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!

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.