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Running out of banana pancake ideas? Blueberries and avocado make a lovely alternative! Avocado adds moisture and unsatu...
11/10/2026

Running out of banana pancake ideas? Blueberries and avocado make a lovely alternative!

Avocado adds moisture and unsaturated fats, oats provide fibre and iron, while blueberries contribute vitamin C and natural flavour. Egg adds protein and helps everything cook into soft pancakes babies and toddlers can enjoy.

Just four main ingredients and no added sugar!

Recipe

Ingredients

* 70g rolled oats
* 60g ripe avocado flesh
* 60g blueberries
* 1 egg
* 1–2 tbsp water, only if needed
* A little oil for cooking

Method

1. Add the rolled oats to a blender and pulse until finely ground.
2. Add the avocado flesh, blueberries and egg.
3. Blend until a thick, mostly smooth batter forms.
4. Allow the mixture to rest for 5 minutes so the oats absorb moisture.
5. Add a tablespoon of water only if the batter is too thick to spoon.
6. Heat a lightly greased non-stick frying pan over low-medium heat.
7. Spoon small portions of batter into the pan and gently flatten.
8. Cook for approximately 3 minutes until the edges are set and the underside is golden.
9. Flip carefully and cook for another 2–3 minutes until completely cooked through.
10. Allow to cool and cut into suitable pieces before serving.

Allergen: Egg. Check oats for gluten cross-contact where relevant.

Potato and pear in the same baby bowl? This combination is worth trying! Potato provides carbohydrates for energy, avoca...
11/10/2026

Potato and pear in the same baby bowl? This combination is worth trying!

Potato provides carbohydrates for energy, avocado adds unsaturated fats, and pear contributes fibre and natural sweetness. Together, they make a smooth, mildly sweet purée that gives babies a different flavour combination without added sugar.

Recipe

Ingredients

* 100g potato, peeled and diced
* 80g ripe pear, peeled, cored and diced
* 50g ripe avocado flesh
* 30–60ml breast milk, prepared formula or water, as needed

Method

1. Peel and dice the potato into small pieces.
2. Peel, core and chop the pear.
3. Place the potato in a saucepan and cover with water.
4. Simmer for approximately 8 minutes.
5. Add the chopped pear and continue cooking for another 7–10 minutes until both ingredients are completely soft.
6. Drain the cooked potato and pear, reserving a little cooking liquid.
7. Allow to cool slightly.
8. Scoop out the ripe avocado flesh.
9. Add the potato, pear and avocado to a blender.
10. Pour in approximately 30ml of your chosen liquid.
11. Blend until smooth, adding more liquid gradually if needed.
12. Serve immediately once cooled to a suitable temperature.

Note: Small amounts of whole cow’s milk can be used mixed into food from around 6 months, but cow’s milk should not be the main drink before 12 months. This purée is best served fresh because avocado can brown after blending.

No plain flour for baby’s breakfast? Ground oats make lovely little pancakes! Banana gives natural sweetness, raspberrie...
11/10/2026

No plain flour for baby’s breakfast? Ground oats make lovely little pancakes!

Banana gives natural sweetness, raspberries contribute vitamin C and fibre, and oats add iron and more fibre. Egg brings protein and helps the pancakes hold together, making them easy to serve as a baby or toddler breakfast.

No added sugar needed.

Recipe

Ingredients

* 1 medium ripe banana (approximately 100g)
* 60g raspberries
* 65g ground oats
* 1 egg
* 1–2 tbsp water, only if needed
* A little oil for cooking

Method

1. Peel the banana and mash thoroughly with a fork.
2. Wash the raspberries and gently mash them into the banana.
3. Add the egg and mix until combined.
4. Stir in the ground oats.
5. Leave the batter for 5 minutes to thicken.
6. Add a small splash of water only if the batter becomes too thick.
7. Heat a lightly greased non-stick frying pan over low-medium heat.
8. Spoon small amounts of batter into the pan and gently spread into rounds.
9. Cook for approximately 2–3 minutes until the edges are set.
10. Flip carefully and cook the other side until golden and completely cooked through.
11. Allow to cool before serving in suitable pieces.

Allergen: Egg. Check oats for gluten cross-contact where relevant.

Not sure how to introduce beef when your baby is still eating smooth purées? Start with this combination! Beef provides ...
11/10/2026

Not sure how to introduce beef when your baby is still eating smooth purées? Start with this combination!

Beef provides easily absorbed iron, zinc and protein, while cauliflower adds vitamin C and sweet potato contributes beta-carotene. A little olive oil adds extra energy and helps give the finished purée a smooth texture.

A useful savoury meal for babies learning to enjoy meat.

Recipe

Ingredients

* 75g lean boneless beef, diced
* 120g sweet potato, peeled and diced
* 80g cauliflower florets
* 1 tsp olive oil
* Water for cooking and blending

Method

1. Trim excess fat from the beef and cut into small pieces.
2. Add the beef to a saucepan and cover with water.
3. Bring to a boil, then reduce the heat and simmer gently for approximately 25 minutes.
4. Add the diced sweet potato.
5. Continue cooking for another 12–15 minutes.
6. Add the cauliflower and cook for another 8–10 minutes until the vegetables are completely soft.
7. Check that the beef is fully cooked and tender enough to break apart easily. Continue simmering if necessary.
8. Drain, reserving approximately 100ml cooking liquid.
9. Transfer the cooked beef, sweet potato and cauliflower to a blender.
10. Add the olive oil and approximately 60ml reserved cooking liquid.
11. Blend until completely smooth, adding more liquid gradually if needed.
12. Check for any remaining fibrous pieces and allow to cool before serving.

Note: Use tender, lean beef and avoid adding salt or salty stock.

Need a vegetable lunch your baby can hold and feed themselves? Try these cheesy baked fingers! Sweet potato and carrot p...
11/10/2026

Need a vegetable lunch your baby can hold and feed themselves? Try these cheesy baked fingers!

Sweet potato and carrot provide beta-carotene for vitamin A, broccoli adds vitamin C, and cheese contributes calcium and protein. The vegetables are mashed and mixed into soft finger-length pieces, giving babies and toddlers another way to practise self-feeding.

Recipe

Ingredients

* 130g cooked sweet potato, mashed
* 60g cooked carrot, mashed
* 70g steamed broccoli, finely chopped
* 50g mild pasteurised cheddar cheese, grated
* 1 egg
* 90g plain flour
* 1 tsp olive oil, optional for brushing

Method

1. Preheat the oven to 200°C (180°C fan).
2. Line a baking tray with baking paper.
3. Peel and dice the sweet potato and carrot.
4. Steam or boil until completely soft, then drain thoroughly.
5. Steam the broccoli until tender and chop finely.
6. Mash the cooked sweet potato and carrot together.
7. Add the broccoli and grated cheese.
8. Mix in the egg and plain flour until everything is combined.
9. The mixture should be soft but hold its shape. Add another tablespoon of flour if excessively wet.
10. Refrigerate for 10–15 minutes if needed to make shaping easier.
11. Using slightly damp hands, shape into approximately 10 short, thick fingers.
12. Arrange on the baking tray with space between each piece.
13. Lightly brush with olive oil if desired.
14. Bake for 22–27 minutes, turning carefully halfway through, until firm, lightly golden and completely cooked.
15. Cool and check that the texture is soft enough to squash between your fingers before serving.

Allergens: Egg, milk, wheat/gluten.

Note: For younger babies, serve pieces large enough to grip and soft enough to mash easily. Adjust the shape for your child’s developmental stage.

Got ripe plums and a banana that needs using? Turn them into baby’s next batch of muffins! Plums and oats add fibre, whi...
11/10/2026

Got ripe plums and a banana that needs using? Turn them into baby’s next batch of muffins!

Plums and oats add fibre, while the oats also contribute iron. Full-fat yoghurt provides calcium and protein, and ripe banana adds enough sweetness without needing sugar.

These soft muffins make a lovely breakfast or snack for babies and toddlers.

Recipe

Ingredients

* 1 medium ripe banana (approximately 100g)
* 80g ripe plums, pitted and finely chopped
* 100g ground oats
* 65g plain full-fat yoghurt
* 1 egg
* 1 tsp baking powder

Method

1. Preheat the oven to 180°C (160°C fan).
2. Line a mini muffin tray with approximately 10–12 muffin cases.
3. Peel the banana and mash thoroughly with a fork.
4. Wash the plums, remove the stones and finely chop the flesh.
5. Combine the mashed banana, chopped plums, yoghurt and egg in a mixing bowl.
6. Stir until well combined.
7. Add the ground oats and baking powder.
8. Gently fold everything together to form a thick batter.
9. Leave the mixture for 5 minutes to allow the oats to absorb moisture.
10. Spoon into the prepared muffin cases, filling each approximately three-quarters full.
11. Bake for 18–22 minutes until risen, lightly golden and cooked through.
12. Cool completely before serving.

Allergens: Egg, milk. Check oats for gluten cross-contact where relevant.

Want to make baby’s fruit purée more substantial? Add egg and avocado! Egg supplies protein and choline, avocado contrib...
11/10/2026

Want to make baby’s fruit purée more substantial? Add egg and avocado!

Egg supplies protein and choline, avocado contributes unsaturated fats, and carrot provides beta-carotene for vitamin A. Ripe banana adds natural sweetness, making this a smooth combination for babies who are exploring more filling purées.

Recipe

Ingredients

* 80g carrot, peeled and chopped
* ½ ripe banana (approximately 60g)
* 40g ripe avocado flesh
* 1 hard-boiled egg
* 30–60ml breast milk, prepared formula or water, as needed

Method

1. Peel and chop the carrot into small pieces.
2. Steam or boil for approximately 12–15 minutes until completely soft.
3. In a separate saucepan, boil the egg for 10–12 minutes until the white and yolk are fully cooked.
4. Cool, peel and chop the boiled egg.
5. Add the cooked carrot and egg to a blender.
6. Add the ripe banana and avocado.
7. Pour in approximately 30ml of your chosen liquid.
8. Blend thoroughly until completely smooth.
9. Add more liquid gradually if needed.
10. Check the temperature and serve immediately.

Allergen: Egg.

Important: Although the illustration shows a raw egg in the blender, always use a fully cooked egg for this ready-to-eat purée. Banana and avocado do not need cooking.

Broccoli refused on the plate? Try serving it inside these cheesy vegetable muffins instead! Sweet potato provides beta-...
11/10/2026

Broccoli refused on the plate? Try serving it inside these cheesy vegetable muffins instead!

Sweet potato provides beta-carotene, broccoli contributes vitamin C and fibre, while cheese adds calcium and protein. These soft savoury muffins give babies and toddlers another way to explore vegetables and make a handy lunch or snack.

Recipe

Ingredients

* 120g cooked sweet potato, mashed
* 70g broccoli, steamed and finely chopped
* 50g mild pasteurised cheddar cheese, grated
* 90g plain flour
* 1 egg
* 1 tsp baking powder
* 1–2 tbsp milk or water, only if needed

Method

1. Preheat the oven to 180°C (160°C fan).
2. Line a mini muffin tray with approximately 10–12 cases.
3. Peel and dice the sweet potato, then boil or steam until soft.
4. Mash the cooked sweet potato and allow it to cool slightly.
5. Steam the broccoli until tender, then chop finely and remove excess moisture.
6. Combine the mashed sweet potato, broccoli, grated cheese and egg in a mixing bowl.
7. Add the plain flour and baking powder.
8. Mix gently until everything is combined into a thick batter.
9. Add a little milk or water only if the mixture is too stiff to spoon.
10. Divide evenly between the muffin cases, filling each approximately three-quarters full.
11. Bake for 18–22 minutes until risen, lightly golden and cooked through.
12. Cool before serving, breaking into manageable pieces for younger babies.

Allergens: Egg, milk, wheat/gluten.

Note: Choose a mild, lower-salt cheese for babies.

Struggling to get protein and vegetables into one smooth baby meal? Try this rice and egg combination! Egg provides prot...
11/10/2026

Struggling to get protein and vegetables into one smooth baby meal? Try this rice and egg combination!
Egg provides protein and choline, while peas contribute fibre and some plant iron. Carrots add beta-carotene for vitamin A, and soft-cooked rice gives the purée a thicker, more filling texture.

A useful lunch idea for babies still enjoying spoon-fed meals.

Recipe

Ingredients

* 40g uncooked white rice
* 70g carrots, peeled and diced
* 50g peas
* 1 hard-boiled egg
* 30–60ml breast milk, prepared formula or water, as needed

Method

1. Rinse the rice thoroughly.
2. Add the rice and chopped carrots to a saucepan with approximately 300ml water.
3. Simmer for 15 minutes, stirring occasionally.
4. Add the peas and continue cooking for another 5–8 minutes until the rice, carrots and peas are completely soft.
5. Meanwhile, boil the egg separately for 10–12 minutes until the white and yolk are fully cooked.
6. Peel and chop the boiled egg.
7. Drain any excess water from the rice mixture, reserving some cooking liquid.
8. Transfer the rice, carrots, peas and boiled egg to a blender.
9. Add approximately 30ml liquid and blend until smooth.
10. Add more liquid gradually if needed to achieve a silky consistency.
11. Cool to a suitable temperature before serving.

Allergen: Egg.

Note: Whole cow’s milk can also be used in small amounts mixed with food from around 6 months, but not as a main drink before 12 months. If using breast milk or prepared formula, add it after the cooked ingredients have cooled sufficiently.

Another morning of plain porridge? Turn those oats into apple and peanut butter pancakes! Oats provide fibre and iron, w...
11/10/2026

Another morning of plain porridge? Turn those oats into apple and peanut butter pancakes!
Oats provide fibre and iron, while peanut butter adds protein and unsaturated fats. Grated apple brings natural sweetness and moisture, giving babies and toddlers a soft breakfast without added sugar.

Recipe

Ingredients

* 100g apple, finely grated
* 65g ground oats
* 1 egg
* 1 tbsp (15g) smooth, unsweetened peanut butter
* 1–2 tbsp water, only if needed
* A little oil for cooking

Method

1. Wash, core and finely grate the apple.
2. Add the grated apple and peanut butter to a mixing bowl.
3. Stir until combined.
4. Add the egg and ground oats.
5. Mix thoroughly into a thick, spoonable batter.
6. Leave for 5 minutes so the oats absorb some moisture.
7. Add a small splash of water only if the batter is too thick.
8. Heat a lightly greased non-stick pan over low-medium heat.
9. Spoon small portions into the pan and gently flatten.
10. Cook for 2–3 minutes on each side until golden and fully cooked through.
11. Cool and cut into suitable pieces before serving.

Allergens: Egg, peanuts. Check oats for gluten cross-contact where relevant.

Note: Peanut butter should be smooth and thoroughly mixed into the batter. Introduce peanut and egg allergens individually before combining them if your baby hasn’t tried them.

Address

Ewell

Telephone

+2348147925383

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