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!

Sticky Lemon Chicken

Serve this with some plain boiled rice and steamed broccoli for a really tasty, yet nutritious meal that will leave you wanting more.

I've used this with bone-in chicken breasts as they serve as the perfect 1-person portion with no faff, but this marinade could be used with any pieces of chickens and is really good with wings for a party or gathering.

Allow to marinate for at least three hours, but overnight is best and will leave you delicious, zesty and fragrantly juicy chicken.

Here's how:

2 chicken breasts with bone left in
2 tbsp dark soy sauce
Zest of 3 lemons and the juice of 2
3 tbsp clear honey
2 cloves of garlic crushed
2 tbsp olive oil
Salt & pepper

Simply put the marinade together by combining all of the above then place into a bowl or jug.

Make two or three 1cm incisions into each chicken breast, making sure this gets into the flesh as it will help to ensure the meat stays nice and moist during cooking.

Cover the chicken with the marinade, cover and place in the fridge overnight or for a few hours.

Cook in a hot oven at about 180 degrees for approx 35 minutes (depending on the size).