RECIPES
Here you'll find delicious recipes designed to provide the best possible nutrition for your growing child.
Chicken Parmesan Fingers
Marinating the chicken tenderises it, making it much easier for young teeth to chew.
From 1 year
Makes 1-2 servings
Suitable for freezing
1 large boneless, skinless chicken breast
90ml (3fl oz) full-fat milk, mixed with 1 dessertspoon runny honey
1tbsp olive oil
1 egg, beaten
1tbsp freshly grated Parmesan cheese, mixes with 2 tbsp breadcrumbs
Cut the chicken into strips and marinade it in the milk and honey mixture for about 1 hour.
Pour the oil into a frying pan and bring to sizzling point.
Meanwhile, dip the chicken strips into the beaten egg and then into the cheese and breadcrumb mixture, before adding to the pan.
Cook for 5 minutes on each side or until the chicken is cooked through and golden and crispy.
Pasta with broccoli and sausages
This inviting dish of healthy broccoli and tasty sausages is simple but delicious can can be put together in very little time
From 18 months
Makes 4-6 servings
Unsuitable for freezing
225g (8oz fusilli
1tbsp olive oil
1 shallot, peeled and chopped
4 sausages (skins removed, roughly chopped
8 small broccoli florets, boiled or steamed for 3 minutes
2 tbsp freshly grated Parmesan cheese
Cook the pasta according to the instructions on the packet.
Meanwhile, heat the olive oil in a frying pan and, when sizzling, add the shallot and cook gently for 5-7 minutes until softened.
Add the sausages, turn up the heat and cook for another 5 minutes or so. Add the broccoli and cheese and continue to cook for another few minutes over a gentle heat. Add the drained pasta and mix well in a large serving bowl.
Tender lamb in a pot
Serve this with some plain boiled new potatoes
from 9 months (mashed)
Makes 4-6 servings
Unsuitable for freezing
1 tbsp olive oil
1 small shoulder of lamb about 1kg/2lb 4oz
1 dessertspoon balsamic vinegar
2 tsp redcurrant jelly
2 x 400g (14oz) cans of chopped tomatoes
1 small garlic clove, peeled and crushed
3 courgettes, chopped into sticks
Pre-heat the oven to 170 o C/150 Fan/Gas Mark 3. Heat the oil in a casserole dish and, when hot, add the lamb, skin side down. Fry for a couple of minutes until the skin begins to brown, turn over and fry for another few minutes
Add the vinegar, redcurrant jelly, tomatoes and garlic and bring up to simmering point. Cover with the lid and transfer to the pre-heated oven to cook for 2 hours or until the lamb is really tender.
Add the courgettes for the last 10 minutes of cooking time.
Lift out the lamb and transfer to a warm plate. Either carve or cut away little chunks of meat.
Quick Salmon Fishcakes
From 10 months
Makes 6 fishcakes
Suitable for freezing
4 medium potatoes, peeled
50g (2oz) unsalted butter
1 x 200g (7oz) tin of red salmon
1 tsp freshly squeezed lemon juice
1 egg yolk, beaten
1 egg white, beaten
75g (3oz) breadcrumbs
1 tbsp olive oil
Boil the potatoes until tender, then mash well, adding a third of the butter and set aside to cool.
Add the salmon, lemon juice and egg yolk to the potatoes and mix well. Form into 6 patties, then coat with beaten egg white, followed by the breadcrumbs.
Fry gently in the remaining butter and the oil for 3-4 minutes per side or until crispy.