Pureeing food is all about packing in as much flavour and goodness into each spoonful as you can. That’s why I like to experiment with different flavour combos using the latest food trends. Curly kale is popular right now and with so many health benefits to eating it, there’s no reason to keep it off your baby’s menu. It is high in iron, calcium and rich in vitamins and this recipe combined with sweet butternut squash is a great introduction to it.
When you’ve got a fussy toddler who winces at the sight of veggies, it can be hard to know where to turn but I’ve found the answer in a spiralizer. They are the must-have kitchen gadget and help to transform veggies like carrots and courgettes into ‘spaghetti’ – giving them oodles of child appeal. It helps to create a bit of theatre to your dinner plate too which should hopefully encourage your fussy eater to give it a go. This courgetti recipe is one of my favourites paired with a fresh tomato sauce.
If you pack a lunchbox for your child’s school day and want to steer clear of pre-packaged goods then this cookie recipe is for you. Packed full of dried apricots, raisins, pecans and porridge oats, these cookies will give children a slow release of energy to keep them learning and playing throughout their busy day. They are great for adult lunchboxes too!
With busy teen schedules, rustling up something quick and easy for tea is a must. Ditch the complicated recipes and long-ingredients lists and give my Chicken Goujons wrapped in Parma Ham a go. With only 6 ingredients, it’s a great recipe to whip up for teens in-between after-school clubs and revision. Plus, you can make the tastiest creamy pesto dip which will add a refreshing zing to the dish.