Keep the family happy this summer with our toddler friendly recipes!

Ingredients

Method

• 1 onion peeled and finely chopped
• 2 tbs rapeseed oil
• 2 cloves of garlic, peeled and grated
• 1/2 tsp fresh or dried thyme
• 200g asparagus thinly sliced diagonally*
• 90g sliced ham, chopped
• 200g small pasta shapes, cooked and drained
• 1 Tbs water
• Juice of ½ lemon
• 30g grated cheddar or parmesan cheese (whatever you prefer!)

• In a large saucepan sauté the onion in the oil until soft. Add the garlic, thyme, asparagus and ham and cook for several minutes, stirring occasionally until the asparagus has softened.
• Meanwhile cook the pasta shapes according to instructions on the packet.
• Remove the sauce from the heat and add the water and lemon juice, followed by the drained cooked pasta. Mix well and stir in the cheese.
• Serve with some extra vegetables on the side.

Ingredients

Method

• 100g frozen spinach
• 4tbs/45g plain flour
• 1 egg, beaten
• ½ tbs rapeseed oil
• 150mLs milk
• 90g frozen spinach, thawed
• 3 tbs pine nuts
• 150g ricotta cheese
• 2 tbs grated parmesan
• 1 stick celery, cut in half and finely sliced

• Place the flour in a bowl and make a well in the middle. Add in the beaten egg and stir the flour into the egg to make a batter. Add the oil and mix well.
• Gradually stir in the milk and leave the mixture to stand for about 20 minutes.
• Put the spinach in a small saucepan and thaw over a gentle heat, stirring occasionally until all the liquid has evaporated. Stir into the batter.
• Grease a small frying pan with butter and pour in a ladle of batter. Allow to spread and cook for a few minutes on each side until golden brown. Repeat until all the batter is used.
• Next, make the filling. Place the pine nuts in a small frying pan and stir over a gentle heat until golden brown.
• In a bowl beat the ricotta and parmesan together and then add the pine nuts and celery. Divide the filling between the pancakes and spread evenly.
• Roll up the pancakes and place them in an oven proof dish. Cover with kitchen foil and bake for 15 minutes at 190^oC/375 F/Gas Mark 5.
• Serve with a warm tomato passata sauce.

Ingredients

Method

• 2 eggs
• 120g brown sugar
• 125g wholemeal flour
• ½ tsp bicarbonate soda
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• 3 tbs rapeseed oil
• 2tbs plain full fat yogurt
• 1tsp vanilla essence
• 150g grated carrot (about 2 medium carrots)
• 40g dessicated coconut

• Preheat the oven to 150^oC/350^oF/Gas Mark 4.
• Beat together the eggs and the sugar with a hand beater.
• Mix together flour, bicarbonate soda, nutmeg and cinnamon in a mixing bowl. Stir into the egg and sugar mixture.
• Add the oil, yogurt and vanilla essence and stir well.
• Finally stir in the grated carrot and coconut.
• Spoon the mixture into 18 cup cake moulds and bake in the oven until well risen and firm (about 20mins). Cool on a wire rack.
• No need for icing as they are moist and delicious.