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Banana and Coconut Pancakes – Stage 2 Finger Food

banana-and-coconut-pancakesI love Pancake Day!! Back in the 80’s there was only one way to eat your pancakes… a sprinkling of sugar and a dash of fresh lemon! Simply delicious. Thinking about it, that’s probably one of my earliest memories of loving the sweet and sour flavour combination.

Whilst delicious, there was a lot of refined sugar involved so it was definitely an occasional treat. As I grew I realised there were lots of just-as-delicious flavour combinations to try with pancakes. So when I was weaning Aaliyah, I was  keen to offer her a healthy, flavoursome alternative – one with natural sugars that she would love. Here it is below, inspired by Caribbean flavours – banana, coconut, allspice and cinnamon. This is a fantastic baby-led weaning recipe for babies from 7 months and up. Great for older children of school age too. So give this one a go with your little one this Pancake Day. It’s healthy, and makes a fab, yummy alternative.


A yummy, fluffy finger food with a hint of allspice, which is believed to ease digestive discomfort. Great
for breakfast, for baby and the whole family, served with a side of steamed apple slices or fruit of your choice.

Total prep and cooking time – 15 mins
Makes 12 pancakes

100g plain flour
¼ tsp ground cinnamon
Pinch of ground allspice
1 egg
150ml whole milk
50ml unsweetened coconut milk (organic)
1 ripe banana – peeled, mashed
Unsalted butter, for frying

Sift the flour into a bowl and fold in the cinnamon and allspice. Crack the egg into a separate bowl and whisk with the milk and coconut milk. Add the egg mixture to the flour gradually, whisking all the time (to avoid lumps). Add the mashed banana and whisk again until completely smooth.

Heat a knob of butter in a small non-stick frying pan (I like to use a 15cm frying pan), and add 2 tablespoons of the batter. Spread the batter evenly around the frying pan by lifting and tilting it, then cook on one side until golden. Flip it over, repeat for the other side and set aside once cooked through. Continue until all of the batter is used up.


This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including, WHSmith and Waterstones. Also available from


Thai Chicken Curry – Stage 3

thai-chicken-curryOnly 7 days to go until book launch! Eek! Super duper excited, I hope you are too. To help you get an idea of the range of recipes in The Flavour-led Weaning Cookbook, here is another recipe I’d like to share. My Thai Chicken Curry recipe suitable for babies from 10 months onwards.

Generally I find curries always tend to go down well with babies and toddlers – Aaliyah always lapped them up. Something about the combination of delicious flavours and a lovely aromatic curry sauce means it tastes amazing and is easy for babies to eat. I used these recipes to spoon-feed Aaliyah, but also for baby-led weaning. I’d simply hand Aaliyah her little spoon, and she’d happily feed herself. Give it a try, I hope you and your little one enjoy.

A taste of yummy Thai cuisine for baby. The green beans in this curry are an excellent source of vitamin K, thought to play a role in building strong bones and assisting in blood clotting to heal wounds. Exactly what your little one will need when running around.

Total prep and cooking time – 25 mins
Suitable for freezing

1½ tbsp olive oil
1 onion – peeled, chopped
½ tsp minced garlic
½ tsp minced ginger
¼ tsp ground turmeric
¼ tsp ground cumin
1 tomato – washed
150ml unsweetened coconut milk (organic)
1 tbsp fresh lemon juice – ensure no seeds fall in
½ lemongrass stalk – trimmed, dry outer layers removed, tender core bashed
¼ tsp ground garam masala
1 chicken breast fillet (skinless) – cut into cubes
60g green beans – washed, trimmed, cut into 2.5cm lengths

Heat the oil in a saucepan on low heat, add the onion and sauté for 3–4 minutes until soft and golden. Add the garlic, ginger, turmeric and cumin, grate in the tomato, and allow the spices to cook for 30 seconds to 1 minute. Add the coconut milk, lemon juice, lemongrass and garam masala and simmer on low heat for 5–6 minutes until the sauce begins to thicken.

Add the chicken pieces to the sauce, stir and simmer gently for 6–8 minutes or until the chicken is tender and no longer pink inside. While the chicken is cooking, steam the green beans for 5–6 minutes until tender and set aside.

Once the chicken is fully cooked, remove the lemongrass stalk and add the green beans. Combine well, mash or chop as required, and serve warm with overcooked mushy rice for your little one, or why not give noodles a go? For grown-ups, serve with yummy coconut rice and a wedge of lime.


This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including, WHSmith and Waterstones. Also available from

Beetroot and Broccoli Mash – Stage 2

beetroot-and-broccoli-mashSo I’m at count down now with book launch number 2 – 10 days to go! Whilst every time I think about the launch, my heart is literally pounding out of my chest [I’m that scared!], I am also very excited and proud at the same time. It really is a fab book, and I’m really excited to hear all your thoughts about it. Please feel free to leave me comments below.

So onto my recipe! This is a delicious, mildly sweet yet earthy tasting two-veg mash taken from my cookbook – The Flavour-led Weaning Cookbook. Perfect for tickling a baby’s sweet and savoury taste buds. Beetroot may encourage the production of disease-fighting white blood cells and contains folic acid and iron. Broccoli is also rich in vitamin C while turmeric is known as an anti-inflammatory spice. With all these immune-boosting ingredients, this yummy mash may help to keep colds and flu at bay. Suitable for babies from 7 months.

Total prep and cooking time – 15-17 minutes
Makes 11 ice-cubes

100g (raw) beetroot – scrubbed, washed, peeled, sliced
80g broccoli – washed, cut into small florets
Pinch of ground turmeric
Pinch of ground black pepper

Steam the beetroot (8 minutes) and broccoli (3½ minutes) until tender. You can pop the broccoli in with the beetroot after 4–5 minutes. Pop the tender vegetables into a food processor (or use a handheld blender) along with the turmeric, black pepper and a little cooled boiled water if necessary. Blend using a pulse motion until you have a yummy textured mash for your little one.

This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including, WHSmith and Waterstones. Also available from

Tilapia with Mango and Lime Sauce – Stage 2

tilapia-with-mango-and-lime-sauceSweet and yummy! This protein-rich fish dish is high in a range of B vitamins and will go down a treat with your little one. Suitable for babies from 7 months onwards (Stage 2).

Makes 9 ice cubes
Total prep and cooking time – 40mins

1 x 110g skinless, boneless tilapia fillet or any other white fish

1 tbsp olive oil
½ tsp minced garlic
1 tsp fresh lemon juice – ensure no seeds fall in
Pinch of ground black pepper

Mango sauce:
½ ripe mango – flesh cubed
3 fresh coriander leaves
½ tsp fresh lime juice

Preheat the oven to 200°C/400°F/gas mark 6.

Combine all the marinade ingredients in a bowl. Pop the fish fillet into the bowl, ensuring it is covered with the marinade and allow to marinate for 30 minutes.

Place the marinated fish on a large sheet of foil and create a foil parcel by lifting the edges of the foil upwards to the middle to create a point and fold the top edge. Then fold the sides to seal the edges. You want to do this to keep the steam inside the parcel. Place the parcel on a baking tray and pop it in the oven for 10–11 minutes until the fish is flaky and cooked through.

Meanwhile, place the mango, coriander and lime juice in a food processor (or use a handheld blender) and blend until smooth. Remove the fish from the oven and place it in a bowl (do not add the cooking juices from the foil). Break the fish into small pieces, pour the mango sauce over the fish and combine well. Pop into a food processor (or use a handheld blender) and blend to retain some texture. Serve to baby warm on its own, or with steamed veg. For older babies, serve with overcooked mushy basmati rice.

This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including, WHSmith and Waterstones. Also available from

Kiwi, Mint and Lime Puree for Babies


Super excited friends! My brand new weaning cookbook – The Flavour-led Weaning Cookbook, will be released in just a few weeks time (2nd March)! So I thought I’d give you a taster of some of the recipes. Starting with some delicious, puree recipes.

This Kiwi, Mint and Lime puree recipe is suitable for babies from 6 months, after first tastes and mixed-ingredient purees have been accepted.

I LOVE, LOVE, LOVE this one! It’s a beautiful puree – fresh, sweet, sour and uplifting. Kiwis and limes are an excellent source of vitamin C, necessary for cold and flu protection. The mint is fresh-tasting and aids digestion. A wonderful combination of flavours.

Makes 8 ice-cubes
Total prep time – 7-8 minutes

2 pears – washed, peeled, cored, cubed
½ ripe kiwi
3 mint leaves – washed, chopped
5 drops of fresh lime juice

Place the pear cubes in a saucepan with 2 tablespoons of water and simmer (covered) on low heat for 4–5 minutes until tender (alternatively, steam them). Pop them into a food processor.

Next, scoop out the flesh from the half kiwi and pop it into the food processor along with the mint leaves and lime. Blend until smooth, then pass the puree through a sieve to remove the little kiwi pips before serving to baby.

Tip* – If the pears are very ripe, you will not need to cook them to soften them – just pop the cubes straight into
the food processor.

You can find more recipes like this in The Flavour-led Weaning Cookbook available to order now from and

Banana Suji Halwa (Semolina Dessert) for Babies

So this recipe is a golden oldie… literally! It’s golden appearance and soft texture makes it a wonderful treat for baby, and taken from my first ever ebook published 4 ½ years ago, it’s definitely an oldie. I decided to publish this recipe at the request of one of my lovely followers, so I hope you all enjoy.

Suji (sooji) is a traditional Indian and Pakistani pudding made from semolina.  Semolina is made from durum wheat, so provided your little one doesn’t have a wheat allergy, this one will go down a treat! Aaliyah loved this one – well-mashed, naturally sweet and with tiny little soft lumps, is perfect for working your little one’s tongue muscles to help speech develop. It’s also super easy and quick to cook – ready in just 15 minutes. Suitable for babies from 7 months onwards.

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