Vegetable and lentil hotpot

(serves 1 - perfect for babies 4 months or older)

• 25g split red lentils

• ¼ onion, finely chopped

• ½ pint water

• ¼ leek, finely chopped

• ½ carrot, peeled and diced

• ½ tablespoon sunflower oil

• 1 small potato, peeled and diced

Fry the onion and leek in the sunflower oil until soft. Add the potato and carrot and cook for a further 5 minutes.  Add the lentils and water, and bring to the boil before simmering for 30-40 minutes - or until the lentils and vegetables are cooked. Mash the lentils and vegetables together and serve.  For younger babies needing a smoother texture, blend to a smoother paste.

This recipe is great for freezing!

Haddock in cheesy broccoli sauce

(serves 1 - from 6 months onwards)

• 1 small haddock fillet

• 1 tablespoon milk

• A little unsalted butter

• 1 bay leaf

• A handful of broccoli florets

• 25g grated cheddar cheese

Oven bake the haddock with the milk and butter in a covered dish for about 20 minutes at 180°C/gas mark 4. Meanwhile, cook the broccoli by steaming or boiling it until tender. Add the broccoli to the cooked fish and mash them together or blend according to your baby's palette. Then add the grated cheese and stir until melted.  Finally, for a lighter texture that suits your baby's palate, you can also add some of your baby's usual milk or whole cow's milk.

A good source of calcium needed for strong bones and teeth.

Fruit pot fool

(serves 1 - suitable from 6 months)

• A puréed mixture of different stewed fruits, try:

  - apricots

  - apples

  - plums

  - pears

  - blackberries

  - or a HiPP Fruit pot, 100g

• 60ml whipping cream

• 60ml plain bio yogurt

Whip the whipping cream in a bowl. Lightly mix the plain yogurt in with the cream. Stir in the fruit puree to make the fruit fool.

Serve as a ‘well done' for eating all the veg!

Homemade dips

(All dips are suitable from 7 months onwards) 

Red pepper dip

• 1/2 red pepper

• 1 small ripe tomato, skinned, deseeded and chopped

• Dash of vegetable oil

• 100g soft cream cheese

• 1/2 shallot finely chopped

Roast the red pepper and then peel and chop into small pieces. Soften the shallot in warm oil before blending to a smooth consistency with the tomato and cream cheese.

Tomato and advocado dip

• 1 medium ripe avocado, peeled and pitted

• 6 oz of sour cream

• 1 medium tomato chopped

• 2 teaspoon fresh lime juice

Cut the avocado into pieces and blend along with the sour cream, chopped tomato and lime juice until smooth.

Smooth beany dip

• 1 can butter beans

• 1 handful of peas

• 1 handful of sweetcorn

• Handful of fresh herbs (basil or mint)

• Small drop of extra virgin oil

Cook the beans, peas and sweetcorn until soft before blending along with the herbs and olive oil.

These dips are great as snacks when you are out and about with baby. Enjoy them with toast fingers, breadsticks, sticks of cucumber and partly-cooked carrot sticks for a handy tea-time meal or snack (remember to choose finger foods that are suitable for your baby's age).

Chicken with tomato and rice

(serves 1 - suitable from 4 months)

• ½ onion, finely chopped

• Dash of olive oil

• 1 chicken breast, cut into strips

• ½ tin chopped tomatoes

• ¼ teaspoon mixed herbs

• 25g cooked rice (or HiPP Organic Baby Rice)

Fry the onion in olive oil until soft and put to one side. Then fry the chicken until brown. Add the onions, chopped tomatoes and herbs. Allow to simmer for about half an hour (add water if the mixture begins to dry out). Then purée through a sieve or in a blender, if necessary. Add the cooked rice or sprinkle on the Baby Rice to achieve the right consistency for your baby.

This is a favourite with all babies!

HiPP Organic meal planner

Have you tried the HiPP Organic meal planner?

The meal planner allows you to build a weekly plan of all your baby's meals and snacks specific to their dietary requirements.  It is made up of delicious HiPP Organic recipes and tasty homemade recipes.

 Build your baby's meal plan today!