Heinz - Tinytums

Fish Pie

From

Mrs D Mooney, Ayreshire 

Ingredients

1 lemon sole fillet

1 large potato, peeled, cubed and boiled

200ml milk

1 knob of butter

Method

1. Put the milk and butter in pan and heat to boiling point then reduce heat to simmering

2. Put the lemon in the milk and butter, and poach over a low heat turning once.  It should only take a few minutes to cook through

3.  Remove the cooked fish, retaining the milk and butter mixture, and flake the fish, removing any bones

4.  Mash together the fish and potatoes with some of the milk and butter mixture.

5. For a smoother texture blend the potatoes and fish, using more of the milk and butter mixture

Comment

You can add any mashed or pureed vegetables to this recipe, or serve them as a side dish.  Adding a spoonful of grated cheese can vary the flavour also.

Butternut Mackerel with Pasta

From

Ms S Lapham, Devon 

Ingredients

30g pasta

1 sweet potato, peeled and cubed

Half a small butternut squash, peeled, de-seeded and cubed

1 small smoked mackerel

2 tablespoons grated Cheddar cheese

Method

1. Boil the pasta according to the instructions on pack

2. Steam the sweet potato and butternut squash until soft

3. Grill the mackerel. Once cooked through remove the skin and flake the fish removing any bones

4. Drain the pasta and blend with the sweet potato and butternut squash

5. Mix in the flaked fish and grated cheese

Comment

This is quite a textured recipe so is a stage 2 weaning food recipe

Recipe Title

Salmon and red Pepper Surprise

From

Mrs D Morris, Swansea 

Ingredients

120g fresh salmon

100g baby potatoes

5 broccoli florets

1 red pepper, washed, de-seeded and finely sliced

Method

1. Wrap the salmon and pepper slices loosely in foil and cook in a moderate oven for 30 to 35 minutes

2. Wash and cube the potatoes (can be peeled or left with skin), boil until soft

3. Steam the broccoli florets until cooked but still a little bit firm

4. Flake the cooked salmon, removing any bones

5. Blend together the salmon, peppers, potatoes and broccoli and serve warm

Comment

“Yum, yum! My daughter Scarlett loves it!”

Pear and Nectarine Cream

From

Miss P Middleton, Essex

Ingredients

3 sweet pears

1 nectarine

4 teaspoons baby rice

50ml milk

Method

1. Peel, core and slice the pears, put in a microwaveable dish with a little water.  Cover and microwave until tender, drain and cool

2. Peel the nectarine, remove the stone and chop

3. Liquidise the pear, nectarine, baby rice and milk together

Comment

For a more textured dessert mash the fruit then mix with the baby rice and milk