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Weaning Recipes — baby led feeding

Beef Stew

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Beef Stew

It’s autumn so time to get the slow cooker out! This classic beef stew is warming on a cold wet day. My mum used to make this for me. I always loved it and I'm pleased to say this goes down well with my daughter Emily and the husband!   Prep time: 40 mins Cook time: 6 hours in slow cooker   Feeds: Serves 4 adults and a baby. Handy to freeze in small bags.     Ingredients 450g braising steak 1 large onion 2 large carrots 2 sticks of celery 1 parsnip 1 large tomato or several cherry tomatoes 1...

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Shepherd's Pie

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Shepherd's Pie

This recipe has been passed down from my mum. I love it on a cold winter's evening. Even more so when my mum visits and brings it with her ready made for that evening! Babies can eat this meal from six-months-old but it is tricky as the food isn't easy to hold so this is probably one best attempted to be eaten with a spoon which babies tend to start to handle at around 10 months old...so get ready for the aftermath!  Prep time: 30 mins, cooking time: 1 hour Feeds: 4 adult servings, several baby servings so plenty to go in...

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Spinach and Kale Soup

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Spinach and Kale Soup

This super soup is full of iron so a superb dinner for a growing baby! I've also pushed this recipe to friends who are breastfeeding and pregnant too. My mother-in-law was a little intimidated by the “toxic looking colour” but was surprised how good it tasted! I’ll take that as a win. You can freeze this soup in small cartons to serve at a later date and also mix it with some pasta to use as a pasta sauce. I came across this recipe on Instagram by ‘babyledfeeding.com’ and absolutely love it! I have slightly adapted it – mainly to...

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Vegetable Curry (potato, chickpea and cauliflower)

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Vegetable Curry (potato, chickpea and cauliflower)

Prep time: 30 mins Cook: 3.5 hours in slow cooker on high Serves: 4 adults and one baby   Ingredients 2 tbsp groundnut oil 1 large onion thinly sliced 2 tbsp mild curry paste 2 tsp minced ginger 2 tsp minced garlic 2 tsp black onion seeds 400g canned chopped tomatoes 300ml vegetable stock 250g cauliflower florets 350g new potatoes quartered 400g canned chickpeas drained and rinsed 2 tbsp mango chutney   Method Heat the oil in a large frying pan over a medium heat. Fry onion for 5 mins until soft. Add curry paste, ginger, garlic and onion seeds...

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