vegetables and Rosemary Roasted New Potatoes.Meatless Meatballs Serves 12Thesse are tasty served with tomatoe sauce and pasta or mashed potato. You can also shape them into burgers.Ingredients250g (9oz) Linda McCartney vegetarian mince1 onion, chopped finely

.Aldo's Masterclass TipsFruit and VegetablesA serving of fruit or vegetables is roughly equal to the amount that will fit into your child's hand.If you do use tinned make sure it is without added salt.Disguise the vegetables in soups, pizzas.Do not overcook fruit

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

Serves 4–6Two-and-a-half of your five a dayIngredientsOlive oil2 chicken thighs or 200g (7oz) leftover roast chicken500ml (18fl oz) chicken or vegetable stock3 carrots, diced2 leeks, thinly sliced5 celery sticks, thinly sliced3 garlic cloves

Method:Seal the minced lamb in a hot pan with a tablespoon of olive oil, and cook until browned. Then place in a colander and leave to drain. In the same pan, add a dash more olive oil and cook all of the diced vegetables, minced garlic, chopped herbs and ground cumin

Vegetable oil for fryingMETHODCarefully check the fish for bones, then cut it into fingers, approximately 6x2cm and season with salt and pepper. Spread the flour in one shallow dish, put the beaten egg in another and the breadcrumbs in a third. Coat

/4fl oz) milk55ml (2fl oz) vegetable oil55ml (2fl oz) light vegetable oil3 large eggs12–16 paper muffin casesMethod Preheat the oven to 180ºC/350ºF/Gas Mark 6. Line muffin trays with the paper cases. Heat the butter and honey over a medium heat. In a

This recipe is taken from The Giraffe Family Cookcook by Hugo Arnold (Weidenfeld & Nicholson, £14.99). With lots of fresh vegetables, a little cheese for protein and Giraffe's famous house dressing, this is a summer salad with crunch, attitude

and sesame oil together. Bring a pot of salted water to the boil and cook the noodles until tender. Using tongs or two forks, lift out the noodles and strain in a colander. Place all of the vegetables into the pot and boil for 3 minutes or until cooked

) chicken stock280ml (10fl oz) double creamSalt and freshly ground black pepper10 rashers of streaky bacon cut into 1cm strips and fried until crisp (optional)Method Heat a large pan on a low heat, melt the butter and add all the vegetables and the garam