From 6 months

While baby is still quite young we recommend mixing purees with formula/breast milk and organic baby rice cereal. There are a few reasons for this:

• Baby's palate is still quite immature (she has only had milk up till now) and some of the flavors will seem quite strong to her.
• Rice cereal provides iron which is especially important for breastfed babies
• It makes for a more satisfying meal.

From 8 months

You can combine our apple and pear sauces with oatmeal for a satisfying breakfast, or with organic plain yogurt for a delicious naturally sweet dessert.

As baby grows and her appetite increases you can add cooked chopped meat and fish, pasta, rice or potatoes to our vegetables for a more satisfying meal. Babies love an extra sprinkling of cheese on top as well.

From 12 months (Recipe ideas for your little lettice baby food)

1. Three easy soups
2. Rice pudding                                      
3. Fish & spinach pie                                          
4. Lentils with rice     
5. Veggieburst bolognese sauce

Three Easy Soups

Add some 1 cup of chicken or vegetable broth to little lettice Pea, Lentil or Spinach and stir into a soup. Sprinkle with grated cheese or even some chopped bacon. Serve with strips of toast for dipping.

 

Basic Rice Pudding
For a warmer more satisfying dessert on a winter's day, try a homemade rice pudding.

1/3 cup of Arborio or brown short grain rice
¼ cup maple syrup (optional)
3 ¾ cups of wholemilk
½ teaspoon natural vanilla
1 oz butter

1. Preheat oven to 350 degrees F
2. Place rice, sugar, milk and vanilla in shallow baking dish. Dot with butter.
3. Place in the oven for about 2 hours stirring occasionally.
4. Place required amount in a bowl and add some little lettice apple or pear & fresh ginger puree. The fruit helps to cool the rice down.

Any leftover pudding can be refrigerated or frozen in convenient quantities until needed.

 

Fish & Spinach Pie
Time taken: 20 minutes

4 oz white fish (such as sole fillets, haddock or cod)
1 cup milk
1/2 tbsp butter
1 level tbsp flour
2 oz cheddar cheese (grated)

1 pot of little lettice Spinach, Potato & Zucchini (defrosted)

1. Place fish in small saucepan and pour in milk until fish is covered.
2. Simmer gently for about 10 minutes until fish is firm and flakes with a fork.
3. Drain fish (saving the milk) and mash in bowl with fork checking for bones.
4. In another saucepan melt 1 tbsp of butter. Stir in 1 tbsp of flour until combined in a paste.
5. Add the fish cooking milk and bring to the boil, stirring all the time to prevent lumpiness.
6. Add cheese to the sauce and stir.
7. Mix cheese sauce with fish and a pot of Spinach, Potato & Zucchini.
8. Allow to cool to a little before serving warm.

 

Lentils with Rice
Time taken: 30 minutes

½ cup long grain brown rice (Lundgrens has some great varieties which aren't too chewy)

1 cup water
1 oz grated cheddar cheese
1 pot of little lettice Lentils & Vegetables (defrosted)

1. Bring a cup of water to the boil

1. Take half a cup of organic brown rice Add to water and bring water to boil. Simmer until rice has absorbed all the water (add more water if necessary) and is soft.
2. Take a pot of Lentils & Vegetables and warm in the usual way.
3. Add the rice and top with some grated cheese.
4. Place under broiler for a minute.
5. Serve warm.

 

Veggieburst Bolognese sauce
Time taken 20 minutes

2 oz organic lean ground beef or turkey
¼ onion, finely chopped
1 tablespoon olive oil
1 pot of Veggieburst pasta sauce (defrosted)
½ cup organic chicken or vegetable stock

1. Heat 1 tablespoon of olive oil in a frying pan
2. Add the chopped onion and cook gently until soft
3. Add the meat and stir until firm and cooked through (no more red/pink bits) - about 5 minutes
4. Add Veggieburst and stock.
5. Simmer for 5-10 minutes
6. Serve with pasta topped with some grated parmesan.

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