Chicken Breast with Carrots or Organic Salmon & Pollock Fishcake with Spinach (at £7.50). Joe chose sausages, while Grace went for Chicken with mixed vegetables (£2.50). And while four-year-old Joe got stuck in with the thoughtfully provided pencils

organic fruits and vegetables together in unusual flavour combinations. However I think our strong, fun, bright and informal branding which connects with babies across all their senses is the thing that makes us stand out. The Ella's Kitchen brand is now

of toppings. The simplest one is made with juicy tomatoes, but you could also try toppings such as mozzarella cheese, basil, ham or roasted vegetables.Ingredients1 small rustic loaf or 1 small baguette4 tbsp extra virgin olive oil for drizzling8 ripe plum

We Love Food by Kirsty Manning-Wilcox and Peta Heine (Hardie Grant, £16.99) is full of recipes, tips, and practical information on how to grow your own vegetables and herbs, as well as getting children to understand that food is a process from soil

of water every so often to prevent the vegetables from burning. Put half the stock or water into a pan and bring to the boil. Reduce the heat and poach the fish in this liquid until just cooked (about 5 minutes). Drain and reserve the poaching liquor. Break

Intensely rich and chocolatey, the beetroot gives this cake a fantastic moist texture and it will keep for several days. i prefer to coarsely grate the beetroot as you get lovely flecks of the vegetable in the cake, but you could grate it more

roasted Pork Belly with Bramley Apple Sauce or succulent Roast Beef. All roast dishes are accompanied by sharing platters of seasonal vegetables and roast potatoes. There's also an equally tasty young diners menu offering tempting dishes such as Salmon

) shredded Cheddar cheese25g (1oz) shredded Monterey Jack cheese60ml (2fl oz) mild salsa7g (1/4oz) chopped vegetables, like corn, mushrooms, tomatoes, peppers (choose your child’s favourites)2 tbsp butter, meltedMethod1 Preheat the oven to 200˚C/400˚F/ Gas

with a sweet and vibrant tomato sauce. Mum would invariably serve this with oven baked homemade chips, it was so good.I didn’t like my grandma’s vegetables (sorry grandma). I didn’t know why at the time; now I realise it was because she added lots of salt

Ingredients1.5 litres (3/4 pints) hot vegetable stock or chicken stock 125g (41/2oz) unsalted butter1 onion, finely chopped400g (14oz) risotto rice150ml (1/4 pint) dry white wine250g (9oz) mozzarella cut into 1cm (1⁄2in) cubes4 tbsp chopped fresh basil300g (10