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• 3 medium zucchini (approx 450 grams)
• 3 organic free range eggs
• 4 tablespoons of goats cheese
• 3 teaspoons of butter
• pinch of nutmeg

1. Preheat oven to 190 degrees. Dice zucchini and steam for 5 minutes. Add zucchini to a blender and pulse. (You don’t want a paste but rather a fine consistency)
2. In a bowl add eggs, melted butter, nutmeg and goats cheese – whisk to combine. Let the zucchini cool a little and add to the egg mixture. Stirring while you add so you don’t cook the eggs
3. Fill your ramekin dishes and place in a water bath so the water comes roughly a 1/3 of the way up the ramekin. Place in the oven and cook for approximately 30 to 35 minutes. (This really depends on the size of your ramekins. Test mixture with a knife. If it comes out clean they are ready)

For Mum & Dad – fill babies ramekins firstly and then with remaining mixture add salt & pepper and continue with above steps

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• 2 small sweet potatoes
• 2 tbls finely chopped mint
• 2 tbls finely chopped parsley
• Sumac to garnish

For the crispy chickpeas

• 1 tin chickpeas
• 1 tablespoon oil
• 2 tsp sumac
• 1 tablespoon honey or maple syrup
• pinch of salt

For the tahini sauce

• 1/2 cup tahini
• 1/4 cup water
• 1/4 cup lemon juice
• 1 clove garlic; minced
• salt to taste

1. Pre-heat oven to 200c / 400F. Give the sweet potatoes a good scrub (leave skin on ). Cut in half lengthways and place on a baking tray. Brush with oil and baked for about 30 minutes or until tender.
2. Drain, rince and dry the chickpeas; add to a heat proof dish. Mix the remaining ingredients and add to the chickpeas and toss to coat. Place in the oven and cook for about 20 minutes or until golden and crispy. Once cooked add half the parsley and mint and combine.

For the tahini sauce

1. Combine all ingredients in a bowl and mix well.

To assemble

1. Place your sweet potatoes on a serving tray and using a spoon make a little dent in the sweet potato so you can pile your chickpeas on (alternatively scoop out a little of the flesh). Top with chickpeas a good dollop of tahini, the left over herbs and a sprinkle of sumac. Serve

Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

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• 1 cup almonds
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon sesame seeds (we used black)
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 teaspoons chia seeds

1. Pre-heat oven to 180 C / 350 F. Add the almonds to a roasting tray and roast for approximately 10 minutes or until golden. Add the cumin, coriander, fennel and sesame seeds to another tray and roast for about 10 minutes or until golden. Keep on eye on them.
2. Once cool add both to a mortar and pestle, along with the ginger, chia and salt. Bang away until you achieve a crumb. You don’t want it super fine but no big chunks for little ones either.
3. Serve with olive oil and fresh bread or see my other ideas below

Will keep in an airtight container for a few weeks
If you don’t have a mortar and pestle, add to a food processor and pulse until the desired consistency is reached

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• 1 cup (150g) self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 eggs ,separated
• 2 cups (330g) corn kernels (fresh or frozen are fine. If using frozen let them defrost on the counter before adding to batter)
• 2 green onions
• 2 tablespoons finely chopped fresh coriander + a few extra leaves to garnish

1. Sift flour, soda, salt, cumin into a medium bowl. Gradually stir in the milk and the egg yolks unit the batter is smooth. Stir corn, onion, and corridor into batter
2. Beat egg whites with an electric mixer until soft peeks are formed; fold into batter. Pour 2 tablespoons of batter into a heated oiled frying pan. Cook for about 2 minutes each side. Remove from pan and cover to keep warm. Repeat until all the batter is used. Serve garnished with coriander leaves

Makes about 18 fritters. They freeze well so freeze whatever you don’t use for another time. Like a quick dinner in a flash.
For the smoked salmon corn fritters. Combine some creme fraise with a little lemon juice. Top corn fritters with some smoked salmon and a dollop of creme fraise. Garnish with coriander leaves

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• 2 avocados
• 1 big handful of coriander leaves – finely chopped
• 1/2 small red onion; very finely chopped
• 1 tomato or a few cherry tomatoes; chopped
• 1/4 chilli – or more to suit your taste; finely chopped
• Juice of 1/2 to 1 lime
• salt
• Corn chips to serve

1. Add the avocado flesh to a bowl. Mash with a folk until your desired consistency is reached. I left mine a little chunky. Add the chopped onion, chilli, coriander, tomato and the juice of half a lime. Season well. Mix and taste; add more lime to suit taste.

Don’t go crazy with exact quantities, add more or less to suit. I went very light with the chilli and onion so it would suit the little guy.

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• 100 g butter; melted
• 8 sheets of filo pastry
• 3 large zucchini (courgettes); grated
• 8 large eggs
• 1 1/2 cups of cream (375ml)
• salt / pepper
• 200 g goats curd (or you could use a soft goats cheese)

1. Preheat oven to 180 degrees C (350 degrees F)
2. Lay a single filo sheet on the bench and brush with the melted butter. Continue layering filo sheets and brushing with butter in between each layer
3. Brush a baking tray (about 30 x 40cm) with a good amount of melted butter and add the filo sheets to the baking tray
4. Top with the grated zucchini
5. Place eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the zucchini and top with spoonfuls of the goats curd
6. Bake for approximately 35 minutes or until just set (cooking time will vary depending on the size of your baking tray)
7. Allow to cool slightly and serve

Suitable to freeze – cut into portion and freeze
Seves 4 – 6 adults

Adapted from Donna Hay (donnahay.com.au)

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• 1 cup medjool dates loosely packed (pits removed, no need to chop)
• 1/2 cup almond meal
• 1/4 cup unsweetened cocoa powder
• 1/4 cup tahini
• 1 tablespoon chia seeds
• 1/4 cup popped amaranth
• 1 tablespoon honey
• coconut , sesame seeds (natural or toasted) and cocoa powder to coat balls

1. Add all ingredients to a food processor and process until the mixture is finely chopped. Check to see if you can roll a ball from the mixture, if it is a little dry add a little more tahini.
2. Roll a tablespoon portion of the mixture into balls
3. Place the coconut, sesame and cocoa powder into separate bowls and pass the balls to your little ones to coat

Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 

• 8 Apricots
• 1 teaspoon rosewater
• 1/2 cup of water

1. Remove the seeds from apricots. Add apricots, rosewater and water to a vacuum bag and seal
2. Sous Vide for 25 min on 82 degrees. Discard liquid and serve warm (puree if your baby isn’t used to soft lumps). Freeze remaining mixture in ice cube trays

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• 1 Organic Banana (ripe spotted is best)
• 1 Organic Avocado (not too hard, not to squishy is best)

1. Add equal parts banana and avocado to a bowl and mash with a fork until the desired consistency is reached. Add cooled boiled water, milk or formula to thin mixture if required.
2. The obtain a very smooth mixture – use a spoon to push mixture through a sieve.

For older babies and children, spread mixture on toast or a sandwich