Did you miss Tesco Loves Baby Club’s weaning expert Annabel Karmel at LolliBop festival? Don’t worry – we’ve got a few of the delicious, healthy recipes she demonstrated so you can try them at home.
Chicken pasta salad
A quick and easy salad that is very nutritious. Great for lunchboxes or a light snack, it has a tasty dressing that children love! Makes four portions.
• 110g fusilli
• 100g broccoli florets
• 100g cooked chicken breast, chopped
• 100g canned sweetcorn
• 10 cherry tomatoes, halved
• 4 spring onions, thinly sliced
• 3 tbsp light olive oil
• 1 tbsp rice wine vinegar
• 1 tsp caster sugar
• 1/2 tsp Dijon mustard
• A little salt and pepper
Cook the pasta in boiling, lightly salted water according to the packet instructions. Steam the broccoli florets for five minutes. Meanwhile whisk together the ingredients for the dressing. Put the chopped chicken, sweetcorn, tomatoes and spring onions into a bowl together with the drained pasta and toss with the dressing.
Salmon and rice salad
Salmon contains omega 3 essential fatty acids which are great brain-boosters. This salad is a healthy meal all in one dish. Makes four portions.
• 300g salmon fillet
• A knob of butter
• 200g long grain rice
• 200g frozen garden peas
• 1 red pepper, finely diced
• 1/2 cucumber, peeled, seeds removed and diced
• 1 small bunch spring onions, finely sliced
• 2 tbsp flat leaf parsley, chopped
• 2 tbsp dill, chopped
• 2 tbsp chives, chopped
• 2 tbsp olive oil
• 3 tbsp rice wine vinegar
• 1 tsp runny honey
• Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Put the salmon fillet onto a piece of foil on a baking sheet with a knob of butter. Seal the foil to look like a parcel, and cook in the oven for 15 minutes until cooked through. Remove from the oven and leave to cool. Alternatively, you could cut the salmon into chunks, put them in a saucepan and poach in fish stock over a medium to low heat for about seven minutes or until the fish flakes easily with a fork.
Cook the rice in boiling salted water and add the peas four minutes before the end of the cooking time specified on the rice packet. Drain and refresh in cold water. Measure the remaining ingredients into a large bowl. Add the cooked rice and peas, then flake in the cold salmon and any juices from the foil. Season well, then cover and chill for half an hour before serving.
The oats in these incredibly moreish flapjacks give your child slow-release energy and the dried fruit is full of fibre. They're also lots of fun for children to make with you. Makes 12 bars.
• 85g butter
• 90g brown sugar
• 55g golden syrup
• 100g rolled oats
• 30g Rice Krispies
• 1/4 tsp salt
• 40g desiccated coconut
• 30g dried ready-to-eat apricots, chopped
• 30g cranberries
• 30g raisins
• 40g chopped pecans (optional)
Preheat the oven to 170°C/325°F/gas mark 3. Line a 20cm square tin with baking parchment, with the parchment coming up the sides. Put the butter, sugar and golden syrup in a large saucepan. Heat gently, stirring occasionally, until the butter and sugar have melted. Remove from the heat and mix in the remaining ingredients. Spoon into the prepared tin and press out in an even layer – a potato masher is useful for this!
Bake for 25 minutes, until golden around the edges. Cool completely, then lift out of the tin and cut into 12 small bars. You may need to store these in the fridge.