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• 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
• 1 3/4 cup flour
• 1/2 cup coconut
• 1 tablespoon chia seeds
• 1/4 cup currants
• pinch of salt
• 1/2 cup sugar (optional or use a sugar alternative)
• 250 g butter; melted
• 250 g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

Makes 15 squares. Suitable to freeze.

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• 1 1/2 cups self-raising flour
• 125 g softened butter
• 3 eggs; light whisked
• 1/4 cup milk
• 1/4 cup honey
• 2 ripe bananas; mashed
• 1 mango cheek; finely sliced

1. Pre-heat oven to 180 C/350 F. Sift the flour into a bowl of an electric mixer. Add the remaining ingredients except the mango. Beat on medium speed for 2 – 3 minutes. Fill mini pastry cases 3/4 full.
2. Top with a slice of mango and an extra drizzle of honey if you like. Bake for 15 minutes.

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• 100 g tapioca pearls
• 60 ml coconut cream
• 2 tablespoon pure maple syrup
• 1 lime
• 1 mango , diced
• 1/4 fresh pineapple , peeled, cored and diced

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
2. Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
3. Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
4. Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
5. Spoon into individual bowls and serve

Suitable to freeze;Omit the maple syrup for younger babies. If you think it is a little tart, try adding a little mashed banana.

If left in the fridge it will set slightly. I warmed the mixture a little and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard

• 1/4 cup Organic Bircher Muesli
• 1/4 cup Organic Natural Yoghurt or you could use milk
• 2 tbls Water
• Berries or any fresh sessional fruit; to serve

1. Combine Bircher Muesli, yoghurt and water. Leave to soak overnight in the refrigerator
2. The next day; stir add berries/fruit and server

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• 1 leek; sliced
• 2 garlic cloves; crushed
• 1 kilo of celery; chopped
• 1 large potato; diced
• 1 litre salt-reduced chicken stock (or vegetable stock)
• 1 small bunch of parsley; leaves only
• 200 ml double cream
• Celery leave to garnish *optional

1. Add a splash of olive oil to a large saucepan or pot. Add the leek and garlic and cook until soft – about 10 minutes. Add the potato and chicken stock and bring to the boil. Lower heat and simmer until the potato is soft. Add the celery and bring to the boil and cook for about 5 minutes or until the celery is just soft. Add the parsley and double crew; stir and remove from the heat.
2. Whizz in a blender or food processor until smooth. Pass through a fine sieve if it isn’t silky smooth and season with salt and pepper. Serve hot drizzled with olive oil. Garnish with a few celery leaves.

Serves 4-6 people.
Suitable for babies from 6 months, however I would leave out the salt and pepper for babies portions

Adapted from Tom Kerridge’s Best Ever Dishes

• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water
• 5 cups plain flour
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoon olive oil
• Plus extra oil for frying

1. Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
2. Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
3. Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
4. Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again.

Adapted from www.bestrecipes.com.au

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• 1 1/4 cups rolled oats (see notes re: grinding oats before adding to mixture)
• 1/4 cup quinoa flakes
• 1 tbls chia seeds
• 1/3 cup raisins (or sultanas, currants, or any dried fruit)
• 2 ripe large bananas mashed (makes approximately 1 cup)
• 1 tsp vanilla bean paste or extract

1. Pre-heat oven to 180 degrees C (350 degrees F)
2. Line a baking dish with grease proof paper
3. Combine all ingredients and add to baking dish. Using the back of a spoon even out the mixture.
4. Bake for 40 minutes or until golden. This produces a chewy bar in the centre. If you prefer a crunchy bar extend the cooking time

Depending on your child’s chewing ability add the dry oats to the blender or food processor before adding the the mixture for a finer consistencyTry adding spices like cinnamon, nutmeg or ginger. Seeds & nuts would also be greatIf you don’t have the a little enough baking dish just keep the mixture up one end. It won’t run

Will keep in the fridge for a couple of day or suitable to freeze

• 3 bunches or asparagus (500g)
• 3 tablespoons olive oil
• 2 french shallots or 1 onion; finely chopped
• 1 clove garlic; finely chopped
• 2 cups arborio rice (400g)
• 1 cup white wine
• Pinch of saffron
• 6-8 cups stock (veggie or whatever you like)
• 1 cup parmesan cheese + extra to serve
• 3 tablespoons butter

1. Heat your stock in large saucepan and keep it warm. Break the woody ends off the asparagus and discard; then chop the asparagus into 2 or 3 (depending on the size of your asparagus). Set the asparagus tips to the side.
2. Add the oil, garlic and shallot to a large frying pan and sauté until softened. Add the rice and stir to coat in the oil. Add the wine and stir until it has absorbed. Add asparagus (expect the tips), saffron and a few ladles of stock and stir until absorbed. Continue adding a ladle at a time. Toward the end of cooking add the asparagus tips. The risotto is ready when all the stock is gone or the risotto is creamy and cooked through – but not mushy. About 25 minutes or so.
3. Add the butter and parmesan and stir until melted through. Serve with extra parmesan on top.

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• 210 g tin red salmon
• 2-3 medium sized potatoes (you want about equal quantities of salmon and potato – or adjust to your liking)
• 1 small onion , finely chopped
• 1 tbls chopped parsley
• Salt (optional)
• Oil for frying
• Flour to coat patties

1. Cook the onion – either steam or toss in the frying pan until tender
2. Boil the potatoes in water until also tender; mash
3. Combine the cooked onion, mashed potato, salmon, parsley and salt if using, in a bowl
4. Form into little patties and toss in flour
5. Heat oil in a frying pan over medium heat and cook patties until golden brown.

All the ingredients are cooked so you are really just trying to achieve a nice golden colour.  Suitable to freeze.  Once H was a little older I left the onion raw and it cooked enough in the pan alone. 
Try adding veggies like broccoli, grated carrot or sweet potato to the mix if you like. 

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• 5 tablespoons olive oil
• 3 cloves garlic; crushed
• 1 onion; finely sliced
• 2 stalks celery; chopped
• 2 carrots; chopped
• 1 big bunch of silverbeet; finely sliced
• 400 g tin whole tomatoes
• 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
• 2 bay leaves
• 1/4 teaspoon chilli flakes *or adjust to your liking
• 1 teaspoon salt
• 400 g tin cannellini bean
• 1 loaf of country style white bread; cut into chunks
• parsley for serving

1. Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
2. Add the crusty bead to an oven tray and bake until golden and crispy
3. To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve

Serves 6 as a mainIf also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.

Add 2 tins of beans if you like