A vegetarian diet is a great way to pack plant points into your meals and our tasty vegetarian recipes are sure to please, or try our veggie pasta recipes.
These veggie muffins are great for little ones to grab for lunch or as a snack, and are suitable from 12+ months weaning stage*. They're easy to make, even if baking's not your thing! And they freeze well, too.
A spin on the classic French stew, this healthy traybake is the perfect choice for getting more veggies into your diet
This simple meringue recipe has the addition of roasted hazelnuts, which gives a lovely rich and buttery flavour. Served with a cheat's chocolate sauce, it makes an indulgent yet light Christmas dessert. Everyone round the table will be impressed with your homemade meringues!
This veg-packed tagine recipe is lightly spiced and suitable for weaning your baby from 10+ months stage*. It can be blitzed with a blender if needed for a finer texture, or just lightly mashed with a fork to suit your little one. It's perfect for batch-cooking and can be frozen – see our tip below.
Fritters are a great way of introducing your baby to different vegetables and textures. These are suitable from 10+ months weaning stage* and make a great lunch or dinner. The fritters freeze well too, so are good for batch-cooking!
Cottage cheese adds extra protein and makes this scrambled egg nice and creamy. This hearty meal couldn't be easier to make and is a brilliant way of introducing your little ones to new ingredients. Suitable from 7+ months weaning stage*, scrambled egg is paired with roasted, peeled pepper strips, the perfect finger food.
This simple porridge recipe is a great base for flexing with different toppings. We've served it with a sprinkle of cinnamon and peanut butter swirled through it, and some mango fingers on the side. It makes a great breakfast for little ones, suitable from 7+ months weaning stage*.
Roasted squash gives a lovely depth of flavour and texture to this houmous recipe, perfect to serve to little ones from around 7+ months*. It makes a big batch, see our tip for freezing and check out our homemade wholemeal wraps, perfect for dipping.
Smooth, creamy potato and parsnip purée is the ideal baby weaning recipe to serve your little ones from around 6 months*. It takes just 15 minutes to make and freezes wonderfully, too. What's more, you can reserve some strips of potato and parsnip to serve as finger food, if you like.
Take your bread and butter pudding to the next level with a hot chocolate-infused custard poured over buttery brioche. Serve with spray cream for our fun twist on a classic!
Rich in smoky and sweet flavours, this sundried tomato houmous works perfectly as a side dip or as the main dish in your Mediterranean platter
Yes, you can create a delicious flapjack in the microwave and it doesn't need to contain butter or oil! This tasty, fruit-packed recipe is ideal for toddlers, suitable for the 12+ months weaning stage*, but kids of all ages will want a square! Ready in just 10 minutes, this is a great speedy snack to add to your weaning recipes.
Frozen squash and quick-cook orzo pasta make this one of the easiest weaning recipes. Suitable from 10+ months weaning stage*, this is creamy and delicious yet packed with goodness. There's no need to prepare a different dinner for the grown-ups either – this dish serves 2 adults and 2 children, then freeze half the sauce for more meals – ace!
These little omelette bites make ideal baby weaning food, suitable from 7+ months stage*, but toddlers will love them too. Protein-rich with some hidden veg, these are great for a quick and tasty lunch or even a picnic. You can even air-fry them if you want or bake them in the oven.
These quick and easy banana pancakes could be become one of your favourite baby food recipes! They make a great breakfast for little ones, suitable from 7+ months weaning stage*. To introduce babies to new flavours, try changing the spices in the batter or choice of nut butter in the yogurt dip. Yum!
Avocado and spinach make a great purée for babies, full of green goodness yet deliciously creamy. This baby food recipe is suitable for weaning from around 6 months* and you can purée all the avocado or cut one into wedges to serve as finger food. Freeze portions in an ice cube tray for nutritious baby food whenever you need it.
Hearty and wholesome, this sweet potato and lentil dish is great for babies from around 6 months* or you can shape into balls, bake and serve as a finger food. This is a great weaning recipe for batch-cooking – store in the fridge or freeze for future meals.
Puréed broccoli is an excellent, nutrient-rich baby weaning food to serve to little ones from around 6 months*. You can purée the whole broccoli head or save some florets to steam and serve as finger food. You only need one ingredient and 10 minutes and you have a great dish for little ones and you can freeze leftovers too!
Cauliflower purée is a brilliant, nutritious baby weaning food to serve to little ones from around 6 months* and you can reserve some florets to serve as finger food, if you want. Just grab a cauliflower head and in 10 minutes you'll have a lovely creamy purée. You can freeze portions too.
Make a batch of these wholemeal wraps to have on standby in the freezer. They're super versatile and can be filled for quick lunches or dinners, the recipe can be easily doubled too!
Here's a stunning veggie main for your Christmas dinner that's a doddle to make. This tart features a trio of red onions, leek and shallots to make a gorgeous caramelised topping, reminiscent of the classic French dessert tarte Tatin.
Take your bread sauce to the next level by swapping in rich focaccia. This bread sauce recipe has all the classic features of your much-loved roast dinner side – gently spiced, aromatic and indulgently creamy. Put this dish on your Christmas lunch menu!
Got leftover mince pies from Christmas? Turn them into this indulgent cheesecake. The biscuit base is blended with crumbled mince pie pastry and a touch of brandy butter, then topped with velvety mincemeat cream. Finish with a scattering of nuts and serve as a festive dessert or at your New Year's Eve party.
Turn your Christmas leftovers into these simple savoury scones. They can be made with whatever root veg and cheese you have in the fridge. Leftover roast potatoes add a crispy hash brown-style texture, which tastes great with scrambled eggs. Or fill with leftover turkey and cranberry sauce for a festive lunch.
Translated as 'half-frozen', Italian semifreddo has a distinctive frozen mousse-like texture, which makes a wonderfully indulgent Christmas dessert. This vegan-friendly version is made with just a handful of ingredients and is ideal for making ahead – just remove from the freezer 15 minutes before decorating and serving.
Inspired by the flavours of a classic Black Forest gateau, this decadent cherry and chocolate roulade features an on-trend miso caramel. Perfect for your Christmas desserts table, everyone will want a slice of this showstopper!
These are the crispiest roast potatoes, ever! Giving the par-boiled spuds a good shake helps to fluff them up and if you're veggie, see our tip for which fat to roast them in.
Make a batch of this martini to keep in the freezer for Christmas cocktails in a flash. Garnish with fresh or frozen cranberries for a festive touch!
This nut brittle uses just three ingredients and makes a lovely food gift at Christmas or any time of year. Alternatively, make a batch as a fab festive snack – it keeps for two weeks, if it doesn't disappear before!
Mellow pear, creamy Stilton and sweet candied walnuts are a flavour sensation when paired together in this delicious bruschetta recipe. It makes for an easy Christmas Day starter or appetiser.
Shredded sprouts sautéed in butter and thyme and sprinkled with pecorino makes for a special side dish to serve with your Christmas dinner or any Sunday roast. This recipe would also be great tossed through pasta for a quick midweek meal!
There chocolate honeycomb chunks are as crunchy as they are moreish. Making them is straightforward as long as you have a sugar thermometer.
We've given crumble a boozy twist for Christmas by stewing the fruit in a little mulled wine. The crumbly top is flavoured with mixed spice, orange zest and chopped hazelnuts to make it extra-special. Enjoy after your Sunday lunch, or as your Christmas Day dessert.