Tag Archives: Baby led weaning

Oven Cooked Sea Bass and New Potatoes

Sea Bass

This is yet another recipe inspired by Nigel Slater’s Sea bass with rosemary and capers.  I asked my fishmonger to clean up the fish and remove the heads and insides but if you have time you could do this yourself.


2 large Sea Bass (Head and guts removed)

750g New potatoes

Olive Oil

4 Sprigs of Fresh Rosemary

Tablespoon of Sherry Vinegar

2 Tablespoon of Capers

Juice and rind of a lemon

3 cloves of garlic

4 sprigs of parsley

Red Chilli (seeds removed)


Set the oven temperature to 200. Cut the potatoes into slices and fry in some olive oil for ten minutes on a low heat. Use a pan that is suitable for use on the hob and oven, I used my Tefal Ingenio pan which is oven to table and non stick.  Turn them over now and again to make sure they don’t stick.

Chop the rosemary leaves finely and pop into a mixing bowl with a finely chopped chilli, sherry vinegar, capers, lemon juice, black pepper, chopped garlic and finely chopped parsley.  Pour three tablespoons of olive oil into the bowl and stir to make a dressing.

Lay the fish on top of the potatoes and spoon the dressing into the cavity of the fish.  Bake in the oven until the fish is tender and cooked through to the bone.

To serve, remove the bone from the fish and divide the fillets between 4 plates, share out the potatoes and serve with a green vegetable of your choice – we had peas.


Baby Led Weaning – This dish is suitable for baby led weaning but check the fish by hand for bones, the bones in a Sea Bass are quite large so they should be easy to find if any are remaining after the backbone has been removed.

Lamb with Pappardelle


Osso Buco

This recipe is adapted from Nigel Slater’s Osso Buco Kitchen Diaries recipe, I needed to make it more baby friendly so have changed a few things to suit our tastes.

To cook this my way you will need:

2 Tablespoons Grapeseed Oil

700g Diced Lamb

1 Onion, chopped

2 sticks of Celery

2 Carrots

250ml Marsala

250g Pappardelle

4 Tablespoons Parsley

50g Butter (Unsalted)


Heat the oil in a frying pan and brown the lamb in batches, remove to a plate.

Chop the onion, celery and carrots into cubes – I used my Tefal Fresh Express for this stage.  Add the chopped veg to the pan in which the meat was browned.  Cook for approx 15 mins until they start to soften.  Return the lamb to the pan, add the Marsala and bring to the boil.

Lower the heat of the pan and cook with a lid for approx 40 mins or until the lamb is tender.

Cook the pasta in water (don’t add salt if cooking for a baby)

Remove the lamb and vegetables from the pan and divide between plates.  Add the pasta and chopped parsley to the pan in which the lamb was cooked.  Add the butter and a grind of black pepper and warm the pasta through.

Serve with the lamb and vegetables.

This dish is suitable for Baby Led Weaning, if you need to add salt to taste, add after plating up rather than during cooking.

Thai Red Curry

thai red curry



First things first, I have to apologise to any purists out there because my Thai curry was a bit of an experiment, I wanted to make sure that Baby Gourmand could eat this as well as us so it has very mild heat to it, If you are after a kick use hot chillies rather than mild.

You will need:

3 Red Chillies seeds removed (add an extra chilli for heat)

3 Teaspoons of Coriander seeds

2 teaspoons of Cumin seeds

3 stems of Lemongrass chopped

2 teaspoons of fresh ginger

4 Shallots

5 cloves of garlic

zest and juice of 2 limes

2 tablespoons paprika (use hot paprika for a kick)

4 chicken breasts

handful of Asparagus and baby corn

Can of coconut milk


Split the chillies in half and discard the seeds.  Add the coriander and cumin seeds to a hot frying pan and toss them around roast them and draw out their flavours (don’t add any oil).  After about 4-5 minutes pop them into a mortar and crush them finely to a powder.

Place the chillies, spices and all the other ingredients in a food processor and turn them to a coarse paste.

You will only need 2 tablespoons to serve 4 people so freeze the rest for next time ( I find it difficult to make this paste in smaller quantities so prefer to make more than I need)

Place your chopped chicken breasts in a pan and start to brown, once brown add the paste you made earlier and cook for a couple of mins.  Add the tin of coconut milk and bring the mixture to a simmer, cook for 10 mins.

Add the vegetables to the pan and cook for a further 4 mins until everything is cooked through.  Serve with boiled rice

thai red curry_rice


This dish is mild enough for babies to eat and Baby Gourmand demolished his portion in record speed!



Mackerel, Fennel, Pepper and Olive Pizza



Now Baby Gourmand is eating his meals with us I have been trying to find new ways to introduce different flavours to him, this pizza was received well by all family members so will definitely be getting made again.

The pizza dough was made using this recipe from a previous blog post.  I added some tinned chopped tomato with herbs to the base and topped that with mackerel, braised fennel, black olives and red pepper.  When I went to the fridge for the cheese I realised I had forgotten to buy Mozzarella so had to make do with a mild cheddar which actually worked well.

Baby led weaning definitely doesn’t have to be boring and bland, it’s so much easier making a meal for the family rather than cooking two separate dishes.


Saag Paneer – Suitable for Baby Led Weaning

This post is actually inspired by a recipe I read in the River Cottage Baby & Toddler cookbook, I found the recipe in there to be a little bland and the quantity made was less than I would have liked so I’ve amended the recipe slightly to suit our tastes.  Baby Gourmand ate his Saag Paneer on it’s own but we added a home made Chicken Biryani to ours.


saag paneer



  • 750g Spinach

  • 2 tbsp rapeseed oil

  • 1 large onion sliced finely

  • 1 tsp of fresh ginger grated

  • 1½ tbsp finely chopped garlic

  • 1/2 red chilli chopped (optional)

  • 1 tsp ground coriander

  • 250g paneer cut into cubes

  • 2 tsp garam masala

  • 6 tbsp double cream

Wash the spinach, drain and blanch in the water that clings to it for three minutes or until wilted. Drain into a colander and run cold water over it until cool. squeeze out any excess water then chop finely and set aside.

Heat the oil in a large non-stick pan (I used a Tefal Ingenio pan). Add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chilli and cook for a further minute.

Add the ground coriander. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy. 

Meal Planning for Baby Led Weaning

Baby Gourmand has been weaning now for a few weeks and we have progressed from purée to Baby Led Weaning, it now means that he can eat pretty much exactly what we are eating as a family.  I don’t really like to meal plan  but I have to say it is so much easier and I don’t think I’m spending as much on our shopping by doing this.  I have noticed a huge difference in our kitchen waste this past week and I hope this continues.

For the next 8 days our family meals are as follows:

Friday: Pasta Bolognaise for myself and Baby Gourmand, Spaghetti Carbonara for Mini Gourmand (She has food tech at school today and this is the meal she is cooking)

Saturday: Champ-Cannon with Poached Eggs and crusty bread

Sunday: Fish Cakes, Potato Wedges and vegetables

Monday: Spinach and Onion tart with salad

Tuesday: Toad in the hole with mash and veg

Wednesday: Jerk Chicken with rice and peas and salad

Thursday: Homemade pizza with salad

Friday: Breaded rose veal with wedges and salad


Do you meal plan? How do you incorporate baby led weaning into you weekly meals?