Green Veggie Mash

Ingredients:
1 small onion, peeled and chopped
15 g unsalted butter
250 g potatoes or sweet potato, peeled and diced
375 ml unsalted veggie stock or water
50 g broccoli florets
50 g frozen peas

Procedure:
1. Saute onion in the butter until softened about 3 minutes.
2. Add the potato, pour over the stock, cover and bring to a boil and then cook for 10 minutes.
3. Add the broccoli florets and cook for 3 minutes. Then add the peas  and cook for further 3 minutes.
4. It's a good idea to puree in a blender to get rid of the husks from the peas and also pureeing potato breaks down the natural starches and makes it sticky. 

Chicken Casserole

Ingredients:
1 whole onion, finely chopped
2 tsps olive oil
400 g chicken breast, diced
300 g carrots, peeled and chopped
300 g potatoes, peeled and chopped
500 ml chicken stock

Procedure:
1. Fry the onion in the oil until  soft then add the chicken and brown.
2. Transfer to a casserole dish and pour over the stock, adding the carrots and potatoes.
3. Cook in the oven at 180 degrees Celsius for an hour or until the chicken is cooked throughly.
4. Puree or chop and then serve. 

Plum Chicken

Ingredients:
3 plums, peeled, pitted and diced
1 chicken breast, diced
1 cup water

Procedure>
1. Put the chicken, plum and water into a saucepan.
2. Bring to a boil and then simmer until the chicken is fully cooked.

Blueberry (or Cranberries) Sauce

Ingredients:
1 apple, peeled, cored and diced
2 handfuls of fresh blueberries (or cranberries)
2 plums, peeled, pitted and diced
1 cup water
1 tsp vanilla

Procedure:
1. Put all fruits, water and vanilla to a medium saucepan.
2. Bring it to a boil over medium-high heat.
3. Turn to simmer and check frequently so as not to run out water.
4. Add more water if needed and simmer for approximately 20 minutes or until all fruits are soft and tender and the blueberries (or cranberries) have popped.
5. Allow to cool and then blend or puree as needed for your baby's preferences. Add cereals, yogurt or even drizzle sauce over puree or meat dices.

Quick Banoffee Pie

Ingredients:
250 g digestive biscuit, crushed
100 g butter, melted
1 can (397g) caramel
2-4 bananas, sliced
300 ml whipping cream, whipped
grated chocolate, toppings

Procedure:
1. Mix together the biscuit crumbs and melted butter. Press together into the base of tin or foil plate. Chill for 10 minutes.
2. Spread the caramel over base.
3. Top the caramel with sliced bananas, whipped cream and grated chocolate.
4. Chill until ready to serve.