Weaning recipes that your baby will love.

To mark National Weaning week in the UK, we bring you a collection of tried and tested weaning recipes that your babies will love created by experienced nutritionists, weaning experts, and baby food bloggers.

Whether you’re an advocate of baby-led weaning (if so do check out our Clean Wean mats), or you prefer to spoon-feed your little one, these recipes have been carefully selected ensuring they are age-appropriate, delicious and at the same time will seek to mature your little one´s palate.

Overnight Oats 



Mum of two and baby food blogger Nicola Brennan from Frankie & Me based in Australia, brings you the most delicious Overnight Oats that are prepared the night before, making mornings a breeze. Nicola says “These are hands down the best overnight oats we've ever made. Not to toot my own horn or anything, but my 2 year old likes it, and he is the world’s fussiest eater. Packed full of good stuff, this one is a win for breakfasts or a quick snack and is really easy to make. Before serving, chop up some fruit and get your kids involved in decorating their bowl.”

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

To make four portions you´ll need:

  • 1 cup Quick Oats

  • 1 cup Water or Milk

  • 1 tsp Cinnamon

  • 1/2 tsp Ground nutmeg

  • 1 Apple (peeled & grated)

  • 1/2 cup Greek yoghurt

  • 1 Orange (juiced)

  • 3 Dates (chopped finely)

  • 1/4 cup Roasted almonds (finely chopped)

  • Berries and Pepita or chia seeds to serve

𝐌𝐄𝐓𝐇𝐎𝐃

  • Simply place all ingredients in a large Tupperware, mix it all together and place in the fridge for 2 hours (preferably overnight)

  • Spoon desired amount into a bowl, drizzle with some honey (only or babies over 12 months) and berries on top and enjoy!

*can keep for up to 5 days in the fridge

Chicken, turnip & coconut soup

Nichola Ludlam-Raine from the Mummy Nutrition blog in the UK is a registered dietitian and a food blogging Mummy. She has given us a delicious chicken, turnip, and coconut soup recipe that is highly nutritious, and will expand your baby's palate with the introduction of light spices.

Nichola says “This chicken, turnip and coconut soup recipe is suitable for babies aged 7 months and older and it’s a great way of introducing meat into your little one’s diet. It’s rich in iron and ideal for a lunch or an evening meal. This is actually one of my favourite weaning recipes as it’s not only ideal for baby but is yummy for mummy (and daddy!) too."

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓

For two portions you’ll need:

  • 2 turnips

  • 60g of chopped chicken breast (2 strips)

  • Spices: 1/8th tsp cumin powder, 1/8th tsp turmeric* & 1/8th tsp paprika

  • 4 tbsp of coconut milk

  • *The more turmeric used the more golden in colour your soup will be.


𝐌𝐄𝐓𝐇𝐎𝐃

To make the soup all you’ll need to do is:

  • Peel and finely slice the turnips and pop them into the steamer basket with the chicken and spices.

  • Fill the steamer reservoir to level 3 and cook for 15 minutes.

  • When cooked, simply pop the curried turnip pieces, chicken and cooking liquid* into the blender, add the coconut milk and blend into a soup

Fuss-free Fish Cakes 

Charlotte Stirling-Reed from SR Nutrition is a baby & child Nutritionist from the UK. This recipe “Miniature Fuss-free Fishcakes” can be easily made with store cupboard ingredients and are super nutritious and budget friendly. Charlotte says “These are totally FUSS-FREE!

These little fishcakes are suitable for the whole family and can be served as lunch, dinner, or as snacks in-between! And because the recipe is so versatile, you can use pretty much any vegetable combo you wish!”

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

For four portions you´ll need:

  • 1 tin of fish tinned in water (tuna or salmon work well)

  • 350g potatoes

  • 30g grated cheddar

  • 1 egg

  • 3 different types of vegetables (e.g. 1/4 red pepper, 1 carrot, 1 small onion, 1 celery stick, 1/4 courgette, cup of spinach)

  • 3/4 basil leaves

  • 50g plain flour

  • 50ml milk

𝐌𝐄𝐓𝐇𝐎𝐃

  • Preheat your oven to 200°c/gas mark 6 and grease a 12 slot muffin tin

  • Peel your potatoes and cut them into small pieces. The smaller pieces you cut, the less time it takes to cook! Always good when you’re in a rush

  • Add the potatoes to a pan of hot water and boil for around 10-15 minutes

  • Whilst these are cooking, chop up your choice of veg finely (e.g. we’ve gone for carrot, red onion and celery in these pics) and leave them, to the side.

  • Once the potatoes are cooked, drain and then leave to cool slightly.

  • Mash your potatoes with your fish of choice and leave to cool for around 10 minutes

  • Beat in the egg and the milk, then add the cheese to the potato and fish mix

  • Once well mixed, stir in your raw vegetables (these will cook in the oven) and basil leaves

  • Finally, add the flour. Beat this in well to thicken the mixture

  • Evenly distribute the mixture into the muffin tin slots (pack them in well). Once done, pop them in the oven for 30 minutes or until golden brown and crisp on top. Serve with leaves or veg sticks!

Top tip: if you want to add an extra zing, finish the dish off with a big squeeze of lime juice!

This recipe can also be frozen for up to 1 month!

Baby Bolognese

Sarah Almond Bushell is a Registered Dietitian & Children’s Nutritionist from the UK. This delicious bolognese is perfect for your weaning baby. Sarah says "Red meat is one of the best sources of iron, one of the critical nutrients that babies need during the second 6 months of life. Sometimes it can be a tricky texture to master but making a bolognese is ideal. Try and offer this dish either with the pasta if you are doing Baby Led Weaning, or without as a puree as soon as first tastes are accepted."

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

For four portions you´ll need:

  • 50g minced beef

  • Half a clove of garlic, a pinch of oregano

  • 20 grams of chopped onions

  • 50 grams of passata

  • 50g grated carrot

  • 20g grated courgette

  • 100g cooked pasta - choose mini shells if you are traditional weaning or larger pieces for Baby Led Weaning

    𝐌𝐄𝐓𝐇𝐎𝐃

    • Add the minced beef, diced onions, grated carrot, oregano and garlic to a saucepan and saute for 10 minutes.

    • Add the grated courgette and passata cook stirring occasionally for a further 15 minutes.

    • Blend for around 2 minutes with a stick blender to puree or a shorter length of time if your baby is further along their weaning journey and you prefer a chunkier texture.

    • Serve with cooked pasta shapes.

    Banana pancakes 

    For a sweet but healthy finish, here´s a beautifully simple recipe from the legendary Annabel Karmel.

    𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

    For 8-10 mini pancakes you´ll need:

    • 25g over-ripe banana, sliced 

    • 1 small egg

    • 50g plain yogurt 

    • 30g self-raising flour 

    • 5g cocoa powder 

    • 1 tbs maple syrup (babies over 12 months)

    • ¼ tsp of ground cinnamon

    • Sunflower oil or rapeseed oil for frying

    𝐌𝐄𝐓𝐇𝐎𝐃

    • Break the egg into a bowl. Add the yoghurt and mix until smooth

    • Put the banana, the egg & yoghurt mixture, flour, cocoa powder the maple syrup & ground cinnamon into the blender. Blend until smooth.

    • Heat a little oil in a frying pan.

    • Add a tablespoon of the mixture to the pan. Fry for 1 minute then turn over & fry on the other side until cooked through.

    • Serve with a dollop of yogurt and top with berries.