by Joe Wicks
It’s great to move on from smooth purees by trying new textures. Couscous, orzo or risotto are great foods to offer as you and your baby get more confident.
MAKES 20 TBSP/ICE CUBES
VE GF
1 aubergine, peeled or unpeeled and cut into 1cm cubes
1 red pepper, de-seeded and roughly chopped
30g couscous
50ml hot water
Steam the aubergine and pepper for 10 minutes until perfectly soft.
While the aubergine is steaming, place the couscous in a small bowl and pour over the hot water, cover the bowl with a piece of cling film and leave for 5 minutes to absorb the water. Remove the cling film and fluff with a fork.
Blend the aubergine and pepper until smooth and stir through the couscous.
Keeps for up to 2 days covered in the fridge.
MUSHROOM POLENTA
Offering earthy and savoury flavours from a young age is important as babies will always prefer sweeter stuff. Give this one a try!
MAKES 20 TBSP
VE IF USING OLIVE OIL F GF
300ml hot water
10g porcini mushrooms
150g chestnut mushrooms
1 tbsp unsalted butter or olive oil
1 tsp fresh thyme leaves
50g quick-cook polenta
Pour the hot water over the porcini mushrooms and leave to soak.
Gently wipe the chestnut mushrooms clean and place in a food processor. Whizz for a few seconds or until the mushrooms are finely chopped. Alternatively, you can finely chop them by hand.
Melt the butter or heat the oil in a medium non-stick frying pan over a medium heat. Add the chopped mushrooms and thyme and fry, stirring regularly, for 6–7 minutes or until they have released any water and have taken on a nut-brown colour. Remove from the heat and set aside.
Strain the porcini mushrooms through a sieve, catching the mushroom stock that’s left behind in a small saucepan. Very finely chop the mushrooms and add to the frying pan.
Place the mushroom stock on a high heat until simmering, then lower the heat and very slowly add the polenta into the pan, stirring all the time. Heat for 1 minute or until thickened.
Add the sautéed mushrooms to the polenta and serve.
Keeps for up to 2 days covered in the fridge.
TIP
If reheating, simply add a splash of water until you reach the desired consistency.
PARSLEY, PEA AND GREEN BEAN PUREE
Gorgeous greens! We found it helped to offer soft finger foods like green beans alongside to help Indie with her pincer grip.
MAKES 12 TBSP/ICE CUBES
F GF
80g green beans, trimmed and cut into short pieces, plus extra to serve –optional
100g frozen peas
2 tbsp chopped parsley leaves
2–3 grilled chicken strips (around 6–7cm), to serve
Add the beans to a small saucepan of hot water and boil for 3 minutes. Add the peas and continue cooking for a further 3 minutes.
Drain the vegetables. Set aside a few whole beans to serve, if desired. Add the chopped parsley to the cooked beans and peas and blend until smooth with 60ml water. Serve with grilled chicken strips and the beans, if using.
Keeps for up to 2 days covered in the fridge.
GRABBING A BITE
Finger foods can help little ones to explore food at their own pace. They are also great for helping them to develop hand– eye coordination and encouraging them to try out a variety of textures.
Some babies (especially if they are trying baby-led weaning) take to finger foods straight away and are less fussed about using the spoon. They may be more familiar with a variety of more complex finger foods early on, and so plenty of the recipes in this chapter may be perfect for those who are 6 months of age who can sit up and hold their head and neck steady.
If your little one is less confident with finger foods, start with well-cooked veggies that you can squash nicely between your finger and thumb. You can then start exploring more of a variety of finger foods, such as the ones given in this section, once your little one gets more confident.
RASPBERRY AND OAT FINGERS
These are easy to hold, bite and swallow and they taste yummy. I often make a big batch and reheat them in the microwave for 30 seconds.
MAKES ABOUT 18 FINGERS
V GF
2 ripe bananas, mashed
1 egg, whisked
25g desiccated coconut
90g porridge oats
1 tbsp melted unsalted butter or rapeseed oil
100g frozen raspberries
Preheat the oven to 180˚ (fan 160˚/gas mark 4). Line a flat baking tray with baking parchment.
Mix together the mashed banana, egg, desiccated coconut, oats and melted butter or rapeseed oil in a medium bowl until well combined. Stir through the frozen raspberries.
Tip out the mixture so it forms a mound on the prepared baking tray. Pat the mixture into an oblong (roughly 20 × 15cm). Bake in the oven for 10–12 minutes.
Allow to cool before cutting into eighteen fingers.
Keep for up to 2 days covered in the fridge.
SWEET POTATO TOAST WITH MASHED BANANA AND TAHINI
Who knew you could toast sweet potato? It’s such a great idea and so simple.Don’t forget that tahini contains sesame, which is an allergen (see here).
MAKES 2 SLICES
VE GF
2 slices of sweet potato, skin removed, cut lengthways and roughly 5mm thick
½ small banana, mashed
2 tsp tahini
pinch of cinnamon – optional
Set your toaster to its highest setting and place the sweet potato slices in the toaster. Keep toasting the potato slices until specking brown and cooked through in the centre.
Mix the banana with the tahini and cinnamon, if using. Slice the toast into fingers and serve with the banana mixture.
SIMPLE FLATBREADS
These are great finger foods for your baby to use with any of the dips in this book. Indie also loves avocado mashed with Greek yoghurt.
MAKES ABOUT 10 SMALL FLATBREADS
V F
260g spelt flour, plus extra for dusting
20g ground flaxseeds
1½ tsp baking powder
250g Greek yoghurt
Add the flour, ground flaxseeds and baking powder to a large mixing bowl and whisk together with a balloon whisk. Stir in the Greek yoghurt using the end of a wooden spoon before going in with your hands to bring the dough together into a ball.
Add in 1 tablespoon of water if it looks a little dry, then knead for 1 minute until springy.
Divide the dough into ten small pieces and, using a rolling pin, roll each piece into a small circle roughly 5mm thick.
Heat a dry large non-stick frying pan over a medium to high heat and fry the breads for 1–2 minutes on each side, or until speckled with brown spots on both sides and puffed a little.
Keeps for 2–3 days in an airtight container.
IMAGE OF RECIPES here
SWEET POTATO OAT BITES
A great way of incorporating some veg at breakfast time. These are lovely eaten warm out of the oven or cold as a snack on the go.
MAKES 16 BITES | LONGER RECIPE
V F
1 large baked sweet potato (around 220g)
80g porridge oats
1 tbsp ground flaxseeds
1 tsp ground cinnamon
2 tbsp melted coconut oil
1 egg, beaten
Preheat the oven to 180˚ (fan 160˚/gas mark 4). Line a large baking tray with baking parchment.
Using your fingers, peel and discard the skin from the sweet potato.
Place the oats in a blender or food processor and blitz into a flour-like consistency. Add the remaining ingredients, including the sweet potato flesh, and blend until smooth.
Spoon tablespoons of the mixture onto your prepared baking tray. Use a wet spoon to flatten each mound down a little into a smal
l round disc shape. Bake in the oven for 12–15 minutes until set. Allow to cool before serving.
These keep for up to 2 days in an airtight container.
TIP
To roast the sweet potato, place it on a baking tray and pierce a few times with a fork or skewer. Drizzle with 1 teaspoon of olive oil. Roast in an oven preheated to 180˚ (fan 160˚/gas mark 4) for 40–45 minutes until perfectly soft all the way through.
PUMPKIN SEED PESTO DIP
Nothing tastes better than a homemade pesto. This dip will make roasted carrots or other vegetable sticks even more appealing.
MAKES 7 TSBP
V F GF
2 tbsp natural yoghurt
3–4 roasted baby carrots – I like using ones with green tops
For the pesto
20g pumpkin seeds small bunch of basil (around 15g)
50ml extra virgin olive oil
1 tbsp water
To make the pesto, toast the pumpkin seeds in a small dry frying pan until they begin to pop. Place the toasted pumpkin seeds and the remaining pesto ingredients in a mini blender and blend until perfectly smooth.
Spoon the natural yoghurt into a small dipping bowl and swirl in 1 tablespoon of the pumpkin pesto. Serve alongside the roasted carrots as a finger food.
The pesto keeps for up to 2 days covered in the fridge.
TIPS
To roast the baby carrots, place them on a baking tray and toss them in 1 teaspoon of olive oil.
Roast in an oven preheated to 180˚ (fan 160˚/gas mark 4) for 25–30 minutes until perfectly soft in the middle and tinged brown.
You could also toss the pesto through pasta or swirl it into soups – perfect for adults too.
IMAGE OF RECIPES OVER THE PAGE
CHEESE AND BROCCOLI SCONES
Here’s another clever way of getting some green veg into your baby’s diet. These warm cheesy bites will go down a treat.
MAKES 12 SMALL SCONES | LONGER RECIPE
V F
125g broccoli
250g plain flour
2 tsp baking powder
70g chilled unsalted butter, cut into cubes
125g cheddar, finely grated
100ml whole milk, plus a little extra for glazing
1 large egg, whisked
Preheat the oven to 180˚C (fan 160˚C/gas mark 4).
Using a box grater, coarsely grate the broccoli, making sure you use mainly the florets and not the stalk.
Sift the flour and baking powder into a mixing bowl, add the butter cubes and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the broccoli and cheese.
Add the milk and egg and mix in with a knife. When the mixture starts to come together, go in with your hands to bring the dough into one lump. If the mixture looks a bit too dry, add in a splash more milk. If it’s a little too sticky, add in an extra tablespoon of flour. To ensure light airy scones, try not to over-handle the mixture.
Dust a work surface with a little flour and roll out the dough to roughly 2cm thick. Divide into ten equal portions and shape into rounds if you like.
Place the scones on a baking tray and brush with a little milk to glaze. Bake in the oven for 16–18 minutes until risen and lightly golden brown.
These keep for 2–3 days in an airtight container.
VEG STICKS AND GREEN HUMMUS
Chickpeas are a great source of protein and when blitzed are the perfect creamy texture for your baby. This could also be spread on toast.
MAKES 2 ADULT AND 1 BABY PORTION | FAMILY SIDE OR SNACK | NO-COOK
V F HUMMUS ONLY
1 × 200g tin of chickpeas, drained and rinsed
1 spring onion, finely chopped
3 tbsp soft herbs (parsley, chives, tarragon, basil or coriander)
2 tbsp lemon juice
½ clove garlic
2 tbsp natural yoghurt
1 tbsp extra virgin olive oil
To serve
veg sticks (roughly 6–7cm)
pitta bread fingers
Add all the ingredients except the oil to a food processor and process until smooth, adding in a splash of water to loosen the mixture if needed. Spoon into a bowl and drizzle over the olive oil.
Serve with veg sticks and toasted pitta fingers.
The hummus keeps for up to 2 days covered in the fridge.
KALE CHIPS
Babies and toddlers usually love crisps and deep-fried chips. Try this healthy alternative as a snack at home or on the go.
MAKES 100G
VE GF
100g whole kale leaves, woody stems removed
1 tbsp olive oil
¼ tsp garlic granules
¼ tsp onion granules
Preheat the oven to 120˚C (fan 100˚C/gas mark ½).
Place the kale leaves on a large baking tray big enough to lay the leaves out in a single layer. Drizzle over the olive oil and, using your hands, massage the leaves with the oil to coat evenly. Sprinkle over the garlic and onion granules.
Bake in the oven for 8–10 minutes or until crispy and lightly golden – make sure you keep a close eye on them as they can burn easily.
Keeps for up to 2 days in an airtight container.
TEXTURE AND FLAVOUR
Once your baby is established on three meals a day and eating a little more in the way of portions it’s important to balance out their meals. This doesn’t have to be complicated, but trying to think about providing a protein, a carbohydrate and a veg at each meal can help, along with a little full-fat dairy here and there.
At this stage you can gradually move away from purees and start to simply mash and chop up soft things like kidney beans, while still offering whole pieces of softened vegetables and other options as finger foods. You can give them things like orzo, risotto or pasta as long as it’s the right texture for your baby. We moved Indie on to curries and stews, which could be made of butterbeans, mushrooms, baby tomatoes, paprika and spinach. These are things that I would enjoy eating myself. That’s what this whole philosophy is about – don’t just give babies ‘baby food’, give them food that you would also enjoy. Indie was mastering hand–eye coordination and starting to pick up things like blueberries and peas with a great pincer grip at this age.
Indie has always loved porridge – I get a lot of milk in it, some cinnamon, stir in some nut butter, ground sesame or chia seeds and blueberries and bananas. There’s a range of textures. We pimp her oats up quite a bit, which she likes. I also think it’s important to play with temperature to let Indie try different heats of different foods as well as different textures.
We continued experimenting with herbs and spices like a sprinkle of coriander and basil at this age. I love giving her smoked paprika and curry powder and seeing her face light up. People are so worried about giving their kids flavours but it’s fine to expose babies to fresh herbs and spices – avoiding chilli, salt, sugar or anything aggressive.
QUINOA AND PEAR PORRIDGE
Porridge is so versatile as it can be eaten sweet or savoury. This one tastes sweet but has an added twist with the quinoa.
MAKES 8 TBSP
V F GF
½ ripe pear, core removed pinch of cinnamon
150ml whole milk
50g cooked quinoa – either from a pre-cooked pouch or cooked yourself
1 tsp almond or other nut butter, to serve
Place the pear, cinnamon and milk in a blender and blend until smooth.
Add the pear milk and cooked quinoa to a small lidded saucepan over a low heat. Cover with the lid and cook for 8–10 minutes, stirring from time to time until thickened.
Serve with the almond or other nut butter stirred in at the end.
Keeps for up to 2 days covered in the fridge.
BUTTERNUT PORRIDGE
This is another easy way to add a little veg into your baby’s brekkie.
We try to use porridge as an opportunity to introduce new veg or spices.
MAKES 18 TBSP
V F GF<
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30g porridge oats
250ml whole milk
1 tbsp desiccated coconut
5 tbsp Butternut, cinnamon and almond butter (see here)
Add all the ingredients to a small saucepan over a medium heat and cook the porridge for 8–10 minutes, stirring from time to time until thickened and creamy.
Keeps for up to 2 days covered in the fridge.
TIP
Prepare ahead – Butternut, cinnamon and almond butter (see here)
TURMERIC SCRAMBLED EGG
Spices give food colour and make everything taste better. Eggs are a good ingredient for flavouring with turmeric, but also cumin or sweet paprika.
MAKES 1 PORTION
V
1 tsp olive oil or unsalted butter
3 cherry tomatoes, diced
¼ tsp ground turmeric
1 egg, whisked brown toast, crusts removed and cut into 6–7cm fingers
Heat the oil or melt the butter in a small non-stick frying pan over a medium heat. Add the tomatoes and turmeric and fry until soft.
Stir in the egg, moving it around in the pan until fully cooked through. Serve with 1–2 fingers of toast.
TIP
You could use 60g of firm tofu instead of the egg.
Simply crumble the tofu into the pan at the same time as you would the egg, breaking it up into smaller pieces with a wooden spoon.
Cook for 2–3 minutes.
EGGY BREAD WITH MASHED STRAWBERRY YOGHURT
Greek yoghurt is the best base for making your own fruity yoghurts without the added sugar.
MAKES 1 PORTION
V
1 egg, whisked
2 tbsp whole milk
1 slice of brown bread, crusts removed
30g strawberries (around 2)
