Baby Led Weaning-Puccanesca Pasta


A firm favourite with my two children is pasta and this is their favourite. It has added anchovy fillets but don’t let that put you off, it’s  a great source of oily omega 3 and it doesn’t add a fishy taste.

Click here for the simple recipe

This is a messy one so why not try eating it outside like I used to in Summer.


I always get asked, ‘is baby led weaning messy?’ And the answer is yes, but click here for some brilliant tips on containing that mess.


Baby Led Weaning -Pizza Wraps


I made these for my two year old tonight and couldn’t believe how much my 6 month old loved them.


  • Tortilla Wraps
  • Passata
  • Grated Cheese
  • Favourite toppings (mushroom, spinach, olives and tomatoes)


  1. Spoon two tablespoons of Passata onto a wrap.
  2. Sprinkle over grated cheese.
  3. Sprinkle over your favourite toppings.
  4. Cook at 200 C for 10 mins.
  5. Slice up and serve.


Puttanesca Pasta




(makes for 1 adult and 1 toddler)

  • 1 mug of dry pasta
  • 1 small tin of anchovies
  • 250g of Passata or 1 tin of tomatoes
  • 2 tablespoon of capers
  • 2 tablespoon of olives
  • 1/2 bunch of chopped fresh parsley


  1. Cook the pasta according to the packet. While it is cooking make your sauce.
  2. Place a small pan on a medium heat.
  3. Empty the anchovies into the pan. Let them dissolve down into a paste, keep stiring them.
  4. Add the Passata or tinned tomatoes to the pan.
  5. Add the capers, olives and parsley. Allow it to simmer while the pasta cooks.
  6. When the pasta is ready, drain it. Add the sauce.
  7. Serve with a salad, mozzarella or shredded courgette with mint and lemon dressing.


Homemade Fishcakes

Processed with MOLDIV

Processed with MOLDIV

This Fishcake recipe is one of the easiest to make and you can even freeze any leftovers for another day.

Makes 8 adult sized fishcakes

Prep: 5 mins

Cooking: 30 mins



  • Tin of Sardines in tomato sauce
  • 4 large potatoes
  • Fresh Parsley
  • Polenta or Breadcrumbs for coating
  • Olive oil

Lemon Mayonnaise

  • 1 Lemon
  • 8 Tablespoons of Mayonnaise

How to make:

  1. Peel your potatoes.
  2. Chop into 8 chunks.
  3. Boil for 20 mins on a medium heat or until soft.
  4. While this is boiling, mix together the juice from the lemon and your mayonnaise.
  5. Drain the water from the potatoes and mash into a large bowl.
  6. Add the sardines and chopped fresh parsley to the mashed potato.
  7. Allow the mixture to cool slightly so that you can handle it.
  8. Form the mashed potato mix into balls. Coat with the polenta or breadcrumbs and flatten into a patty shape.
  9. Heat a tablespoon of oil in a frying pan on a medium heat.
  10. Place your patties in the pan and allow to fry for 5-8 mins each side. Cook until they are lovely and golden. It is better to cook them on a low heat so they do not burn.
  11. Any left over patties cover in cling film and freeze before cooking.
  12. Eat your Fishcakes with a lovely spinach and satsuma salad for lunch or try with vegetables for dinner. Don’t forget to add your mayonnaise as a dip.

Dill Salmon


TIME: 20 minutes

Ingredients (2 Adults and 1 toddler)

  • 3 salmon fillets
  • 3 handfuls of new potatoes
  • 1 bunch of fresh dill
  • 1 small bunch of fresh rosemary
  • Broccoli
  • 100g Single Cream
  • 1 lemon
  • olive oil


Preheat your oven at gas  6/ 200C/ 400F.

Boil your new potatoes for 20 minutes in a large pan.

Place the Salmon in a roasting tray with a splash of olive oil and some fresh rosemary. Bake in the oven for 20 minutes.

Chop your broccoli into florets and add to the potatoes when they have 10 minutes left.

To make the sauce pour the cream into a frying pan with the juice of the lemon. Allow to simmer gently and thicken a little.

Just before your salmon, potatoes and broccoli are ready, chop the fresh dill and add to the sauce. Stir and simmer.

Drain the potatoes and broccoli. Take the salmon out of the oven and remove the skin.

Plate up and pour the sauce over the top.

For your green veg option you could also try wilted spinach or Kale.




(Example of babies portion served with humous wrap, pickled cabbage and roasted peppers)

These are great on a picnic lunch or warm for dinner.

Based on a recipe by Jamie Oliver:


  1. Food processor
  2. Frying Pan


  • 400g can of chickpeas
  • 400g can of mixed beans
  • bunch of fresh coriander
  • 1 clove of garlic
  • The juice of 1 lemon
  • 2 teaspoons of harissa paste
  • 1 tablespoon of flour


Put all the ingredients into a food processor and blend until you have made a soft paste.

Mould the paste into 10 small patties.

Heat a little olive oil in a frying pan and fry the patties for 4 minutes on a medium heat. Flip and cook for a further 4 minutes.

Serve in a wrap smothered in humous, pickled red cabbage and roasted peppers.


(Example of adult portion as a wrap)

Mini Toad in the Hole

Being from Yorkshire, I love Yorkshire puddings and what makes them even better is some lovely, pork sausages. These are fantastic for babies little hands and also loved by the whole family.



  1. Cupcake tin


  • 100g of plain flour
  • 100ml of full fat milk
  • 2 eggs
  • olive or vegetable oil
  • 4 pork sausages


Grill the sausages under the grill.

While the sausages are cooking, put a tiny splash of oil into each compartment of a cupcake tin. Put this into an oven set at 225C/425F/Gas 9 for 10 minutes so that the oil is very hot.

Meanwhile beat the eggs, flour and milk into a jug.

When the oil is hot take out the cupcake tin. Carefully pour in the mixture so that it is 2/3rds full.

Cut up the sausages and place a couple of pieces into the centre of each of the yorkshire pudding mixtures.

Pop back into the oven for 12-15 minutes or until golden brown.

Serve with mashed potato and broccoli.