Welcome to Little Big H.  My hope when starting this blog was to share and encourage parents to make their own baby food at home, to be adventurous with their cooking and to help raise adventurous eaters that appreciate a wide variety of good food.  It has since evolved to include healthy food for the whole family.

I believe that by exposing your child to complex flavours and a wide variety of food early on, you will be well on your way to avoiding a fussy eater. This is the approach I took with Harry (aka Little Big H) and he will happily try most things I put in front of him.

My recipes are simple to make, and kid friendly in that they are nutritious, low in sugar and salt, and all other nasties and are therefore suitable for the entire family.

Please note that I am not a Doctor or Nutritionist so please consult your health professional if you have any concern about introducing certain foods to your little one – particularly if you have a history of allergies in your family.

P.S:  I’m also not a chef, writer or photographer and this is my first time blogging! I’m hoping to learn along the way.  Feel free to contact us, I’d love to hear your feedback.

Good Old-Fashioned Aussie Rissoles 🇦🇺 A quick Google search tells me they’re actually of French origin — but regardless, most Aussie kids grew up eating them, and they’re almost always on the menu when I visit Mum. Her rissoles are simple, made with just a few basic ingredients, but they’re full of flavour. You can…

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Ciao from Isolation 🥴… words I never thought I’d be writing — but more on that later. First, the food. Today I’m sharing a classic French quiche recipe. Quiche is one of those wonderfully versatile dishes that’s surprisingly easy to make. For this version, I’ve used caramelised onions, perfectly ripe tomatoes, and for a little…

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It may be getting cold here in Firenze but the city is more beautiful than ever. The Christmas lights are up all over the city, there are idyllic Christmas markets with mulled wine and delicious treats, and Harry said to me yesterday that he loves Florence. This made me so happy! Harry and I have…

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Dinner ready in 10 minutes? Pasta al limone is for you…. But first… yes I finally did it.  I moved us both to Florence Italy.  My son H and I are both on this amazing Italian adventure.  It has been just over two months and it still feels like a dream. Food is my passion but I have…

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Chocolate mousse is my current addiction…  and there will be none of that healthy avocado cocoa business here…  this is a traditional French chocolate mousse – dark chocolate, eggs, sugar, butter and vanilla. It’s velvety, thick and super rich but also somewhat light and fluffy! I could eat the entire bowl on my own! It’s easy to…

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I’m sharing another H favourite with you today. Pappardelle bolognese with lot of hidden veggies. The rich bolognese sauce will feed about 6 people or freeze what you don’t use for another time. I always have some in my freezer ready to go. An important step when making this dish is to get a nice…

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It has been so long since I have cooked lamb shanks – I’m not sure why! There is something so satisfying about cooking a tough piece of meat and turning it into something super tender and melt-in-your-mouth. This dish is just that… the tomatoes and spices produce a rich chunky sauce, and the chickpeas add…

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These pretty little roasted rhubarb chia pots make a wonderful breakfast or healthy dessert. The rhubarb is roasted with strawberries, orange juice, zest and a good drizzle of honey – the only sweetener in this recipe. The chia pudding has 3 ingredients only and will thicken in the fridge after an hour or so. I…

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Energy balls, bliss balls, apricot balls, whatever you want to call them, are delicious little things that are perfect for lunch boxes and a quick snack. My energy balls contain hemp seeds which have a rich nutrition profile with high levels of antioxidants, fatty acids, minerals, and vitamins.  They also contain oats, chia seeds, unsweetened coconut, dried…

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This one-pan spiced chicken with tomatoes is H’s absolute favourite dish.  Ever since I made it the first time he has requested it again and again. He loves to drown his rice in all the spiced tomatoes juices that happen once it’s cooked.  It’s a real winner. It’s also minimum fuss and happens in the…

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These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you.  I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.  

They aren’t overly sweet so if you like things a little sweeter increase the amount of honey or add a good handful of currants or raisins.  Enjoy xx

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• 2 cups self-raising flour
• 1 cup of whole walnuts + extra to sprinkle on top
• 2 cups grated carrot
• 1/4 cup honey (or sweetener of choice)
• 1 1/2 cups milk
• 1 egg
• 150 grams butter

• Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
• In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don’t over mix or you will end up with a tough muffin!
• Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold

The mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn’t at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness

Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal. 

You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs are set.  Serve with rice and garnish with spring onion and pickled ginger.  It’s also lovely served with asian greens. 

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• 300 – 400 grams chicken thighs (about 4 thighs)
• 2 medium onions; finely sliced
• 2 tablespoons oil
• 4 tablespoons soy
• 4 tablespoons water
• 2 tablespoons mirin
• 5 eggs; light beaten
• Spring onion; finely chopped on the diagonal
• pickled ginger to serve
• Boiled rice to serve

• Heat half the oil in a frying pan over high heat and cook the chicken until golden and cooked through. Set aside. Add the additional oil and the sliced onions; cook over low heat until tender but not browned. Add the soy, water, and mirin and bring to the boil. Return the chicken to the pan.
• Lower heat to low and pour in the eggs. Using a wooden spoon, stir it around once to distribute the mixture a little. Cover and cook for 5 or so minutes, or until the egg is set.
• Add rice to bowl and top with the chicken. Garnish with spring onion and pickled ginger.

A simple summer puree that requires no cooking. The mint gives it a nice freshness, and its a great way to start introducing herbs to your baby

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• 1 Nectarine (or as many as you like)
• A few mint leaves

• Wash the nectarine well – I like to leave the skin on. Cut out the seed and add the flesh to the blender. Add a couple of mint leaves, or to taste, and puree to the desired consistency

These pretty little roasted rhubarb chia pots make a wonderful breakfast or healthy dessert. The rhubarb is roasted with strawberries, orange juice, zest and a good drizzle of honey – the only sweetener in this recipe. The chia pudding has 3 ingredients only and will thicken in the fridge after an hour or so. I…

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Fresh ling fillets with a sauce that is the perfect balance of sweet and sour. The tamarind adds a lovely sour note but doesn’t over power the fish – it’s also only mildly spiced so the kids will love it. You create the sauce in the frying pan by frying your onions and adding your…

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Energy balls, bliss balls, apricot balls, whatever you want to call them, are delicious little things that are perfect for lunch boxes and a quick snack. My energy balls contain hemp seeds which have a rich nutrition profile with high levels of antioxidants, fatty acids, minerals, and vitamins.  They also contain oats, chia seeds, unsweetened coconut, dried…

Read More »

This one-pan spiced chicken with tomatoes is H’s absolute favourite dish.  Ever since I made it the first time he has requested it again and again. He loves to drown his rice in all the spiced tomatoes juices that happen once it’s cooked.  It’s a real winner. It’s also minimum fuss and happens in the…

Read More »

And just like that H is at school and I’m preparing school lunch boxes. I’m finding it quite fun at the moment – but it has only been a week. I’ll report back in a months time! So with that in mind, I thought it would be nice to include a little sweet treat on…

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Yellow split pea dhal is the ultimate comfort food and it makes a nourishing meat-free meal that the whole family will love.  This variation is flavoured with mild spices and is incredibly simple to make. You simply cook the lentils in water with garlic and chili and cook away for 45 minutes or until the lentils…

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Black sticky rice with caramelised coconut and mango is our favourite dessert, but I hear it is most often eaten at breakfast in Thailand. I could definitely get on board with that! On our recent visit to Thailand, H and I ate this everyday – sometimes twice a day!  It’s the perfect balance of sweet…

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Make your own gut healing bone broth at home. So why bone broth? It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more… Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a…

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These little parsley and pine nut ricotta pastries would be perfect served as a light lunch or starter at your next party. You may remember my sweet jam filled ricotta pastries? These are a savoury take on them with a no cook filling of parsley, pine nuts, parmesan, garlic and baby bocconcini. The pastry is made using…

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A little bit like a shortbread these delicious little honey and walnut cookies are made using only 5 ingredients and are refined sugar-free. I have never had much luck with sugar-free cookies but these were an experiment gone right. They are also super simple to make; you simply beat the butter and honey and add…

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Make your own gut healing bone broth at home.

So why bone broth?

It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more…

Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a miracle food.

 It’s also great for babies, I gave it to H from about 8 months old in small amounts.  He still loves to have a little bowl of it on chilly morning – or anytime, and it’s great to have on hand when he is sick and off his food.

I use a slow cooker but it also works well in a pressure cooker and on the stove – time permitting.

Simply add your leftover chicken bones from last nights roast chicken (try my quick lemony chook or this roast chicken with sage) in a pot along with a tablespoon of apple cider vinegar – an important step as it helps to extract all the goodness from the bones.  Also add a chopped carrot, celery, a bunch of parsley stalks (optional), bay leaves, peppercorns, salt and almost fill it with water.

Cook on low for 24 hours in a slow cooker, strain and you will end up with a beautiful clear stock.  Adjust seasoning and store in the fridge for a couple of days.  I like to freeze half in individual containers so I can defrost just the right amount.

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• Bones from 1 whole chicken, preferably organic ,roasted *see notes
• 1 tbsp apple cider vinegar
• 2 carrots ,chopped in 3
• 2 celery stalks ,chopped in 3
• 1 bunch parsley stalks
• 1 onion ,halved
• 2 bay leaves
• 5 black peppercorn
• 1 tsp salt

• Add all ingredients to a slow cooker and fill with water.  Cook on low for 24 hours.  Allow to cool slightly and strain.  Adjust seasoning.
• Store in the fridge or freeze for later. 

If not using bones from leftovers, buy organic bones from your butcher and roast in the oven beforehand.  Using the bones from 1 chicken will produce a stock that is slightly jelly like once cooled.  I sometimes use the bones from 2 chickens. This will produce a stock that sets like jelly once cooled. 

Well Easter has come and gone and I got away with it for another year.  

H still doesn’t like chocolate!  

He wanted a kinder surprise bunny and a big kinder surprise egg – its all about the toy inside obviously!  He was a happy boy but had no interest in the chocolate.  I totally ate his share and mine! 

The plan was to post this healthy homemade golden rough chocolate recipe before Easter but it didn’t happen. Never mind, here it is now and its a good one.

I was super surprised at just how good this chocolate was.  It’s vegan, sugar-free, dairy-free and taste so much like a golden rough I’ve called it that!   It’s made with coconut oil, cocoa (get the sugar-free stuff from the health food store), tahini, and toasted coconut – that’s it.  

Once melted, pour into a dish lined with baking paper and top with toasted coconut.  Keep it in the fridge or freezer as it will melt if left out on a hot day.  If using moulds add the coconut first and poor the chocolate over the top.

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• 1/2 cup coconut oil
• 1/2 cup cocoa powder (unsweetened from the healthy food store – its a super food!)
• 1 tablespoon tahini (I used hulled in this recipe but use either)
• 3 tablespoons rice malt syrup (or your sweetener of choice)
• handful of coconut chips (preferably the unsweetened kind)

• Add the cocoanut chips to a dry frying pan and cook over medium heat until golden – watch them close as they will burn easily.
• Melt the coconut oil in a saucepan on low heat. Whisk in the cocoa, followed by the tahini, rice malt syrup. Poor into a baking paper lined dish and sprinkle with the toasted coconut. Freeze until set. Serve straight from the freezer or fridge.

My chocolate bar was about 1cm thick. Crimp the baking paper at one end so it doesn’t run to thinly.If pouring into moulds add the coconut first and then the chocolate mixture.

If it is a hot day the chocolate will melt if left out of the fridge too long.

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

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• strawberries
• blueberries
• yellow capsicum
• watermelon
• tomato
• mint
• coconut
• chia seeds

• Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Good Old-Fashioned Aussie Rissoles 🇦🇺 A quick Google search tells me they’re actually of French origin — but regardless, most Aussie kids grew up eating them, and they’re almost always on the menu when I visit Mum. Her rissoles are simple, made with just a few basic ingredients, but they’re full of flavour. You can…

Read More »