• Samantha Spencer

Weaning Recipes

Here is a few of our favourite recipes. Tried and tested by Fern.

Butternut Squash and Swede with Thyme Puree

makes 4-6 portions


1 medium size butternut squash

1 small swede

1 tea spoon of thyme

1/2 Kallo very low salt stock cube

200ml water


* Preheat the oven to 220'C/425'F/Gas mark 7

* Halve the butternut squash and scoop out the seeds - cut the halves and cut the swede into cubes

* Place on a baking tray and brush with a little olive oil and thyme

* roast for 20–30 minutes, until soft

* Remove from the oven, set aside to cool slightly, then peel the butternut squash

* Using a hand blender or in a food processor blend all the vegetables together adding the stock cube water gradually until a smooth paste is obtained.

Alternatively you can leave the stock cube out and just use boiled water.

Courgette and Sweetcorn Puree

makes 4-6 portions


1 small 180g tin of sweetcorn

3 courgettes

1 small onion

100ml water (if needed)


* steam all the three vegetables in a medium saucepan for around 5 minutes or until they turn tender. Save the water, storing it in another container.

* Blend all the vegetables together using a hand blender.

* Add some of the stored water if needed.

Cauliflower and Parsnip Puree

Makes 6 Portions


1 tbsp olive oil

1 medium cauliflower, cut into florets

3 parsnips, chopped

2 onions, chopped

1 tbsp fennel seed

1 tsp coriander seed

½ tsp turmeric

1-2 green chillies, deseeded and chopped

5cm piece ginger

Kallo very low salt stock cube

200ml water


* Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.

* Add the garlic, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.

* Purée with a blender until smooth. Dilute the consistency with more water if needed. Chill in the fridge to reheat. This also freezes beautifully.

Carrot, Celeriac and Coriander Puree

Makes 4-6 portions


1 teaspoon olive oil

10g butter

1 large onion, finely chopped

1 garlic clove, finely chopped

1 tablespoon ground coriander

pinch of ground turmeric

pinch of ground ginger

250g carrots, thinly sliced

250g celeriac, finely diced

Kallo very low salt stock cube

200ml water


* Heat the olive oil and butter in a large saucepan. Add the onion and fry it for several minutes until soft and translucent. Add the garlic, coriander, turmeric and ginger, and stir for a minute.

* Add the carrots and celeriac and stir until they’re well coated with the spices, then pour in the stock or water and season with salt and pepper. Bring to the boil, then turn the heat down to medium and leave it to simmer for about 15 minutes until the vegetables are tender.

* Allow to cool slightly, then blitz it in a blender or with a stick blender until smooth.

* Chill in the fridge to reheat. This also freezes beautifully

Quick and Easy Cheesy Broccoli Pasta

Makes 1 portion


2 Hand Fulls of fusilli pasta

1 table spoon cream cheese alternative

Handful of broccoli florets


* Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well

* Stair in the cream cheese alternative until all the pasta and broccoli are covered

* Allow to cool and serve

Slow Cooker Almond Milk Rice Pudding

makes 4-6 portions


2 cups dry long-grain brown rice

5 cups almond milk

fruit puree (if desired)


* Add the rice and almond milk

* Cover and cook on low 3 to 4 hours or high for 1-1/2 to 2 hours, or until rice is tender.

* Allow to cool and serve with fruit puree (if desired)

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