Mini Weaning Banana and Oat Breakfast Muffins

These are such a fantastic finger food for babies and toddlers in the weaning stage and I've experimented with a few varieties for both taste, texture and popularity amongst my two girls. These are definite winners. 

The original inspiration was from the 'queen of wean'; Annabel Karmel's, Banana Muffins, but I have played around with the ingredients, quantities, and also added natural yoghurt and energy-giving porridge oats, and am satisfied these are slightly less crumbly (and messy) than her fantastic version. These also work with peach puree and these go down well too!

I've also given ingredient quantities in tablespoon measurements here, because I do appreciate that not everyone jumps up at the crack of dawn, wanting to make muffins and the effort of measuring out and getting out scales might be off-putting. Not so with these, they take less than ten minutes to prepare and 12 minutes in the oven, plus cooling time. Win, win.

These freeze well, but frankly if you have more than one child and another adult in the house, keep them in an airtight container for up to three days - they won't last that long!

The below makes 18 mini muffins. 

Mini Weaning Banana and Oat Breakfast Muffins

Here's how:

• 1 banana
• 2 tbsp brown sugar
• 1 egg
• 4 tbsp wholemeal flour
• 2 tbsp olive oil
• 2 tbsp porridge oats
• 2 tbsp natural yoghurt (full fat)
• 1/2 tsp cinnamon
• 1/2 tsp bicarb
• 1/2 tsp vanilla extract

Firstly pre-heat the oven to 180 degrees and line a baking tray with mini muffin or cupcake cases. 

Peel and mash the banana well in a small bowl and set aside.

In a mixing bowl whisk the egg and sugar together and then add the oil, vanilla extract and yoghurt and mix well. 

Now sift in the wholemeal flour and add the bicarb, cinnamon and porridge oats and stir again till all is combined.

Spoon the mixture into the muffin cases to about even level, about a heaped teaspoon into each is perfect for small bites.

Place into the oven on the middle shelf and bake for 12 minutes or until the tops are golden brown and a cocktail stick goes in and comes out clean.

Mini Weaning Banana and Oat Breakfast Muffins

Set aside and leave to cool for at least five minutes before serving. Enjoy! 

Mini Weaning Banana and Oat Breakfast Muffins

Turkey and Charred Vegetable Ragu Pasta Bake

This is another super simple pasta bake recipe perfect for a quick mid-week meal - ideal for working parents or those who's little ones have gone back to school this week. 

For me this is a cheat pasta sauce too - I was making my Thomasina  Mier's Fruity Chilli for me and Glen this evening, which is a little too spicy for the girls, and basically made extra for the basis of the sauce which is a load of charred vegetables - tomatoes, onion, peppers and garlic blitzed to a fine sauce and added a little here and there to jazz it up. It went down an absolute treat with both of my girls this evening. We've started having turkey mince a lot too instead of our usual steak or pork, as it's leaner, cheaper and we genuinely like the taste, 

I added a carrot into the blitzing stage of the sauce too, which will add a little sweetness and a little extra vegetable too which is completely disguised! It's a great toddler meal but also good for the weaning stage - you could of course blitz it up or if you're following the baby led weaning route, it's a great finger food as the fusilli is easy to hold, and just spoon-feed or offer loaded spoons with the remaining meat and sauce mixture.

Turkey and Charred Vegetable Ragu Pasta Bake

The below is enough for 3 toddler meals.

Here's how:

• 60g turkey mince
• 2 tomatoes
• 1 clove garlic
• 1 red or green pepper
• 1 carrot
• Drizzle olive oil
• 1/2 tsp cinnamon
• 1 tsp oregano
• 1 tbsp tomato puree
• 2 tbsp water
• 1 tsp black pepper
• 4 close cup mushrooms
• 75g fusilli 
• Little grating of hard cheese such as Cheddar

Firstly switch the oven onto 200 degrees, and cut the tomatoes and pepper in half, and peel and quarter the onion, and peel the garlic. Drizzle over a little olive oil, and scatter over some dried oregano.Place all into a baking tray or dish and into the oven for 20 minutes or until nicely charred on the outside, remove from the oven and allow to cool.

Now cook the pasta according to the pack instructions, and drain and set aside.

In the meantime, drizzle the olive oil into a pan, and place on a medium heat. Cook the turkey mince in the oil, and season with black pepper. Use a wooden spatula to turn the mince over and cook all over.

Finely chop the mushroom at this stage - my Bridget 'doesn't like mushrooms' when she can see them, but miraculously eats them all up when they're not visible. 

Now place the charred vegetables into a blender or a Nutribullet  alongside the peeled carrot and blitz - depending on your blender you may need to chop or grate your carrot, I just threw mine into the Nutribullet. Pour this sauce over the turkey mince and add the water, cinnamon and a little more oregano. Allow to cook for twenty minutes on a medium heat to allow the spice to cook out.

Now add the pasta to the sauce mixture and stir well to ensure all is evenly coated. Pour the pasta into an ovenproof dish and scatter over the cheese before placing into the hot oven. Allow to cook for twenty minutes until the cheese is melted and there is a golden brown colour. Enjoy!

Bridget's Easy Peasy Cheesy Veg Pasta Bake

A variation of this dish has been doing the rounds in our household since Bridget was eating solids - she has always loved anything carby (like her mother) be it pasta, rice or potatoes but she adores pasta in all it's many guises.

She has been 'helping' me in the kitchen since she was walking and now she's about to be three, she absolutely loves getting her apron on and helping out. This particular dish was made today, mainly by her, with the obvious help and cues from me, avoiding the hot oven and hob, but doing all the 'important' jobs.

You could use any pasta shape for this really, but with my weaning seven month old, Beatrice, in mind we used penne today, as it's a bit easier to grip than macaroni. This went down well with both girls today - three lots of vegetables in one hit too, winner. Of course you could play around with the vegetables used, depending on what's a favourite for your little ones, or what is easier to disguise, in some cases.

Bridget's Easy Peasy Cheesy Veg Pasta Bake

This is a great weaning dish once finger foods have been introduced - Beatrice loved it!

Baby Led Weaning with Pasta Bake

Here's how:

• 1.5 tbsp unsalted butter
• 1.5 tbsp plain flour
• 250ml milk (I use full fat)
• 60g Cheddar cheese 
• 100g dry penne or other pasta
• 1 tsp black pepper
• 1 tsp mustard powder
• Freshly grated nutmeg
• 6 florets broccoli
• 6 florets cauliflower
• Cup of peas (fresh or frozen is fine)
• Few breadcrumbs

Firstly pop the oven on at 200 degrees and fill and boil the kettle with water. 

Cook the broccoli and cauliflower first, using freshly boiled water - cook for four minutes, and then use a slotted spoon to remove from the pan and set aside. 

Add the penne to the pan and cook according to the pack instruction - be careful not to overcook, as it will cook a little more in the oven. Drain and place with the cauliflower and broccoli for the moment.

Now to make your cheese sauce, pop the butter into a frying pan, on a medium heat and allow to fully melt, gently. Next, add the flour and stir the whole time until the flour and butter is combined, it will be a bit of a mound or paste, now slowly add the milk a bit at a time, until all is combined, stirring all the time. It will be a fine liquid at this point but will thicken up in time. 

Cheesy Sauce

Now add the grated cheese, retaining a handful for the topping. Add the mustard powder, black pepper and grate over the fresh nutmeg - be liberal, the flavour is enhanced massively by this! Allow to cook out and thicken for five more minutes.

Now pour the cooked penne, broccoli and cauliflower into the cheese sauce and add the peas too. Stir and ensure everything is coated well in the sauce. Pour into an ovenproof dish and arrange with the broccoli and cauliflower florets facing upwards and evenly distributed.

Give another seasoning with black pepper and nutmeg, and scatter over the breadcrumbs and remaining cheese. 

Bridget's Easy Peasy Cheesy Veg Pasta Bake pre-bake

Bake for 20 minutes until the topping is golden brown. Enjoy!

Bridget's Easy Peasy Cheesy Veg Pasta Bake

Spiced Lentil and Broccoli Baby Food Puree

This is another great homemade puree for once weaning has been established and you're ready to introduce some bolder flavours. Just a hint of Garam Masala adds a delicate flavour to this lentil based puree and it is full of goodness for baby too. This is one of Beatrice's favourites.

You could use a baby vegetable or chicken stock cube if you wish - but I prefer to just use water.

We are well into finger foods and more on the baby led weaning side of things, but I still make up purees for throughout the week and serve with finger foods to load the puree onto or spoon feed when we are out and about for reduced mess, none of my friends or family wants the mess I get on a daily basis around Bea's highchair in their house. The combination feeding method has worked well for us with both girls - less stress, no outside-the-house mess! Do what ever is right for you and your little ones.

Spiced Lentil and Broccoli Baby Food Puree

Here's how:

• 3 tbsp red split lentils
• 4 florets broccoli
• 1 spring onion
• 1 clove garlic 
• 1/2 tsp garam masala
• Drizzle rapeseed oil

Firstly drizzle the rapeseed oil into a saucepan and place on a gentle heat. 

Finely slice the spring onion and garlic and add to the pan to saute. 

In the meantime give the lentils a thorough rinse in a sieve, then add to the pan and allow to cook for a couple of minutes. Add the garam masala and stir. 

Now fully cover with cold water, place the lid on and cook for 20 minutes or until lentils are soft. 

Drain and leave to cool whilst cooking the broccoli in the same saucepan - saves on double the washing up! Cover the broccoli with boiled water from the kettle and cook for five minutes, or until the broccoli is soft enough then drain.

Add the lentil mixture and broccoli to a blender or Nutribullet, add two tablespoons of cold water and blitz. Then portion up accordingly and place into the fridge or freezer.

Sweet Potato and Mexican Bean Baby Food Puree

This puree is a great one for once weaning is established as it introduces a little more flavour and gentle spice to baby's taste buds. I really do think the more flavours you introduce to baby early on, the less fussy they are as they get older and grow into small children, my almost three-year-old is such an adventurous eater and I can almost always entice her to try things, so we're following the same routine with weaning our little one.

Again, purees can still be used if taking the baby led weaning approach, serve with a spoon, some bread sticks, rice crackers or the like to load up.

This freezes well or can be portioned up and popped into the fridge for a few days too. The below makes 3-4 portions for my seven month old, but could make more for a younger baby or one with a small appetite.

I've been using my Nutribullet to prepare these purees - but you can simply use a potato masher with a little water added, if you don't have one, or a traditional blender.

Sweet Potato and Mexican Bean Baby Food Puree

Here's how:

• 1 sweet potato
• 2 tbsp kidney beans
• 1/4 tsp ground cumin 
• 1/2 garlic clove
• 1 spring onion
• 1/4 tsp paprika
• Pinch black pepper
• Handful coriander leaves and stalks

Firstly place the oven onto 200 degrees and pop the sweet potato inside to bake until soft - for about 25-30 minutes. 

Scoop out the inside and place into a blender or Nutribullet, or into a bowl if you are using a potato masher or ricer.

Now add the cooked/tinned kidney beans with the cumin, paprika and black pepper. If you are using a blender or Nutribullet simply chop the ends off of the spring onion and peel the garlic clove, but if hand blitzing then finely chop the onion and mince the garlic. 

Add the coriander leaves and two tablespoons of cold water and blitz to a thick consistency. 

Portion up accordingly into tubs or an ice tray and either pop into the fridge once cool or the freezer. Serve warm. 

Roast Chicken and Broccoli Cheese Baby Food Puree

Once you have established the weaning process and start introducing meat to baby, this is a lovely meal for her to enjoy alongside the family with the Sunday roast - just remember to omit from adding salt to the meal. 

Equally this works with other roasting joints - lamb, pork or beef and use whichever vegetables you are cooking alongside the dinner. The Broccoli Cheese is a specific weaning one, that omits from the usual salt, and that also works as a textured meal in itself when baby is ready for lumpier textures.

Roast Chicken and Broccoli Cheese Baby Food Puree

Here's how:

• 1 slice roasted chicken meat, without the skin
• 1 potato 
• 2 tbsp Broccoli Cheese
• 1-2 tbsp cold water

Carve a slim slice of roasted chicken, that hasn't been salted and add to the blender or Nutribullet. 

Whilst preparing the roast potatoes, add one potato after the par-boiling process to the blender or Nutribullet. 

Once cooked add the two tablespoons of Broccoli Cheese to the Nutribullet or blender with the cold water and blend. 

Portion up accordingly.

Potato, Peas, Broccoli and Carrot Baby Food Puree

This is another really easy baby food puree for the early weaning process. Even if you are following the Baby Led Weaning approach, purees can still be introduced with a spoon or with finger foods such as toast fingers, bagel bites or rice crackers. 

This particular puree is one I've made when I've been making a roast dinner for the rest of the family - we omit from using salt so that all of the vegetables are edible for the whole family.

Potato Peas Broccoli and Carrot Baby Food Puree

Here's how:

• 1 potato
• 2 tbsp peas
• 2 florets broccoli
• 1 carrot
• 4 tbsp cold water

If you're preparing a roast dinner then simply extract the cooked version of all of the above once ready, place into a blender or a Nutribullet with the cold water and blend. Please note to remove the potato once it has been par-boiled, as this will be fine for baby and you don't want to give her a roasted potato if cooked in meat juices or fats just yet. 

If you're simply preparing the above for baby, and not a family dinner follow the below:

Peel and dice one potato and place into a pan of boiled water on a medium heat, bring to the boil and simmer for ten minutes.

In the meantime, peel and dice a carrot, chop broccoli into the florets and add to the potato pan once the simmering has begun. 

Add the peas for the last 2-3 minutes of cooking time. 

Drain and allow to cool for five minutes then place into a blender or Nutribullet with the cold water and blitz.

Portion up accordingly.

Sweet Potato and Butternut Squash with Cheese Baby Food Puree

Another baby food puree idea that's quick, simple and easy to prepare with minimal mess.

I buy the pre-packaged and prepared diced sweet potato and squash from Lidl to make this, and it goes down very well and means it takes next to no time to prepare.

The addition of a little Cheddar helps introduce some dairy and calcium into baby's diet - all important for the development of little one's teeth and bones, win-win.

Sweet Potato and Butternut Squash with Cheese Baby Food Puree 

Here's how:

1 pack of pre-prepared diced sweet potato and butternut squash
10g Cheddar or other hard cheese
4 tablespoons water

Cook the sweet potato and butternut squash according to the instructions - either on the hob in water or in the microwave if you're in a hurry. Allow to cool and then place into a blender or Nutribullet.

Grate in the cheese and add the cold water.

Blitz and portion up accordingly - this freezes well in little Tupperware containers or in an ice tray.

Cauliflower, Broccoli and Potato Puree Baby Food

I have been weaning my daughter for a couple of months, and now she is over seven months we have progressed onto a range of finger foods and lumpier textures but I began the process with a range of mostly homemade baby purees. I found with my first daughter a simple potato masher worked as the main tool, but this time I've made slightly larger batches of purees with the help of my Nutribullet.

I have no issue with baby food brands, and have used the likes of Hipp Organic, Ella's Kitchen and this time around, Babease, during the weaning process but I much prefer preparing my baby's food and knowing every single ingredient that is going into her food, at this crucial stage. There is extensive research out there, which suggests the more flavours and types of foods you introduce to your baby during the weaning stage, the less likely she (or he) is to be a fussy eater as they get older. Research also recommends introducing different textures between the ages of 6-9 months, to avoid them becoming fussy about 'lumps' so try not to rely solely on pouches which are mainly pureed and smooth at this age.

Remember also to introduce flavours individually during the early days - just parsnips, sweet potato, or carrots to begin with, and then combine. This has worked well for me at least - but as parents, we all just do our best and seem to find our own way - I'm not preaching, just bringing to the table what has worked for us :-) I also try to use the same pan to cook things - another bug bear of being a busy Mum, is the constant clean-up, and I know the convenience of pouches is what attracts many, so I've tried to create some purees where minimal mess and clear up is required.

This puree is simple - potato, broccoli and cauliflower - nothing else, besides water.

Potato Broccoli and Cauliflower Puree

Here's how:

• 1 white potato
• 3 florets of broccoli
• 3 florets of cauliflower

Bring a large pan of water to the boil - or if you're in a hurry, simply boil the kettle and add to a pan. 

Peel the potato and cut into small, 1 cm (ish) cubes and wash well to remove some of the starch, then add to the pan on a medium heat. Bring to the boil, then simmer for ten minutes, testing with a fork to see if the potato has become soft enough to blend. As soon as it has, remove the potato with a slotted spoon and place directly into a blender or Nutribullet to cool a little.

Now add the broccoli and cauliflower to the water and cook for about 6 minutes, until softened. Drain, and add the cooked vegetables to the blender or Nutribullet. 

Pour over 4 tablespoons of cold water and leave for five minutes to cool a little more. Then blitz to a smooth paste.

Portion up and store excess portions in sealable tubs or ice cube trays. Reheat by placing the container into a bowl or pot of boiled water and always test with your hand before serving to baby.

Baby Bites: Weaning Breakfast Yoghurt and Banana

At six months old, Beatrice is well under way with weaning and like her big sister Bridget, she enjoys pretty much everything, she's a hungry baby and has been super content since the journey with solid food began.

For breakfast, we started out with the Aptamil Baby Porridge, and I do still give this a couple of days a week, but I like to offer variety and this yoghurt breakfast has been going down really well the past week, so I thought I'd share it.

Weaning Breakfast Yoghurt and Banana

 



A spoonful of Greek Natural Yoghurt, with a 2-3cm piece of banana, mashed with a fork, and then all mixed in together. It's a lovely, healthy breakfast, and one that my toddler loves too - her version is slightly more grown up with chopped banana, strawberries and blueberries and a drizzle of honey. I'm sure it won't be long until Beatrice enjoys the blueberries and strawberries as finger foods, but please remember honey is off limits for baby's under 12 months.

Natural Yoghurt with Mashed Banana



I still only allow Bridget to have Greek Natural Yoghurt as it only has the natural sugars inside - all the yoghurts aimed at children seem to have a shocking amount of added sugars and nasties - even the Yeo Valley Little Yeo's range, have a shocking amount of sugar per pot - it works out to almost 10% so just be cautious of these 'healthy' ranges aimed direct at your little ones. Enjoy!

Beatrice enjoying her yoghurt and banana

Garlic Prawns with Boiled Rice and Vegetables

When I made Glen and I the Skinny Spicy Breaded King Prawns last week, I thought it best to cook something different for Bridget as the spice would have been a little too much for her. She likes prawns and this simple dish is easy to prepare and on the table in no time, perfect.

Bridget is definitely a baby/ toddler foodie as she is yet to turn her nose up at anything aside from when she's had the odd cold or a new tooth coming through - but if your little one is a tad fussy, maybe try them on prawns first, when you're having them, to make sure they like the taste and texture.

Also I served with broccoli, cauliflower and green beans but you could give any vegetable you have to hand, I just like to offer a variety. As most parents of weaning tots know, some days baby may demolish cauliflower and then the next won't touch it with a barge pole so I find giving 2-3 types means they are at least getting some veg. 

Garlic Prawns with Boiled Rice and Vegetables, Baby Bites

Here's how: 

• 50g King Prawns
• 30g plain rice (Basmati, Long grain etc) 
• Couple of broccoli florets
• Couple of cauliflower florets
• Drizzle olive oil
• 2 cloves garlic
• Handful green beans, trimmed

Firstly switch the oven on at around 180 degrees.

Boil the kettle and place the rice into a colander to rinse. Now place into a pot and pour over two parts boiling water to the one part rice and place on a medium heat. No need to add salt. This should cook in 14-18 minutes (check the packet instructions).

Now prepare the vegetables and place all into another saucepan. Pour over the remaining boiled water and place on a gentle heat for 6 minutes, then drain and set aside to cool.

Finally half the two garlic cloves and add to a small oven dish, then toss the prawns in, drizzle over the oil and give a good mix. These should take 5-6 minutes to cook and you'll know they are cooked from the fact they have turned pink. Try to avoid overcooking as prawns become rubbery and chewy if cooked for too long.

Now drain the rice and place into a bowl with the vegetables dotted around and place the cooked prawns straight on top. Enjoy!

Baby Bites Mushroom and Cheese Omelette

Omelettes are such a quick and easy meal and the egg provides a great source of protein for baby. What's more they can be served with berries or fruit sticks as I have done for breakfast or brunch or with a side salad such as cucumber, tomatoes, radishes and lettuce for lunch or dinner.

Up until a year old you must make sure the egg is cooked right through (no runny bits) which is better whilst they are enjoying the finger food stage of weaning, as it helps the omelette to keep its’ shape.

You can use up lots of different ingredients but this cheese and mushroom variety is a favourite - I use two eggs and Bridget just has a quarter of the omelette whilst my partner has the rest. 

Here's how:

• 1/2 tablespoon unsalted butter
• 2 medium eggs
• 3 mushrooms
• 25g hard cheese such as Cheddar, Red Leicester or Edam
• Black pepper
• Handful of washed berries (or salad if you prefer)

Firstly pop the butter into a non-stick pan and place on the lowest heat.

In a bowl crack the two eggs and beat gently with a fork.

Grate in the cheese and add a pinch of the black pepper.

Now wash and dry the mushrooms thoroughly and slice then add to the egg and stir through to try and evenly distribute.

Pour straight into the pan and allow to cook for 2-3 minutes or until the omelette has starts to take a more solid form on the bottom.

Use an egg slice to gently flip it over and cook for the same time on the other side.

Remove from the heat and cut off a quarter for your little one and place on a plate to cool a little. Add the berries or salad and once cooled serve to baby.

Baby Bites Spiced Tuna Fishcakes

This fishcake dish is another great finger food recipe for your weaning tot and one that has some really delicate spicing to introduce your little darling to some new, interesting flavours.

It uses tinned tuna too so is a really economical dish and makes enough for 3 fishcakes – two of which can be popped into the fridge or freezer for a later date.

Also these are really tasty and full of delicious flavour so they can be enjoyed by all of the family – just up the quantities.

I served here with some cooked carrot batons and baby corn but any vegetables you have will work – I just like to use a variety and introduce Bridget to as many different vegetables as possible to work out which she likes – so far most of them!

Here’s how:

6 new potatoes

1 tin of tuna (I use John West No Drain in Spring Water)

1 tablespoon chopped parsley

1 tablespoon chopped coriander

2 spring onions

1 clove garlic

½ teaspoon turmeric

½ teaspoon garam masala

¼ teaspoon paprika

1 egg

1 slice of brown or granary bread

Drizzle of oil (vegetable or rapeseed or something light in flavour)

Firstly place the new potatoes into the microwave and cook for 6 minutes – check they are cooked through – if not cook for a further minute or two.

In the meantime, finely slice the spring onions, coriander and parsley and mince the garlic and set aside for a moment.

Place the potatoes into a small bowl and use a fork to crush and mash – if they aren’t easy to crush add a tiny drizzle of oil. As with the Mexican Salmon Fishcakes you want the potatoes broken down but not turned into a smooth mash – it just helps the fishcakes to hold some structure and not fall apart if you do this.

Once the potatoes are suitable crushed, add the spring onions, garlic, coriander and parsley and the herbs and stir.

Now open your tin of tuna and pour into the bowl giving a good stir with a fork to evenly distribute the tuna.

Now add the egg and stir through.

Blitz the bread into breadcrumbs and place onto a plate or in another bowl and at this time drizzle the oil into a non-stick pan and place on a low-medium heat.

Now scoop out a heaped tablespoon of the fishcake mixture and shape into a small rounded shape – like a mini burger. The mixture will be wet from the egg so place onto the plate of breadcrumbs and gently pat down to coat, then turn over and repeat. Shape all of the mixture into fishcakes and if freezing wrap in clingfilm and allow to cool before popping into the freezer - likewise if chilling. 

Then place into the pan and cook for 4-5 minutes on each side or until golden brown.

Simultaneously cook the vegetables and allow both to cool to a suitable temperature before serving to little one. 

Baby Bites Berry Yoghurt Pancakes

My little Bridget absolutely loves pancakes in all forms and these fluffy blueberry ones are a particular favourite in our house.

American pancakes tend to call on buttermilk to get that trademark thick, fluffy texture compared to the more crepe-like pancakes that we associate with Shrove Tuesday. I tried these with some natural yoghurt once instead of buttermilk and they work beautifully so this recipe has stuck.

It's a perfect weaning breakfast or brunch and makes a great treat of a finger food but it's not limited to being a baby food - these are gorgeous for the whole family and this recipe makes enough for baby plus 2-3 bigger appetites. 

We love this for a late and lazy Saturday or Sunday morning breakfast and add the icing sugar as this is a real treat meal – but if you’re keen to keep the sugar level down and keep to just the natural sugar of the berries you can of course omit this and the sugar for the pancake mix too.

Here's how:

• 240g plain flour
• 1 tablespoon sugar
• 1 teaspoon of baking powder
• 120g plain natural yoghurt
• 75-100ml milk (try to use full fat for best results but semi skimmed will also be OK)
• 1 large egg
• 1 teaspoon of vanilla extract
• 70g blueberries
• 70g raspberries

First wash the berries and then gently dry them with a clean tea towel or kitchen towel – try not to squish them.

In a large jug or bowl combine the flour, sugar and baking powder.

Next crack in the egg, vanilla extract and yoghurt and give a really good stir until it's all combined.

Add in about 75ml of milk and keep stirring. The mixture should be like a cake mix so you should be able to do the spoon test and see how it drops back into the bowl. If it seems too thick, add a little more milk a little at a time until you're happy with the consistency.

Now add in your blueberries and raspberries and mix so they are evenly distributed.

Now add a little vegetable oil to a non-stick pan and place on a low-medium heat. Once the pan is nicely warm, half fill a ladle with the mixture and gently pour into the pan, trying to keep to a nice small rounded shape.

Cook for a couple of minutes and use a spatula, spook or egg slice to turn over, the cooked side should be nicely golden brown.

Cook on the other side for a further couple of minutes or until that has turned a golden colour. Make sure it's cooked through.

Now place onto a plate to cool enough for baby and cook the rest in the meantime. Serve with some extra fresh berries and dust with a little sprinkling of icing sugar which is the final decadent touch.

Baby Bites Fun Cheese Kebabs

Making food fun is a great way to encourage little ones to become more interested in food – especially if they are going through a fussy stage – and finger food is always more fun as it’s sensory.

These fun cheese kebabs are simple – take no cooking time whatsoever and work for older children too – just be careful of the skewers and don’t leave baby alone with them.

You can use any salad item you fancy and you could add some cooked meat such as chicken on too to make it even more exciting.

I serve with a slice of bread and butter or a toasted pitta and this is a great lunch or snack for babies, toddlers or children during and beyond the weaning process.

Here’s how:

• ·         50g cheddar
• ·         1 radish
• ·         3-4 cherry tomatoes
• ·         Chunk of cucumber
• ·         Bread

Simply cut each of the items into similarly sized cubes and place onto the skewers.

Butter the bread or toast the pitta and serve alongside. 

Baby Bites Mexican Style Salmon Fishcakes

The beauty of reaching a stage during traditional weaning where finger foods are de rigeur, is you no longer have to faff around making purees or indeed making an entirely different dish to what you are making for the rest of the family.

These Mexican style salmon fishcakes are a great meal for the adults made with fresh chopped chilli added and served in a wrap with all the Mexican trimmings – salad, sour cream, salsa – guacamole even. For baby I make to the exact same recipe minus the chill and serve simply with some cherry tomatoes and slices of cucumber and she absolutely loves them.

They have a lovely zing from the lime and coriander and a gentle smoke of paprika so if you haven’t yet introduced bolder flavours to your little one, maybe err on the side of caution and go gently.

These do freeze well too so if you did want to, make a batch, shape them into the fishcakes first and pop into a sandwich bag and once completely cooled pop into the freezer – I tend to just add the extra to our batch though!

Here’s how:

• 2-3 new potatoes
• Small fillet of salmon
• 2 spring onions
• 1 clove garlic
• 1 tsp paprika
• 1 tbsp fresh coriander, chopped
• Good squeeze of fresh lime juice
• Pinch of black pepper
• 1 slice of brown or granary bread
• 1 egg
• Drizzle of olive oil
• Cherry tomatoes and cucumber to serve

Firstly clean the potatoes and place into the microwave for 6 minutes. Whilst these are cooking, finely slice the spring onions and mince the garlic and place into a bowl.

Chop the coriander and add to the bowl.

Blitz the slice of bread in a blender or crumble with your hands if you don’t have a blender. Add half the breadcrumbs to the bowl and keep the rest to one side, on a plate or in another small bowl.

Chop the salmon into small pieces and add to the spring onion, garlic and coriander.

Once the new potatoes have cooked, use a fork to mash them up completely – they should still retain some shape and not become mush. Add to the salmon mix. Now add the paprika, pepper, squeeze of lime and use a fork to stir and try to evenly distribute each of the ingredients.

Beat the egg into a cup or bowl and then add to the salmon mixture and mix well. If, once mixed, the mixture looks too wet to shape into fishcakes, add some more breadcrumbs until it looks pliable (if so you will need some more breadcrumbs made).

Drizzle the oil into a pan and place on a medium to low heat.

Now using your hands, pull out about a tablespoon of the mixture and shape into a small, round, fishcake. Dip into the breadcrumbs so it’s covered on both sides and place straight into the heated pan. Do the same with the remaining mixture – or place some into freezer bags as you wish.

You want to cook them until they are enticingly golden brown on both sides and the salmon is cooked through – four minutes on each side should be more than sufficient – but ensure the salmon is all cooked through for baby.

Serve with cherry tomatoes and cucumber or some other salad items and allow to cool enough for baby to handle.

Baby Bites Courgette and Corn Pancakes

These are a great breakfast idea for your weaning child and make a nice change from sweet pancakes. They can be whipped up in five minutes and are very popular in our house - I like them too.

I often have spiralised courgette at the minute which works really well in these along with sweetcorn, but if not you can grate some courgette instead.

The below makes enough for a couple of days and the batter keeps fine in the fridge.

Here's how:

• 50g plain flour
• 1 egg
• 150ml semi skimmed milk
• 50g courgette
• 2 tbsp sweetcorn
• Pinch of black pepper
• 1/2 tbsp oil

Firstly drizzle in the oil into a non-stick pan and place on the lowest heat to slowly warm the pan.

Sift the flour into a jug or bowl and crack in the egg, mixing with a metal fork. Slowly add the milk, a little at a time, mixing all the time, until you have a smooth batter.

Add the pepper and sweetcorn and grate in the courgette and thoroughly mix so the vegetables are evenly distributed.

Use a ladle to scoop out some batter and place into the pan. After a minute, use a spatula or egg slice to turn over, it should be starting to turn golden brown. Leave to cook on the other side and once golden on both sides remove from the heat. 

If you are keen to cut into shapes you can use cookie cutters or a knife to cut out your shapes and make a fun plate of baby food.