Tempt your baby with our nutritious and mouthwatering purées.
Roasted salmon with cauliflower and pea purée
Preheat the oven to 180ºC, fan 160ºC, gas 4. Check a 240g pack of Sainsbury’s basics salmon fillets for bones, then place both fillets on kitchen foil. Dot with 20g butter and wrap to form a parcel. Place on a roasting tin and bake for 25 minutes. Meanwhile, steam the florets of a medium head of cauliflower for 25-30 minutes and boil 190g Sainsbury’s frozen peas for 8 minutes, then drain. Blitz the cauliflower and peas together to make a purée and mash in the fish with a fork. For younger babies, blitz all together.
Courgette and baby spinach cheesy bake
Preheat the oven to 200ºC, fan 180ºC, gas 6. Slice 3 medium courgettes and steam for 10-15 minutes until soft. Place 200g washed baby spinach leaves in a pan, cover and cook for 3-4 minutes. In a pan, mix 20g each of butter and plain flour with 200ml whole milk. Heat, mixing with a whisk until the sauce bubbles for a minute. Remove from heat and stir in two-thirds of 100g grated Cheddar. Arrange the veg in an ovenproof dish and pour over the sauce. Sprinkle over the remaining cheese and bake on the top shelf for 25 minutes. Mash or blitz into a purée.
Tuna, sweetcorn and tomato pasta
Cook 200g dried organic spinach pasta (or plain if preferred) for 10 minutes and drain, reserving 120ml of the cooking water. Skin 3 tomatoes and chop into chunks. Finely chop 5 spring onions and soften in 25g butter for 3-4 minutes. Add the kernels of 2 sweetcorn, the chopped tomato and the pasta cooking water, cover and cook for 25 minutes. Drain a 200g tin of yellowfin tuna steak in spring water. Mix the pasta, veg and tuna, broken up with a fork, and stir thoroughly to serve. For young babies, blitz in a food processor.
Lamb stew with peppers and rice
In a deep-lidded frying pan, sauté 1 finely chopped onion in 2 teaspoons of olive oil for 10 minutes. Add a 250g pack Sainsbury’s SO organic diced British lamb and brown all over. Put 1 clove crushed garlic, 1 chopped red and 1 yellow pepper and 1 teaspoon of paprika in the pan and stir to combine. Add a 150g pot authentic Greek yogurt, 1 teaspoon cornflour and 100ml boiling water, cover and cook gently for 1 1⁄4 hours, stirring occasionally. Cook 120g organic rice for 12 minutes, then drain. Serve the stew mashed up with therice or blitz both together to a purée.
