Salmon and Dill Gnocchi Bake

This is a creamy and moreish salmon pasta bake that is a real crowd pleaser. 

I use half fat creme fraiche, but you could use full fat, and I've made this with smoked mackerel before, as well as bacon and chicken - it's a versatile base but I would change to thyme if making with chicken. 

The below is enough for 4-5 people and is a great make-ahead meal for mid-week.

Salmon and Dill Gnocchi Bake

Here's how:

• 3 spring onions
• 1 clove of garlic
• 300ml half fat creme fraiche
• 1 lemon 
• Half a side of salmon (or about 450-500g)
• 200g peas
• 150g spinach
• Handful fresh dill
• Drizzle olive oil
• Salt and black pepper
• 20g grated Cheddar or any other hard cheese
• 1 pack gnocchi

Pre-heat the oven to 180 degrees and place a large pot of water on to boil. 

Drizzle the olive oil into a large frying pan and place on a low heat.

Finely chop the spring onions and mince the garlic and add to the pan. 

Once they are soft add the creme fraiche and give a gentle stir. 

Zest the lemon and add to the sauce, then cut the lemon in half and add the juice of 1/2 the lemon to the sauce, again stirring. Season with salt and black pepper and then add the peas and spinach stir through and remove from the heat.

Now cook the gnocchi accordingly, if fresh it usually takes just two minutes and in the meantime chop the salmon into bite-sized pieces and add to the sauce mixture. Take about half of the dill and chop or pull apart and add into the sauce and give a final stir through.

Drain the gnocchi and add to the sauce and give a good stir to ensure it gets a really coating and then pour or spoon everything into an oven-proof dish. Try to distribute as evenly as possible and then give a final seasoning, scatter over the grated cheese and the remaining dill. 

Salmon and Dill Gnocchi Bake

Place in the oven for twenty minutes. Enjoy!

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

Tomato and Vegetable Pasta Bake

This is another quick and easy dinner that's ideal for mid-week when time is precious.

You can use an array of vegetables according to what you have in stock but here I have used peppers and courgettes for a colourful combination.

It's a great family meal especially when served with a side salad or some steamed vegetables such as asparagus and acts as a great vegetarian dish for Meat Free Monday or any other day you feel like omitting meat.

Luckily Bridget is a great eater but if you have vegetable-dodgers in the family, you could very easily disguise the peppers by grating them into the sauce instead too.

I add a little smoky heat by a small amount of paprika, but you can adjust this according to your own or your family's taste buds.

The below serves four, with a side salad.

Tomato and Vegetable Pasta Bake

Here's how:

• 1 white onion
• 1 clove garlic
• 1 yellow pepper
• 1 red pepper
• 1 courgette
• 3 tomatoes or a carton of cherry tomatoes (could also use 1 tin)
• 1 tsp paprika
• 1 tbsp tomato puree
• 250g penne
• 50g mozzarella
• Salt & pepper to taste
• 1 tbsp olive oil

Firstly pre-heat the oven to 180 and add the olive oil to a non-stick sauce pan and place on a low heat.

Now finely dice the onion and mince the garlic and add to the pan as the base of the sauce.

Dice the courgette, peppers and tomatoes and once the onion and garlic have softened, add to the pan.

Add a pinch of salt, black pepper, the tomato puree and paprika and cook for a further 15 minutes until reduced down to a thin sauce.

Meanwhile cook your pasta accordingly, (I always add a pinch of salt) and before draining take a tablespoon of the cooking water and add to the sauce to loosen and help coat the pasta.

Now drain and add the pasta to the sauce pot and stir well to ensure each pasta piece is covered.

Now transfer the pasta to an oven proof dish and tear over the mozzarella.

Now place in the oven to bake for 30 minutes or until the cheese is melted and you have a golden brown topping. Enjoy!