At Dad’s Table Recipes

Share this feature :

CHP 5 Rosti 2

Adam Shaw aka At Dad’s Table shares recipes from his new book How to Grow Your Family

Adam Shaw is a man on a mission. Through his Instagram account At Dad’s Table, he’s produced hundreds of recipes for family food. This has led all the way to a new book which offers recipes for healthy food during pregnancy, post-birth and then for weaning and onto family food for everyone. Key to him is that food is healthy and that it tastes good, no matter who is sharing the meal. We’ve three recipes which should suit all palates. Enjoy!

Potato and Cheese Rosti

Rostis are definitely a guilty pleasure in my house and both my wife and I find it hard to not eat about six of these each while feeding the little ones. These are ready in minutes and are a great finger food for baby. There’s no need to cook the potato separately prior to making the rostis; because you’re grating it, they’ll cook in minutes.

Potato and Cheese Rosti

Makes about 24 rostis

Prep time: 15 minutes

Cook time: 25 minutes

*  Batch cook me!

*  vegetarian

*  Family-friendly


5 large potatoes, grated

200g/ 7 oz/ 1 ½ cups Cheddar cheese, grated

2 eggs, beaten

3 tablespoons plain/all-purpose white flour (or any alternative)

A knob of butter, for frying

Place the grated potatoes in a large bowl, then add the Cheddar and pour in the beaten eggs. Use your hands to mix everything together well. Sift in the flour and mix again. The mixture will be quite wet but don’t worry.

Melt the butter in a frying pan over a medium heat. Using your hands, shape some of the mixture into a fist-sized disc about 1cm /½in thick and cook for 2–3 minutes per side so that the rostis get nice and crispy. Cook them in batches so you don’t crowd the pan. You may need to add a little more butter with each batch. Remove from the pan and leave to cool on paper towels to absorb any excess oil.

Cut the rostis into thin strips to use as finger food for those under 9 months or so, or give whole to older babies or toddlers.

They’ll keep for 48 hours in an airtight container in the refrigerator.

Mix it up:

* Add in some grated courgette/zucchini, carrot, frozen peas or sweetcorn for added nutrition.

* Add a can of tuna or some chopped cooked bacon too.

Salmon Chowder

A warming bowl of comfort food right here, and a delicious family meal. This is a really enjoyable dish to make and one that’s full of nutrients for baby. It’s a great introduction to different herbs and textures – plus seeing them nibble on some salmon as finger food makes your heart burst with joy!

Salmon Chowder

Serves 2, plus a few baby portions

Prep time: 10 minutes

Cook time: 20 minutes

*  Family-friendly


A knob of butter

1 shallot, diced

1 teaspoon dried thyme

1 teaspoon dried sage

2 large potatoes, peeled and cut

into 1cm/ ½ in dice

2 carrots, finely diced

4 celery stalks, finely diced

200ml/ 7fl oz/ scant 1 cup

vegetable stock

3 salmon fillets, about 150g/ 5½oz each

Juice of ½ lemon

1 tablespoon plain/ all-purpose

white flour (or any alternative)

400ml/ 10 ½fl oz/ 1¼ cups full-fat/ whole milk (or any plant-based alternative)

50g/ 1 ¾ oz/ 1/3 cup Cheddar cheese

Preheat the oven to 180°C/ 350°F/ Gas 4.

Melt the butter in a saucepan over a medium heat. Add the shallot and cook for 2–3 minutes. Add the thyme and sage and mix well.

Add the potatoes, carrots and celery, then pour over the vegetable stock and cook for 10 minutes until the vegetables are nice and soft.

Meanwhile, place the salmon fillets on a baking sheet and squeeze over a little lemon juice. Bake for 10 minutes, then remove and flake into small pieces.

Whisk the flour into the milk, then pour into the pan. Cook for another 5 minutes. Divide between 2 bowls and top with the salmon. For baby, blend a spoonful or two of the chowder to your preferred consistency and top with some flaked salmon to use as finger food.

Mix it up:

* Swap the potatoes for celeriac or cauliflower.

* Add some sweetcorn.

* A vegetarian option is to use a dozen or so asparagus stalks instead of salmon.

Frozen Yogurt, Mixed Berry and Oat Bark

This gets messy, but baby will have an absolute blast trying to nibble this yogurt bark. It’s a great way to introduce different temperatures and textures. Make sure the berries are chopped small enough, to the size that you’re comfortable with for your child (this is dependent on age). Make lots of little portions for the freezer, then remove a piece and let it soften slightly before giving to baby.

Frozen Yogurt, Mixed Berry and Oat Bark

Makes enough to fill one dish of around 30 cm/ 12 in x 20 cm/ 8 in

Prep time: 10 minutes plus 4 hours freezing

*  Batch cook me!

*  Family-friendly


500g/ 1lb 2oz/ 2 cups Greek yogurt (or a plant-based alternative)

200g/ 7oz/ 1 1/3 cups combination of raspberries, blueberries and strawberries, very finely chopped

30g/ 1oz/ 1/3 cup rolled oats

2 tablespoons chia seeds

Line a freezer-safe dish (around 30 cm x 20 cm/12 in x 8 in) with kitchen foil. Spoon the yogurt into the dish and spread out evenly. You’re looking for a thickness of around ½ cm/ ¼ in.

Mix the berries together, then sprinkle over the yogurt along with the oats and chia seeds.

Cover the yogurt with another layer of kitchen foil, then place in the freezer for at least 4 hours.

Remove from the freezer and, using a sharp knife, carefully cut into chunks. Either place the shards in a freezer bag to use when required or allow to soften for a minute or two before giving to baby. Lasts for approximately 1 month in the freezer.

You may also like 

Latest Issue



NEW · Issue

Sign up to the City Kids newsletter

to see our latest issues first as well as great offers and competitions.