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Vegetable Risotto


  • 1 Onion diced
  • 1tsp Olive oil
  • 2 cloves garlic crushed
  • 1 Red pepper diced
  • 4oz Mushrooms sliced
  • 1/2 Butternut squash diced
  • 1 Carton of passatta/ tin tomatoes
  • 4oz Frozen peas
  • 2 Portions of frozen spinach
  • 11/4 Pints of low salt stock
  • 8oz Risotto rice


Heat oil in saucepan, add onion and garlic, cook for 2-3 minutes. Add the rice and cook until transparent. Add the passatta and cook until absorbed. Add the stock 1/2 cup at a time, keep stirring. Add butternut squash first then after 10 mins add pepper and mushrooms. 5 minutes before the end of cooking add the frozen spinach and the peas.

You can add any vegetables you like but this is nice and colourful. Serve with grated cheese.

Janet Raisin



Cod in Cheese Sauce with Matchstick Vegetables


  • 1 Red pepper, cut into thin strips
  • 1 Yellow pepper, cut into thin strips
  • 1 Onion, sliced thinly
  • 1 Courgette, cut into thin strips
  • 1 tbsp Olive oil
  • 2 Cod fillets, skinned
  • Salt and pepper

For the cheese sauce

  • 15g Butter
  • 15g Flour
  • 250ml Milk
  • 80g Cheese, grated


Place the vegetable sticks in a roasting tin, drizzle over the olive oil and cook in the oven preheated to 180˚C for 10 minutes, turning occasionally. Season the cod and place on top of the vegetables. Return to the oven and cook for a further 10 minutes. For the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, then gradually whisk in the milk. Simmer for 2-3 minutes. Stir in the cheese until melted.

Arrange the vegetables on a plate with a portion of fish on top and pour over some of the cheese sauce.



Sausage Pasta Bake


  • 6 Sausages
  • 375g Pasta
  • 1tbsp Olive oil
  • 1 Onion, chopped
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 1 Courgette, sliced
  • 200g Mushrooms, chopped
  • 60g Fresh basil, chopped
  • 700g Bottled tomato pasta sauce
  • 60ml Water
  • 100g Mozzarella, grated
  • 40g Parmesan, grated


Cook sausages and cut into 1cm slices. Meanwhile cook pasta in a large saucepan of boiling water until tender, then drain. Heat the oil and cook the onion, peppers and courgette, stirring, until vegetables are tender. Add mushrooms, basil and pasta sauce. Bring to the boil. Reduce heat, simmer, uncovered for 5 minutes.

Combine the pasta in a large bowl with the sliced sausages, vegetable mixture and half the mozzarella. Place in a 2.5ltr shallow baking dish. Sprinkle with the combined remaining cheeses. Bake, uncovered on the oven preheated to 200˚C for about 20 minutes until browned lightly.

Mrs Jenny Hall



Veggie Shepherds Pie


  • 1 Shallot, finely sliced
  • Some leeks, finely sliced
  • Carrot shavings
  • Parsnip shavings
  • Broccoli florets
  • Cheese
  • Milk
  • Potatoes
  • Flour
  • Red lentils, boiled 


Chop, slice, shave the shallot, leek, carrot, parsnip and broccoli. Fry in a pan with a few tablespoons of water until soft. Steam/ boil potato and mash. Add milk to make a little less thick. Make a basic white sauce using milk and flour. Add grated cheese and cook vegetables and lentils. Spoon mix into bowls and top with mashed potato.

Eve Harding



Butternut Squash & Rosemary Pasta


  • 1 Butternut squash
  • 400g Tin chopped tomatoes
  • 1 Small red onion
  • 1 Clove garlic
  • 1 Small sprig Rosemary, leaves only
  • 80g Cooked red lentils
  • 1 tbsp Olive oil
  • 100g Sweetcorn
  • 200g Pasta, any variety
  • Black pepper-sprinkle


Peel and dice the butternut squash and steam until cooked. Keep any cooking liquid. Heat the oil in a pan, finely dice the onion and add to the pan. Cook until soft and add the crushed garlic and cook for a further minute or so. Add the tomatoes, finely chop the Rosemary then add to the pan, cook the pasta. Puree the butternut squash then add the pan also with the lentils and sweetcorn and sprinkle with black pepper.

Add the cooked pasta, if the sauce is too thick add the reserved water from the butternut squash. Excellent for freezing, and an excellent sauce for vitamin C, Iron and Carbs.

Karen Bonnington



Quinoa with Vegetables & Tuna


  • 1 tbsp Vegetable oil
  • 1 Small onion finely chopped
  • 1 Carrot, peeled & cut into bite-sized chunks
  • 1 Yellow pepper cut into bite-sized chunks
  • Handful of green beans, cut into bite-sized chunks
  • 100g Quinoa
  • Small can of tuna in springwater


Heat the vegetable oil in a pan and add the onion, gently fry until the onion is soft. Add the carrot, yellow pepper and green beans and gently cook for 2 minutes. Add the quinoa and enough water to cover all the ingredients. Cook for 10-15 minutes until all the water has been absorbed & the quinoa is slightly translucent. Add the can of tuna & mix until the tuna is heated through. Serve with an extra helping of a green vegetable.

To make this really easy for finger-feeding, transform it into a gratin:


  • Mixture from above- plus
  • 1 egg
  • Half a small pot of natural yogurt or creme fraiche
  • 50g grated cheese such as cheddar, emmental or gruyere.


Grease a one-litre ovenproof dish and set the oven to 180˚C/160˚C fan/ gas 4. In a basin, beat together the egg and yogurt, mix the quinoa mixture and egg mixture together and transfer to the prepared dish. Sprinkle the cheese over the top. Bake for about 30 minutes until golden and set.

Rachel Hutchinson



The Do-It-Yourself 'Anything' Wrap!


  • Soured cream
  • Plain yoghurt
  • Mayonnaise or salad cream
  • Small slices/ chunks of cooked chicken or beef
  • Grated cheese
  • Hard boiled egg segments
  • Cooked onion slices
  • Halved cherry tomatoes
  • Cucumber chunks
  • Chopped lettuce
  • Cooked sweetcorn or peas
  • Cooked or raw pepper slices
  • Grated raw carrot


Warm the tortilla wraps according to the packet instructions (a few seconds each in the microwave) and the half for a child. Allow at least 2 halves for smaller children, 3 or more for bigger appetites. Place the first half in front of each child on a large flat plate. Choose the other ingredients you want to use and place each in a separate bowl in the centre of the table.

Items can be served hot, cold or a mixture as appropriate. You can of course use practically anything you wish. The list above just provides some initial ideas. Help each child to cover their wrap with the chosen spread and then fill it with their choice of items from the bowls. Encourage them to choose items from each section and not to overfill, or the whole thing will become unmanageable. Once finished help them to wrap it up (fold up bottom and then each side in) and then they can pick it up and eat.

Fiona Lamb



Gluten/Wheat/Dairy/Egg/Sugar free Parsnip and Banana Ginger Loaf


  • 225g Wheat/gluten free flour ( we use Doves Farm gluten free plain white flour)
  • 2tsp Baking powder
  • 2tsp Powdered egg replacer ( we use Organic No Egg)
  • 1tbs Ground ginger
  • 225g Parsnips, peeled and grated
  • 2 Bananas, ripe and mashed
  • 100ml Corn oil
  • 100ml Concentrated apple juice (we use Suma organic)


Preheat the oven to 180˚C, 350˚F, Gas Mark 4. Grease an line a 2lb loaf tin, sift together the flour, baking powder, egg replacer, egg replacer and ground ginger into a large mixing bowl. Stir in the parsnips and bananas. Make a well in the centre and add the oil and juice. Using a fork, stir in the mixture slowly, making sure that the dry ingredients are incorporated.

Pour the mixture into the tin and cook in the centre of the oven for 50 minutes or until the surface is golden brown and is shrinking away from the sides. Allow to cool slightly and then turn out onto a wire rack to cool thoroughly or for as long as you can resist. Slice and enjoy it as it is or with a thin spreading of margarine (dairy free of course).

Mrs Karla Lesingham



Easy Crunchy Fruit Fool


  • 2 Dessert spoons of crushed muesli
  • 1/2 Small pot of natural yoghurt
  • 1 Pot of goodies fruit puree
  • 1 Plastic cup
  • 3 Grapes or strawberries


Layer bottom of cup with the muesli, add layer of natural yoghurt, add the pot of goodies fruit puree, garnish with the grapes or strawberries.

Rebecca Swindell



Katie's Favourite Red Pepper Tuna

  • 2 tbsp Olive oil
  • 1 Small onion, diced
  • 1 Red pepper, deseeded and diced
  • 1 Small tin sweetcorn, ( no added sugar or salt), drained
  • Canellini beans, ( no added sugar or salt), rinsed and drained
  • 2 Tins tuna in spring water, drained
  • 1 Heaped tablespoon tomato puree
  • 2 Teaspoons dried mixed herbs
  • Water for cooking


Heat the olive oil in a good non-stick pan over a medium heat. Fry the onion and the red pepper in the heated oil until soft. Add the tuna, beans and sweetcorn and saute for a few minutes until all heated through. Stir through the tomato puree and herbs until everything is well coated. Add the water and stir through. Allow to boil and then reduce and simmer for 5-10 minutes.

You can the puree or mash the red pepper tuna or leave the pieces whole dependent on the age of your child. For easier portioning, I spoon the red pepper tuna into ice cube trays and freeze. I then only need to reheat the required amount for Katie's meals. The mixture might seem a little bit wet before freezing, but the added moisture helps keep the food from drying out when reheating. I tend to place Katie's frozen portion in a microwaveable bowl and reheat for 2-3 minutes until piping hot throughout. Remember to stir well and test the temperature of the food before feeding your child.

Danielle Brooke



Chicken Curry with Vegetables and Fruit


  • 225g Carrots
  • 1 Small onion
  • 1 Garlic clove
  • 225g Eating apples
  • 1 tbs Lemon juice
  • 1 tbs Olive oil
  • 1 tbs Mild curry powder
  • 2 tsp Turmeric
  • 450g Diced chicken
  • 25g Plain flour
  • 600ml Water
  • 55d Sultanas
  • 1 tbs Mango chutney


Peel and dice carrots into small pieces, peel onion and dice roughly, peel garlic and finely chop. Peel and core apples, cut into quarters and dice. Leave them in the lemon juice to prevent browning. Put the onion in a saucepan with the olive oil and cook over a moderate heat until soft. Add garlic, carrots, curry powder and turmeric and cook for further 10 minutes or until carrots soften.

Add the chicken and cook for a further 5 minutes to seal the chicken. Mix the flour with the water until smooth, then sieve into the mixture. Stir together well, then cover and cook for 30 minutes. During the last 10 minutes of cooking time add the apples, sultanas and mango chutney to the chicken mixture and stir well. Serve with rice and naan bread.

Jennie Hullis