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Baby Led Kitchen

Mini Chicken Kievs

Perfectly juicy and garlicky! Serve with greens and mashed or roast potatoes. Recipe serves two adults and two toddlers.

Pea and Bean Soup

Baby Led Weaning doesn’t have to mean you can’t offer smoother textures – we think it’s good for babies to experience as many tastes and textures as possible.

Italian Pork and Borlotti Bean Stew

This warming stew makes a hearty and cheap meal. I like to serve it with jacket potatoes (just scoop out the middle or cut into wedges for baby) but it works over pasta or polenta too. Recipe serves 2 adults and 2 small ones, plus leftovers.

Vegetable and Almond Tagine

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 and 2 children.

Green Nut Loaf

Green in all senses of the word. A smoother nut loaf with iron-rich greens makes an ideal choice for vegan or veggie babies. Serve with colourful roast veg and freshly baked bread.

Parsnip and Walnut Soup

Parsnips are one of my favourite autumn/winter vegetables. This soup is thick, creamy and a little bit sweet. I like to give soups a good boost, so have added a handful of walnuts for depth of flavour and extra protein and energy. Blend well and serve either on loaded spoons or using my ‘Soup Bread’ […]

Steak with Cucumber Chimichurri

YES you can give your baby steak! Choose super high-quality, thin steak and cook it well (and by that I don’t mean cook it ‘to death’!). Steak Chimichurri is one of my favourite dishes, but in its original form would be too salty and spicy for a baby. This version is refreshing and bursting with […]

Mushroom and Pork Risotto

A perfect recipe for introducing ‘loaded spoons’ to your baby: pre-load their spoon and hand it to them. Otherwise, let them get stuck in with their hands! I must admit I am lazy with the ladling and just add the stock at once, stirring often. This way I can keep a better eye on the […]