8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties


  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.


  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)


Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.



Em xx

7m +, Puree, Veggie



7m +

Can be frozen


This is one of my sons favorites. Which works out well because it’s so versatile, I pureed pretty it when he was weaning, now I leave it really lumpy, I also use it as a sauce for him with pasta and rice and I leave some of it whole for my husband and I (it’s great as a side with chicken or fish).

The other reason I love this recipe is that the quantities and vegetables are super flexible, meaning I can basically use whatever I have in the fridge. Mine tastes different every time, but below is what went in this evening.


  • 1 tin of chopped tomatoes
  • 2 cloves of garlic
  • 2 carrots,
  • 2 cups of pumpkin
  • 1 large courgette
  • 1 cup of mushrooms
  • 1 small onion
  • 1/2 cup of broccoli
  • 2 cups of baby spinach


Pre-heat the oven to 180.

Chop all veg except the spinach (and tinned tomatoes) into large chunks and place in a baking tray, drizzle with olive oil and sprinkle with dry herbs. Bake for 30 minutes. Remove the tray and add the tinned tomatoes and the spinach. Give everything a good stir with a wooden spoon and return to the oven for 15 minutes.

Allow to cool before blending to your desired texture.



Em  x


12m +, Lunchbox Idea, Savory, Veggie

Cheddar, Brocolli and Tomato Quiche


  • 12m +
  • Vegetarian
  • Contains: Eggs, Dairy, Gluten

This recipe is fab for lunchbox’s and is loved by both kids and adults so it’ll feed the whole family. It’s not your standard bland quiche, it really packs a flavour punch. I often make two of these at a time, slice them and pop them in the freezer, they defrost quickly so also work well for an unplanned dinner.

I make my own shortcrust pastry in a food processor  (recipe is included below) which is super quick, but there is nothing to stop you using shop brought pastry if you prefer. Also when blind baking the pastry, if you don’t have baking beans you can easily use rice instead.


(For the pastry)

  • 125g plain flour (you can also use wholemeal)
  • 55g butter
  • 4 tablespoons water

(For the filling)

  • 6 eggs
  • 1/2 cup of milk
  • 1 cup of grated mature cheddar
  • 2 tablespoons tomato puree
  • 3/4 cup broccoli florets
  • 1 tomato or 4 cherry tomatoes.


To make the pastry: Place the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively add into a food processor and blitz to same texture.
Then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

Preheat oven to 180 degrees.

Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie dish, leave the edges over hanging at this point. Place a sheet of baking paper over dough and fill with baking beans or rice. Bake until edge is dry and light golden, about 150 minutes. Remove the baking paper and the weights. You can trim the edges now if you wish, I normally leave mine looking “rustic”.

Spread the tomato paste over the pastry base, getting right into the edges. In a medium bowl, whisk together eggs and milk. Add the broccoli florets, and most of the cheese  (leave a little to sprinkle on top) add a 1/4 teaspoon pepper for seasoning. Whisk to combine, pour into crust, lay the tomatoes on top and sprinkle the remaining cheese. Bake until center of quiche is just set, about 40 to 45 minutes.


Em x

6m +, Puree, Savory, Veggie

Carrot and Butternut Squash Soup/Puree

+pumkin puree

  • Suitable for 6m +
  • Can be frozen
  • Vegetarian

The great thing about this recipe is that you can split the batch and adjust the thickness. Use less stock when blending to make a puree for little one and use the extra stock to make a delicious soup for you to enjoy as well, two birds one stone.

The quantity of the ingredients isn’t set in stone you can adjust the quantities each time you make it giving you a subtle flavour change and helping you use up any veg that you need to use up.

Ingredients :
Vegetable stock (homemade is best but shop brought is fine if you use the low sodium type, the regular ones have too much salt for tiny tumz)
1/2 a small butternut squash or pumpkin
1 cup of carrots
Small red onion
1/2 a medium sweet potato
1/2 bulb of garlic
1 tsp of chopped Sage
1 tsp of Paprika


Heat the oven to 150 degrees Celsius. Slice the head from the 1/2 bulb of garlic but do not peel it and then place it in an oven proof dish with a dash of olive oil. Bake it for approximately 25 mins or until soft and golden. Whilst that is baking finely dice the onion and soften with the sage and paprika (but do not brown) in a frying pan with a small knob of butter. Peel and roughly cube the rest of the vegetables and place in a sauce pan with enough stock to cover and bring to a simmer. Add the onions and continue to simmer until all the vegetables are lovely and soft. Once done remove from the heat and drain, ensuring you keep the stock as this will be re-added shortly. Place the vegetables into a blender or if your using a hand blend into a saucepan or bowl. Remove the garlic from the skin, it should slide out easily, and add to the vegetables to taste, my monster really likes garlic so I use the half bulb but feel free to use less if you like.  Add about 1/2 the stock to the blender with the vegetables and blend, This sound give you a good puree.

If you want to create a soup for yourself as well; take some of the vegetables and blend with extra stock until you have the thickness you desire and enjoy it with some fresh crusty bread.


Em  x