by Joe Wicks
3 tbsp tomato puree
500g turkey thigh mince (or use beef mince)
1 × 400g tin of chopped tomatoes pasta, to serve
Add the mushrooms to a medium saucepan with 1 tablespoon of olive oil. Set over a medium heat and cook until all the water from the mushrooms has been released. Take your time with this part of the process – the bolognese sauce tastes better if all the water evaporates and the mushrooms take on a lovely meaty texture.
Add the remaining olive oil, onion, carrot, garlic, bay leaf, thyme, rosemary and star anise. Turn the heat down to low and gently sweat until soft but not coloured – this should take around 8 minutes. Stir in the tomato puree and cook for 1 minute. Now turn the heat up a little and add in the turkey mince, breaking the mince up with a wooden spoon. Cook until the mince is cooked through.
Add the chopped tomatoes, then fill the empty tomato tin with hot water, swill around a little to pick up any tomato residue and add to the sauce. Leave to bubble away and cook out for around 20 minutes or until the sauce has thickened and most of the water has evaporated.
While the sauce is cooking, cook the pasta as per packet instructions. When cooked, snip into shorter lengths with a pair of kitchen scissors for your baby. Serve the bolognese with the pasta.
The sauce keeps for up to 2 days covered in the fridge.
TIP
If fresh herbs are not available swap these for 1 teaspoon dried mixed herbs or oregano.
LAMB AND LENTIL SHEPHERD’S PIE WITH SWEET POTATO MASH
This is one of my favourite family meals to make in a big batch as it freezes well and is easy to reheat.
MAKES 2 ADULT AND 2 BABY PORTIONS | FAMILY MEAL | LONGER RECIPE
F GF
50g red lentils, rinsed
150g lamb mince
1 onion, finely chopped
2 cloves garlic, minced
1 celery stick, finely chopped
1 carrot, peeled and grated
1 tsp dried or fresh thyme
1 tsp dried or fresh rosemary
a little olive oil, if necessary
2 tbsp tomato puree large pinch of allspice powder
200ml low-sodium lamb stock or hot water
50g frozen peas
400g sweet potatoes or white potatoes, peeled and cubed
1 tbsp unsalted butter splash of milk
Preheat the oven to 180˚C (fan 160˚C/gas mark 4).
Place the lentils in a small saucepan and cover with hot water from the kettle. Cook over a medium heat for 10 minutes or until soft and cooked through and the water has evaporated.
Brown the lamb mince in a saucepan (you shouldn’t need any fat as the lamb should release some fat to prevent sticking). Remove the mince from the pan with a slotted spoon and keep to one side. Use the lamb fat that should be remaining to sauté the onion, garlic, celery, carrot and herbs until soft and translucent, adding in a splash of olive oil if extra fat is needed.
Add the lentils, lamb, tomato puree and allspice to the saucepan and continue cooking for 2 minutes, stirring with a wooden spoon. Add the stock or water and peas and bubble away for a couple of minutes until you have a nice rich consistency.
Cook the potato cubes in the microwave for 5 minutes or until soft enough to mash. Mash until perfectly smooth, stirring in the butter and a splash of milk.
Spoon the lamb mince mixture into a medium ovenproof dish. You can make a large pie for all the family or divide into smaller portions and freeze for another day. Top with the mash and bake in the oven for 15–20 minutes or until lightly browned on top.
Keeps for up to 2 days covered in the fridge.
TIP
You can top with a little grated cheese if you like.
QUINOA-COATED FISH FINGERS WITH MINTED PEAS
Most kids love frozen fish fingers but they are often made with added salt. This yummy homemade version is simple to make and tastes just as good.
MAKES 2 ADULT AND 1 BABY PORTIONS | FAMILY MEAL
F SALMON FINGERS ONLY
80g cooked quinoa (use a pre-cooked pouch to save time)
4 tsp sesame seeds
4 tbsp ground almonds
½ tsp onion granules
¼ tsp garlic granules
4 tbsp plain flour
2 small eggs, whisked
240g salmon fillets, cut into 8 fingers
1 tbsp coconut oil
200g frozen peas
2 sprigs of mint
Pulse the quinoa in a mini chopper until you have a finer texture. Mix the quinoa with the sesame seeds, ground almonds, onion granules and garlic granules.
Place the quinoa mixture on one plate, the flour on another and the egg on a third plate. Roll the salmon fingers in the flour, then dip in the egg, shaking a little to remove any excess. Finish by rolling in the quinoa crumb.
Melt the coconut oil in a large non-stick frying pan over a medium heat. Fry the salmon fingers in the pan for 4–5 minutes until golden brown on all sides.
Cook the frozen peas for a couple of minutes in boiling water until thawed and cooked through. Add half the peas to the mini chopper with the mint and blend until smooth, then mix the blended peas with the whole peas.
Serve the salmon fingers with the minted peas. Keeps for 2–3 days covered in the fridge.
SALMON AND BEETROOT SAMOSAS
Indie doesn’t eat beetroot on its own, but she does when I get creative with recipes like this. These are a great finger food and break up very easily.
MAKES 9 | LONGER RECIPE
F SAMOSAS ONLY
1 tbsp olive oil, plus extra for greasing
1 tsp cumin seeds
½ medium onion, finely chopped
2 cloves garlic minced
1 tsp garam masala
½ tsp ginger paste
3 cooked beetroots (vacuum-packed in water not vinegar if shop-bought), finely chopped
200g poached or steamed salmon, broken into flakes
small bunch of coriander, roughly chopped
juice of ½ lemon
6 sheets of filo pastry
50g unsalted butter, melted, or olive oil
For the raita
¼ cucumber, grated
80g Greek yoghurt squeeze of lemon
Preheat the oven to 180˚C (fan 160˚C /gas mark 4). Line a baking tray with baking parchment and lightly grease it.
Heat a non-stick frying pan over a medium heat and gently toast the cumin seeds until fragrant. Remove from the pan. Add the tablespoon of olive oil to the pan and sauté the onion and garlic for 4–5 minutes or until soft and translucent. Add the garam masala, toasted cumin seeds, ginger paste and chopped beetroot and cook for 2 minutes. Stir in the salmon, coriander and lemon juice. Remove from the heat.
Lay a sheet of filo pastry on a chopping board and brush it lightly with the melted butter or oil. Top with another sheet of filo. Cut into three long equal strips around 10cm wide. Fold the pastry over to create a cone at one end and spoon in some of the filling. Keep folding the pastry around the cone to create a triangle. Brush with melted butter or oil to seal.
Repeat the process with the remaining ingredients. Place the samosas on the prepared tray. Brush the samosas with butter or oil and bake in the oven for 15 minutes until golden and crisp.
To make the raita, squeeze the grated cucumber to remove excess water. Mix with the remaining ingredients. Serve alongside the samosas. Keeps for up to 2 days covered in the fridge.
TIP
You could freeze the prepared samosas before cooking, placing them in a single layer in the freezer. To cook from frozen, arrange on a lined baking tray, brush with melted butter and cook in the oven for 25 minutes.
CAULIFLOWER PIZZA
This is a fun recipe for your baby or toddler to get involved with. They can help spread the passata or sprinkle the cheese on top.
MAKES 3–4 BABY PORTIONS | LONGER RECIPE
V
1 head of cauliflower, broken into florets
½ ts
p garlic granules
½ tsp onion granules
60g ground almonds
20g parmesan or vegetarian hard cheese, grated
1 tsp oregano
30g spelt flour
1 egg, whisked
2 tsp olive oil
30g kale, woody stems removed and finely chopped
6 tbsp passata
120g mozzarella or cheddar, grated
Preheat the oven to 180˚C (fan 160˚C /gas mark 4). Line a flat baking tray with baking parchment.
Place the cauliflower in a food processor and process until finely chopped. Place in a bowl, cover, and microwave on full power for 4 minutes. Mix the cauliflower with the garlic granules, onion granules, ground almonds, parmesan, oregano, spelt flour and egg to form a dough.
Drizzle half the oil over the parchment-lined tray. Top with the cauliflower mixture and spread out, patting the mixture into a round circle about 5mm thick. Bake in the oven for 15 minutes.
Drizzle the remaining oil onto the kale and massage into the leaves using your hands. Remove the part-baked pizza base from the oven and top with the passata followed by the kale and the grated cheese. Bake in the oven for a further 15 minutes or until the cheese is melted and the pizza is tinged golden brown around the edges. Cut into triangles to serve.
STIR-FRIED ASIAN SLAW TOFU WRAPS WITH MANGO SAUCE
This is a lovely recipe for babies to feed themselves, packed with exciting flavours. The wraps may fall apart as they are eaten, but weaning is a messy business . . .
MAKES 8
VE GF
1 tbsp sesame oil
2 carrots, grated
2 spring onions, finely chopped
8 radishes, grated – I like French breakfast ones because they are milder
2 small handfuls of bean sprouts
2 leaves of Chinese cabbage, shredded
8 rice paper wrappers
100g tofu, cut into 8 fingers
For the mango sauce
160g ripe mango, roughly chopped juice of ½ lime
1 tbsp sesame oil
Heat the oil in a wok or large non-stick frying pan over a high heat. Throw in the vegetables and stir-fry for 3–4 minutes until starting to soften. Remove from the wok and leave to one side while preparing the remaining elements.
Add the mango sauce ingredients to a blender and blend until smooth.
Get organized for the next bit by setting out a clean, dry chopping board, the stir-fried vegetables and a bowl filled with cold water big enough to submerge a rice paper wrapper.
To make the wraps, dunk a rice paper wrapper in cold water, patting until it just begins to feel pliable. Remove from the water, shaking a little to remove excess. Lay the wrapper on your board and place some of the vegetable filling towards the bottom edge of the wrapper. Set a finger of tofu on top. Fold the bottom edge in and over the filling and then fold the two outside edges in over the filling and continue to roll up tightly and as neatly as you can. Repeat with the remaining ingredients.
Serve with the mango sauce for dipping.
Keeps for up to 2 days covered in the fridge.
KALE AND COTTAGE CHEESE CUPCAKE LASAGNES
This is such a fun recipe to make: a cute handheld version of a veggie lasagne. Add extra veg like baby tomatoes, aubergine, courgette, peas.
MAKES 10
V F
1 tbsp olive oil, plus extra for greasing
200g fresh lasagne sheets
70g kale, woody stems removed and finely shredded
180g tomato passata
¼ tsp garlic granules
70g Greek yoghurt
30g parmesan or vegetarian hard cheese, finely grated
300g cottage cheese green salad, to serve
Special equipment
10-hole muffin tray
2 circular cookie cutters (see Method)
Preheat the oven to 180˚C (fan 160˚C /gas mark 4). Lightly oil the 10-hole muffin tray with a little olive oil.
Cook the lasagne sheets in a large pan of boiling water for 2 minutes, removing them with tongs and placing in a colander to cool a little. Add the kale to the water and cook for 1–2 minutes until wilted, then drain in a colander and rinse under cold running water to prevent further cooking.
Toss the kale with 1 tablespoon of the olive oil. Mix the passata with the garlic granules. Mix the Greek yoghurt with the parmesan and cottage cheese.
Take two circular cookie cutters (one a couple of centimetres bigger than the holes in the muffin tray and a smaller one around the same size as the holes). Using the cutters cut ten large circles and ten smaller circles from your sheets of lasagne.
Press the larger circles of pasta into the muffin tray holes. Place 1 tablespoon of the cottage cheese mixture into each followed by a little of the wilted kale and a spoonful of the passata. Top each lasagne with the smaller circles of pasta followed by 1 tablespoon of the cottage cheese mixture.
Bake in the oven for 15–20 minutes until golden on top.
Serve with a salad on the side.
Keeps for up to 2 days covered in the fridge.
IMAGE OF RECIPE OVER THE PAGE
MEXICAN FALAFEL BLACK BEAN BITES WITH A YOGHURT AND AVOCADO DIP
Babies love dipping finger foods. It’s a messy game but so fun. I loved to see Indie’s hand–eye coordination improve each week.
MAKES 10 BITES
V F
1 × 400g tin of black beans, drained and rinsed
2 cloves garlic, minced
1 tsp sweet paprika
1 tsp ground cumin
50g breadcrumbs, brown or white
1 tbsp olive oil, plus a little extra for frying
For the yoghurt and avocado dip
½ small avocado, de-stoned
50g natural yoghurt
squeeze of lime
1 tbsp water
Mix the black beans with the garlic, paprika, cumin, breadcrumbs and olive oil, breaking up the beans a little with a fork. Knead the mixture with your hands and mould into ten walnut-sized balls. Flatten each ball a little with your hand.
Heat a little olive oil in a non-stick frying pan over a medium heat and fry the patties for 1–2 minutes on each side.
To make the yoghurt and avocado dip, add all the ingredients to a mini blender and blend until smooth. Serve the bites with the dip on the side.
Keeps for up to 2 days covered in the fridge.
TIP
These are also nice served with pitta bread and salad or couscous.
BABY INDIAN THALI
Don’t be afraid to keep challenging your baby with as much variety as possible. Try different cooking methods, new flavours and textures.
MAKES 1 ADULT AND 1 BABY PORTION | FAMILY MEAL
V
1 chicken breast, cut into 6 fingers
1 tbsp natural yoghurt
¼ tsp mild curry powder
100g cauliflower, broken into medium florets
1 tbsp water
1 clove garlic, minced
2 tsp olive oil
⅛ tsp ground turmeric
50g courgette, cut into fingers
2 flatbreads (see here), to serve
yoghurt or raita, to serve
Place the chicken, yoghurt and curry powder in a small bowl and stir to coat with the yoghurt. If you like you can do this up to one day in advance so that the chicken really takes on the flavour, but don’t worry if you don’t have time.
Place the cauliflower in a microwaveable bowl with the water, cover with cling film or a plate and microwave on full power for 1½ minutes. Drain away the water.
Mix together the garlic, oil and turmeric in a small mixing bowl. Add the courgette and cauliflower and toss together to coat everything.
Heat a griddle pan over a high heat until searing hot. Griddle the vegetables for 4–5 minutes, moving them around in the pan until browned on all edges. Remove from the pan and add the chicken, cooking for 2–3 minutes before turning and cooking the other
side for 1–2 minutes, making sure the chicken is cooked through. Check by slicing into one of the pieces to make sure the meat is white all the way through, with no raw pink bits left.
Serve the chicken and vegetables with flatbreads and a dollop of yoghurt or raita on the side.
Keeps for 2–3 days covered in the fridge.
TIP
You could also serve this with my dal recipe (see here).
PUMPKIN, KALE AND BUTTERBEAN MAC ’N’ CHEESE
This mac ’n’ cheese is great because it has so much veg in it. If your baby doesn’t eat certain veg, just try offering it in different ways and exploring new food combinations.
MAKES 1 ADULT AND 2–3 BABY PORTIONS | FAMILY MEAL
V
200g macaroni
100g kale, woody stems removed and shredded finely
250g frozen cubed butternut squash
1 tbsp water
1 × 400g tin of butterbeans, drained and rinsed
½ tsp garlic granules
300ml whole milk
1 tbsp unsalted butter
1 tbsp flour
100g cheddar, grated
½ lemon
Cook the pasta as per packet instructions in plenty of boiling water, adding the prepared kale 2 minutes before the end of its cooking time.
While the pasta is cooking, cook the butternut by placing it in a microwaveable bowl with the water. Cover the bowl and microwave on full power for 5 minutes.
Blend the butternut, half the beans and the garlic granules with the milk until perfectly smooth.
Heat the blended milk, butternut and bean mixture in a pan until hot. Melt the butter in another saucepan over a medium heat, whisk in the flour and cook for 1 minute.
Gradually add the hot milk mixture to the flour and butter, continuously whisking as you go, until fully incorporated, silky smooth and thickened. Whisk in the cheese and add a squeeze of lemon. Taste the sauce and add a little more lemon if you think it needs it. Roughly chop the remaining butterbeans and stir through the sauce along with the pasta and kale and you’re ready to serve.
