Beany Spread / Dip.

1 can of butter beans
1 handful of frozen peas
1 handful of frozen sweetcorn
Handful of fresh herbs (basil or mint)
Small drop of extra virgin olive oil

• Give the frozen ingredients a quick bubble in some hot water (on or two minutes in a pan).
• Pop the beans, peas, corn and herbs in the food processor and wizz.
• Add the olive oil and wizz again.

This makes a great spread for sandwiches or a dip for crudites. I added some natural probiotic yoghurt (Yeo Valley is divine) which Millie loved and is much easier than trying to feed yoghurt on a picnic blanket!

Happy Days,

Kat x

Zingy Chicken Nuggets.

4 Chicken breasts
Small tin of water chestnuts
3 - 4 spring onions
Zest and juice of one lime

• Roughly chop all of the ingredients and put them in the food processor.
• Wizz until almost smooth.
• Shape into small balls, about the size of two teaspoons.
• Steam in a bamboo steamer over rapidly boiling water for 4 - 5 minutes until cooked (always check they are cooked through - don't just accept I got it right!).
• Serve as desired.

I have deliberately done a large amount in this recipe as they freeze really well.

Wonderful served with Sweet Chili Dipping Sauce.

Thank you to Jamie Oliver as this was inspired by a recipe in his 4th book, Jamie's Kitchen.

Happy Days,

Kat x

Bubble & Squeak Cakes.

*Quantities as required - about 3/4 potato to 1/4 veg*
Boiled potatoes (I use a mix of normal and sweet potatoes).
Steamed veg (carrots, cabbage, spring greens, peas, broccoli, sweet corn etc) cut into small pieces or ribbons where necessary.

• Boil the potatoes and leave them to cool. Ideally left uncovered in the fridge overnight so they become dry.
• Steam veg and allow to cool.
• Mash the potatoes with a glug of extra virgin olive oil.
• Mix the veg into the mashed potatoes.
• Shape into small cakes or fingers.
• Ideally leave in the fridge for an hour to help the shape.
• Seal in the frying pan for two minutes each side.
• Pop into an oven at 180 degrees centigrade for 20 minutes turning once.

This recipe is an adaptation of the classic leftover supper. Weirdly I never ate bubble & squeak growing up. The first time I gave these to Millie she laughed every time she picked them up.

Happy Days,


Kat x

Rainbow Rice.

*Quantities as required*
Celery, shallots, carrot and garlic finely diced.
Veg in Rainbow colours (Red - Pepper, Orange - Carrot, Yellow - Sweetcorn, Green - Peas, Blues and Purples - Red Cabbage which will turn the rice blue!) coarsely diced.
Risotto rice.
Veg stock (salt free if cubed) celery, onions and carrot brought to the boil and simmered while you prep the veg does nicely.
A little oil for cooking.
Parmesan if you do dairy.

Heat the oil in a heavy bottomed pan.
Add the celery, shallots and carrot and heat over a medium flame.
As they start to soften add the garlic.
Add the rice and stir through the veg.
Once the rice is almost crackling add a small ladle of the stock (the noise is called the sigh of the rice according to an Italian girl I know).
Add the remaining veg here.
*Because of the veg I used I added them raw but you may wish to add them mostly steamed*
Once the stock is absorbed add another small ladle and stir it through.
Keep the risotto moving and adding stock until the rice is done - probably quite soft for babies.
If using, stir in a scant sprinkling of Parmesan.

Nice served warm. Great cold as it's stickier and you can make it into risotto fingers as in Jenny Maizels' Finger Food.

Happy Days,

Kat x

Beany Pie.

Diced mixed veg (broccoli, swede, cabbage, peas, carrots etc enough to fill 3/4 of your pie dish).
1 can of mixed beans (mine had pinto, kidney and haricot).
500ml no-mato sauce or tomato if you'd prefer.

80g millet grain, cooked.
1 wholemeal pitta, made into bread crumbs.
1 smal handful of rolled oats.

• Heat the oven to 180 degrees centigrade.
• Steam the veg until tender.
• Mix the veg and beans together with the no-mato sauce and fill the pie dish.
• Mix the cooked millet, bread crumbs and oats and then spread over the top of the pie.
• Cook in the oven for about 25 - 30 minutes.

I have based this on a pie dish measuring 20 x 15 cm.
Makes about 8 good sized portions.

You could easily change the topping to mashed potatoes or even puff pastry.

Happy Days,

Kat x

No-mato Sauce.

1 normal sized butternut squash (not big, not small).
2 red peppers.


Half a bunch of celery.
1 large onion.
3 carrots.
1 clove of garlic, crushed.


Half a litre of veg stock.

• Roast the squash and peppers in some olive oil.
• Once they are soft remove from the pepper skins.
• Puree and set aside.
• Finely chop the celery, onion and carrot (or other stock veg such as turnip).
• Heat some oil in a pan and soften the veg adding the garlic after a couple of minutes.
• Cover with some stock and simmer for 10 - 15 minutes.
• Puree the stock veg and mix together with the other puree.
• You should have a very thick puree now.
• Add the remaining veg stock until you have reached your desired consistancy.

Use this to replace tomato sauces in recipes. I replace tomatoes with roasted peppers.

Freezes well :0)

Happy Days,

Kat x

Cottage Pie.

100g Minced Beef
1 small onion, diced
100 - 200g chopped veg (carrots, leeks, swede, celery etc in small dice)
2 tsp plain flour
200ml stock (beef or veg - low salt)
200 - 300g mashed potaoes (or a mix of rot veg: celeriac, sweet potatoes etc)

• Boil your potaotes, drain them and then let them cool before mashing. You want a dry mash so no butter or milk or you end up with sloppy pie :p

• Heat a little olive oil in a frying pan and sweat the onions.
• Once they have softened and began to colour, add the other veg and cook for about five minutes until softened. Once coked, set aside.
• Brown the meat in the pan.
• Add the veg back into the pan and add the flour.
• Add the stock and get it bubbling.
• Lid the pan and cook gently for about 20 minutes.

• Oil or butter your pie dish.
• Add the meat mixture.
• Cover with the potatoes.
• Bake for about 20 minutes in the oven (200 degrees centigrade).

Happy Days,

Kat x