Two Quick Toasties What You'll Need 1 tbsp red pesto sauce4 slices of thick granary bread60g mozzarella sliced1 tbsp sun-dried tomatoesAnd Go!Spread the pesto over two slices of bread. Top with mozzarella and sun-dried tomatoes.Top with the remaining bread and toast for 4...

Lizzie Vann, whose top-selling recipe for seven- to 10-month-olds is a mildly spiced Vegetable Korma. Babies can eat curry, but don’t be tempted to share a vindaloo or your takeaway (however mild) with your baby. A fragrant and mild korma or pasanda

What would be your perfect family dinner? Something simple in the garden, so there was a chance to play. Maybe a butterflied leg of lamb on the barbecue, and chocolate hazelnut crunch ice cream for pudding.What are the best recipes for weaning a

, strawberries and cream (with no added sugar, of course) is perfect for the boys, even if it is messy. To spice it up for ourselves, my wife and I may pour a splash of champagne on top.What are the best recipes for weaning a baby? Felix and Tintin love shepherd

more evenly shaped fingers.Serves two adults and two childrenSuitable from 9 months+ (omit seasoning for babies)INGREDIENTS250g fresh firm white fish fillet, or haddock, skinned 60g plain flour 1 free-range egg, beaten 100g fresh white breadcrumbs

of the recipes. Perfect for rediscovering wholesome food that our grandmothers used to make, I love the proper puddings on offer, including jam roly poly and, of course, brandy snaps, which I made this month.Brandy SnapsI have fond memories of making brandy snaps

Organic Baby And Toddler Cookbook by Lizzie Vann (Dorling Kindersley, £9.99) is packed with inspiring recipes for each stage of your child’s development. Dishes include fruity rice, vegetable korma and this lovely recipe... Pumpkin Stew

This is my mother’s excellent Christmas pudding that’s based upon the British royal family’s sumptuous recipe. Like all Christmas puddings, it’s best made a month or so before the big day, as the taste improves as it matures. Makes 2, each serving 8

, and it will keep for a month in an airtight container. However, although these sweets take just half an hour to make, remember to plan ahead because the mixture works best if it’s left to set overnight.Makes 15–20 squaresIngredients500g (1lb 2oz) icing sugar2x400g

with greaseproof paper. Chill for 30 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4 and bake for 6–10 minutes until golden brown at the edges. Cool on a wire rack. Wrapped in foil or cling film, the cookies will keep in a cool, dry place for up to a month