Healthy Cheese and Veggie Omelette Muffins

These healthy little breakfast bites are great for the January diet or generally for a quick, healthy and nutritious breakfast on the run. They're fab for little ones, my girls are big fans, and they're also good as a weaning finger food for tots.

The recipe below is only for four muffins, but if you're into food prep, you could bulk cook and re-heat when you want - each eggy muffin is approximately 83 calories (MyFitnessPal). 

They're so easy that aside from putting into the oven - my two girls prepared them themselves this morning (they're four and almost two) so if you are challenged in the kitchen, these are a great starting point.

You can also add whichever vegetables you either have to hand or are your kids' preference - mine love broccoli, peppers and sweetcorn, but you could use any type of vegetable leaf here too, peas or anything you like.

Healthy Cheese and Veggie Omelette Muffins

Here's how: 

• x2 large eggs
• Splash of milk (about 50ml)
• 25g Cheddar
• !/2 red pepper
• Handful cooked broccoli florrets
• Salt & pepper, to taste

Pre-heat the oven to 200 degrees and line a muffin or cake tin with x4 muffin cases.

If you need to cook the broccoli, do so, and rough chop into small, bite-sized pieces and set aside. Chop the pepper into small pieces too and set aside.

Now in a jug, crack the two eggs, add the splash of milk and season to taste, then mix well and add the grated cheese, cooked broccoli and the pepper pieces. 

Healthy Cheese and Veggie Omelette Muffins

Pour into the four muffin cases and place into the oven to bake for 20-25 minutes or until firm and muffin-like. Enjoy! 

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

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

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

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. 

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: Sweet Potato, Spinach and Pea Puree

Beatrice is six months old this week, and we are well established on the weaning front; she's been enjoying a range of homemade purees, and I will slowly start to introduce a wider selection of foods, meat, fish and different textures over the coming weeks.

In the meantime I will share some of the purees and meal ideas here, as I did with Bridget. Once again, I'm not anti-shop-bought when it comes to feeding babies and weaning, and am actually using the Aptamil Baby Porridge at the moment, for example, as the super soft texture is perfect for babies and I'm a huge fan of the Ella's Kitchen and Hipp Organic ranges too.

Recently we've been using the Lidl fruit pouches too, which are excellent and super convenient. In the main part, I do try to prepare most of the weaning dishes myself, because I can, and enjoy the knowledge that I know every ingredient that my baby is having, but having said that, I've found, like many parents before me from what I've heard, that second time around, I'm a lot more laid back around the whole weaning situation. I'm less neurotic over panicking if Beatrice has a taste of something that she shouldn't have at her age, she was in Crete last week, boiling and had a few licks of a frozen yoghurt - something I would never have done when Bridget was a baby, but she enjoyed it, didn't get a sore tummy, and it cooled her down into the bargain.

I stick by my original weaning 'tools' and say, that you can get by with a simple potato masher if that's all you have, it's what I used first time around and, still do for some of the meals. I'm so reliant on my Nutribullet these days though for myself, I use it at least once a day and it's excellent to help quickly blitz up a meal into a puree for weaning.

This puree is super simple; sweet potato, baked, and scooped out of the shell, a handful of washed, blanched spinach and a handful of boiled or steamed peas. Either mash all together with a little water or baby milk (breast or formula works) or pop into the Nutribullet, allow to cool a bit first, then blitz for 10 seconds.

Sweet Potato, Spinach and Pea Puree



You'll be left with a glorious, green coloured puree that doesn't look very appetising, but is full of goodness, and Beatrice has been wolfing it down.

Beatrice enjoying her Sweet Potato, Spinach and Pea Puree



If you use 1 medium sweet potato, one handful of spinach and the same of peas, this should make a good 3 portions. May your littles ones enjoy! 

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

Introducing Beatrice

Firstly hello again, and apologies for a nearly 8-month silence.

I've been rather busy welcoming our second baby daughter; Beatrice, into the fold and adjusting to life as a family of four, rather than three. Life has been more hectic than ever before but also wonderful. Beatrice is six months old this week.

Beatrice

Sisters

We've packed in two family holidays, a parents-only weekend in Glasgow for a wedding and several days out together, not to mention, handling some pretty intense terrible twos situations with Bridget, our eldest, and tackling her 'fussy food' stage, which thankfully seems to be passing now.

Weaning fun has begun again too with Beatrice following in her sister's footsteps and enjoying the homemade purees I've made for her. We're just introducing finger foods now at six months and as well as revisiting some classic recipes I shared first time around, such as Cauliflower Broccoli and Cod Cheese and Nourishing Veggie Soup I'll be posting some new recipes and puree ideas too.

Whilst this blog will always remain true to its' original foodie heart, it seems right now that I'm a Mummy of two, that the focus shifts slightly to reflect that, so expect to see more family food at home and eating out ideas, family activities and days out and of course travel that is practical and fun with little ones. Food and recipe creation continues to be a huge passion point - I just have two small additional passions to consider now too.

Baby Bites Salmon in a Cheese Sauce with Sweet Potato and Vegetables

Bridget is now 18 months and whilst she's always loved her food from her first weaning tastes, she has started to get a little fussier and unpredictable in her eating habits. Some days she may really enjoy some sliced carrots and then the next time I try to offer her some she's uninterested so I now try to offer at least 3 small portions of vegetables with every main meal in the hope that she won't reject them all and this tactic is paying off.

This meal is delicious for all the family and takes little preparation aside from preparing the cheese sauce.

The below serves one toddler and one adult.

Salmon in a Cheese Sauce with Sweet Potato and Vegetables

Here's how: 

• 1 tbsp butter
• 1 tbsp plain flour
• 1/2 tsp mustard powder 
• 1/2 tsp black pepper
• 150ml-200ml milk
• 1 bay leaf
• Generous grating of nutmeg
• 50g Cheddar or other hard cheese - I used Pilgrim's Choice here)
• 2 sweet potatoes
• 2 small fillets salmon
• Handful frozen peas
• Baby corn
• Mange touts
• Tenderstem broccoli (or any other vegetables you have to hand) 

Firstly pop the oven onto 180 degrees and place the potatoes into the oven to bake.

Now prepare the cheese sauce by melting the butter gently in a heavy-bottomed pan then adding the flour once melted. Mix with a balloon whisk and slowly add the milk, mustard powder, bay and pepper and allow to gently heat. Add the cheese and the nutmeg and stir with a wooden spoon. Once satisfied with the sauce, set aside. If too thin, add a tiny bit of cornflour and cook out. Now set aside.

Place the salmon into a small ovenproof dish and cover with the cheese sauce and place into the oven for ten minutes.

Now prepare the vegetables by either placing into boiled water for five minutes or steaming for 9 minutes.

Remove the sweet potatoes from the oven and scoop out the flesh and pop onto the plate.

Drain the vegetables and add to the plate and finally remove the salmon and cheese sauce and dish up. Enjoy!

Pancake Day: Classic British Pancakes

There are so many variations of pancakes out there and I am fond of most, sweet, savoury, filled, thick and fluffy, flat and light, crepes...I could go on but suffice to say pancakes are a big winner at our house.

Pancake day though, to me signals a homeliness I associate with childhood - rushing home from school to eat a whole stack of pancakes lovingly prepared by my Mum and the joyful tradition of seeing how well she could flip them in the air. So for today's festivities, for me it always has to be the flat British type, topped with lemon juice and a sprinkling of sugar with the additional sweetness of a 1 large tablespoon of 0% fat natural yoghurt and some mixed berries. These are great for all the family too - including weaning ones who love them as a finger food.

This variation yields perfect pancakes every time, the perfect balance between sweet and savoury too. I do insist on a good fat ratio and prefer rapeseed or light olive oil although butter works well for a richer flavour - my Mum used to use lard back in the day!

This makes about 8 thin, delicious pancakes if made in a usual pan. Try to leave the batter once mixed for at least 30 minutes as it will result in better pancakes. In fact the batter lasts overnight so make the night before if you can.

Classic British Pancakes

Here's how:

• 125g plain flour
• 300ml milk (full fat works best here) 
• Pinch salt
• 1 egg and 1 egg yolk
• 1 drop good quality vanilla essence
• Rapeseed oil, light olive oil or butter
• 1 lemon (a Jif Lemon will suffice if fresh is not available) 
• Sprinkling of granulated sugar
• 0% fat natural yoghurt (I use Yeo Valley) 
• Handful mixed berries per person
• Zest from 1 lemon

Pop the flour into a mixing jug and pour over a third of the milk, then whisk it through as best you can, slowly adding the rest of the milk till it resembles a batter.

Now add the egg and yolk, the salt and vanilla and give a good whisk till it's light and airy. Now place some clingfilm over the top, not too tightly, and place into the fridge if leaving overnight or leave on the kitchen side if using shortly.

Once ready to make the pancakes, place the oven on at 150g and pop a plate in there in preparation to keep the made pancakes warm.

Now add a little rapeseed oil (or your preferred choice of oil/fat) to a non-stick pan and place on a medium heat. Once hot, turn the pan down a bit and use a ladle to pour in enough batter for the first pancake.

Cook for a couple of minutes or until the liquid batter has formed a squidgy solid, then use an egg slice to gently slide under all the edges, till it's easy to move then flip over and cook the other side for the same amount of time.

Once cooked place on the hot plate and cover with foil and pop back into the oven, and repeat the process till all the pancakes are cooked.

Now serve with lemon squeezed over then sprinkle with sugar. Top with the yoghurt and berries and for a final, flavoursome flourish add a grating of some of the lemon zest which will also help to make a very pretty plate too. Enjoy!

Here are a few alternative pancake recipes if you prefer something less traditional:

1. Yoghurt Berry Pancakes
2. Courgette & Corn Pancakes
3. Salmon & Dill Pancakes

And here are my favourite London spots for pancakes if you won't be flipping any this year:

1. Tom's Kitchen
2. The Modern Pantry
3. My Old Dutch 

Seabass En Papillote with Jeweled Couscous and Roasted Kale

This is a beautiful, healthy and delicious dish that's perfect for January when most are putting the gluttonous days of December behind them.

The fish is light and fresh, and the accompaniments can be changed to suit your preference.

I got the idea for the en papillote with rosemary and lemon whilst dining in The Ivy in Hong Kongs' IFC Mall, and having made it at home now can see this becoming a regular dish - it's so simple to prepare but tastes fantastic and the great thing is it can be prepared in five minutes and on the table in fifteen which makes it ideal for mid-week meals.

The below served myself (1 fillet), Bridget - our fifteen month old (1 fillet) and my partner Glen (2 fillets) and a full portion comes in at around 415 calories.

Bridget loved this meal so it's a great choice for families with little ones and sea bass is quite inexpensive these days too. Why not give it a try for your children - it's a great alternative to cod.

Seabass En Papillote with Jewelled Couscous and Kale

Here's how:

• x4 sea bass fillets
• 6-8 fresh rosemary twigs (don't supplement for dried - it won't work here)
• 2 large lemons
• 1 tsp olive oil
• 100g dried couscous
• Seeds of half a pomegranate
• Handful fresh mint leaves
• Handful fresh coriander leaves
• 1 yellow pepper
• Half a cucumber
• Handful of radishes
• 3 spring onions
• 100-120g kale
• Sea salt
• Black Pepper
• Dried Chilli Flakes

Firstly pre-heat the oven to 180 degrees C and fill and boil the kettle.

Now lay the kale onto an ovenproof dish or tray, sprinkle with a pinch each of sea salt and black pepper and drizzle with a tiny bit of rapeseed or olive oil or use a spray - one spritz, if you have that. Set aside.

Now thinly slice one of the lemons - use the whole fruit to get a good load of skinny slices. Get enough greaseproof paper to line and make a parcel over the fish into an ovenproof dish and drizzle with a tiny bit of oil. Scatter 3-4 of the lemon slices around the dish and 3 or four of the rosemary sprigs. 

Now place each sea bass fillet, skin side down, onto the dish. Season with sea salt and black pepper (omit the sea salt if you are serving one fillet for a child or weaning baby). Now place a couple of the lemon slices on top of each fillet and then place the rosemary atop of each also. Drizzle with 1/2 teaspoon of olive oil. Now wrap the greaseproof paper around top loosely cover the fish - I tuck one end under the fish to ensure it's enclosed as this is essential for this type of cooking - alternatively you can buy specific bags for cooking in this way. 

Seabass ready to be cooked en papillote

Now place both the fish and the kale into the oven to cook for 15 minutes.

Now you can concentrate on the couscous - place the 100g dried couscous into a bowl or jug, then cover with 160ml boiling water. Stir with a fork then cover with a plate and leave to one side for five minutes.

Finely shred the coriander and mint and remove the pomegranate seeds ready for the couscous, and once all the water has been absorbed, fluff up with a fork and then add the herbs and seeds and give final stir, then place the plate back on top to keep warm. I also sometimes add the zest of one of the lemons to add a hit of zingy citrus to the couscous.

You can now prepare your side salad. Using a vegetable peeler create slithers of the yellow pepper, cucumber, radish and spring onions.

Once the fifteen minutes is up, remove the kale and the seabass from the oven and leave to stand for 1 minute. In the meantime dish up the couscous and side salad. 

Roasted Kale with chilli

Seabass Weaning Portion

Now this can be adjusted to taste or omitted completely but whenever I toast kale, I like to add a teaspoon full of dried chilli flakes before serving which makes the crunchy accompaniment even more flavourful. Add to the plate and use a fish slice to dish up the sea bass fillets. Serve with a wedge of lemon. Enjoy!