Use our meal planner for ideas for the week ahead. With delicious recipes for lunch and dinner, you'll never be short of great ideas that your little one will love. You can print out the week's recipes and ingredients by clicking the 'print meal planner' button or use the 'print a shopping list' button to print a list of just the ingredients.
This is instantly warming on those chilly days
Heat the oil in a large pan. Add the onion and cook for 5 minutes. Add the garlic, carrots, celery, spices and chilli. Cook for a further 5 minutes.
Add the sweet potatoes and lentils and 1 litre of the stock. Bring to the boil, cover with a lid, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
Allow to cool slightly before blending until smooth. Add the remaining stock and reheat gently. Ladle into bowls and scatter over the coriander. Serve with the wholemeal bread.
If you need to feed a big crowd, simply double the recipe and divide between two dishes. Easy!
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes into the oven and bake for 50 minutes or until cooked through.
Meanwhile, heat the oil in a wok or deep frying pan and fry the mince over a high heat, stirring to brown all over. Add the courgettes and mushrooms and cook for 2 minutes before stirring in the cinnamon. After 1 minute, add the juice, raisins or sultanas, tomatoes and stock, plus a good grinding of black pepper. Stir, then reduce the heat and simmer for 20 minutes.
Once the potatoes have cooled slightly, scoop their flesh into a bowl and, with a fork, mash together with the extra olive oil. Spoon the mince into an ovenproof baking dish and top with the mash. Bake in the oven for a further 10 minutes, or until the top of the pie is crisp and golden.
Fish is good for the whole family, so try this tasty recipe and encourage your little one to enjoy it, too
Heat half the oil in a large non-stick frying pan and fry the tuna steaks for 2 minutes per side. Remove 2 of them and cook the last one for 1 minute more on each side (longer for children or if you are pregnant). Set the tuna aside after checking for any bones, cover and keep warm. Clean the pan.
Heat the remaining oil, add the vegetables and stir-fry for 2 minutes. Add the noodles and stir-fry for a further 2 minutes, mixing them right in. Reduce the heat and add the ginger, garlic, orange zest and juice, jam and 50ml water. Stir-fry for 2 more minutes, until well combined and piping hot.
To serve, divide the noodles between bowls and break up the tuna steaks on top. Sprinkle with coriander, if liked.
Make some mini toad in the holes by baking them in muffin tins, much easier and quicker than you think. These are also very cheap to make. Serve with your family’s favourite fresh vegetables.
Preheat oven to 200°C, fan 180°C, gas 6.
Make the batter by sieving the flour into a big bowl. Make a well in the middle and crack the eggs into the well. Using a hand whisk, whisk the eggs and as you do so the flour will gradually fall into the middle.
Measure the milk and water into a jug and mix and then slowly pour this into the well and keep whisking. The remaining flour will gradually mix into the liquid. Whisk again until you have a smooth batter.
Twist the sausages in half and cut each one in two.
Use a piece of kitchen paper and rub the muffin tins with olive oil (some fat will also come out of the sausages so you don’t want to add too much).
Put a sausage into each tin and roast for 15 mins until golden.
Take out of the oven and immediately pour the batter into the muffin tins over the sausages (don’t let them cool, the tins need to be hot when you add the batter). Put straight back into the oven and bake for another 15 mins until the batter has puffed up and is golden brown.
These bite-size portions are easy for little fingers to grab – no cutlery required!
In a small bowl, whisk together the eggs and Cheddar until well combined. Set aside.
Heat the olive oil in a 20cm frying pan, and gently fry the spring onions for 2 mins.
Pour the egg mixture into the frying pan and cook until golden on the bottom and set.
To serve, cut the omelette into small pieces and arrange on a plate along with the cherry tomato halves.
With such a range of textures on one plate, children will love this dish – and you will too!
Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes, swede and carrot in a pan of boiling water for 20 minutes, or until soft. Meanwhile, put a non-stick baking tray into the oven with 1 tbsp olive oil.
Whizz the bread in a processor, then add the parsley and the remaining oil and whizz again briefly (if you have ready-made crumbs, just chop the parsley and stir into the breadcrumbs with the oil). Sprinkle the breadcrumbs onto a plate.
In a bowl, add some freshly ground black pepper to the egg and stir in the chicken. One by one, coat the chicken strips in the crumbs. Place on the hot baking tray and return to the oven for 20-25 minutes, or until golden and cooked through, turning once.
Pour some boiling water into a steamer and steam the broccoli for 5 minutes or until tender. Drain the root vegetables and mash together with a little pepper and the butter. Serve with the chicken and broccoli.
A crisp salad will complement these pancakes perfectly
Pre-heat the grill to a medium-to-high setting. Fry the onion in the olive oil for 2 minutes over a high heat. Add the pepper and fry for 5 minutes on a medium heat. Remove pan and add the tomatoes, ham and sweetcorn.
Place the pancakes on a greased baking sheet. Spoon the and top with cheese. Grill for 5 minutes until the cheese melts. Top with the relish and sliced gherkin.
The natural sweetness of the prunes makes this a winning dish for little ones.
Heat half the oil in a large casserole and brown half the beef all over – about 3-4 mins. Remove with a slotted spoon and set aside. Repeat with the rest of the beef.
Add the remaining oil to the casserole and cook the onion for about 4-5 mins until beginning to soften. Increase the heat to high and stir in the carrots and chestnut mushrooms. Cook for a further 4-5 mins.
Return the meat to the casserole, add the flour, Dijon mustard and tomato purée and toss together well.
Pour in the stock and add the prunes, thyme and bay leaf. Bring to the boil then cover and simmer gently over a very low heat for 1 ½ hours until the beef is tender and the sauce is thick and glossy.
Meanwhile, place the chopped potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 15-20 mins until very tender. Drain well and set aside. Return the empty pan to the hob and add the cream and butter. Heat gently until the butter has melted then return the well-drained potatoes to the pan and mash until smooth.
For toddlers, serve the stew and mash with some steamed green beans.
If you want to freeze some of the stew, leave it stew to cool completely then freeze in an airtight container for up to 3 months. Defrost completely (overnight in the fridge is best) before reheating in a saucepan until piping hot.
Turning mash or mince into croquettes gives your child a soft texture that they can easily handle
Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 10 mins until tender. Drain and mash; set aside.
Meanwhile, put the spinach into a sieve and pour boiling water over the leaves until wilted. Let cool, squeeze out all the moisture and chop.
Add the flour, sundried tomatoes and Cheddar to the potatoes. Mix well. Stir in the spinach.
Divide the mixture into 12 balls then roll each into a cylinder. Roll in the flour, dip in the beaten egg then coat in the breadcrumbs.
Heat the oil in a frying pan and fry each croquette until golden. Serve with veg pieces.
This fish pie is a great all-in-one, make-ahead dish that's full of flavour and packed with hidden veg
Pour the milk into a shallow pan, reserving 1 tablespoon. Cut the fish into pieces, checking carefully for bones, and add to the pan. Bring to a simmer and cook for 3-5 minutes until opaque and cooked through. Remove the fish using a slotted spoon, drain on kitchen paper and check again carefully for any small bones. Strain the cooking milk into a jug and set aside.
For the mash, cook the swede and carrots in boiling water until tender. Drain and mash with the reserved milk, then season with black pepper.
Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a small pan over a medium heat. Add the flour and stir until the mixture comes together. Remove from the heat, add a little of the cooking milk and stir. Return to the heat and slowly add the rest of the milk, whisking constantly, until smooth. Remove and stir in the parsley. Season with black pepper
Heat the oil in a frying pan and cook the leeks for 3-4 minutes until softened. Put the leeks, fish and peas into a 1-litre ovenproof pie dish. Pour over the sauce and gently toss together. Top with the mash, fluffing up with a fork. Cook in the oven for 35 minutes. Cool slightly before serving.