A classic ‘kids’ curry! Creamy and a little bit sweet, this is a perfect curry for beginners. I recommend slicing prawns lengthways until babies and toddlers have enough teeth to bite through them safely.
Great for rushed evenings and full of lovely fresh ingredients. The chilli itself is full of flavour but not spicy-hot, so add some extra chilli flakes to yours if you wish! I like to serve it with rice and avocado.
This recipe goes perfectly with couscous or my falafel recipe. The dish is chunky and the ground almonds cling round the vegetables, making it a perfect meal for self-feeding babies. Whilst it isn’t cooked in a traditional tagine, it is full of traditional Moroccan flavours. The dish serves 2 adults...
Pakoras are traditionally quite heavy and high in saturates. Here is a lightly coated, baked version that is perfect for gripping. Serve this with raita and chapatti or alongside my Chicken Passanda and naan.
This is what I make when my girls are poorly. It is so warming and comforting. I serve it thick for little ones but thin it out as you wish. This recipe cooks enough for two adults and two little ones, plus some spare.
I love the flavours of Texan-style food, but a lot of recipes can be high in sugar and salt. Like my pulled pork recipe, this is sweetened with apple, rather than refined sugar. Serve with wraps and guacamole, or rolls and a fresh salad to pick at.
White fish is a great choice of protein for toothless babies. Big, juicy cod loin is ideal. Look for where the fish naturally flakes for chunky baby-portions. I like to serve this dish simply with rice and green beans.