LUMPY FOODS, CHOPPED FOODS AND HARDER FINGER FOODS
At this stage, infants should be enjoying a wider variety of foods with many different textures and should be able to manage more than two textures in one meal. It’s vital to encourage your infant to feed him or herself from a spoon at this stage, even if it means that meals take longer and they get messier while eating. Eating should always be a pleasure for your baby and it’s important to let them take control of their eating habits at this stage, which often means that they will eat better at some meals than others.
By the time babies are one year old, they should be eating and enjoying a wide variety of food from different food groups. Continue to avoid foods that are high in salt and sugar.
By your baby’s first birthday, they should be taking all their drinks from a beaker, except if breastfeeding, so try to get them used to drinking from a lidded beaker from about 6 months. Once your baby reaches the toddler stage (12 months), they will only need about 300ml of milk per day as they will now be getting the majority of the nutrition they need from their food. Too much milk throughout the day can fill them up and you may notice that they have no appetite for their meals.
It can sometimes be hard to choose a healthy breakfast cereal, but options such as porridge, Ready Brek, Weetabix and toddler-specific cereals found in the baby aisle are all good. You could mix it up during the week with scrambled egg and toast or some bagel with chopped banana. I have lots of recipes in this book for breakfast inspiration!
At the start of this stage, move on from mashed or chopped-up foods by mashing or chopping less and using less liquid so that their meals are becoming increasingly thicker and lumpier. Once they are enjoying lumpier foods, move on to chopped foods by cutting things up into small bite-sized pieces. Alongside this, encourage your infant to feed themselves with firmer finger foods as soon as you think they are ready, as they need to learn how to chew properly.
I’ve included recipes here that the whole family can enjoy, so some of the dishes will easily feed a number of adults plus your baby.
STAGE 3 MEAL PLANNER (9–12 MONTHS)
|
BREAKFAST |
SNACK |
LUNCH |
DAY 1 |
Pancake ribbons with fresh fruit Milk |
Fresh fruit |
Chicken salad Ice lolly Water |
DAY 2 |
French toast fingers Milk |
Fresh fruit |
Tuna triangles with finger vegetables Water |
DAY 3 |
Banana and blueberry with yoghurt Toast Milk |
Tangy raspberry jelly with peach ice cream |
Shepherd’s pie Water |
DAY 4 |
Cheesy scrambled eggs with toast soldiers Milk |
Yoghurt and fresh fruit |
Savoury meatballs with apricot couscous Water |
DAY 5 |
Baby cereal with milk Mashed banana Milk |
Frozen banana lolly |
Baby meatballs with spaghetti Water |
DAY 6 |
Baby cereal with milk Yoghurt and fruit Milk |
Smoothie lolly |
Crispy chicken strips with finger vegetables Water |
DAY 7 |
Baby cereal with milk Peach, apple and strawberry purée Milk |
Yoghurt |
Baby Bolognese Water |
PANCAKE RIBBONS WITH FRESH FRUIT
There is always great excitement when I make pancakes for breakfast in our house. To save time, the batter can be made the night before and kept covered in the fridge until needed. Use whatever fruit your baby likes and try to cut it into pieces that they will be able to pick up themselves. Each pancake is equivalent to about 4 tablespoons, so served with fruit and yoghurt you’ve got a 90g portion. Makes about 8 pancakes
225g mixed berries, such as sliced strawberries, blackberries, raspberries and blueberries
2–4 tbsp plain yoghurt
PANCAKES:
100g plain flour
2 eggs
300ml milk
a little olive oil
To make the pancakes, sift the flour into a bowl and make a well in the centre. Break in the eggs and using a balloon whisk start to incorporate them into the flour, then gradually add the milk, whisking continuously until you have a smooth batter. Cover with clingfilm and leave to stand for 20 minutes if time allows.
Heat a little oil in a heavy-based frying pan and pour in just enough batter to thinly coat the base of the pan. Cook over a moderately high heat for about 1 minute, until golden brown. Turn over and cook on the second side for another 30 seconds to 1 minute, until golden. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter, stacking up the cooked pancakes on top of each other with parchment paper in between.
To serve, roll up the pancakes and cut into ribbons, then arrange on plates with the berries and add a little drizzle of yoghurt to each one.
This only takes minutes to make and most babies will love the end result. You can make this with regular white or wholemeal bread, but we particularly like to use raisin bread in our house. It’s good enough to eat the second portion yourself. Makes 2 portions
1 egg
2 tbsp milk
good pinch of ground cinnamon
2 slices raisin bread (without added sugar)
1 tbsp olive oil
1 ripe banana
Break the egg into a shallow dish and whisk in the milk and cinnamon. Dip the slices of bread in the beaten egg, allowing it to soak up all of the liquid.
Heat the oil in a non-stick frying pan over a medium heat and add the slices of soaked bread. Fry for a minute or two on each side, until golden brown. Peel the banana and cut into slices.
Transfer the cooked French toast to a chopping board and cut into slices, then arrange on plates with the sliced bananas.
CHEESY SCRAMBLED EGGS WITH TOAST SOLDIERS
It is important to note that until your child is one year old, scrambled egg should be cooked until it is quite firm and in no way runny. They are an excellent breakfast option. Makes about 90g (1 portion)
1 egg
1 tsp oil
1 tbsp mild Cheddar cheese, finely grated
TOAST SOLDIERS:
1 slice wholemeal bread
2 tsp unsalted butter, softened
Break the egg into a bowl and beat lightly with a fork. Heat the oil in a non-stick pan over a medium heat, swirling it around so that it coats the sides. Add the beaten egg and cook over a medium heat, stirring all the time for about 2 minutes until the egg looks soft and creamy.
Meanwhile, lightly toast the bread, cut off the crusts and discard before cutting into soldiers.
Once the scrambled eggs are nicely cooked, fold in the cheese and serve at once with the toast soldiers on the side.
BANANA AND BLUEBERRY WITH YOGHURT
This is a great breakfast that will give your baby plenty of energy for the morning. Once they’ve eaten this, give them some fingers of toast to chew on while you’re having your own breakfast. Makes 1 portion
25g blueberries
2 tbsp freshly squeezed orange juice
½ ripe banana
2 tbsp natural yoghurt
Place the blueberries in a pan with the orange juice and cook over a medium heat for 2 minutes, until the blueberries start to burst open. Peel and slice the banana and add to the pan, then blitz with a hand blender until smooth.
Transfer to a bowl and allow to cool a little, then fold in the yoghurt to serve.
From about 6 months it’s okay to introduce sesame seeds unless there is a family history of allergies. Tahini, which is essentially ground-down sesame seeds, is a good source of iron, calcium, phosphorus, zinc, vitamin B1 and fibre. Homemade hummus tastes so much better than anything you can buy, and although it’s not suitable for freezing, it will last in the fridge for up to a week. Makes 450g hummus (serves 4–6 plus baby)
1 small wholemeal pitta
10cm piece of cucumber
HUMMUS:
1 x 400g can chickpeas, drained and rinsed (no added salt)
juice of 1 lemon
5 tbsp light tahini (sesame seed paste)
2 tbsp olive oil
1 garlic clove, crushed
pinch of ground cumin
about 150ml water
To make the hummus, blend the chickpeas in a food processor with the lemon juice, tahini, olive oil, garlic and cumin, adding enough water through the feeder tube to make a smooth paste. Transfer to a bowl and store covered with clingfilm until needed.
When ready to serve, lightly toast the pitta bread, then cut into fingers. Cut the cucumber into sticks and arrange on a plate with a small pot of the hummus (about 2 tbsp) for dipping. Alternatively, spread the hummus on the pitta and dip the cucumber in it, then give to your baby, depending on what stage they are at.
BUTTER BEAN DIP FOR A PICNIC LUNCH
There are days when you need a moveable feast so that baby can travel with ease! Look out for a bento box with lots of compartments, or just use a selection of small containers and pack in a cooler bag with an ice pack to ensure everything stays nice and fresh. Makes 280g (about 3 portions)
1 x 400g can butter beans, drained and rinsed
75g natural yoghurt
squeeze of lemon juice
Place the butter beans in a mini blender with the yoghurt and lemon juice, and blend until smooth. Place in a plastic container and chill until needed. This will keep in the fridge for 3–4 days.
CHOOSE FROM:
Cucumber sticks
Halved cherry tomatoes
Grated carrot
Small cubes of mild cheese, such as Cheddar or Edam
Wholemeal pitta bread strips
FINISH WITH:
Fresh pineapple cubes
Blueberries
Small amount of freshly squeezed orange juice in beaker
This is a versatile tomato sauce that can be used as the base for many things. There is plenty of goodness in it from the vegetables, but since they are puréed smooth no one will be the wiser and they give the finished sauce a much better flavour. If possible, try to use whole plum tomatoes in this recipe, as their flavour is superior to the chopped variety and they only cost a few cent more. If you only want to serve this to your baby, the sauce will keep covered in the fridge for up to a week. Makes 1.5kg (17 portions or serves 4 plus baby)
400g farfalle (butterfly-shaped pasta)
4 tbsp freshly grated Parmesan
TOMATO AND BASIL SAUCE:
1 tbsp olive oil
1 small onion, finely chopped
1 small carrot, peeled and finely chopped
1 celery stick, finely chopped
1 x 400g can whole plum tomatoes
4 fresh basil leaves
To make the sauce, heat the oil in a frying pan and sauté the onion, carrot and celery over a medium heat until softened but not coloured. Add in the can of tomatoes and mash down the whole plum tomatoes with a potato masher. Reduce the heat and simmer gently for 10–12 minutes.
Meanwhile, place the pasta in a large saucepan of boiling water and cook for 8–10 minutes or according to the instructions on the packet.
Add the basil to the sauce and then blitz with a hand blender to a smooth purée. Drain the pasta, reserving a cupful of the water, and then fold the pasta into the tomato sauce. Add enough of the reserved water to give the tomato and basil sauce a nice coating consistency. Divide among bowls and sprinkle over the Parmesan to serve.
SPINACH AND RICOTTA RAVIOLI WITH HOMEMADE PESTO
This pesto will keep well in the fridge for up to one week – just keep it topped up with a little extra olive oil to ensure that it stays lovely and fresh. To make your own sun-dried tomato pesto, simply replace half the quantity of basil with semi-sun-dried or sun blush tomatoes. This recipe is the perfect amount for a family of four plus baby, but you could just use it for your infant. Portion up the uncooked ravioli into individual bags and then cook from frozen as required. Makes 990g (9 portions or serves 4 plus baby)
2 x 300g packets fresh spinach and ricotta ravioli (use a good-quality, low-salt one)
PESTO:
25g pine nuts
1 garlic clove, peeled
25g fresh basil leaves
25g freshly grated Parmesan
pinch of freshly ground black pepper
9 tbsp olive oil
Preheat the oven to 180°C/350°F/gas mark 4.
Place the pine nuts in a baking tin and roast for 6–8 minutes, until nicely toasted. Remove from the oven and leave to cool.
Bring a large saucepan of water to the boil. Add the spinach and ricotta ravioli, give it a good stir and simmer for 3–4 minutes or according to the packet instructions.
Place the cooled pine nuts in a food processor with the garlic, basil and Parmesan. Season to taste with the pepper and pour in the olive oil. Blitz to a thick purée, making sure the pine nuts are finely ground to ensure there is no risk of choking.
Drain the pasta, reserving a quarter cup of the water. Return the drained pasta to the saucepan and then stir in the pesto until evenly combined. Add enough of the reserved water to make a smooth glossy pesto sauce on the pasta. Spoon onto plates to serve.
COURGETTE AND TOMATO PASTA WITH CHEESE
Most of the pasta recipes in this section allow you to feed the whole family the same dinner or the sauce can be stored in the fridge for up to a week. However, there are always times when you need to whip up something quickly for just yourself and your baby, so this recipe fits that bill perfectly. If you’re concerned that the penne pasta might be too large for your baby to manage, simply cut down to a size that you know they will be able to handle. Otherwise you could try giving it to them as finger food – just expect a bit of a mess! Makes 520g (serves 1 plus baby)
100g penne pasta
1 tbsp olive oil
1 shallot, finely chopped
1 carrot, peeled and grated
1 courgette, trimmed and grated
2 ripe tomatoes
3 tbsp cream cheese
1 tbsp milk
25g freshly grated Parmesan
Cook the pasta in a saucepan of boiling water for 8–10 minutes, until tender.
Meanwhile, heat the olive oil in a frying pan and sauté the shallot, carrot and courgette over a medium heat for 6–8 minutes, until softened but not coloured.
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.
Fold the diced tomatoes into the vegetables. Stir in the cream cheese and milk and continue stirring until you’ve formed a creamy sauce, then stir in the Parmesan and remove from the heat. Drain the pasta and fold into the courgette and tomato sauce. Divide among bowls to serve.
This dish is nice enough to serve if you’ve got friends coming over and baby will enjoy it too. Keep it in mind any time you see a pumpkin or use a butternut squash instead. It can be made a day in advance but it might take a little longer to reheat in the oven. Makes about 2kg (serves 6 plus baby)
350g cherry tomatoes on the vine
450g pumpkin, peeled, seeded and diced
2 garlic cloves, finely chopped
2 tbsp olive oil
350g macaroni pasta
1 x 250g tub mascarpone cheese
4 tbsp freshly grated Parmesan
2 tbsp shredded fresh basil leaves
Preheat the oven to 220°C/425°F/gas mark 7.
Carefully remove the cherry tomatoes from the vine and place in a 3 litre ovenproof dish alongside the diced pumpkin. Sprinkle with the garlic and drizzle over the olive oil. Roast for 15 minutes, until the tomatoes have softened slightly and their skins have started to split, tossing once or twice to ensure even cooking.
Meanwhile, cook the macaroni in a large saucepan of boiling water for 8–10 minutes, until tender, or according to the packet instructions.
Place the mascarpone in a bowl and beat in the Parmesan and basil. Drain the pasta and return it to the pan. Stir in the mascarpone cheese mixture, then carefully fold in the roasted cherry tomatoes and pumpkin.
Tip into the ovenproof dish that you used for the tomatoes and pumpkin. Bake for 20 minutes, until bubbling and golden brown. To serve, leave the cheese, tomato and basil macaroni to stand for a few minutes, then serve straight from the dish onto warmed plates and into a bowl for baby.
This would be delicious served with any firm-fleshed fish or some chicken. It’s a wonderful store cupboard standby and should keep everyone in the house happy. If you just want to make this for your baby, it can be frozen into portions in suitable containers. Makes 830g (9 portions or serves 4 plus baby)
1 x 400g can whole plum tomatoes
1 litre homemade vegetable stock (here)
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp chopped fresh rosemary
250g Arborio rice (risotto rice)
4 tbsp freshly grated Parmesan
2 tbsp torn fresh basil leaves
Tip the tomatoes and stock into a large saucepan and blitz until smooth with a hand blender. Turn on the heat to medium and bring to a gentle simmer. Reduce the heat and keep over a low heat.
Heat the oil in a large heavy-based sauté pan over a medium heat and sauté the onion for about 5 minutes, until softened. Stir in the garlic and rosemary and cook for another minute. Add the rice and cook, stirring for 1 minute.
Start adding the hot stock and tomato mixture a ladleful at a time, stirring until all of the stock has been absorbed before adding any more. After 20–25 minutes, the rice should be creamy and tender and all of the stock should be used up. Stir in the Parmesan and basil and leave for a minute or two to settle, then ladle into warmed wide-rimmed bowls with a small bowl for baby.
BABY VEGETABLES WITH CHEESY MASHED POTATO
Once your baby has reached about 9 months, they love to have a go at feeding themselves. This is a perfect meal to start them off with. Give them a small spoon to eat the cheesy mashed potato, although I can’t promise they’ll use it! Makes about 180g (about 2 portions)
3 baby corn
3 baby carrots, trimmed
CHEESY MASHED POTATO:
1 medium potato, peeled and diced
knob of unsalted butter
1 tbsp hot milk
1 tbsp grated mild Cheddar cheese
Cook the potatoes in a saucepan of boiling water for 15–20 minutes over a medium heat, until tender. Drain and return to the pan for a couple of minutes to dry out.
When the potatoes are almost done, cook the baby corn and carrots in a saucepan of water for about 7 minutes, until very tender – you want them to be nice and soft for your baby. Drain well.
Mash the dried-out cooked potatoes or pass through a potato ricer for a really smooth finish, then beat in the hot milk and Cheddar cheese. Spoon the cheesy mashed potatoes onto a plate and add the baby corn and carrots to serve.
This is a great snack if your baby is very hungry and you need to get something ready fast! I still make them quite a bit for the twins and adults love them too! Makes 1 portion
2 slices wholemeal bread
2 tsp olive oil
1 ripe tomato
30g grated mild Cheddar cheese
Heat a heavy-based frying pan. Brush each piece of bread with a little oil and then turn one over so that it’s oil side down on the work surface. Cut the tomato into thin slices, discarding the ends. Sprinkle the cheese on top of the bread and then cover with the slices of tomato. Put the second slice of bread on top, oiled side out, and put it in the frying pan. Cook over a medium heat for 1–2 minutes on each side, until golden brown. Trim off the crusts and cut into fingers, then arrange on a plate to serve.
Who doesn’t enjoy little sandwiches cut into fingers, squares or small triangles? It’s no wonder they’re so popular with babies too. At this age make sure you use thin slices of bread and cut off the crusts until they get more confident with their chewing.
SOME FILLING SUGGESTIONS:
Egg and salad cress
Grated mild Cheddar cheese and tomato
Cream cheese with thinly sliced strawberries
Tuna with sweetcorn
Mashed banana and/or smooth peanut butter
Hummus with lettuce
Diced cooked chicken with salad (lettuce, tomato and cucumber)
Canned salmon with thinly sliced cucumber
This is a novel way to serve your baby lunch and it makes a nice change from sandwiches. Packets of lollipop sticks are now available in most large supermarkets – look in the home baking section, where they are often on the same stand as the sugar crafts. You’ll just need to keep an eye on your baby to make sure they don’t try to eat the sticks too!
FLAVOUR SUGGESTIONS:
Baby mozzarella and halved cherry tomatoes
Small cubes of mild Cheddar cheese and fresh pineapple
Halved red grapes and feta cheese
Halved strawberries and small pineapple and kiwi chunks
Cooked small prawns with chunks of melon
Cornflakes are very versatile and I often use them instead of breadcrumbs to coat both chicken and fish. These can be frozen before being cooked and then stored in polythene bags once they’re frozen solid. They are great finger food and most babies will enjoy them. Makes enough for baby and you.
2 tbsp plain flour
1 large egg
1 tbsp milk
50g cornflakes, crushed (no added sugar)
1 large skinless chicken breast, cut into 8 even-sized strips
2 tbsp olive oil
75g French beans, trimmed
Place the flour on a plate. Beat together the egg and milk in a separate shallow dish. Put the cornflakes in another dish. Toss the chicken strips lightly in the flour, then dip into the beaten egg mixture and coat with the cornflakes.
Heat the oil in a heavy-based frying pan and sauté the coated chicken strips for 2–3 minutes on each side, until cooked through and tender. Drain briefly on kitchen paper.
Meanwhile, cook the beans in a pan of boiling water for about 5 minutes, until nice and tender. Drain well. Arrange the chicken strips on plates with the beans to serve.
FISH FOOTBALLS WITH MINTY YOGHURT DIP
It is important to introduce babies to fish at a young age and these freeze brilliantly. My twins absolutely loved these football-shaped fish cakes as they were able to pick them up and eat them all by themselves. A dip made from some natural yoghurt mixed with a little mint makes a nice accompaniment. Makes about 50 small footballs
200g salmon fillet
300ml milk
200g frozen diced vegetables (to include sweetcorn and carrots)
450g leftover mashed potatoes
3 spring onions, finely chopped
4 tbsp plain flour
2 eggs, beaten
100g dried white breadcrumbs (panko)
olive oil, for cooking
lime wedges, to serve (optional)
MINTY YOGHURT DIP:
150g natural yoghurt
1 tbsp finely chopped fresh mint
Place the salmon in a saucepan with the milk, cover and bring to the boil. Remove from the heat and leave for 5 minutes to finish cooking, then remove the fish and break up the flesh into rough flakes, discarding any skin and bones.
Cook the frozen mixed vegetables in a saucepan of boiling water over a medium heat for 3–4 minutes, until tender, or according to the packet instructions. Drain and tip into a bowl. Add the poached salmon, mashed potatoes and spring onions.
Take walnut-sized spoonfuls of the mixture and shape into balls. Dust with flour, dip in the egg and roll in breadcrumbs. If you don’t intend to use the fish footballs immediately, flash freeze them on solid baking sheets, then pop into freezer bags for long-term storage.
Heat some sunflower oil in a non-stick saucepan and deep-fry the footballs in batches for 2–3 minutes, or 6–8 minutes if cooking from frozen. Of course you can shallow fry them, but they will not keep their round shape as well.
To make the minty yoghurt dip, stir the mint into the yoghurt.
Drain the footballs well on kitchen paper and arrange on plates with small dipping bowls of the minty yoghurt and lime wedges, if using, to serve.
All children seem to love meatballs and these are particularly delicious. Each one is about 1 tablespoon when cooked, so it’s easy to work out your portion size. Serve them with spaghetti, as suggested here, or mashed potato. Just be prepared for a bit of a mess… Makes 570g or 34 meatballs (serves 4 plus baby)
1 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 large garlic clove, crushed
1 x 500ml bottle passata (Italian sieved tomatoes)
2 tbsp tomato purée
350g spaghetti
25g freshly grated Parmesan
MEATBALLS:
225g lean minced beef
225g minced pork
8 Jacob’s cream crackers, crushed into fine crumbs
1 egg, lightly beaten
1 tbsp chopped fresh flat-leaf parsley
To make the meatballs, place the minced beef and pork in a bowl with the crushed cream crackers, egg and parsley. Using your hands, give everything a good mix. Using slightly wet hands, make about 34 even-sized balls. Arrange on a flat baking sheet and chill for 1 hour to firm up if time allows. These meatballs also freeze very well. Simply arrange them on a baking sheet and put into the freezer, then once they are frozen solid, pop them into a polythene bag and use as required.
Heat the olive oil in a large saucepan and sauté the onion and celery for about 5 minutes, until lightly golden. Stir in the garlic and cook for another minute, stirring. Add the passata and tomato purée and simmer for a few minutes, until nicely combined, then blitz with a hand blender until smooth.
Add the meatballs to the simmering sauce and continue to simmer gently for another 10 minutes or so, until the meatballs are completely tender and the sauce has reduced and thickened.
Meanwhile, plunge the spaghetti into a large saucepan of boiling water and simmer for 10–12 minutes, until cooked through and tender. Drain well and return to the pan, then add a few ladlefuls of the tomato sauce to coat. Divide among warmed bowls and a small bowl for baby and spoon the meatballs on top with the rest of the tomato sauce. Scatter over the Parmesan to serve.
These can be made into whatever shapes you like. They also freeze very well. If cooking them from frozen, they will take 10–12 minutes to be cooked through and thawed. Try serving them with some steamed long-stemmed broccoli that has been cooked until it’s nice and soft. Makes 12 x 50g portions
450g potatoes, peeled and cut into cubes
1 x 200g can of tuna in olive oil, drained
4 spring onions, finely chopped
4 tbsp soured cream
2 tbsp chopped fresh flat-leaf parsley
finely grated rind of 1 lime
2 tbsp olive oil
1 tbsp plain flour
Cook the potatoes in a saucepan of boiling water for 10–12 minutes, until tender. Drain and mash well, then fold in the tuna, spring onions, soured cream, parsley and lime rind. Divide into 12 portions and shape into small triangles. Arrange on a flat baking sheet and chill for 1 hour to firm up if time allows. These also freeze very well. Simply arrange on a baking sheet and put into the freezer, then once they are frozen solid, pop them into a polythene bag and use as required.
When ready to cook, heat the oil in a non-stick frying pan. Dust the fish triangles with flour and then add to the pan. Cook for 2–3 minutes on each side, until golden, and drain on kitchen paper. Arrange on plates and cut into small pieces to serve.
This is a really tasty chicken salad that’s packed full of goodness. Chop everything to the size that you know your baby is able to manage. They will enjoy picking up the different textures and colours before putting it into their mouths. Makes 520g salad and 55g dressing (serves 1 plus baby)
1 Little Gem lettuce
1 ripe avocado
150g cooked skinless chicken, cut into small chunks
100g cherry tomatoes, halved
10cm piece of cucumber, halved and thinly sliced
6 fresh basil leaves, torn
YOGHURT DRESSING:
3 tbsp natural yoghurt
1 tbsp olive oil
1 tbsp snipped fresh chives
1 tsp lemon juice
To make the yoghurt dressing, combine all the ingredients in a bowl until well blended.
Remove the outer leaves from the lettuce and discard, then tear the remaining lettuce leaves into bite-sized pieces and place in a bowl. Cut the avocado in half, remove the stone and peel off the skin. Cut the flesh into small pieces and add to the bowl with the chicken, cherry tomatoes, cucumber and basil. Toss lightly to combine and then arrange on a plate with a bowl for baby. Drizzle over the yoghurt dressing to serve.
SAVOURY MEATBALLS WITH APRICOT COUSCOUS
These delicious savoury meatballs are always popular with babies as the carrot and apple make them lovely and sweet. They are excellent finger food, although you’ll probably have to help spoon the apricot couscous into baby. Makes 600g or 34 meatballs (serves 4 plus baby)
5 tbsp olive oil
1 small red onion, finely chopped
1 small carrot, peeled and grated
1 eating apple, peeled, cored and finely diced
200g turkey mince
200g pork mince
50g fresh wholemeal breadcrumbs
1 egg, lightly beaten
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
APRICOT COUSCOUS:
150g couscous
1 tbsp olive oil
300ml hot homemade chicken stock (here)
50g ready-to-eat dried apricots, finely chopped
1 tbsp chopped fresh flat-leaf parsley
Heat 1 tbsp of the oil in a frying pan and sauté the onion and carrot over a medium heat until softened but not coloured. Increase the heat, tip in the diced apple and cook for another 2–3 minutes, until it’s just beginning to soften but still holds its shape. Remove from the heat and allow to cool a little.
Place the onion, carrot and apple mixture in a bowl with the turkey and pork mince, breadcrumbs, egg and spices. Using your hands, mix well to combine and form into 34 little meatballs.
Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the meatballs and sauté for 4–5 minutes, until cooked through, turning them constantly.
Meanwhile, place the couscous in a bowl and stir in the oil, then pour over the hot stock. Cover with clingfilm and set aside for 5 minutes, until the couscous has soaked up all the liquid. Fluff up the couscous with a fork, then fold in the apricots and parsley.
Spoon the couscous onto plates and arrange the meatballs alongside to serve, giving baby 2 to 4 of the meatballs depending on their appetite and a couple of tablespoons of the couscous.
CHEESY CHICKEN AND BROCCOLI PASTA
This is a great recipe if you have some leftover roast chicken, otherwise you could try it with canned tuna or salmon for a speedy dinner. If cooking pasta for babies, at this stage I tend to give it a minute or two longer than I normally would so that it’s nice and soft for them to chew on. Makes about 5 portions (serves 1 plus baby)
175g pasta shapes
1 tbsp olive oil
½ small onion, finely chopped
1 small garlic clove, crushed
150g small broccoli florets
100g cooked chicken, diced
5 tbsp cream
25g freshly grated Parmesan
Cook the pasta in a large saucepan of boiling water for 10–12 minutes, until cooked through and tender.
Heat the oil in a frying pan over a medium heat and sauté the onion and garlic until softened. Steam the broccoli for 3–4 minutes, until tender.
Drain the pasta and return to the pan, then fold in the onion mixture with the broccoli, chicken and cream. Sprinkle over the Parmesan and mix well so that the Parmesan melts into the cream and forms a sauce. Serve mashed or puréed or leave to cool and freeze in small containers, then defrost and reheat as necessary.
The secret to a good Bolognese is a long, slow cook – it’s certainly not a dish to be rushed. It freezes very well in polythene bags if you want to divide it into portions and keep it for baby. Use any pasta shape you fancy, but babies seem to like the farfalle shape and find it easy to pick up. A large bib is recommended and have the camera at the ready… Makes 700g Bolognese (serves 4 plus baby)
350g farfalle (butterfly-shaped pasta)
4 tbsp freshly grated Parmesan
BOLOGNESE:
1 tbsp olive oil
1 onion, very finely chopped
1 large carrot, peeled and very finely chopped
1 celery stick, very finely chopped
1 large garlic clove, crushed
pinch of freshly grated nutmeg
250g lean minced beef
200g minced pork
1 bay leaf
175ml homemade chicken stock (here)
3 heaped tbsp tomato purée
100ml milk
To make the Bolognese, heat the oil in a large saucepan and sauté the onion, carrot and celery over a low heat for about 15 minutes. Add the garlic and nutmeg and fry for 1 minute. Stir in the beef and pork mince and sauté for 5 minutes, until browned all over and any liquid has bubbled away. Add the bay leaf, then increase the heat slightly and pour in the chicken stock. Simmer until most of the liquid has evaporated, then stir through the tomato purée.
Reduce the heat to very low and cover the pan with a lid. Simmer very gently for 1 hour 30 minutes, stirring occasionally, until the meat is meltingly tender. It shouldn’t be wet, but if it looks too dry at any point, add a good splash of water.
When the Bolognese is almost ready, cook the pasta in a saucepan of boiling water for 10–12 minutes, until tender, or according to the packet instructions.
Stir the milk into the Bolognese sauce and allow to warm through. Drain the pasta and fold it into the sauce. Divide among wide-rimmed bowls with a small bowl for baby and sprinkle over the Parmesan to serve.
This is a perfect recipe to make into individual portions in ramekins, which you can pop into the freezer for the days when you don’t have time to cook. Otherwise, make one large pie if you prefer. Makes 1.2kg (serves 4 plus baby)
1 tbsp olive oil
2 carrots, peeled and diced
1 onion, chopped
450g lean minced lamb
2 tbsp plain flour
300ml homemade chicken stock (here)
1 tbsp tomato purée
1 tsp chopped fresh thyme
1 tbsp chopped fresh flat-leaf parsley
CHEESY MASH:
900g floury potatoes, peeled and cut into cubes
50g mild Cheddar cheese, grated
100ml milk
To make the cheesy mash, place the potatoes in a steamer and cook for 10–12 minutes, until tender.
Meanwhile, heat a large saucepan over a medium heat and add the oil. Cook the carrots and onion for 4–5 minutes, until they’re just starting to change colour. Add the lamb mince and sauté over a medium heat for 4–5 minutes, until browned all over, breaking up any lumps with the back of a wooden spoon. Sprinkle over the flour and cook for another minute, stirring continuously.
Stir the stock into the lamb and vegetable mixture with the tomato purée and thyme. Reduce the heat to low and simmer for 30 minutes, until the lamb is cooked through and the sauce has thickened nicely. Finally, stir in the parsley.
Preheat the oven to 180°C/350°F/gas mark 4. Place the cooked lamb mixture into a 1.5 litre ovenproof dish.
To finish the cheesy mash, mash the steamed potatoes well, making sure there are no lumps. Beat in the cheese and milk. Gently spoon the cheesy mash on top of the lamb mixture, spreading it with the back of a spoon. The shepherd’s pie can be frozen at this stage for a later date. Otherwise, bake for about 30 minutes, until bubbling and golden brown.
Allow the shepherd’s pie to cool a little before serving. Any remaining shepherd’s pie can be left to cool completely, then divided into portions and covered in clingfilm to be frozen for another day.
BEEF CASSEROLE WITH PEARL BARLEY AND SWEET POTATOES
This is a great recipe to get your child used to the flavour of beef. Pearl barley is packed full of nutrients and is an excellent addition to any casserole, while the sweet potatoes and orange give a lovely sweetness to this dish. Makes 20 portions (serves 4 plus baby)
2 tbsp olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stick, chopped
1 tsp chopped fresh rosemary
450g braising beef, such as chuck, cut into 2.5cm pieces
1 tbsp plain flour
450ml homemade chicken stock (here)
juice of 1 orange
25g pearl barley
450g sweet potatoes, peeled and cut into chunks
Heat the oil in a heavy-based pan with a lid and sauté the onion, carrot and celery for a couple of minutes, until just beginning to soften. Stir in the rosemary with the beef cubes and sauté until golden on all sides. Add the flour and cook for 1 minute, stirring.
Pour in the stock and orange juice, then add the pearl barley and sweet potatoes. Bring to a simmer, then cover and simmer gently for about 1 hour, until the beef is tender and the sauce has slightly reduced and thickened, stirring occasionally.
Pulse the casserole quite finely in a food processor so that it is easy for your child to chew. Serve immediately and divide the remainder into portions to freeze for a later date.
TANGY RASPBERRY JELLY WITH PEACH ICE CREAM
This clever little recipe uses no added sugar but instead relies on the sweetness of the fruit, so obviously it’s best made in summer. The jellies will happily sit in the fridge for up to 2 days and are delicious enough for all of the family to enjoy, so they probably won’t last that long. You have been warned… Makes 500ml jelly and 500ml ice cream (serves 4 plus 2 portions for baby)
TANGY RASPBERRY JELLY:
500g raspberries
300g freshly squeezed orange juice
2 tsp powdered gelatine
PEACH ICE CREAM:
1 firm ripe peach
225g natural yoghurt
½ vanilla pod, split in half and seeds scraped out
To make the jelly, blitz the raspberries in a food processor and then pass through a sieve into a bowl – you’ll need about 300g in total. Press the orange juice through a fine sieve in a small saucepan and bring to a simmer over a medium heat. Reduce by half and then leave to cool for a couple of minutes. Whisk in the powdered gelatine and leave to cool completely. Finally, fold into the raspberry purée and transfer to a jug. Divide among 5 x 100ml jelly moulds and place in the fridge to set for at least 4 hours or overnight is best.
To make the ice cream, using a sharp knife lightly score a criss-cross on the bottom of the peach. Place in boiling water for a minute or so and then peel off the skin. Cut the flesh off the stone and place in a food processor with the yoghurt and vanilla seeds. Blend until smooth. To freeze, follow the instructions for your ice cream maker, then scoop the mixture into ramekins or small bowls. Freeze for 1 hour, until set, then cover with clingfilm and freeze until required. Alternatively, transfer the mixture to a shallow container, cover and freeze for 2–3 hours, or until it’s just hard around the edges and softish in the middle. Transfer to a food processor and whizz to a thick slush.
Return to the container, freeze for 2–3 hours more, then whizz again while still loosely frozen. Freeze it in the container for several hours, until firm (or overnight is best).
Remove the peach ice cream from the freezer 20 minutes before eating to let it soften. Dip the jelly moulds briefly into hot water to release and then turn each one out into a bowl. Add a scoop of the peach ice cream to serve.
These are perfect for when your child is teething, as they are very soothing on sore gums, which might put your baby off their food for a while. If you don’t want to go to the bother of making these – although they literally take just a few minutes – try using ready-made fruit smoothies or fresh juices straight from the carton. Just make sure to check that there are no added sugars or preservatives. Makes 4 ice lollies.
¼ watermelon
200g raspberries
WATERMELON AND RASPBERRY LOLLIES
Cut the flesh from the watermelon and remove the seeds. Place in a food processor or blender with the raspberries. Blend until smooth, then strain through a sieve into a large jug. Pour into ice lolly moulds and freeze for at least 4 hours. To remove lollies from moulds, dip them briefly into hot water to loosen the lollies. Use as required.
2 ripe medium mangoes
juice of 2 limes
TROPICAL MANGO LOLLIES
Peel the mangos and cut the flesh off the stone. Place in a food processor or blender with the lime juice, then blitz until smooth. Finish as described above.
300g blackberries
juice of 2 oranges
BLACKBERRY AND ORANGE LOLLIES
Place the blackberries in a food processor or blender with the orange juice. Blend until smooth, then press through a sieve into a large jug. Finish as described above.
It’s so easy to make delicious and healthy ice lollies from homemade smoothies. Ice lolly moulds are easy to buy and they’re a great way to increase the amount of fruit your baby is eating. Two-tone smoothie lollies are also fun – simply half-fill the moulds with one flavour and freeze for a couple of hours, then pour over a different-coloured smoothie and freeze again. Makes 4 ice lollies.
175g mixed berries, such as a mixture of strawberries, raspberries and blueberries
175g Greek yoghurt
BERRY SMOOTHIE
Place the berries in a food processor with the yoghurt. Blitz for 1 minute, until smooth. Alternatively, you can put everything into a large measuring jug and blend with a hand-held blender, moving it up and down, until smooth. Strain through a sieve into a large jug to remove the seeds and use to fill the ice lolly moulds, then freeze. To remove lollies from moulds, dip them briefly into hot water to loosen them.
½ ripe cantaloupe melon
175g Greek yoghurt
squeeze of lime juice
MELON AND LIME SMOOTHIE
Cut the melon in half and scoop out the seeds, then cut the flesh off the skin and place in a food processor with the yoghurt and lime juice. Blend until smooth. Finish as described above.
½ small ripe pineapple
1 passion fruit
175g Greek yoghurt
PINEAPPLE AND PASSION FRUIT SMOOTHIE
Cut the flesh off the pineapple, discarding the core, and cut into chunks. Place in a food processor. Cut the passion fruit in half and scoop all of the flesh into a sieve, then press the juice into the food processor. Add the yoghurt and blend until smooth. Finish as described above.
FROZEN TOASTED COCONUT AND PEANUT BUTTER BANANA LOLLIES
This is a novel idea for your baby to enjoy, perhaps when they are teething and a little off their food. Sucking on something cold will bring some relief to their gums – just make sure you never leave your baby unattended while they are feeding, especially when you’ve given them a wooden ice lolly stick. Ice lolly sticks are inexpensive and you’ll find them in any art and craft shop. Makes about 12 lollies
50g desiccated coconut
4 ripe, but still firm, bananas
6 tbsp smooth peanut butter
Preheat the grill to medium. Spread the coconut onto a baking tray and lightly toast under the grill, tossing occasionally. Leave to cool completely.
Peel the bananas, then cut each one into three pieces. Push a wooden ice lolly stick into each piece. Spread each piece of banana with the peanut butter and then carefully roll in the desiccated coconut. Arrange on a large baking sheet lined with parchment paper. Place in the freezer for 1 hour, until firm. Transfer to a polythene bag and use as required.
