minestrone is a classic Italian dish. It’s quick and healthy with lots of texture but it’s still nice and soft for your baby to chew. You can add other things, like the leftovers from a roast chicken, but do use some discretion. Minestrone is not a dumping ground for whatever is in the fridge. Makes 1 litre (16–32 portions)
1 tbsp olive oil
1 small onion, finely chopped
1 celery stick, diced
1 carrot, peeled and diced
1 small potato, peeled and diced
1 x 400g can chopped tomatoes
300ml homemade vegetable or chicken stock (here or here)
50g green beans, trimmed and cut into 1cm lengths
1 small courgette, trimmed and diced
1 x 400g can haricot beans, drained and rinsed
25g baby pasta shapes, such as stellette or ditalini
1 tbsp chopped fresh flat-leaf parsley
Heat the oil in a saucepan over a medium heat and sauté the onion, celery and carrot for about 5 minutes, until softened but not coloured. Stir in the potato, then add the tomatoes and stock. Bring to the boil, then reduce the heat back to medium and simmer for 6–8 minutes, until the potato is just tender.
Add the green beans to the saucepan with the courgette, haricot beans and pasta. Cook for another 5 minutes or according to the instructions on the pasta packet. Add the parsley and blitz to the desired texture with a hand blender, then either allow to cool so that you can freeze it in individual bags or suitable containers or ladle into bowls to serve.
This is a delicious soup that everyone in the house will enjoy. It’s extremely quick to make and is packed full of nutritional goodness. If you are only making this for your baby to eat, use breast or formula milk. But if you think anyone else might enjoy it, then feel free to use regular full-fat milk. Makes 900ml (15–30 portions)
8 spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
600ml homemade vegetable or chicken stock (here or here)
150g frozen peas
1 courgette, trimmed and very finely chopped
4 tbsp milk
1 tbsp torn basil leaves
buttered brown bread triangles, to serve
Put the spring onions into a large saucepan with the potato, garlic and stock. Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, until the potato is very soft, stirring occasionally.
Add the peas and courgette to the soup and simmer for 5 minutes but not any longer or you will lose the lovely fresh flavour of the peas. Stir in the milk and basil and allow to just warm through, then blitz with a hand blender to the desired consistency for your baby.
Ladle the soup into a bowl and serve with triangles of buttered brown bread on the side. The remainder can be frozen in individual bags or suitable containers for another day.
For those of you who have some of my other cookery books, you might recognise this recipe, but I just couldn’t leave it out. To me it’s the closest thing you’ll get to a hug in a bowl! It’s my mother’s recipe and I still make it when anyone is feeling under the weather. Makes 900ml (15–30 portions)
25g pearl barley
1 tbsp olive oil
1 small onion, diced
1 medium carrot, peeled and diced
1 celery stick, diced
1 small leek, trimmed and diced
½ tsp chopped fresh thyme
750ml homemade vegetable or chicken stock (here or here) 1 tsp cornflour, sifted (optional)
1 tbsp chopped fresh flat-leaf parsley
Place the pearl barley in a sieve and rinse well under cold running water. Heat the olive oil in a saucepan over a medium heat and stir in the onion, carrot, celery, leek and thyme. Sauté for 5 minutes, until the vegetables are softened.
Pour the stock over the vegetables and add the rinsed barley. Bring to the boil, then reduce the heat back to medium and simmer for about 20 minutes, until the vegetables and barley are completely tender but still holding their shape.
If you want to thicken the soup, mix the cornflour with a little of the liquid from the soup and then stir it back into the saucepan. Give the soup a good stir and simmer for another minute or two to cook out the cornflour. Stir in the parsley and blitz to the desired texture for your baby with a hand blender.
Ladle the soup into a bowl. The remainder can be frozen in freezer bags or suitable containers with great success.
LEEK AND POTATO SOUP WITH COURGETTES
This soup is delicious enough to serve to the whole family with enough left for baby (or in my case, babies!). If you’re concerned about the amount of milk your child is drinking, try using half stock and half breast or formula milk in this recipe or try adding a couple tablespoons of fromage frais or full-fat cream cheese once the soup has been puréed. Makes 840g (14–28 portions)
1 tbsp olive oil
1 small onion, finely chopped
75g leeks, trimmed and thinly sliced
75g potatoes, peeled and diced
50g courgette, trimmed and sliced
300ml homemade vegetable stock (here)
a little cream, to garnish (optional)
Heat the oil in a saucepan over a medium heat and sauté the onion until soft. Add the rest of the vegetables and sauté for another 3 minutes, then pour in the stock. Bring to the boil, then lower the heat and simmer for 10–12 minutes, until the potatoes are tender.
Purée with a hand-held blender or in a food processor. Reheat gently as necessary. Use as required, swirling in a little cream to garnish if liked. This soup can be stored in the fridge for up to 2 days or freeze the rest for a later date in individual bags or suitable containers.
Babies seem to love sweetcorn, so this American-style soup should go down a treat. As your baby grows you can simply mash the ingredients together and serve as a chunky-style soup with some toast fingers on the side. It would also be delicious with some cooked flaked salmon. Makes 1 litre (16–32 portions)
1 tbsp olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
½ tsp chopped fresh thyme
1 tbsp plain flour
600ml milk
1 large potato, peeled and diced
175g frozen sweetcorn
Heat the oil in a saucepan over a medium heat and sauté the onion, carrot, celery and thyme for about 5 minutes, until softened and just beginning to brown. Sprinkle over the flour and stir for a couple of minutes, then gradually add the milk.
Add the potatoes and bring to the boil, stirring occasionally to ensure the soup doesn’t stick to the bottom of the pan. Reduce the heat to low, then cover and simmer gently for 10 minutes, until the potatoes are tender but not mushy. Add the sweetcorn and cook for another few minutes, until tender.
Blitz the chowder to the desired texture with a hand blender and ladle into a bowl. The remainder can be frozen in freezer bags or suitable containers.
SWEET RED PEPPER AND PUMPKIN PURÉE
Baking the pumpkin and red pepper in the oven caramelises the natural sugars, which intensifies their natural sweetness. If you are only making this for your baby to eat, use breast or formula milk. But if you think anyone else might enjoy it, then feel free to use regular full-fat milk. Makes 1 litre (16–32 portions)
1 small orange pumpkin (about 1kg), peeled, seeded and cut into 2.5cm cubes
1 tbsp olive oil
2 tbsp water
2 large red peppers
175ml breast or formula milk
Preheat the oven to 200°C/400°F/gas mark 6.
Lay a large piece of foil on a baking sheet and spread out the pumpkin. Drizzle with olive oil and sprinkle over the water. Fold the foil over to enclose the pumpkin and scrunch the edges together to form a parcel. Place in the oven and roast for 45 minutes.
Roast the red peppers in a small baking dish on a separate shelf for about 30 minutes, until the skin is blackened and blistered.
Once the red peppers are ready, place them in a polythene bag and seal it up tight, then set aside to allow the skin to steam off. Once they have cooled, remove the skin and then cut the flesh into dice, discarding the core and seeds. Place in a food processor with the cooked pumpkin and any juices that are in the parcel. Blitz to a purée, adding enough of the milk to give you the desired consistency. Ladle into a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This purée is packed full of nutrients. The pumpkin and spinach are both good sources of beta-carotene and spinach is also a good source of iron, which is important for your baby’s fast-growing brain. It’s fine to use frozen vegetables in baby purées, as they are frozen within hours of being picked and can be just as nutritious as fresh vegetables. Once cooked, frozen vegetables can be refrozen. Makes 1kg (16–32 portions)
1 small orange pumpkin (about 1kg), peeled, seeded and cut into 2.5cm cubes
150g baby spinach leaves
100g frozen peas
100ml breast or formula milk
Place the pumpkin in a steamer over a medium heat and cook for about 15 minutes, until tender. About 3 minutes before the end of cooking, tip in the spinach and peas.
Transfer the vegetables to a food processor and add the milk, then blitz to the desired consistency. Reheat one portion in a small pan and ladle into a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This is a lovely summer gratin that all the family should enjoy if you want to just purée enough for baby. Once your baby has become used to the flavour of a mild Cheddar cheese, you can start introducing stronger cheeses, such as Parmesan. Makes 720g (12–24 portions)
300g potatoes (preferably a waxy variety), peeled and sliced
2 garlic cloves, crushed
2 tbsp olive oil
1 tsp chopped fresh mixed herbs, such as oregano or thyme
225g ripe tomatoes, sliced
225g courgettes, trimmed and sliced
50g mild Cheddar cheese, grated
2 tbsp freshly grated Parmesan cheese
Preheat the oven to 190°C/375°F/gas mark 5.
Cook the potatoes in a saucepan of boiling water over a medium heat for 6 minutes and drain well.
Mix the garlic with the oil and herbs, then drizzle a little more oil over the base and sides of a 1.2 litre ovenproof dish. Layer half of the potatoes, tomatoes and courgettes in the dish, drizzling with the garlic and herb oil as you go. Mix the two cheeses together and sprinkle half on top.
Repeat the layers of vegetables and finish by drizzling the rest of the oil on top, then sprinkle over the rest of the cheese. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 10–15 minutes, until the vegetables are tender and the top is crisp and golden.
Place in a food processor and blitz to the desired consistency. Reheat one portion over a low heat in a small saucepan and ladle into a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This can also be made as individual cottage pies by using ramekins, but I find it keeps moister by making one big pie. Lentils are a favourite with many babies and are a great source of iron. This makes quite a lot, but would happily feed a family of four plus baby. Makes 1.5 litres (25–50 portions)
3 tbsp olive oil
2 small leeks, trimmed and finely chopped
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
100g split red lentils
450ml homemade vegetable stock (here)
2 ripe tomatoes
675g floury potatoes, scrubbed clean
50g mild Cheddar cheese, grated
Preheat the oven to 180°C/350°F/gas mark 4.
Heat 2 tbsp of the olive oil over a medium heat and sauté the leeks, carrots and celery for about 10 minutes, until softened. Stir in the lentils and continue to cook for a minute or so, then pour in the stock and bring to the boil. Reduce the heat back to medium, then cover and simmer for about 15 minutes, until the lentils are tender.
Cut a criss-cross in the bottom of each tomato and put into a bowl of boiling water for 1 minute. Remove and peel off the skin when it’s cool enough to handle. Cut each tomato into quarters and remove the seeds and cores. Dice the flesh. Stir the tomatoes into the lentils and transfer to a 1.5 litre ovenproof dish.
Meanwhile, steam the potatoes over a medium heat for about 20 minutes, until tender. When cool enough to handle, peel off the skins and mash until very smooth, using a potato ricer if you have one. Beat in 1 tbsp of the oil with the cheese.
Spread the mashed potatoes over the lentil and tomato mixture and bake for 20–25 minutes, until the top is crisp and golden brown. Leave to cool slightly, then mash one portion with a fork and place in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
PASTA WITH CHEESY MIXED VEGETABLES
This recipe is super quick. It literally takes no more than 10 minutes to get on the table – perfect for a hungry baby. It doesn’t freeze well, so I’ve just made enough for one generous portion allowing for some waste. Although it might make quite a mess, this recipe is also a good one to introduce when starting to serve your baby finger foods. Makes 90g (2–3 portions)
2 tbsp frozen mixed vegetables (carrots, broccoli and cauliflower)
1 tbsp baby pasta, such as stellette or ditalini
1½ tbsp breast or formula milk
1 tbsp grated mild Cheddar cheese
Place the vegetables in a small saucepan with freshly boiled water and simmer over a medium heat for 4–5 minutes, until tender, or according to the packet instructions.
Meanwhile, cook the pasta in a separate small saucepan of freshly boiled water over a medium to high heat for 6 minutes or according to the packet instructions.
Drain the vegetables and add to a mini blender with the milk and cheese. Blend to the desired consistency. Drain the pasta and put into bowls, then pour over the cheesy mixed vegetable sauce. Leave one portion to cool completely and then cover with clingfilm and chill for up to 24 hours. Reheat when needed.
This dish is very transportable and would be perfect for taking on a picnic or day out. It’s packed full of nourishment – the orange juice not only adds flavour, but the vitamin C it contains helps the iron from the chickpeas to be absorbed by the body. Makes 625g (10–20 portions)
1 large red pepper
2 tbsp olive oil
1 small courgette, diced
1 small red onion, diced
1 x 400g can chickpeas, rinsed and drained
100g couscous
250ml hot homemade vegetable or chicken stock (here or here)
juice of 1 orange
2 tbsp raisins, finely diced
Preheat the oven to 200°C/400°F/gas mark 6.
Roast the red pepper in a small baking dish for about 30 minutes, until the skin is blackened and blistered. Place in a polythene bag and seal it up tight, then set aside to allow the skin to steam off. Once it has cooled, remove the skin and then cut the flesh into dice, discarding the core and seeds.
Heat 1 tablespoon of the olive oil in a frying pan over a medium heat and sauté the courgette and red onion for 8–10 minutes, until the vegetables are beginning to soften and catch colour. Remove from the heat and stir in the roasted diced peppers and chickpeas.
Place the couscous in a bowl and stir in the remaining tablespoon of olive oil. Pour over the hot stock and orange juice, then cover with a plate. Set aside for a couple of minutes, until all of the liquid has been absorbed. Fluff up with a fork and then fold in the raisins with the Mediterranean vegetables. Blitz a portion briefly in a food processor if your baby is still at the stage of purées and simply spoon into a bowl to serve. The remainder can be frozen in individual bags or suitable containers.
GRILLED CHEESE ON TOAST WITH STEAMED VEGETABLES
At about 7–8 months, most babies are able to eat a small amount of finger foods. The best approach is to get your baby sitting in their high chair while you are making their food and place a variety of different colours and textures on the tray. At this age you can expect your baby to be eating between 2 and 4 tablespoons of food at each meal, but it’s nice to give them a selection. Much of it may end up on the floor at first, but if you persist they will eventually start to eat some of it successfully. Makes 1 generous portion
25g small cauliflower florets
1 small carrot, cut into batons
25g small broccoli florets
1 slice thin-cut wholemeal bread
20g mild Cheddar cheese, grated or thinly sliced
Place the cauliflower in the steamer with the carrots and steam over a medium heat for 3 minutes, then add the broccoli and continue to cook for another 3 minutes, until all the vegetables are tender.
Meanwhile, preheat the grill to medium. Toast the bread and arrange the cheese on top. Place under the grill until bubbling. Cut off the crusts and then cut into small manageable fingers. Once it has cooled down a little, place on the tray of the high chair with the steamed vegetables and let the fun begin!
This is a great favourite with all babies – and bigger children too, for that matter. The cheese sauce will work over any steamed vegetables, and if you want to serve it to the rest of the family, try flashing it under the grill until it’s bubbling and golden. Otherwise feel free to use breast or formula milk in the cheese sauce. Makes 660g (11–22 portions)
1 cauliflower, cut into small florets (about 400g)
25g unsalted butter
2 tbsp plain flour
300ml milk
50g mild Cheddar cheese, grated
Place the cauliflower in a steamer and cook over a medium heat for 10–12 minutes, until tender.
Meanwhile, to make the cheese sauce, melt the butter in a heavy-based saucepan over a low heat. Stir in the flour and cook for 1 minute, stirring. Gradually pour in the milk a little at a time to make a smooth sauce. Continue to cook for 4–5 minutes, until slightly reduced and thickened. Remove from the heat and stir in the grated cheese, then continue to stir until the cheese has melted.
When the cauliflower is nice and tender, place it in a dish and pour over the cheese sauce to cover it completely. Mash with a fork or chop into little pieces and serve in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This is a great recipe that all the family would enjoy with a simple piece of grilled fish or chicken on the side. It can be placed in an ovenproof dish and cooked in a preheated oven (180°C/350°F/gas mark 4) for 20–25 minutes, until heated through and golden brown. Makes 780g (13–26 portions)
25g unsalted butter
2 tbsp plain flour
300ml milk
50g mild Cheddar cheese
1 large head of broccoli, cut into small florets
2 plum tomatoes
First make the cheese sauce. Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour and cook for 1 minute, stirring. Gradually pour in the milk a little at a time to make a smooth sauce. Continue to cook for 4–5 minutes, until slightly reduced and thickened. Remove from the heat and stir in the grated cheese, then continue to stir until the cheese has melted.
Place the broccoli in a steamer over a medium heat and cook for 4–6 minutes, until very tender. Cut a criss-cross at the bottom of each tomato and then put into a bowl of boiling water for 1 minute. Remove and peel off the skin when it’s cool enough to handle. Cut each tomato into quarters and remove the seeds and cores. Dice the flesh.
When the broccoli is tender, place it in a dish and then scatter the diced tomatoes on top. Pour over the cheese sauce to cover it completely. Mash with a fork or chop into little pieces and serve in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
RED LENTILS WITH SWEET POTATOES
Lentils are an excellent source of iron, which becomes particularly important for babies from 6 months of age when they need more iron in their diet to facilitate brain development. This recipe is also packed with lots of fresh vegetables, making it a very nutritious meal. If you add more stock, you will have an instant warming winter soup. Makes 840g (14–28 portions)
1 tbsp olive oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
1 large sweet potato, peeled and diced
75g split red lentils
600ml homemade vegetable stock (here)
Heat the oil in a saucepan over a medium heat and sauté the onion, carrot and celery for about 5 minutes, until softened but not coloured. Stir in the sweet potato, then add the lentils and stock. Bring to the boil, then reduce the heat back to medium, cover and simmer for 20 minutes, until the lentils are tender.
Mash with a fork or chop up, depending on what stage your baby is at. Serve in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
MACARONI CHEESE WITH SPINACH AND TOMATO
This is a great recipe to introduce your baby to spinach, which can be a little strong tasting. I find that mixing it with a cheese sauce makes it much more acceptable for babies. Spinach is an excellent source of beta-carotene and iron and a good source of vitamin C. Makes 660g (11–22 portions)
225g baby pasta, such as stellette or ditalini
25g unsalted butter
2 tbsp plain flour
450ml milk
75g mild Cheddar cheese, grated
2 ripe tomatoes
75g baby spinach leaves
Cook the pasta in a saucepan of freshly boiled water over a medium to high heat for 6 minutes, or according to the packet instructions, until soft.
Melt the butter in a separate heavy-based saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring. Gradually add the milk until you have achieved a smooth sauce. Simmer for another couple of minutes, until slightly reduced and thickened. Remove from the heat and then stir in the cheese. Continue to stir until melted.
Cut a criss-cross at the bottom of each tomato and then put into a bowl of boiling water for 1 minute. Remove and peel off the skin when it’s cool enough to handle. Cut each tomato into quarters and remove the seeds and cores. Dice the flesh.
Drain the pasta into a sieve and quickly rinse out the saucepan. Wash the spinach and add it to the saucepan, then cook for 1–2 minutes, until just wilted. Drain and then finely chop. Stir into the cheese sauce with the diced tomatoes and finally fold in the pasta.
Depending on the size of your pasta, finely chop or mash it to suit your baby. Place a portion in a bowl to serve. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
These fish pies always go down a treat in our house. I make them in ramekins so I’ve got portion control and then they are much easier to store, as they can be stacked up in the freezer once they’ve been covered with clingfilm. Makes 1kg (16–32 portions; each pie is 1½–3 portions)
2 tbsp olive oil, plus extra for greasing
2 small leeks, trimmed and thinly sliced
1 onion, finely chopped
2 tbsp plain flour
450ml milk
100g mild Cheddar cheese, grated
475g skinned hake or haddock fillets, cut into cubes
40g fresh brown breadcrumbs
Preheat the oven to 200°C/400°F/gas mark 6.
Heat the oil in a heavy-based saucepan over a medium heat and sauté the leeks and onion for 3–4 minutes. Stir in the flour and cook for 1 minute, stirring. Gradually add the milk until you have achieved a smooth sauce. Simmer for another couple of minutes, until slightly reduced and thickened. Remove from the heat and then stir in half of the cheese. Continue to stir until melted.
Butter 10 x 120ml ramekins and put the fish into the bottom of each one. Spoon over the cheese sauce so that it covers the fish completely. Mix the rest of the cheese with the breadcrumbs and then sprinkle in an even layer over the top of each pie.
They can be cooled down and frozen at this stage or baked in the oven for 15 minutes, until the fish is cooked through and the tops are lightly golden. Allow to cool down a little before mashing or chopping up a portion a little, depending on what stage your baby is at. Leave the remainder to cool completely so that you can freeze it in individual bags or in the ramekins covered with clingfilm.
This is a great lunch that both you and your baby can enjoy. It’s ready in the time it takes to cook the pasta, which is pretty useful when you’ve had a busy day. I’ve used two diced tomatoes as the basis for the sauce, but you could use half a can of tomatoes if you prefer, making it a great store cupboard standby. Makes 720g (12–24 portions)
100g baby pasta, such as stellette or ditalini
2 ripe tomatoes
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato purée
100ml homemade vegetable stock (here)
1 x 200g can tuna in spring water, drained and flaked
1 tbsp shredded fresh basil
Cook the pasta in a saucepan of freshly boiled water over a medium to high heat for about 6 minutes, or according to the packet instructions, until soft. Drain through a sieve.
Cut a criss-cross at the bottom of each tomato and then put into a bowl of boiling water for 1 minute. Remove and peel off the skin when it’s cool enough to handle. Cut each tomato into quarters and remove the seeds and cores. Dice the flesh.
Heat the oil in a saucepan over a medium heat and sauté the onion and garlic for a couple of minutes, until soft. Stir in the diced tomatoes with the tomato purée and then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for 3–4 minutes, until slightly reduced and thickened. Stir in the tuna with the basil and allow to warm through.
Fold the cooked pasta into the tuna sauce and serve as it is or mash it up a little depending on what stage your baby is at. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
Hake is very nutritious and an excellent source of vitamin B12. It’s also a good source of protein and iodine. As it has a nice firm flesh, it suits this type of dish, but it would also work well with cod, haddock or salmon depending on what is freshest on the day. Makes 1kg (16–32 portions)
450g potatoes, peeled and cut into wafer-thin slices
450g skinless hake fillet, cut into 50g pieces
1 onion, thinly sliced
300ml homemade chicken stock (here)
100g mild Cheddar cheese, grated
2 tbsp fresh brown breadcrumbs
1 tbsp olive oil, plus extra for greasing
Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow 1.2 litre ovenproof dish.
Place half of the potatoes in an overlapping layer in the bottom of the dish, then scatter over half of the fish followed by half of the onions. Finish with the rest of the potatoes, fish and onions, then pour over the chicken stock.
Mix the cheese with the breadcrumbs and sprinkle on top, then drizzle with the oil. Bake for 35–45 minutes, until the hake and potatoes are cooked through and tender.
Leave to cool a little, then serve mashed or chopped up, depending on what stage your baby is at. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
Did you know that your baby’s brain doubles in size in the first year? Salmon is an excellent source of essential omega-3 fatty acids, which are particularly important for brain development. If not serving this to the whole family, you can use breast or formula milk. Makes 960g (16–32 portions)
450g carrots, peeled and sliced
2 x 225g skinless salmon fillets
120ml milk
4 ripe tomatoes
1 tbsp olive oil
Place the carrots in a steamer over a medium heat and cook for about 15 minutes, until tender.
Place the salmon in a small frying pan with the milk and bring to a simmer. Reduce the heat and simmer gently for 4–5 minutes, until tender, then remove from the heat and leave to sit until ready to use.
Cut a criss-cross at the bottom of each tomato and then put into a bowl of boiling water for 1 minute. Remove and peel off the skin when it’s cool enough to handle. Cut each tomato into quarters and remove the seeds and cores. Dice the flesh.
Heat the oil in a frying pan over a medium heat and sauté the diced tomatoes until you have a mushy purée. Roughly flake the salmon into a food processor, discarding any stray bones, then pour in the poaching milk. Add the carrots and the tomato purée and pulse until mashed up to the correct consistency for your baby. Place in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
Even at this early stage of weaning, making your own baby food doesn’t need to be fiddly or time consuming as you can make large quantities at a time and then freeze small containers with single portions. It’s a good idea to build up a selection of small plastic containers with lids for this purpose. This makes it easier for you to vary the flavours and textures of the meals from week to week. Like many of my recipes, this risotto would make a delicious meal for baby and the rest of the family if you just purée your baby’s portion. Makes 720g (12–24 portions)
1 tbsp olive oil
1 small onion, finely chopped
1 large skinless chicken breast fillet, cut into small cubes (about 200g)
600ml homemade vegetable or chicken stock (here or here)
100g Arborio rice (risotto rice)
75g fresh or frozen sweetcorn kernels
50g mild Cheddar cheese, grated
2 tsp finely chopped fresh flat-leaf parsley
Heat the oil in a sauté pan over a medium heat. Add the onion and sauté for about 5 minutes, until soft. Add the chicken and cook for 3–4 minutes, until lightly browned. Heat the stock in a separate saucepan.
Stir the rice into the chicken and continue to cook for 1 minute, stirring. Add a ladleful of the hot stock, stirring until absorbed. Keep adding ladlefuls of the stock, stirring continuously until each ladleful is absorbed. The rice will be cooked in approximately 20–25 minutes.
Meanwhile, cook the sweetcorn in a saucepan of freshly boiled water over a medium heat for 4–6 minutes, until tender, then drain and set aside until needed. When the risotto is just cooked, stir in the sweetcorn and Cheddar cheese with the parsley.
Purée the chicken and sweetcorn risotto with a hand blender or in a food processor until it’s the desired consistency for your baby. Use as required or leave to cool and freeze it in small containers, then defrost and reheat as necessary.
PLAICE WITH SPINACH AND CHEESE
Plaice is an excellent source of protein, and the milk and cheese in this recipe also provide calcium, which aids the formation of strong bones. If you are only making this for your baby to eat, use breast or formula milk. But if you think anyone else might enjoy it, then feel free to use regular full-fat milk. Makes 720g (12–24 portions)
450g skinned plaice fillets
225ml milk
25g unsalted butter, plus extra for greasing
2 tbsp plain flour
50g mild Cheddar cheese, grated
175g baby spinach leaves
Put the plaice fillets into a frying pan with the milk over a medium heat and bring to a simmer, then cook for 3–4 minutes, until just tender. Remove from the heat and drain off the milk to use in the sauce.
Heat the oil over a medium heat in a small saucepan and stir in the flour. Cook for 1 minute, stirring. Gradually add the reserved poaching milk until you have achieved a smooth sauce. Simmer for another couple of minutes, until slightly reduced and thickened. Remove from the heat and then stir in the cheese. Continue to stir until melted.
Wash the spinach and wilt it down in a hot saucepan, then drain well and finely chop. Flake the plaice into a bowl, then fold in the spinach and the cheese sauce. Put a portion into a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This is a great introduction to chicken and a recipe that you can certainly enjoy with your baby, as you can eat it as a hearty soup. If you think the pieces are a little big, then simply mash it down or roughly chop it with a knife. Makes 1kg (16–32 portions)
1 tbsp olive oil
1 small onion, finely chopped
2 celery sticks, diced
2 skinless chicken breast fillets, diced
450ml homemade vegetable or chicken stock (here or here)
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 parsnip, peeled and diced
1 tbsp tomato purée
Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in a casserole dish over a medium heat and sauté the onion and celery for a couple of minutes, until softened. Add the chicken and sauté for another couple of minutes, until the chicken pieces are sealed all over.
Pour in the stock, then add the vegetables and the tomato purée, stirring to combine. Cover with the lid and cook in the oven for about 45 minutes, until the chicken and vegetables are tender.
Place the chicken casserole in a food processor and pulse until mashed up to the correct consistency for your baby. Place a portion in a bowl. Allow the remainder to cool completely so that you can freeze it in individual bags or suitable containers.
This is a great recipe to use up after a roast chicken dinner and is a favourite with my family. It freezes brilliantly, so it’s worth making a decent batch. Makes 900g (15–30 portions; each gratin is 1–3 portions)
2 tbsp olive oil, plus extra for greasing
1 small onion, diced
1 carrot, peeled and diced
1 celery stick, diced
50g mushrooms, diced
2 tbsp plain flour
300ml homemade chicken stock (here)
150ml breast or formula milk
375g cooked chicken, diced
150g baby spinach leaves
50g fresh brown breadcrumbs
50g mild Cheddar cheese, grated
Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in a large saucepan over a medium heat and sauté the onion, carrot, celery and mushrooms for about 5 minutes, until softened. Stir in the flour and cook for 1 minute, stirring. Gradually add the stock and milk until you have achieved a smooth sauce. Simmer for another couple of minutes, until slightly reduced and thickened. Stir in the chicken and spinach and simmer gently for a couple of minutes, until the chicken is heated through and the spinach has wilted.
Lightly grease 10 ramekins and divide the chicken and vegetable mixture among them. Mix the breadcrumbs with the cheese and sprinkle on top.
The gratin can be cooled down and frozen at this stage, covered with clingfilm, or baked in the oven for 15 minutes, until the tops are lightly golden. Allow to cool down a bit before mashing or chopping up a little, depending on what stage your baby is at. Place a portion in a bowl. Allow the remainder to cool completely so that you can freeze them.
Once your baby is enjoying chicken, then lamb would be the next meat to try. These baby meatloaves are actually quite like a burger except that they are super soft, so they are much easier to break down. They would also be delicious served with some mashed potatoes or baby pasta. Makes 900g meatloaf (15–30 portions; each meatloaf is 1–3 portions)
olive oil, for greasing
450g lean minced lamb
150g fresh brown breadcrumbs
2 large carrots, peeled and grated
1 small onion, finely grated
4 tbsp breast or formula milk
1 tbsp tomato purée
300g frozen peas
Preheat the oven to 190°C/375°F/gas mark 5. Lightly oil 10 holes in a muffin tin.
Place the lamb mince in a bowl with the breadcrumbs, carrots, onion, milk and tomato purée. Using your hands, mix well to combine. Divide into 10 even-sized balls and gently press into the lightly oiled muffin tin cups. Bake for 20 minutes, until the meatloaves are cooked through and tender.
When the meatloaves are almost cooked, put the peas in a saucepan of freshly boiled water over a medium heat and simmer for 2–3 minutes, until tender. Drain.
Turn the meatloaves out of the tin and mash or finely chop one up. Place in a bowl and add some of the peas. Freeze the rest for a later date in individual bags or suitable containers.
This is an excellent casserole that the whole family should eat – all you’ll need to do is mash or purée a portion for baby. Otherwise, purée the whole lot and pop into individual plastic containers to store in the freezer for busy days. As your baby gets older this can be chopped up, or for toddlers you could consider adding tiny bite-sized dumplings. Makes 840g (14–28 portions)
350g shoulder of lamb, well trimmed and diced
1 tbsp plain flour
½ tsp chopped fresh thyme
1 small onion, sliced
1 small leek, trimmed and sliced
1 large carrot, peeled and sliced
1 potato, peeled and cut into cubes
50g turnip, cut into cubes
about 300ml homemade chicken stock (here)
Preheat the oven to 180°C/350°F/gas mark 4.
Place the lamb in a large bowl and toss it in the flour until evenly coated. Arrange half of the lamb in the bottom of a small casserole dish and add a pinch of the thyme. Scatter over the onions, leeks, carrots, potatoes and turnips, then add another pinch of thyme. Arrange the remaining lamb on top to cover the vegetables completely and sprinkle over the remaining thyme.
Pour in enough chicken stock to just come up above the last layer of lamb. Cover the casserole with a lid and place in the oven for 1½ hours, until the lamb and vegetables are tender. Mash or finely chop up one portion and place in a bowl. Freeze the rest for a later date in individual bags or suitable containers.
LAMB WITH BUTTER BEANS AND TOMATOES
This recipe is certainly good enough for all of the family to eat, particularly on a cold winter day. Make sure that your butcher trims down the lamb of all fat and gristle, leaving you very little to do. Butter beans are very easy for babies to digest. Makes 1.5kg (25–50 portions)
1 tbsp olive oil
2 small leeks, trimmed and thinly sliced
2 large carrots, peeled and diced
550g stewing lamb, trimmed of all fat and cut into small cubes
1 x 400g can chopped tomatoes
450ml homemade chicken stock (here)
1 tsp chopped fresh rosemary
1 x 400g can butter beans, drained and rinsed
Heat the oil in a large heavy-based saucepan with a lid over a medium heat and sauté the leeks and carrots for about 5 minutes, until softened. Add the lamb cubes and continue to cook until sealed all over. Pour in the tomatoes and stock and add the rosemary. Bring to the boil, then reduce the heat, cover with the lid and simmer very gently for 1 hour.
Stir the butter beans into the lamb and continue to cook for another 30 minutes, until the lamb is meltingly tender and can be mashed with a fork. Place a portion in a bowl and either mash or chop up, depending on what stage your baby is at. Freeze the rest for a later date in individual bags or suitable containers.
This is a great stock to have to hand. When the twins were small I used to freeze it into small containers or freezer bags so that I had it when I needed it. It makes a great basis for a vegetarian soup that all the family will enjoy. Makes about 1.2 litres
4 celery sticks, diced
2 onions, finely chopped
2 large carrots, peeled and diced
1 leek, trimmed and thinly sliced
1 fresh thyme sprig
1 bay leaf
1.75 litres cold water
Place all the ingredients in a large saucepan and cover with a lid. Bring to a simmer, then remove the lid and cook for 30 minutes, until the vegetables are tender. Leave to cool completely, then strain out the vegetables through a sieve and place in a jug with a lid. Store in the fridge for up to 2 days or freeze it in individual bags or suitable containers until needed. Defrost as necessary.
Make this after a roast chicken dinner for an excellent stock that can be used in numerous ways. It’s also a great way to get your baby used to the taste of chicken. I use it in soups and stews or even to help thin out a vegetable purée and give it more depth of flavour. Sometimes it’s worth freezing it as individual ice cubes and then storing them in freezer bags so that they can be easily added to a dish at the last minute. Makes about 1.2 litres
1 cooked chicken carcass, skin and fat removed and bones chopped
1.8 litres cold water
2 onions, peeled and chopped
2 leeks, trimmed and chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
1 fresh thyme sprig
1 bay leaf
handful of fresh parsley stalks
Place the chopped-up chicken carcass in a large saucepan and cover with the water. Bring to the boil, then skim off any fat and scum from the surface. Reduce the heat to a simmer and tip in all the remaining ingredients. Simmer gently for another 1–1½ hours, skimming occasionally and topping up with water as necessary. Taste regularly to check the flavour.
When you’re happy with it, remove from the heat and pass through a sieve. Leave to cool and remove any fat that settles on the top, then store in the fridge in a plastic jug with a lid for up to 2 days or freeze it in individual bags or suitable containers until needed. Defrost as necessary.
FRUIT PLATE WITH NATURAL YOGHURT
When children are first experimenting with eating finger food, choose things that are quite soft. It’s often a good idea to start them with soft ripe fruit that’s in season. I like to serve it with some natural yoghurt to make it a more balanced dish. This makes enough for one generous portion allowing for some waste. It’s a great introduction to a nice selection of fruits. Makes 1 portion (see introduction)
1 small banana
¼ cantaloupe melon
4 large strawberries
60ml natural yoghurt
Peel the banana and cut it into slices. Remove the seeds from the melon and cut the flesh into cubes, discarding the skin. Hull the strawberries and then cut them in half. Place the fruit on the tray of the high chair and feed your baby the fromage frais with a spoon.
APPLE AND RAISIN COMPOTE WITH BANANA CUSTARD
Everyone deserves a treat every now and then, particularly if they’re out of sorts. Lots of babies start teething badly at about 7 months, which can put them off their food, so this recipe is a great one to get them back on track. Wait till you taste it – it’s hard to believe there’s no sugar in it! Makes 540g (9–18 portions)
BANANA CUSTARD:
1 ripe banana
300ml breast or formula milk
3 egg yolks
few drops of vanilla extract
APPLE AND RAISIN COMPOTE:
juice of 1 orange
2 eating apples, peeled, cored and diced
25g raisins
Peel the banana and cut into slices, then place in a mini blender and blitz until smooth. Mix the puréed banana with the milk and bring to scalding point in a non-stick saucepan over a medium heat. Meanwhile, place the egg yolks in a bowl with the vanilla extract. Gradually whisk the hot banana milk into the egg yolk mixture.
Wipe out the saucepan and pour in the egg mixture, then cook, stirring constantly, over a medium heat for 6–8 minutes, until the custard thickens. Don’t let it boil or it will curdle, and watch out for the froth: when it begins to disappear from the surface, the custard is starting to thicken.
Meanwhile, make the apple and raisin compote. Heat the orange juice in a saucepan over a low heat with the diced apples and the raisins. Cook gently for 6–8 minutes, until the apples are soft. Remove from the heat and allow to cool a little. Blitz briefly if necessary with a hand-held blender, depending on what stage your baby is at.
When the banana custard is ready, place a portion of the apple and raisin compote in a bowl and pour over a little of the banana custard to serve. Freeze the rest for a later date in individual bags or suitable containers.
I tend to avoid sweetened yoghurts and those marketed specifically at children. I make my own fruit purée instead, which can then be added to natural yoghurt. Natural plain yoghurt is a naturally healthy food that can be a good source of calcium and protein, and it may have some vitamin D added. Makes 3–6 portions
1 ripe mango, papaya or banana or 2 peaches, nectarines or apricots (or use a mixture)
150ml carton full-fat natural yoghurt
Peel the fruit, then remove the stones if there are any in the fruit you are using and mash the flesh to a purée with a fork (or use a food processor for a smoother result). Stir the fruit purée into the yoghurt or layer it up in suitable containers or plastic glasses. Cover with clingfilm and use as required over the course of 2 days.
