Recipes Ryedale


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Have you got a recipe you and your kids love?

Please contact us it to me for inclusion on the website to share with other Mumblers. This part of the website is ever evolving and I’d love to have your input.

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Thank you very much


Avocado & Banana Puree

Avocados are bursting with nutrients so they’re perfect for weaning your baby.

Mash avocado and banana together with a small amount of your baby’s usual milk

Not suitable for freezing

Chicken Curry

This can either be pureed or left chunky for older children. Our kids have loved curry from an early age. We freeze the excess.

2 tbsp. sunflower oil
1 finely chopped onion
1 peeled and chopped carrot
1/4 tsp fresh ginger, peeled and diced.
1/4 tsp garlic, peeled and diced
1 red pepper
1 courgette (optional)
2 chicken breasts, diced
1 tin of chopped tomatoes
1 tin coconut milk or 200ml weak stock and 3 tbsp. yoghurt
1/2 tsp mild curry powder
1/4 tsp turmeric (optional)
1/4 tsp garam masala (optional)
1/4 tsp ground cumin (optional)
1/4 tsp ground coriander (optional)


  1. Saute the onion, carrot, ginger, garlic, red pepper, courgette (if using) until soft. Remove from the pan
  2. Cook the diced chicken
  3. Re – add the vegetables to the chicken and add the curry powder and spices (if using). Stir and coat the ingredients then cook for 1 min
  4. Add the tomatoes and the coconut milk, stirring well
  5. Heat for approx. 20 minutes
  6. Serve with rice or if puree if required.

Fillet of Fish with Carrots & Orange


Carrots, fillet of fish such as cod or haddock and freshly squeezed orange juice.


  1. Oven bake the fish at 180 degrees centigrade with a squeeze of fresh orange.
  2. Steam the carrots until tender. Blend the carrots.
  3. Add the fish to the carrots in the food processor and add more fresh orange to soften the consistency.

Parsnip, Spinach & Sweet Potato

One of the children’s favourites from Annabel Karmel’s website
a knob of dairy free margarine or butter
1 medium parsnip, peeled and diced
250 g sweet potato
1 apple, peeled, cored and diced
250 ml unsalted or weak vegetable stock, or water
75 g baby spinach
Top tip, add a tiny bit of grated apple for a sweetness
Melt the butter in a saucepan.
Add the diced parsnip, sweet potato and apple.
Sauté for 2 – 3 minutes, then add the stock or water.
Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
Add the spinach and simmer for 2 minutes.
Puree in a blender until smooth.

Suitable for Freezing

Pear & Butternut Squash

I used Annabel Karmel’s recipes a lot when weaning, visit her website

Butternut Squash is easy to digest & is a good source of betacarotene & vitamins C & E for your baby. Top tip, cook it in a steamer to preserve its rich nutrients.


  • 1 medium butternut squash (about 450g)
  • 1 ripe, juicy pear



  1. Peel the butternut squash, cut in half, remove the seeds and chop into pieces.
  2. Steam for about 12 minutes.
  3. Peel, core and chop the pear; add to the steamer and continue to cook for 5 minutes or until the squash is tender.
  4. Puree in a blender.

Suitable for Freezing


Cook pears in small amount of water. Allow to cool and puree. Put in ice cube trays in freezer

Pesto & Philadelphia Pasta

This is easy peasy and proved a massive hit especially during a fussy eating stage.

  1. Cook the pasta as per the instructions. I tend to use fresh pasta (as its quicker!). As the kids have got bigger, they also love the fresh tortellini pasta
  2. Stir in Philadelphia and Green Pesto


Pitta chips and avocado dip


A lovely creamy dip with pitta chips that are a great alternative to crisps (serves 1 -2)

What you need:
1 Ripe avocado
1 tbsp Sour cream or half fat crème fraiche (optional)
4 Cherry tomatoes
1 Pitta bread
2 tbsp Olive oil

What to do:

  • Ask a grown up to turn oven on to 170°c.
  • Ask a grown up to cut the pitta bread into half length ways.
  • Tear up the pitta bread or can use a cutter to make shapes.
  • Brush with olive oil.
  • Bake pitta chips for 5 minutes.
  • Whilst cooking, mash up the avocado and add cream.
  • Chop up the tomatoes into at least quarters.
  • Mix well and then it is ready to serve with the pitta chips.


Root Vegetable Puree

Root vegetables puree to a smooth consistency making them ideal for first foods

Steam carrots, sweet potato and butternut squash until vegetables tender.

Drain and puree to desired consistency. Mix with a small amount of cooking liquid or baby’s usual milk.

I cooked the vegetables separately and froze in an ice cube tray then could do a “mix and match” to add variety, particularly when adding meat to the baby’s diet

Sweet Potato, Oat & Camomile Rusks

Healthy baby rusks – an easy teething biscuit recipe

Prep: 10 mins. Cook: 25 mins. Makes 12 rusks

200g sweet potato
Camomile tea bag
1 cup of oat flour / porridge oats into a food processor
2 tbsp. coconut oil or other light flavoured oil

1. Peel and chop sweet potato
2. Place into a saucepan and cover with water adding the tea bag
3. Boil until sweet potato is tender. Meanwhile, place oats in a food processer and process until a fine flour
4. Remove the tea bag and drain the majority of the liquid, leave approx. 2 tbsp. to assist with pureeing
5. Puree sweet potato
6. In a bowl, add oat flour, sweet potato puree and oil
7. Mix with wooden spoon
8. Line baking tray with baking paper or silicone sheet
9. Roll out until 5mm thick and score into shapes your baby can grip
10. Bake at 180 degrees for 20/25 mins until firm to touch and golden on the edges
11. Cool then snap along the score marks
12. Store in an air tight container

With thanks to

Weaning Ideas

Soft things cut up into grab size pieces, strips are good.

They can then feed themselves.

For example: banana, avocado, cooked pasta, part boiled carrot sticks, broccoli, toast cut into strips etc