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

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!

Baby Bites - Cauliflower, Broccoli and Cod Cheese

This has become a favourite for Bridget - fish with cauliflower and broccoli in a cheese sauce and baked in the oven. I originally made this as a weaning dish, but have since prepared it as a meal for myself and my partner too with bigger quantities - it's delicious.

This amount makes for 6-8 portions, depending on how big your little one's appetite is and is very nutritious. It freezes well too which is a bonus, just pop into sealable pots and place into the freezer once completely cooled, them remove them 3-4 hours prior to needing them and ensure they are fully defrosted.

Cauliflower, Broccoli and Cod Cheese

1.5 tbsp unsalted butter
1.5 tbsp plain flour
300ml milk
50g Cheddar
Half a cauliflower
Half a broccoli
120g cod loin fillet


Firstly preheat the oven to 180ish.

In a pan, melt the butter and once fully melted, add in the plain flour stirring in with a wooden spoon or a whisk.

Once combined add the milk a little at a time and continue to stir constantly.

Grate the cheese into the sauce and keep stirring whilst also allowing to thicken. Once it resembles a sauce and seems thick and creamy, remove from the heat and set aside.

In the meantime, prepare the broccoli and cauliflower, cutting into small florets and removing the thick parts of the stalks.

Place the vegetables into a saucepan, cover with boiling water and cook for ten minutes, then drain.

While these are cooking, cut the cod loin into small, baby bite-sized pieces.

Place the drained broccoli and cauliflower into an ovenproof dish, scatter the cod all over and them pour over the cheese sauce. Use the wooden spoon to move the vegetables around to make sure each piece has a good coating of sauce.

Place into the oven for 25-30 minutes until golden brown and remove. I tend to them mash with a normal potato masher to remove any larger lumps and portion up.

If you are serving this right away, of course allow to cool to a comfortable temperature for your little one.

Baby Bites Broccoli Cheese

Sometimes for this I use cauliflower, sometimes broccoli and sometimes both in one for a variation - either way this is an absolute favourite. 

The great thing with it is that you can prepare a large portion of Broccoli Cheese and serve as a side dish to the rest of the family too.

This amount makes 4 portions - but if your little one is just starting out or has a smaller appetite will make about six. 

Whole head of broccoli
1 tbsp unsalted butter
1 heaped tbsp plain flour
1/2 pint of milk
30g of Red Leicester (can also use Cheddar or other mild, hard cheeses) 
Nutmeg

Firstly cut the broccoli into small florets and boil until cooked but still firm. Drain and then return to the heat for 10 seconds to remove any excess moisture then place into an oven proof dish.

Turn the oven on to about 180⁰. 

Next you need to make your cheese sauce which is in the form of a roux, which may seem daunting but is actually really easy. Firstly place a small pan on a low-medium heat and add the butter. 

Allow to slowly melt, and then once all of the butter has melted, add the flour and use a wooden spoon to stir through and combine into what will be the 'thickening' part of your sauce. 

Next slowly add a little milk at a time, stirring through each time until combined, and without lumps. 

Once all of the milk has been added and the sauce is without lumps, grate in 30g of Red Leicester (or cheese of your choice), and continue to stir. Cook for a further 4-5 minutes until the cheese is completely melted and the sauce has begun to thicken. 

Then remove from the heat and pour over the broccoli. Use a spoon to turm over the florets and ensure they are all coated in the cheese sauce.

Grate over some nutmeg or use a pinch of ground nutmeg and this can go into the oven for 20-25 minutes or until golden brown. 

Once cooled for a few moments, use a potato masher to mash up and get to a lumpy texture or if you are still giving pureed food blitz in the food processor for a smooth consistency.