Dips, Spreads & Sides

Root vegetables are a popular choice for first foods. Add interest and extra nutrition with olive oil, herbs and spices. Feel free to pick or choose the veg you use depending on what your…

Ideal for scooping up tagines, curry or hummus, or to serve as an alternative to processed bread at lunchtime. These are extremely easy to make! Variation: You can experiment with different flavours here. Try…

A sweet/savoury dip made with creamy sweet potato and chickpeas. Great for scooping with toast, pitta or cucumber.

A colourful and rich dip for little fingers, lunchboxes or family sharing plates.

One for red dip-loving toddlers! This is super easy to make and my children have never questioned that it wasn’t the shop-bought one. Freezing: You can freeze this in an ice cube tray, popping…

Leafy greens are tricky for babies to eat, so it is best to blend them into a dip or spread. This recipe is full of iron and calcium, and it tastes delicious – don’t…

This silky-smooth butter can be used in place of normal butter. For a dairy-free version, you can swap the unsalted butter for coconut oil.

The combination of sweet root veg, cinnamon and cream cheese definitely gives me carrot cake vibes! Try it stirred into porridge or on toast.

Banish soggy sweet potato chips with this recipe! The key is to cut them fairly thin and make sure your oven is nice and hot.

Try these with the Lemon and Garlic Baked Cod (see page 00), or served with my Speedy Ketchup (see page 00).