Veggie/Vegan — I eat my peas

Risotto is a great meal for little ones as you can chuck just about any vegetable in and coupled with the creamy taste and texture of the rice you have a winner! Some people find it a little daunting but this recipe is extremely straight forward and requires very little attention and minimal stirring. I cook the butternut two ways which makes the final dish more interesting texturally for both kids and adults!

BLW Tip: blitz the cooked risotto down for 30 seconds and mould into small balls for little hands to grab hold of.

Serves 2 adults and 1-2 small children

500g prepped and diced butternut squash

600ml vegetable stock

3 garlic cloves, peeled but kept whole

50g butter

150g arborio rice

1 small onion, finely diced

50g Parmesan (or vegetarian alternative), finely grated

for the roasted butternut:

400g prepped and diced butternut squash

1 tbsp olive oil

1/4 tsp salt, optional

freshly ground black pepper

Preheat the oven to 200oC.

In a large saucepan place the butternut, stock and garlic. Bring to the boil and cook for 20minutes or until the butternut can easily be pierced with a cutlery knife.

Meanwhile, place the butternut for roasting in a medium ovenproof dish and drizzle over the oil, salt (if using) and a good grinding of black pepper. Place in the preheated oven for 40-45 minutes or until tender and golden.

Check your stock/butternut mixture after 20 minutes- the butternut should be easily 'pierceable' with a cutlery knife. Remove into a blender and blitz into a smooth liquid. Place the empty saucepan back on the heat and melt 30g butter before adding the rice and onion. Cook for 3-5 minutes. Add the blitzed butternut stock and bring to the boil. Reduce to a simmer and cook for 25-30 minutes, stirring occasionally to prevent it catching. After this time, add the parmesan, roasted butternut and remaining 20g butter. Turn off the heat and cover for 5 minutes to allow everything to melt in. Serve immediately with plenty of extra Parmesan.

just for adults? add 1/4 tsp salt and a sprinkling of fresh thyme to the final risotto.

This frittata recipe is absolutely delicious and can either be made into mini frittatas (which are fantastic for filling lunch boxes) or alternatively, you can cook one large frittata which makes a great light supper accompanied by salad and/or some homemade wedges for 2 adults and 1-2 small children.

Makes 12 muffin size frittatas or 1 large frittata

300g cauliflower, cut into small bitesize florets

2 shallots, roughly chopped

1/2 sprig rosemary

4 eggs, beaten

60g self raising flour

1/4 tsp paprika

1/2 tsp dijon mustard

100g cheddar cheese, grated

20g parmesan, grated

butter for greasing

1 tbsp nigella seeds

Preheat the oven to 180oC and grease a muffin tin. Set aside.

Steam 150g cauliflower for 10-15 minutes until easily pierced with a cutlery knife.

Meanwhile, blitz down the other half with the shallots and rosemary in a food processor until it resembles couscous. Remove and place in a large bowl. Add the remaining ingredients, apart from the nigella seeds and steamed cauliflower and stir to combine. Add the steamed cauliflower and lightly break up making sure to keep some florets whole if you can. Using a tablespoon, divide the mixture between the prepared muffin tin and then sprinkle with nigella seeds. Place straight in the oven for 25-30 minutes or until puffed, golden brown and set. Remove and set aside to cool before removing the muffins from the tin.

[Note: due to the high egg content these muffins don't freeze that well- they will keep for 3-4 days in the refrigerator though but we never have a problem getting through a batch]