Weaning Mashed Banana and Oat All-In-One Pancakes

These are a super quick pancake, filled with slow release energy from porridge oats and banana. Perfect for a baby led weaning breakfast, brunch or even lunch - they are super easy to hold and go down a treat with both my 7-month old and my (nearly) 3 year old. Finger foods never seem to go out of fashion the older my daughter Bridget gets. 

I adopt the 'all-in-one' method to most of the ingredients using a 'half a cup' measuring utensil so you get a perfectly close texture each time. They are a 'heavy' and filling pancake so don't dissolve in baby's hand either.

One banana mashed into the batter works well but you could just as easily use blueberries or strawberries. 

The below makes enough for two little ones plus a parent-sized portion, or you can wrap up and pop in the fridge for the following morning.

Weaning Mashed Banana and Oat All-in-One Pancakes

Here's how:

• 2 eggs
• 1/2 cup full fat milk
• 1/2 cup plain flour
• 1/2 cup porridge oats
• 1/2 tsp vanilla extract
• 1 banana 
• Little drizzle vegetable oil

Add a little drizzle of vegetable oil into a pan and place on a low heat. 

Into a mixing bowl, crack two large eggs, and add the 1/2 cup full of flour, oats and milk. Stir well with a fork until you gave a thick batter. 

Now drop in the banana and mash into the batter with the vanilla and stir well. 

Use a tablespoon to drop in several spoonfuls of the batter into the now hot-pan, ensuring they are spaced out enough not to combine in the pan. 

Allow to cook for 3-4 minutes and then flip, they should be golden brown, and cook for the same time on the other side. 

Serve with some fruit fingers. Enjoy!

Here are a few other pancake and other breakfast-bite recipes/ideas that are great for the weaning stage:

• Berry Yoghurt Pancakes
• Salmon and Dill Potato Pancakes
• Eggy Bread
• Banana and Oat Breakfast Muffins
• St Dalfour Porridge Fingers
• Courgette and Corn Pancakes
• Yoghurt and Banana

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

Meat Free Monday Mexican Veggie Burgers

It's been a while since I've shared a Meat Free Monday post - family life dictates that this doesn't always happen on a Monday, but we do try to eat meat-free or vegetarian at least one day a week.

I've experimented countless times with varying degrees of success, a range of vegetarian burgers, but these are my best yet - the beans are the main base, but with the addition of cooked sweet potato and grated carrot, there's no denying there's lots of goodness to be found inside these. To avoid a bland mass of mushed beans, my favourite version of these is to add some typically Mexican flavours to the mix, cumin, paprika, lime, lots of coriander, mint and of course some chilli.

This is 100% a family dish here, and I even served them to my 7 month old this week, mini versions at least, and she fully enjoyed these as part of her baby led weaning. She had the same version as us, but if your baby isn't used to spice you could of course omit from throwing in as much chilli, paprika etc. 

I served with brioche buns, a quick chipotle yoghurt dip and some salad for me, with chips for Bridget and Glen - definite crowd pleaser; everyone loves burgers in my house.

Mexican Veggie Burgers

If serving as a weaning finger food as I have, serve alongside some other finger food such as cucumber sticks, some cheese and tomato.

Weaning Mexican Veggie Burger Bites

The below makes four good sized burgers.

Here's how:

• 1 tin red kidney beans
• 1 tin butter beans
• Bunch spring onions
• 2 cloves garlic
• 1 red chilli
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp black pepper
• 1 lime
• 1 egg
• Olive oil
• Big handful coriander leaves and stalks
• Handful mint leaves
• 2 slices of bread
• 1 carrot
• 2 tbsp cooked sweet potato

• x4 brioche burger buns
• 2 tbsp natural yoghurt
• 1 heaped tsp chipotle paste
• Optional:
• Grated cheddar
• jalopeno chillies
• salsa

Salad of your choice

To assemble the burgers, first use your blender to make breadcrumbs out of the slices of bread. Remove from the blender and set aside. 

Now open the cans of beans and drain, retaining a little of the water in each. Place both cans into a blender. 

Finely slice the spring onions, chilli and garlic and add to the blender. Throw in the herbs and spices. 

Grate the carrot and add to the blender along with the juice of the full lime, the cooked sweet potato and the egg. Add 1 tbsp olive oil and then blitz until combined. 

You should be left with a rather wet concoction, and may wonder how this is going to turn into burgers - be patient. Now add a little of the breadcrumbs at a time, and mix in thoroughly. When you're satisfied that you can mould burgers out of the mixture stop adding the breadcrumbs - you may need all of them, or a little less.

Now drizzle in a little olive oil or rapeseed oil into a non-stick pan and place on a medium heat. 

Mould the burgers into pattys and place directly into the hot pan. 

Meat Free Monday Mexican Veggie Burgers

Use an egg slice to move the burgers around a little to avoid sticking to the bottom, and use this with a spoon for guidance, to turn the burgers over after about five minutes of cooking - they should be golden brown. Now cook on the other side for five-six minutes until that is golden brown too. 

In the meantime assemble your salad and create your Mexican burger sauce from the natural yoghurt and chipotle and spread over the bottom layer of the burger buns. 

Once the burgers are cooked through serve immediately and top with your choice of cheese, jalopenos and salsa. Enjoy!

If you're looking for further vegetarian meal ideas a few are included below:
Squash and Goat's Cheese Pie
Bean and Pepper Chilli
Pumpkin and Spinach Lasagne
Feta and Roasted Vegetable Tarts
Mushroom Risotto with Cauliflower Rice
Tomato and Vegetable Pasta Bake
Truffled Mushroom and Leek Tagliatelle
Spinach, Ricotta and Courgette Pasta Lasagne

Children's Party Food: Caterpillar Sandwiches

Children love food that is fun and I have made this Caterpillar of sandwiches for Bridget's 1st and 2nd birthday - this year we had a few children and they loved this and the Vegetable Train. As well as birthdays, it's such a young-person crowd pleaser, it's worth making for playdates too or even a family lunch - it makes it much more fun that a boring sandwich.

Caterpillar sandwich

The great thing with this is it is incredibly easy to do and it yields the best results if you use simply spreadable fillings that children love. Think peanut butter, jam (St Dalfour is great as it is all natural), cream cheese or other spreadable cheese like Dairylea. You can do sliced meats too easily – ham, chicken, turkey, beef or even chorizo, all go down well. And you can vary between white, brown and granary bread too – as I did with this one last year.

Caterpillar Sandwiches

By the time I made this for Bridget's birthday a couple of weeks back we were twenty minutes before guests were arriving so this one is a bit 'slap-dash' - but you get the gist - rounds of sandwiches, made with a decent cookie cutter, feet made with cubes of cucumber, a nose made by a halved cherry tomato, eyes were frozen peas simply pressed in with a tiny bit of butter, and two sprigs of chives as antennae. Enjoy!

Baby Bites Feta Salad Wraps

Bridget is sixteen months old now and has been good with a spoon for a while and has been getting to grips with a little fork for a couple of months now too - but the food she loves the most are finger foods which I guess are a lot more fun for her. She is well and truly past the weaning stage now but still throws bit of food on the floor some days (any tips on eradicating that, most welcome).

These no-cook wraps use wholemeal tortillas, feta for a good hit of protein, the salad Bridget enjoys and I add, for an additional flavour layer, some fresh coriander as this goes beautifully with feta - what's even better is you can make these ahead and wrap up in the fridge in some cling film so they make a great lunchbox meal for both baby and parents. You could of course add some lettuce leaves, rocket or watercress for some additional goodness - experiment with all your favourite salad items.

I prefer to dish up ready-wrapped but you may prefer the deconstructed approach for little ones to avoid mess.

Baby Bites Feta Salad Wraps

Here's how:

(Serves x2 parents and 1x baby or toddler)

• x3 wholemeal wraps or tortillas
• 100g feta
• Handful fresh coriander
• 1 orange pepper
• 6-7 cherry tomatoes
• Half a cucumber
• Handful radishes
• 2-3 spring onions
• Drizzle of extra virgin olive oil
• Pinch black pepper

Firstly slice the peppers and the cucumber into equally sized batons.

Slice the tomatoes and radishes and finely chop the spring onions. Dice the feta into small cubes. if you wish now put all of the salad ingredients onto a plate or platter with the fresh coriander and simply serve with the wholemeal wraps on the plate and allow each person to plate and roll their own wrap.

Otherwise place each wholemeal wrap onto a plate and layer up the salad a few torn coriander leaves (to taste really) and then the feta. Now drizzle with a tiny amount of good quality extra virgin olive oil before rolling up into a wrap. Enjoy.

Cheese Muffins

After Christmas, there is usually a stack of odds and ends of cheese left in the fridge and these cheesy breakfast muffins are a great way of using them up and serving up a delicious baked breakfast treat that are sure to be loved by all the family - they are great for toddlers too as a finger food if just one is eaten as you do need a little salt here for these savouries.

You could use almost any cheese in this quick and simple recipe but milder creamy ones may be a little too subtle. I recommend using some Cheddar, Red Leicester and a Goat's which will add a lovely oozy gooey quality too. 

Cheese Muffins

Here's how:

• 200g self raising flour
• 75g plain flour
• 1 tsp baking powder
• 1 tbsp mustard powder
• 1 tsp Worcester Sauce
• 150g natural yoghurt
• 125ml whole milk
• 1 egg, beaten
• 150-200g cheese (selection of your choice but here I used Strong Cheddar, Red Leicester and a Welsh Goat's cheese) - grate some and tear/chop some into the little cubes
• 1/2 tbsp dried thyme
• 1 tsp black pepper

Firstly pre-heat the oven to 180 and place 12 muffin cases into a tin and set aside.

In one bowl combine all of the dried ingredients (flours, mustard powder, baking powder, salt, pepper, thyme) and mix well.

In a different bowl mix all of the wet ingredients (everything else) and the cheese well. 

Add the dried ingredients slowly to the wet mixing well until all is combined and then spoon out equal amounts into each muffin case.

Place into the oven to bake for 20-25 minutes or until golden brown on the top. Remove from the oven and allow to cool for at least ten minutes before serving - but be warned these are completely addictive if enjoyed warm. Enjoy!

Baby Bites Party Food: Spiced Chicken Goujons

This weekend we had 18 of our immediate family over in celebration of our daughter, Bridget reaching her first birthday - a little tea party, in honour of this first milestone. I did a range of different party foods to have universal appeal with both the adult majority as well as the three children.

Chicken goujons seem to be a mainstay as a party finger food and I made my own to avoid any nasty additives being used and so we knew the chicken was of the best quality and organic to boot. I used a spice combination that worked well, but if for smaller babies you may want to reduce the quantities to tone it down a little, but luckily Bridget and her cousin Pearl who is four months older, both love lots of spicier flavours so these went down well with both adults and children alike.

The below makes enough for a big platter full, as seen in the picture, and I served with some Ketchup, BBQ sauce and a Harissa Mayo as dips. In the breadcrumb mix I've also used some garlic salt which may seem like a lot but it really does add flavour. You can always omit to use if you don't want baby having any salt content at all but they will likely only have one goujon which will contain a minimal amount.

Here's how:

• 5 breasts of chicken
• 4-5 slices of granary or brown bread
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp black pepper
• 1 tbsp garlic salt
• 1 tbsp oregano
• 2-3 eggs
• 200g plain flour
• 1 tbsp vegetable oil

Firstly pre-heat the oven to 180 and line two baking trays with some baking papers then brush with a tiny bit of vegetable oil and set aside for the moment.

Now get two equal sized bowls together. Crack the eggs into one and gently beat.

The flour goes into the other bowl with a pinch of black pepper.

Now you need to make your breadcrumbs by placing one slice at a time into a food processor and blitzing then pouring into a larger bowl. Repeat until all the breadcrumbs have been made.

Now add the seasoning and give a good stir so everything is combined.

Now flatten out each chicken breast onto a chopping board and chop into chunky slithers unto all have been chopped. Don't worry about each piece being exactly the same - the fact they won’t be, will add to the rustic look and demonstrate the fact they have been homemade.

Now coat each piece coat in the flour by popping into the flour and turning. Then move it into the egg and turn, ensuring each part of the goujon is coated in egg, then finally dip into the breadcrumbs and turn and place onto the baking sheet.

Once each piece has been coated in breadcrumbs place onto the baking tray and then pop both trays into the oven to bake for twenty minutes. 

Remove from the oven and serve either hot or cold with your preferred choice of dips.

Creamy Mustard Chicken and Mushrooms, Roasted Sweet Potato, Roasted Carrots and Asparagus in Garlic Butter

This is a lovely dish for the colder nights - it's warming and hearty and could be served with rice, pasta or just salad, or as I have with some roasted sweet potatoes and a selection of vegetables.

Surprisingly given the warm wholegrain mustard addition, this is also a weaning winner too - especially with the roasted sweet potatoes which are always a hit with Bridget. The vegetables and sweet potatoes make for great finger foods whilst the chicken and mushroom encourages the development of spoon feeding.

The below recipe makes enough for two adult portions and two weaning portions.

Here's how:
Chicken & Mushrooms:

• 300g chicken breast
• 150g mushrooms - I used Chestnut but any work well
• 1 tbsp olive oil
• 1 yellow pepper
• 4 spring onions
• 1 clove garlic
• 2 heaped tbsp creme fraiche 
• 100ml hot chicken stock
• 1-2 tbsp plain flour
• 1 tbsp wholegrain mustard
• 2 tsp dried tarragon
• Pinch black pepper

The accompaniments:

• 1 large sweet potato
• 1 pack asparagus tips
• 1 tbsp olive oil
• 2 carrots
• 1 tbsp butter
• 5 cloves garlic
• Pinch paprika
• Pinch dried thyme

Firstly place the oven on to 180 and the kettle on to boil.

Peel the sweet potato and slice into rounds of about 1/2 cm thickness.

Peel the carrots and cut into chunky wedges and place into a saucepan with the sweet potato and pour over the boiling water till everything is covered and place on a medium heat and cook for five minutes.

While the pot is boiling, finely slice the spring onion and 1 clove garlic and add to a non-stick pack with the olive oil and place onto a low heat.

Slice the pepper and mushrooms and set aside for a moment.

Chop the chicken into evenly sized chunks and once the spring onion has started to soften add to the pan. Turn the chicken to cook and whiten on each side.

By now the potato and carrot will be nicely blanched. Remove and drain away all water and give a vigorous shake.

Place into a baking tray or dish. I try to pop the sweet potato one end, and the carrots the other if possible. Now sprinkle over the thyme over the carrots and the paprika over the sweet potato. Add four of the garlic cloves to the pan and then drizzle over about a tablespoon of olive oil. Place into the oven to cook for 30 minutes.

Once the chicken has turned white on all sides add the pepper and mushrooms to the pan and allow them to soak up the cooking juices and slightly soften.

Now add the creme fraiche and stir till it reduces down to a less solid and more liquidy format then add the chicken stock, tarragon, mustard and black pepper and give a good stir. Allow to cook, stirring every few minutes for about five minutes. Then add the flour and stir until all is absorbed by the sauce. Now this needs to cook away until the sweet potatoes are nicely charred – stir every few minutes and this should thicken up beautifully.

A few minutes before removing the sweet potato and carrots from the oven and the chicken off of the heat, in a separate pan, melt the butter with a clove of garlic – I just cut in half and this is enough to flavour the butter. Now add the asparagus and shake every minute or so. Leave these to cook whilst you plate up everything else and that will be plenty of cooking time. Enjoy!

Sandwich Face

This isn’t a recipe, just an idea to make mealtimes fun for your tot during the weaning stage and beyond.

This is an especially good tactic if you have a fussy eater or one who needs a lot of encouragement and motivating little ones to eat finger foods is really important too.

By simply using a cookie cutter to make round sandwiches (use their favourite filling – ours at the moment are soft cheese with cucumber) and then use some salad items to make a face shape outline – using different items for the different features of the face. You could grate some carrot to make the hair, or use some radishes to make rosy cheeks but I’ve just kept it plain and simple here – a cucumber nose and hair and cherry tomato mouth.

Baby Bites Cheese and Vegetable Fingers

These are a lovely way of using up leftover mash and are a great finger food. You can add whichever leftover vegetables you have to hand too.

Serving them with a dipping sauce makes them seem a bit more fun - and this one is homemade and has no additives or any nasties in there either.

The below makes enough for six fingers - 2 are sufficient for my little girl who is 12 months but 1 would be enough for smaller appetites. They keep in the fridge for a couple of days too, but I wouldn't freeze as potato doesn't tend to defrost too well. 

Also these are popular amongst older children too, way past the weaning stage.

Here's how:

• 2 tablespoons of leftover mash potato
• 1 tablespoon sweetcorn
• 1 tablespoon frozen peas
• 1/2 carrot
• 1 large spring onion
• 1 tablespoon fresh parsley
• 30g Cheddar or another hard cheese
• Black pepper
• 1 slice granary bread
• 1 egg
• Tomato Dipping Sauce

Firstly pre-heat the oven to 180.

Now peel and chop the carrot into very small cubes and place into a saucepan of water with the peas. Pour over some boiled water and cook for five minutes to soften.

Place the mash into a bowl and give a stir with a wooden spoon.

Chop the spring onion and parsley very finely and add to the potato with the sweetcorn and give a good stir.

Drain the carrot and peas and return to the pan to absorb any moisture. Then add to the mash mixture and again stir well.

Grate in the cheese and give one final stir.

Blitz the bread with a blender to make the breadcrumbs, then place onto a plate or bowl.

In a separate bowl crack the egg and give a quick whisk.

Now get about 1 tablespoon of mixture in your hands and shape into a finger - kind of like a sausage shape, and then place onto a clean plate. Repeat till all the mixture has been used. 

Now pat each one until it is a little rectangular shape, then dip into the egg and turn over, then dip into the breadcrumbs then return it to the plate and do the same to each finger.

Now drizzle a little vegetable oil into a pan and place on a medium heat. Once warmed add the fingers you are cooking, and allow to cook for two to three minutes or until the breadcrumbs have turned nicely golden brown. Then turn over and repeat for the other side. 

Once golden brown on each side, place the cheesy vegetable fingers onto an oven tray or dish and place into the oven to heat through for ten minutes.

Remove from the oven and cool for a few minutes until cool enough for baby to handle. Serve alongside some tomato dipping sauce.

Baby Bites Steak and Lentil Cottage Pie

This is an absolute family favourite at our house and particularly with our little weaning one.

Whilst she does love her finger food, this is a great chance to encourage her how to use a spoon too - and serving with some vegetable spears such as asparagus and baby corn, mean she can dip them in and still have a selection of fun finger foods too.

I only use 200g lean steak mince and 150g red lentils plus all of the vegetables and this makes enough for two cottage pies plus two small ones so this is a very economical meal too as well as being a bit healthier than a traditional cottage pie.

Also with the gravy - if you have all the time in the world to make one from scratch - perfect. Personally I use Bisto, and find no shame in this.

 

Here's how:

• 200g lean steak mince
• 150g red lentils
• 1 onion
• 1 clove garlic
• 2 carrots
• 3 sticks celery
• 3 tbsp frozen peas
• 500ml gravy - made to your preference
• 200g white potatoes (I use Desiree) 
• Black pepper
• 1 tsp dried thyme
• 30g hard cheese (I use Cheddar)
• 3 tbsp olive oil

Firstly peel and wash the potatoes and put them on to boil and pre-heat the oven to about 180 degrees.

Now finely dice the onion and crush the garlic add to a pan on a low heat with a spritz of cooking spray.

Now peel and chop the carrot and slice the celery and set aside.

Once the onion has begun to soften, add the meat to the pan and move around using a spatula or wooden spoon until it has browned all over.

Once brown, add the carrot, celery and lentils and cook in the juices from the meat for three or four minutes whilst you make up the gravy.

Now pour over half of the gravy and add the frozen peas, dried thyme and a pinch of black pepper at this point too. Try not to be tempted to add salt at this point if possible - the gravy will have a salt content and you and your partner or any other adults sharing the meal can always add salt when eating.

Give a good stir and leave to bubble away for twenty minutes, adding more gravy if it becomes too dry.

Test to see if the potatoes are soft enough to mash with a fork and if so, drain, shake away excess water then return to the pan and place back on the heat for ten seconds giving the pot a good shake to remove any leftover moisture.

Now add the olive oil and mash. Add a pinch of salt here too for seasoning. Once nicely mashed set aside for the moment.

Once the meat has been cooking for twenty minutes, remove from the heat and spoon half into an ovenproof dish. I like to do Bridget's in a separate dish so also use a ramekin for her which is the perfect size and two tablespoons of the meat mixture is sufficient. The remaining meat I put into a plastic dish ready for freezing. (Obviously allow this to completely cool before placing into the freezer to avoid it ruining the rest of the food in the freezer!)

Now spoon on the mashed potato onto both dishes use the back of a spoon to press it down slightly. Once evenly distributed all over, grate over the cheese onto both dishes, and use a fork to crimp to give it that classic look once cooked.

Now leave to stand until you're ready to cook or place into the oven and cook for 35-40 minutes or until nicely golden brown. 

Serve with your choice of vegetables.

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 Greek Feta Plate

Ok this isn't really a recipe - more an idea for a quick and simple weaning lunch or dinner. It's perfect for when baby is into finger foods as everything can be cut into similarly sized cubes.

This is perfect for you having the same meal as it's less fuss and this also travels well in a little lunchbox if you're out and about too.

I've used peashoots here but you could change this for rocket, watercress or even plain old iceberg and have some fun introducing new items to the plate. Bridget really likes olives - but if you offer these be warned they have a strong taste for a tiny palate and make sure to remove the stone. 

Here's how:

• 75g feta cheese 
• 6 cherry tomatoes
• An inch length of a cucumber
• Handful of peashoots or rocket
• 1/2 brown pitta bread

Firstly toast the pitta for a couple of minutes and then allow to cool a little so baby can handle.

Next wash the tomatoes, peashoots and cucumber and then dry with a clean tea towel or some kitchen paper.

Now cut the cherry tomatoes in half and the cucumber into cubes of around the same size and place onto the plate with the peashoots.

Cube the feta into as close in size to the other items as possible and pop onto the plate with the toasted pitta.

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.