8m +, Egg Free, Nut Free, Savory

Prawn and Pea Risotto


  • 8m +
  • Nut free
  • Egg free
  • Can be frozen

The Monster has been a fan of risotto since he was about 7m old and I now have quite a few different risotto recipes so we don’t get bored but this is definetly one of his favorite ones.

This risotto is super simple and can be made from scratch in 30 minutes so it makes a fab quick dinner that the whole family will enjoy.  For small tots, be sure to chopped the prawns finely, for whole kids leave them nice and chunky.

If freezing, once cooked portion into a muffin tray and pop in the freezer, once solid transfer to a freezer bag. Allow to defrost before reheating gently in a sauce pan (it goes stodgy if done in the microwave!)


  • 400g peeled and cooked prawns
  • 1.5 cups of risotto rice
  • 1 litre of low salt vegetable stock
  • 1/2 cup frozen peas
  • 1/4 cup grated parmasan cheese
  • Pince of saffron
  • 1 lemon


Place a large frying pan over a medium heat hob. Drizzle a little oil or butter into the pan. Put your saffron into the stock. Add the risotto rice and stir so that it’s all coated with a little of the oil, spread the rice to cover the bottom of the pan. Pour in just enough stock to cover the rice, and stir until all the liquid is absorbed. Add a little more stock and repeat. Do this until all the stock is used and the rice is cooked al dente (not totally soft but cooked through) lower the heat and add the peas and prawns stirring until heated all the way through. Stir in the parmasan cheese and add a small squeeze of lemon juice.

I normally give everone a little slice of lemon so they can add more to thier dish if they wish.

Serve and enjoy

Em xx


8m +, Egg Free, Lunchbox Idea, Nut Free, Savory, Uncategorized

Minty Lamb and Hummus Pitas

  • 8M +
  • Dairy free
  • Egg free
  • Nut free
  • Can be frozen
  • Lunchbox idea

The Monster is not a massive fan of meat unless it’s in mince form so I try to make sure that I come up with a good variety of recipes that use mince. These Minty Lamb and Hummus Pitas are great for the whole family,  full of flavour, tender and just as good for lunch as they are for dinner . The best bit,  they can be made in around 15 minutes. 

I make them using mini wholemeal pita but you can easily use full sized ones. We can get some really great fresh hummus here (what with it being the Middle East and all) so I tend to buy it in rather than make it but there are loads of simple recipes online if you did want to make your own. 

Tip: if you want to freeze these, it’s best to freeze the lamb patties before cooking,  this helps to prevent them from drying out. 


  • 250g lamb mince
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped mint
  • 1/4 of a onion, grated
  • 1 cup hummus
  • Packet of wholemeal pita breads


Heat a frying pan over a medium heat hob (don’t add any oil) in a bowl put the lamb,  garlic powder,  mint and onion and mix thoroughly using your hands.  Take golf ball sized pieces of the mixture and flatten into oval patties. Fry for 5 minutes each side

Slice the pitas down the side to create pockets,  and pop in a good dollop of hummus,  add a lamb Pattie and any extras you want (I love adding tomatoes) and devour. 

Em xx

12m +, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana Bread

  • 12m +
  • Nut free
  • Vegetarian 
  • Can be frozen

The Monster (like most tiny humans) love narnas (or bananas as they are normally known) so we always have them in the house. Every now and then we have a few that go ripe a bit too quickly and those are the weeks I make my sugar-free banana bread. 

You won’t know it is sugar-free,  even my husband likes this cake and I have never admitted it has no sugar, shhhhh! 

It’s super easy to make and is deliciously moist. Just to add the the awesomeness of this cake it freezes really well,  is nut free and healthy making it great for lunchboxes or snacks. It is also really easy to adapt, if you need it diary free you can use coconut oil in place of the butter,  if you need it gluten free replace the regular flour with gluten free flour.

Every now and then I will also add a 1/4 cup of dark chocolate chips, so tasty! 


  • 2 eggs
  • 4 ripe bananas mashed
  • 1/2 cup melted butter 
  • 1/4 cup milk
  • 1 tablespoon of honey or natural maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1 cup of wholemeal flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon or baking soda
  • 1/2 teaspoon baking powder


Pre-heat the oven to 160 degrees. 

In a bowl,  combine all the wet ingredients (this includes the mashed Banana’s)  until thoroughly mixed. In a separate bowl combine the dry ingredients. Pour the wet mix into the dry and stir until it creates a thick batter like consistency. 

Line a loaf tin with baking paper. Pour the batter into the tin and place in the oven.  Bake for 50-60 minutes until a skewer comes out clean. 

Remove from the tin and allow to cool. Slice and serve. 

Em xx

6m +, Lunchbox Idea, Nut Free, Savory

Leftovers Pasta Bake

  • 6m +
  • Nut free
  • Can be frozen
  • Lunchbox Idea

I know leftovers don’t sound very appealing but this pasta dish is truly delicious. I hate throwing food away but every weekend when I do a roast dinner I seem to end up with a randomly size portion of veg and meat left over,  so I needed to create a nice easy dish to use it up. 

The ingredients list on this recipe is simply a guide,  it really varies each week depending on what I have an excess of.  This dish also freezes really well,  I normally pop it in to a muffin tray,  stick it in the freezer and then when frozen transfer the perfectly sized portions into a freezer bag. They are super handy when The Monster needs a different meal than we are having,  or even a filling lunch after his swimming class. 


2 cups dried pasta shapes

1 cup leftover roasted veg (this week I had carrot,  pumpkin and broccoli) 

1/2 cup roasted chicken

1 tin chopped tomatoes

1 clove garlic

2 tablespoons cream

Grated cheese (for shrinking on top) 


In a saucepan, boil the pasta until half cooked (don’t cook it fully as it will continue to cook in the oven and will become mushy) 

Pre-heat the oven. Drain the pasta and return to the pan. In the same saucepan,  add the garlic, tomatoes,  veg and chicken (or whatever meat you choose, or none if you want to make it a veggie dish) stir,  pour in the cream and stir again.  Transfer to an oven proof dish,  sprinkle the cheese over the top and bake for 20 minutes.

Remove from the oven and serve. 

Em xx

7m +, Egg Free, Gluten Free, Nut Free, Savory, Uncategorized

Sheppards Pie with Sneaky Veg

  • 7M +
  • Egg Free
  • Gluten Free
  • Nut Free

We had a few cloudy days in Dubai this week and grey skies always make me want warming comfort food. One of my favorites is Sheppard’s Pie. Since weaning The Monster I have discovered that he loves it too. With juicy minced lamb and creamy mash,  I have adapted my old recipe to incorporate extra veggies and a rich gravy made without my old glass of red wine.

I make them in individual pie dishes but you can make one large one as well. If you want to batch cook them for the freezer make single kiddie portions in a silicone muffin tray,  once cooled, freeze and then remover from the tray and pop in a freezer bag for up-to 3 months.

I finely dice my veggies but if you have a very fussy little one,  cook the sauce separately from the meat and blend it prior to adding the lamb so all the veg is hidden.  You don’t have to use the same veggies that I have listed, I often chuck in whatever I have in my fridge.


  • 250g minced lamb
  • 2 very large potatoes
  • 1 tablespoon butter
  • 2 tablespoons no sugar tomato puree
  • 1 chopped onion
  • 1 clove garlic
  • 1 large carrot diced
  • 1/2 cup frozen spinach
  • 1 small head of broccoli finely chopped
  • 1 cup of chopped mushrooms
  • 1 teaspoon dried rosemary
  • 150ml beef or lamb stock
  • 1 tablespoon flour
  • Dash of worschestershire sauce
  • 2 tablespoons of grated cheddar


Pre-heat the oven to 200 degrees. 

Peel and chop the potatoes and boiled in a lidded pan until soft. While they are cooking heat a drizzle of oil in a large pan over a medium heat. Fry the onions and carrots until tender but not brown. Add the mince, garlic, and rosemary, stir until cooked. Pour in the stock, Worcestershire sauce and add the flour to thicken. Stir in the spinach, mushrooms and broccoli and allow to simmer while you prep your mash. Once the potatoes are cooked through drain, add the butter and mash until creamy and smooth (I actually push mine through a sieve rather than using a traditional masher, they come out so good. I stole this trick from an old chef friend, it makes the best mash ever).

Divide the lamb mix into your chosen cooking dishes and top with the mash potato. Sprinkle with cheese and place in the oven for about 30 minutes until golden and crunchy on top. 


Em xx