by Joe Wicks
½ tbsp lemon juice
1 tbsp crème fraiche
1 egg, whisked
Remove the pastry sheets from the fridge 45 minutes before making the pies. Preheat the oven to 200˚C (fan 180˚C/gas mark 6). Line a flat baking tray with baking parchment.
Prepare the carrot by cutting into quarters lengthways and then slicing around 5mm thick. Cut the swede into similar-sized pieces to the carrot. Place both carrot and swede in a microwaveable bowl with the water, cover and microwave on full power for 8 minutes until soft.
Melt the butter in a medium saucepan over a medium heat. Add the sliced leeks, tarragon and turkey and cook for about 4–5 minutes until the leeks have sweated down and the turkey is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left. Add the flour, stir into the turkey and leek and cook for 1 minute before gradually adding in the hot stock, stirring in a little at a time until fully incorporated.
Continue cooking for a further 1–2 minutes or until the stock has thickened a little. Stir in the cooked carrot and swede, the lemon zest, lemon juice and crème fraiche.
Unroll the pastry sheets and cut each into four rectangles. Brush around the outer edge of each rectangle with a little egg wash. Top one half of each rectangle with about 2 dessertspoons of the filling and fold over the pastry to seal.
Crimp the outer edges with a fork and poke a couple of holes in the middle of each pie to allow steam to escape. (If freezing, freeze the pies at this stage before baking.)
Place the pies on the prepared baking tray. Brush each pie with a little egg wash and bake in the oven for 20 minutes or until the pastry is golden brown. Leave to cool for 15–20 minutes before serving to your child.
Keeps for up to 2 days covered in the fridge.
CHICKEN AND VEG TRAY BAKE WITH A HERBY DRESSING
Tray bakes are just the best way to cook: so easy, delicious and they leave very little washing up. That’s always a win in my eyes.
MAKES 2 ADULT AND 1 CHILD PORTIONS | LONGER RECIPE | FAMILY MEAL
GF
5 tbsp olive oil
500g sweet potatoes, cut into wedges
150g baby carrots, tops left on
1 small fennel bulb, cut into wedges
6 whole cloves garlic, skin on
5 boneless skin-on chicken thighs
½ lemon
1 tbsp fennel seeds
small bunch of thyme, leaves stripped from the stems
250g cream cheese
small bunch of mint
small bunch of chives
small bunch of basil
Preheat the oven to 200˚C (fan 180˚C/gas mark 6).
Drizzle 3 tablespoons of the olive oil into a large roasting tray. Throw in the sweet potatoes, carrots, fennel and garlic and toss to coat in the oil. Place the chicken thighs on top of the veggies, drizzle with the remaining olive oil, then squeeze the juice from the lemon over everything.
Pound the fennel seeds in a pestle and mortar to break the seeds up and help release their flavour. Sprinkle the fennel and thyme over the chicken and veggies. Roast in the oven for 40–50 minutes or until the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left. The veggies should also be tinged golden brown.
When the chicken and veggies are cooked remove the garlic cloves and pop from their skins. Add the garlic, cream cheese and soft herbs to a blender and blend until smooth, adding a splash of water to loosen the mixture if needed. Serve the chicken and veggies with the green sauce drizzled over.
Keeps for up to 2 days covered in the fridge.
HOMEMADE VEGETABLE STOCK
MAKES ABOUT 1.5 LITRES | LONGER RECIPE
V GF F
2 carrots, roughly chopped into small pieces
2 onions, roughly chopped
1 leek, sliced
1 medium tomato, roughly chopped
1 clove garlic, roughly chopped
2 celery sticks, roughly chopped
4 bay leaves small bunch of parsley, roughly chopped
1 tsp peppercorns
2 tbsp sunflower oil
2 litres hot water
Place all the vegetables, the herbs, peppercorns and sunflower oil in a large stockpot or saucepan over a medium heat and sauté for 5 minutes, stirring the vegetables from time to time. Add in the hot water, bring to the boil and simmer uncovered for 20–30 minutes.
Strain the stock through a sieve and decant into containers. You can freeze the stock and defrost when needed or it keeps for up to 5 days covered in the fridge.
TIP
Feel free to use any aromatic herbs or herb stalks you may have lying around. You can also add in other vegetables that may need using up – shallots, fennel, broccoli stalks and mushrooms all work well.
HOMEMADE CHICKEN STOCK
MAKES ABOUT 1.5 LITRES | LONGER RECIPE
GF F
1 chicken carcass
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 large onion, sliced
2 sprigs of thyme
small bunch of parsley
2 bay leaves
1 tsp peppercorns
squeeze of lemon or a splash of cider vinegar
Place all the ingredients in a large stockpot or saucepan big enough to accommodate them and pour over enough cold water to cover the carcass and all the vegetables.
Slowly bring to the boil and then simmer, skimming off any scummy froth that may appear on the surface as often as you can. Keep it simmering for 2–3 hours or until the stock has a good depth of flavour.
Strain the stock through a strainer into a large bowl. Leave to go cold and chill overnight. Any fats in the stock will have now risen to the surface and should be easy to scrape away with a spoon and discard.
Keeps for up to 4 days covered in the fridge.
TIP
Divide up into portions for freezing.
INDEX
Note: reference numbers in italics refer to illustrations.
adventurous foods ref1
allergens ref1, ref2, ref3
almond ref1, ref2, ref3
almond butter ref1, ref2, ref3
butternut, cinnamon and almond butter ref1, ref2
anaphylaxis ref1, ref2
appetite ref1, ref2, ref3, ref4, ref5, ref6, ref7
apple
apple puree ref1
blackberry and apple cinnamon baked oats ref1
fennel, chickpea, apple and watercress ref1, ref2
potato, apple and beetroot hash browns with salmon ref1
apricot chia seed jam ref1, ref2
aubergine
aubergine, red pepper and couscous ref1
first tastes ref1
lemony aubergine with yoghurt and parsley ref1, ref2
ratatouille with kidney beans, pepper, courgette, aubergine and tomato ref1, ref2
avocado ref1, ref2
avocado basil puree ref1, ref2
avocado and butterbean mash ref1
edamame avocado mash flatbread with salmon ref1, ref2
Mexican corn and black bean rice with smashed avocado ref1, ref2
yoghurt and avocado dip ref1, ref2
frittata, sweet potato frittata squares ref1, ref2
fritters, sweetcorn and ricotta fritters ref1, ref2
fussy eaters ref1, ref2, ref3, ref4–3
gagging ref1, ref2–5
general practitioners (GPs) ref1, ref2, ref3, ref4
gluten allergy ref1
green bean
first tastes ref1
kedgeree with chopped egg and green beans ref1
parsley, peas and green bean puree ref1, ref2
red pepper pesto, green beans and pasta ref1, ref2
growth ref1
hash browns, potato, apple and beetroot hash browns with salmon ref1
health vis
itors (HVs) ref1, ref2, ref3, ref4
herbs
green hummus ref1, ref2
herb and cheese couscous bites ref1, ref2
honey ref1
hummus, green hummus ref1, ref2
hyperactivity ref1
immune system ref1
iodine ref1, ref2
iron, dietary ref1, ref2
jam, apricot chia seed jam ref1, ref2
kale ref1
cauliflower, kale and chickpea curry ref1
first tastes ref1
kale chips ref1, ref2
kale and cottage cheese cupcake lasagnes ref1, ref2
pumpkin, kale and butterbean mac ’n’ cheese ref1, ref2
sweetcorn and ricotta fritters ref1, ref2
white fish with tomato sauce pasta bows and grated cheese ref1
see also cheddar; cream cheese; mozzarella; parmesan
chia seed, apricot chia seed jam ref1, ref2
chicken
baby Indian thali ref1, ref2
Caribbean spiced chicken and squash curry ref1, ref2
chicken and veg tray bake with a herby dressing ref1, ref2
creamy chicken, broccoli and mushroom pasta ref1, ref2
five spices Thai chicken cakes with carrot, cucumber and radish salad ref1, ref2
very green curry ref1
chickpea ref1, ref2
cauliflower, kale and chickpea curry ref1
chickpea and mushroom burgers ref1, ref2
fennel, chickpea, apple and watercress ref1, ref2
Indian-spiced spinach, chickpea and potato curry with yoghurt ref1
child development ref1
chips, kale chips ref1, ref2
choking ref1, ref2, ref3, ref4, ref5
cinnamon ref1, ref2, ref3, ref4
blackberry and apple cinnamon baked oats ref1
butternut, cinnamon and almond butter ref1, ref2
sweet potato, red lentil and cinnamon dal ref1, ref2
coconut (desiccated) ref1, ref2
banana oaty pancakes with coconut and blueberries ref1, ref2
coconut milk ref1, ref2, ref3, ref4
cod
cod, spinach, potato and peas ref1
fish tacos with fried tomato salsa ref1, ref2
complementary feeding see weaning
congee, white fish congee with spring onions and peas ref1
coordination, hand–eye ref1, ref2, ref3
cottage cheese, kale and cottage cheese cupcake lasagnes ref1, ref2
courgette ref1, ref2, ref3
barley and courgette risotto ref1
cheesy courgette and spring onion rice ref1
courgette, pea and mint puree ref1, ref2
courgette puree ref1, ref2
courgette, sardine and barley minestrone soup ref1
first tastes ref1, ref2, ref3
ratatouille with kidney beans, pepper, courgette, aubergine and tomato ref1, ref2
couscous
aubergine, red pepper and couscous ref1
herb and cheese couscous bites ref1, ref2
lamb koftas with rainbow couscous ref1, ref2
Moroccan minced lamb with sweet potato and couscous ref1, ref2
parsley and mint cauliflower couscous ref1
cream cheese ref1, ref2, ref3
cucumber ref1, ref2, ref3
cucumber mint yoghurt ref1
first tastes ref1
five spices Thai chicken cakes with carrot, cucumber and radish salad ref1, ref2
curry
Caribbean spiced chicken and squash curry ref1, ref2
cauliflower, kale and chickpea curry ref1
Indian-spiced spinach, chickpea and potato curry with yoghurt ref1
very green curry ref1, ref2
dairy foods ref1, ref2, ref3
dal, sweet potato, red lentil and cinnamon dal ref1, ref2
dietitians ref1, ref2
dips
beetroot, Greek yoghurt and mint dip ref1
black bean dip ref1
pumpkin seed pesto dip ref1
yoghurt and avocado dip ref1, ref2
dressings ref1, ref2
herby dressing ref1, ref2
eating out ref1
edamame bean ref1
edamame avocado mash flatbread with salmon ref1, ref2
egg ref1, ref2, ref3, ref4, ref5, ref6, ref7, ref8, ref9, ref10, ref11, ref12, ref13
allergenic nature ref1, ref2
Asian-style scrambled eggs ref1
eggy bread with mashed strawberry yoghurt ref1, ref2
kedgeree with chopped egg and green beans ref1
muffins ref1, ref2
pancakes ref1, ref2, ref3
sweet potato frittata squares ref1
turmeric scrambled egg ref1, ref2
falafel
Mexican falafel black bean bites with a yoghurt and avocado dip ref1, ref2
spinach falafel bites ref1
fennel ref1, ref2
fibre, dietary ref1
filo pastry, salmon and beetroot samosa ref1, ref2
finger foods ref1, ref2, ref3, ref4, ref5, ref6, ref7
fish ref1, ref2
courgette, sardine and barley minestrone soup ref1
fish tacos with fried tomato salsa ref1, ref2
kedgeree with chopped egg and green beans ref1
oily fish ref1, ref2
quinoa-coated fish fingers with minted peas ref1, ref2
sweet potato, white fish, broccoli ref1, ref2
tuna and olive tortilla pizza sandwich ref1
white fish congee with spring onions and peas ref1
white fish with tomato sauce pasta bows and grated cheese ref1
see also cod; salmon
flatbread ref1
edamame avocado mash flatbread with salmon ref1, ref2
simple flatbreads ref1
flavour ref1
flaxseed ref1, ref2
food allergies ref1, ref2, ref3, ref4
food groups ref1, ref2
food preferences ref1
food refusal ref1, ref2, ref3, ref4, ref5
food texture ref1, ref2, ref3
foods
to avoid ref1
new ref1, ref2, ref3, ref4, ref5, ref6
playing with ref1
formula milk ref1, ref2, ref3, ref4, ref5, ref6, ref7, ref8, ref9, ref10
combined with breast milk ref1
reducing ref1, ref2
supplements of ref1
when to stop ref1
freezing food ref1
frittata, sweet potato frittata squares ref1, ref2
fritters, sweetcorn and ricotta fritters ref1, ref2
fussy eaters ref1, ref2, ref3, ref4
gagging ref1, ref2
general practitioners (GPs) ref1, ref2, ref3, ref4
gluten allergy ref1
green bean
first tastes ref1
kedgeree with chopped egg and green beans ref1
parsley, peas and green bean puree ref1, ref2
red pepper pesto, green beans and pasta ref1, ref2
growth ref1
hash browns, potato, apple and beetroot hash browns with salmon ref1
health visitors (HVs) ref1, ref2, ref3, ref4
herbs
green hummus ref1, ref2
herb and cheese couscous bites ref1, ref2
honey ref1
hummus, green hummus ref1, ref2
hyperactivity ref1
immune system ref1
iodine ref1, ref2
iron, dietary ref1, ref2
jam, apricot chia seed jam ref1, ref2
kale ref1
cauliflower, kale and chickpea curry ref1
first tastes ref1
kale chips ref1, ref2
kale and cottage cheese cupcake lasagnes ref1, ref2
pumpkin, kale and butterbean mac ’n’ cheese ref1, ref2
red lentil, cauliflower, turmeric and kale ref1
kedgeree with chopped e
gg and green beans ref1
kidney bean
butternut and kidney bean quesadilla ref1, ref2
ratatouille with kidney beans, pepper, courgette, aubergine and tomato ref1, ref2
lamb
lamb koftas with rainbow couscous ref1, ref2
lamb and lentil shepherd’s pie with sweet potato mash ref1, ref2
Moroccan minced lamb with sweet potato and couscous ref1, ref2
lasagne, kale and cottage cheese cupcake lasagnes ref1, ref2
latching on ref1
leek ref1, ref2, ref3
leek, quinoa and tarragon ref1
leftovers ref1, ref2
lemony aubergine with yoghurt and parsley ref1, ref2
lentil(s)
lamb and lentil shepherd’s pie with sweet potato mash ref1, ref2
red lentil, cauliflower, turmeric and kale ref1
sweet potato, red lentil and cinnamon dal ref1, ref2
turkey and red lentil nuggets ref1, ref2
mac ’n’ cheese, pumpkin, kale and butterbean mac ’n’ cheese ref1, ref2
mackerel, kedgeree with chopped egg and green beans ref1
mange tout, teriyaki salmon rice bowl steamed with mange tout ref1, ref2
mango ref1
stir-fried Asian slaw tofu wraps with mango sauce ref1
tofu, sugar snap peas and mango sesame noodles ref1
mashed food ref1, ref2, ref3, ref4, ref5, ref6, ref7, ref8
mealtimes ref1, ref2, ref3
mercury contamination ref1
milk
cow’s ref1, ref2, ref3, ref4, ref5, ref6, ref7
expressed ref1
fortified alternatives ref1
plant-based ref1, ref2
rice ref1, ref2
see also breast milk; formula milk
minestrone, courgette, sardine and barley minestrone soup ref1
mint ref1, ref2
beetroot, Greek yoghurt and mint dip ref1
courgette, pea and mint puree ref1, ref2
cucumber mint yoghurt ref1
parsley and mint cauliflower couscous ref1
quinoa-coated fish fingers with minted peas ref1, ref2
mozzarella ref1, ref2
ratatouille parcels with mozzarella ref1
muffins, cauliflower red pepper egg muffins ref1
mushroom
chickpea and mushroom burgers ref1, ref2
creamy chicken, broccoli and mushroom pasta ref1, ref2
kale and cottage cheese cupcake lasagnes ref1, ref2
pumpkin, kale and butterbean mac ’n’ cheese ref1, ref2
red pepper pesto, green beans and pasta ref1, ref2
