A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
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A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.
Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
A jewel-bright juice of strawberries, peaches, red grapes, kiwi, pomegranate and passion fruit. Sweet, tangy and full of fruit, it's a treat for children and grown-ups alike. Serve cold or at room temperature.
Soft tomatoes and carrot blended with cheddar, ground almonds and milk, then baked in teacups under a golden cheese topping. A gentle, savoury dish for babies of 8–18 months, with plenty of flavour. Serve it just warm, on its own or with soft toast fingers.
A crunchy, creamy coleslaw with shredded cabbage, carrots, apple, peppers and onion, made rich with eggless mayonnaise and chopped cashews. It is a favourite side with pizza, burgers and barbecues. Keep the vegetables chilled and add the mayonnaise just before serving so it stays crisp.
A colourful, hearty salad of red kidney beans, butter beans, soya beans and sweet corn on a bed of baby spinach, topped with crumbled feta and a sweet, garlicky lemon and honey dressing. It is filling enough for a light lunch and perfect for parties and picnics. Serve it cold with crusty bread, and chill the platter beforehand so the salad stays crisp.
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
A smooth, savoury first meal of rice with carrot, new potatoes and spinach, pureed with baby milk for babies of 4–8 months. Use plain, unsalted cooked rice. Make it a little thicker as your baby gets used to texture.
Vegan
Gluten free
Spicy
