How To Wean Your Baby & The Recipes To Know

INGREDIENTS:

• 1 tbsp of olive oil

• 1 red onion, finely chopped

• 1 clove garlic, minced

• 1 tsp of ground cumin

• 1 tsp of smoked paprika

• 1 x 250g pouch of cooked brown or white rice

• 1 ripe beef tomato, diced

• Juice of 1 lime, plus slices to serve (optional)

• 200g of tinned black beans, drained and rinsed

• 1 x 80g tin of sweetcorn

• A small bunch of coriander, roughly chopped

• 1 small avocado, plus extra slices to serve (optional)

To serve: Grated cheddar and a dollop of yoghurt

METHOD: 

1. Heat the olive oil in a medium non-stick frying pan. Add the onion, garlic, cumin and smoked paprika and sauté over a medium heat for a couple of minutes until soft.

2. Microwave the rice as per packet instructions and add to the frying pan along with the remaining ingredients except the avocado and cheese.

3. Peel the avocado and remove the flesh. Mash with a fork in a small bowl.

4. Serve the rice with the smashed avocado, a sprinkling of cheese and a dollop of yoghurt. Add another few slices of avocado if you like.

TIP: Keeps for up to two days covered in the fridge.

INGREDIENTS:

• 1 x 400g tin of chickpeas, drained, rinsed and patted dry

• 1 clove of garlic, roughly chopped

• Zest of 1 lemon

• 100g of baby spinach

• A small bunch of coriander

• 1 tbsp of ground cumin

• 2 tbsp of plain flour

• 1 tbsp of olive oil

To serve: Hummus, salad and pitta

METHOD:

1. Place all the ingredients except the olive oil in a food processor and blitz until fairly smooth. Tip into a bowl and shape into eight small patties.

2. Heat the olive oil in a non-stick frying pan over a medium heat and fry the falafels for about 3 minutes on each side until lightly browned.

TIP: Keeps for up to two days covered in the fridge.

INGREDIENTS:

• 3 kaffir lime leaves

• 2 large handfuls of spinach

• 25g bunch of coriander, including stems

• 4 spring onions, roughly chopped

• 4cm piece of fresh ginger, peeled

• 2 cloves garlic

• 1 x 400ml tin of coconut milk

• 1 tbsp of coconut oil

• 2 chicken breasts, sliced into thin pieces

• 1 large courgette, cut into bite-sized chunks

• 6 baby sweetcorn, cut into small rounds

• 200g of frozen peas cooked jasmine rice, to serve

METHOD:

1. Strip out the stems from the lime leaves and discard.

2. Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.

3. Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left. Add the courgette and corn and cook for a further 3 minutes.

4. Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with jasmine rice.

TIP: Keeps for two days covered in the fridge

INGREDIENTS:

• ½ tsp of ground cumin

• ½ tsp of ground coriander

• ¼ tsp of garlic granules

• 2 x 120g skinless, boneless cod fillets

• 2 tbsp of olive oil

• 12 cherry tomatoes

• ½ a red onion, finely chopped

• 1 clove of garlic, minced

• 1 small avocado, de-stoned juice of½ lime

• 4 small soft corn or flour tortillas, warmed

• 1 small baby gem lettuce, shredded

METHOD:

1. Mix together the spices and garlic granules and use to coat the fish.

2. Heat 1 tbsp of the oil in a non-stick frying pan over a medium heat and add the fish to the pan. Cook the fish for 3-4 minutes on each side.

3. Heat the remaining oil in a small saucepan over a moderate heat and throw in the tomatoes. Cook for 4 minutes or until they begin to burst and start to break down. Stir in the red onion and garlic and cook for 2 minutes before removing from the heat.

4. Mash the flesh from the avocado with the lime juice. Top the warmed tortillas with the tomato salsa, avocado and shredded lettuce. Flake over the fish and roll up to serve.