Apple, Fennel & Mint Smoothie A refreshing drink to help improve digestion and settle upset stomachs.

Suitable from 6 months. Ingredients Half (or 110g) organic fennel bulb, trimmed and thinly sliced 400ml organic fresh apple juice (not from concentrate) 1-2 sprigs of organic mint leaves Method 1. Trim and thinly slice the fennel bulb and put into a saucepan 2. Add 200ml of the apple juice and the mint leaves into the pan - making sure t hat all the fennel is covered in apple juice 3. Bring to the boil and simmer for 5 minutes or until the fennel is softened 4. Puree the apple and fennel mixture into a smooth puree. If your baby or todd ler prefers a smoother texture, pass the puree through a sieve. Cool the puree in a glass. 5. Top up the apple and fennel puree with the rest of the apple juice (200ml) 6. Mix together and serve chilled.

Organic Chicken, Sweet Potato & Asparagus Mash Suitable from 6 months Makes 3-4 portions Ingredients 1 organic sweet potato, peeled and diced 1 organic carrot, peeled and diced 1oz organic cheddar cheese, grated 3 spears of organic asparagus 50g (2oz) organic chicken, diced Method 1. Steam or pan fry the organic chicken until fully cooked and the juices run cl ear. 2. Chop the chicken into small pieces approximately 1cm x 1cm 3. Steam or boil the organic carrot and the organic sweet potato until soft 4. Steam or boil the organic asparagus until tender 5. Mix all these cooked ingredients together with the cheese and allow the chees e to melt 6. For a puree suitable for stage 1 (under 6 months), blend the mixture until co mpletely smooth. For a lumpier texture suitable for stage 2 and 3 (7 months and 10 months), mash the ingredients together.

Roasted Beetroot, Carrot & Parsnip Mash Suitable from 7 months Makes about 2 servings Suitable for freezing Due to the beetroot ingredient, this one may cause staining Ingredients 1 tsp olive oil 1 organic beetroot, peeled and diced into 2cm cubes 1 small organic carrot, peeled and diced into 2cm cubes

1 small organic parsnip, peeled and diced into 2cm cubes 8 tbsp water or milk a very small pinch of organic thyme Method 1. Preheat the oven to 200c or gas mark 4 and place a baking tray in the middle of the oven 2. Add the chopped carrots and parsnips into a pan of boiling water and part boi l for 5 minutes. Take the carrot and parsnip out of the water and into a bowl an d dress with a pinch of thyme and tsp of the olive oil. Put the carrots and pars nips onto the baking tray and into the preheated oven. 3. Add the beetroot into some boiling water and boil for 5 minutes 4. Add the beetroot to the baking tray with the other vegetables and bake for 20 -25 minutes or until soft. Turn the vegetables over half way through the roastin g time 5. Once they are roasted, mash the vegetables with 2 tbsp of water or milk until you get to the desired texture. Add more water or milk if it is too thick.

Aubergine, Chickpea & Spinach Suitable from 7 months Makes about 3 servings Suitable for freezing Ingredients 1 tbsp olive oil small organic onion, finely chopped organic aubergine, chopped into 2cm cubes 100g organic cooked tinned chickpeas tsp organic ground coriander tsp organic ground cumin 120g organic tinned tomatoes, chopped 4 tbsp water 2 handfuls of organic baby spinach, washed and chopped Method 1. Heat the oil in a small pan over a medium heat. Fry the onion and aubergine f or 3 mintues and add the ground coriander and ground cumin. Cook together for a further minute. 2. Add the tomatoes, water and chickpeas and bring to the boil Cover and simmer for 10 minutes. 3. Add the spinach and cook for a further 2 minutes 4. Roughly mash or puree the mixture to your desired texture. You may need to ad d extra water if it is too thick.

Slightly Spiced Butternut Squash & Chicken with Brown Rice (Suitable for 6 months plus) This recipe is really simple and tasty and has some fab ingredients! Squash and pumpkins add a wonderful sweet flavour to the meal. The lentils add carbohydrate and protein as well as being a good source of minerals such as potassium, zinc and folic acid. Both brown rice and lentils release energy slowly leaving your b aby feeling satisfied for longer. Carrots and squash contain high levels of anti oxidant beta carotene which can be converted to Vitamin A by the body, this is n ecessary for health eyes, skin and growth. Chicken is packed with vitamin B12 wh

ich is essential for formation of blood cells and nerves. Ingredients 15g Organic Brown Rice 15g Organic Small Green or Brown Lentils 1 Organic Small Onion 100g Organic Butternut Squash (or pumpkin) 100g Organic Carrot 100g Organic Chicken Breast Pinch Organic Ground Coriander Pinch Organic Ground Cumin Dash Organic Olive Oil Boiled water approx 4tbs Method 1. Put the rice and the lentils in a sieve and give them a good rinse. Check for stones which are sometimes found in lentils. 2. Add the rice and lentils to a pan of boiling water and cook for 25-30 minutes until tender 3. While the rice and lentils are cooking, finely chop the onion, chop the veget ables into small cubes and cut the chicken into small pieces 4. Heat a very small dash of olive oil in a non-stick pan (with a lid) add the o nion and saut until see through, then add the carrot, squash, chicken and spices, saut gently for a couple of minutes, add 3 tablespoons of water, put the lid on the pan and reduce to a low heat. Stir every 5 minutes until the vegetables are soft and the chicken is thoroughly cooked. 5. When both the rice and lentils and the chicken and vegetables are cooked, dra in the rice and lentils, add to the vegetables and chicken, add a tablespoon or 2 of boiled water and blitz with a handheld blender. If your baby is 6 months bl end until completely smooth, if your baby is a bit older (7months +) then puree but leave some texture to get your baby used to chewing. Add some more boiled wa ter if necessary to make the puree slightly thinner. 6. Serve immediately or freeze in ice cube trays for a maximum of 1 month. Defro st cubes in the fridge and reheat as required.

Apple, Berries & Oats with Yoghurt (Suitable for 6 months plus) If you can t find any blackberries use frozen raspberries, they are often cheaper than chilled and may contain more nutrients as they are frozen immediately after they are picked. Oats are really good as they keep you little one feeling fulle r for longer, but ensure you don t give oats to children under 6 months as they co ntain a protein that is similar to wheat gluten, which is also not recommended b efore 6 months. Live yoghurt contains probiotic (friendly) bacteria, which have been proven to help maintain an healthy digestive system. Ingredients 50g organic berries either blackberries and/or frozen raspberries 2 medium organic eating apples peeled, cored and diced (approx 200g apple) 20g organic oats 6 tbs boiled water 2-3 tbs organic live whole milk natural yoghurt Method 1. Add the apple, raspberries and water to a pan, heat gently and cook until sof t. Add the oats when the apple just starts to break down and cook gently for ano ther 10 minutes

2. Take the fruit and oats off the heat and blend until smooth with a hand blend er (or leave some texture for older children). If you are concerned about the te xture of the puree with berry seeds, sieve the puree to remove these. 3. Leave to cool, blend a couple of spoonfuls of the fruit with some natural yog hurt and let your little one enjoy! 4. Put the remainder of fruit in an ice cube tray and freeze, then transfer the cubes to a bag to keep in the freezer keep frozen for no longer than 1 month and use as required. Make sure that you thoroughly defrost in the fridge. Makes approximately five servings.