This is a really gentle introduction to Japanese-style cooking – the flavours are delicate and the ingredients are likely to be familiar, but the dish still tastes authentic. Freezing: Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight. Reheat on the hob until piping...

As well as being really yummy, this chilli is full of iron and vitamin C. It isn’t spicy, so go ahead and add chipotle or chilli flakes to your own portion, or enjoy the zesty, smokey flavours just as they are. We like to serve chilli with ALL the sides...

A fresh but comforting midweek meal that doesn’t take too much prep or cooking time. We either have this on its own or alongside a piece of fish. Variation: You can use this recipe to make simple arancini balls by rolling in breadcrumbs and lightly frying.

These iron-rich chickpea burgers are perfect for meze-style sharing. I like to serve them with tzatziki, pitta and salad veg. Variation: you can serve as round falafel balls rather than patties, if you prefer. Alternatively, you can bake them in the oven for 15 minutes at 220°C (200°C fan). Freezing:...

Red meat can be a bit challenging for babies to eat as it easily becomes tough. I find that slow cooking helps to keep it soft enough to eat – with or without teeth. Slow cookers can be really useful when cooking for babies, as you can make an entire...

With my babies, I found fish an easier texture for them to manage than meat at first. Babies can very easily eat fish with their gums alone. This one-tray recipe is full of flavour and produces minimal washing up – always a winner. Just serve with your choice of potatoes...