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Try our tasty recipes

  • Salsa-on-top sweet potato

    Salsa-on-top sweet potato recipe information

    Preheat the oven to 200°C/400°F/Gas Mark 6. Bake the sweet potatoes for 50 minutes, or until tender.

    While the potatoes are cooking, mix together all the ingredients for the salsa. Adults may like to add the chilli to their portion. To serve, slice through and open out the sweet potatoes. Flake the salmon over the top and finish with a large spoonful of the salsa.

    • 3-4 sweet potatoes, depending on their size
    • 2 cooked skinless, boneless salmon fillets, flaked into pieces
    • 200 g/7 oz cored pineapple, cut into small chunks
    • For the pineapple salsa:
    • 1 large spring onion, finely chopped
    • 4 heaped tablespoons chopped mint
    • 1 small courgette, coarsely grated
    • Juice of 1 lime
    • ½ red chilli, deseeded and diced (optional)
  • Pink 'slaw

    Pink 'slaw recipe information

    Mix together all the ingredients for the dressing. Put the cabbage, carrot, beetroot, sprouts and apple in a serving bowl. Pour the dressing over the top and turn until combined. Serve straightaway.

    • 100g /3½ oz red cabbage, shredded
    • 1 carrot, peeled and coarsely
    • 1 raw beetroot, peeled and coarsely grated
    • 4 sprouts, outer leaves removed and coarsely grated
    • 1 eating apple (skin on), cored and coarsely grated
    • For the yogurt dressing:
    • 100 ml/3½ oz natural yogurt
    • 1 teaspoon wholegrain mustard
    • Juice of 1 small lemon
  • Minty pea + ricotta dip

    Minty pea + ricotta dip recipe information

    Cook the peas in a pan of boiling water until tender (about 5 minutes), then drain and tip them into a blender with the ricotta, spring onions, lemon juice, mint and yogurt. Blend everything together until smooth and creamy. Spoon the dip into a bowl and stir in the lemon rind.

    • 175 g/6 oz frozen peas
    • 100 g/3½ oz ricotta cheese
    • 2 spring onions, thinly sliced
    • Juice and finely grated rind of 1 lemon
    • 6 heaped tablespoons roughly chopped mint
    • 4 tablespoons natural yogurt
  • Creamy leeks

    Creamy leeks recipe information

    Put the leeks in a saucepan and just cover with water. Bring to the boil, then reduce the heat to low and simmer for 5-7 minutes until tender. Drain, reserving 3 tablespoons of the cooking water.

    Put the leeks, reserved water, bouillon powder and crème fraîche into a blender and blend until smooth. Spoon the leeks back into the pan and reheat when needed.

    • 3 leeks, thinly sliced
    • ½ teaspoon reduced-salt vegetable bouillon powder or ¼ vegetable stock cube
    • 2 tablespoons crème fraiche
  • Roasted carrot dip

    Roasted carrot dip recipe information

    Preheat the oven to 200°C/400°F/Gas Mark 6. Bake the sweet potato in the oven for 50 minutes, or until tender.

    Meanwhile, toss the carrots in 1 tablespoon of the oil to coat, tip them onto a baking sheet in an even layer and roast (in the same oven as the potato) for 35-40 minutes, until tender and starting to colour. Peel the sweet potato and put the flesh in a food processor with the roasted carrots and the rest of the ingredients and blend until smooth and creamy.

    • 1 sweet potato (about 250 g/9 oz total weight)
    • 2 large carrots, peeled and quartered lengthways
    • 3 tablespoons extra virgin olive oil
    • 1 garlic clove, crushed
    • ½-1 teaspoon ras el hanout or harissa (optional)
    • Juice of 1 lemon
  • Cauliflower cheese fingers

    Cauliflower cheese fingers recipe information

    Preheat the grill to medium-high. Lightly toast one side of each slice of bread. Meanwhile, mix together the egg yolks, mustard and milk in a bowl, then stir in the grated cheese and cauliflower.

    Remove the toast from the grill and butter the untoasted side. Spoon the cheese mixture on top, spreading it out almost to the edges. Return to the grill for 5 minutes, or until the topping starts to turn golden. Leave to cool slightly before serving.

    • 4 slices of wholemeal bread
    • 2 egg yolks
    • ¼ teaspoon English mustard
    • 3 tablespoons whole milk
    • 70 g/2½ oz Cheddar cheese, grated
    • 4 cauliflower florets, grated
    • Unsalted butter, for spreading

Scrummy ways to learn + play with less mess!

Encourage your baby to play + learn using tasty finger foods

Ellas Kitchen pack shots 6 months image


The more variety of tastes you give your little one when they're weaning, the more likely they are to be a good little eater when they're older. A good way to check if you're giving lots of variety is to eat a rainbow of colours of veggies and fruits each week. Why not colour in a rainbow chart with crayons or stickers each week with your little one? When they're old enough, they can have fun with colours and stickers as they tick off all the healthy colours they've eaten.
Most little ones will pull a funny face the first time they experience a new taste. This is completely normal and often happens with vegetables, especially the green ones. Don't worry! Even if your little one doesn't seem to like a new taste at first, keep trying. Studies show that you may have to try up to 10 times with a new taste before your little one accepts it.
When little ones are under 12 months of age, snacks are mostly about helping them to learn hand-eye co-ordination and that all-important pincer grip. At 6-7 months, little ones will 'palm' objects like carrot sticks or banana slices and bring them to their mouth to munch on. These soft textures are great for little gums as they get used to new textures. As they develop finer motor skills little ones will start to curl their fingers around objects and grip them more accurately before developing the pincer grip where they can pick up smaller objects like blueberries between their finger and thumb. This normally develops around the age of 10 months. At this stage, little ones can nibble on firmer finger foods like breadsticks or al dente cooked veggies as their chewing skills develop.

Once they're over 12 months of age, snacking also becomes a source of nutrition for little ones. As toddler tummies are tiny, they get full very quickly, so it's important to offer a couple of nutritious snacks a day to keep energy and nutrient levels topped up. Give them lots of variety, including fruits, veggie sticks with dips, cheese and savoury biscuits or oatcakes or chopped up salad veg. Keep an eye on texture to make sure snacks are still safe for toddlers by chopping up bigger pieces of fruit and grapes and avoid whole nuts or very brittle foods like crisps.

Our Experts

We work very closely with experts, mums, dads + little ones to make sure our products are as good for babies + kids as possible.

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