With The Ultimate Weaning & Toddler Cookbook out this month, we have 3 recipes from baby and toddler nutrition expert, Charlotte Stirling-Reed

Charlotte Stirling-Reed, the UK’s go-to expert on baby and toddler nutrition, is back with The Ultimate Weaning & Toddler Cookbook – a lifesaver for parents looking to make mealtimes easy, healthy, and fun. This brand-new cookbook, launching in March 2025, is packed with 100 simple, nutrient-rich recipes designed for little ones and the whole family to enjoy.

Here’s a sneak peek at three delicious, family-friendly recipes from the book that will help your baby or toddler explore new flavours and textures while ensuring they get all the goodness they need.

Chickpea Mini Sausage Rolls – makes 20

Prep time 15 mins, cook 25-30 mins

Ingredients

• 1 tsp olive oil
• 1 onion, peeled and finely chopped
• ½ tsp ground cumin
• ½ tsp no added salt mild curry powder
• ½ tsp ground coriander 400g tin chickpeas, drained and rinsed
• 150g fresh tomatoes, finely chopped
• 4 dried apricots (about 30g), finely chopped
• 320g puff pastry sheet
• A little milk of choice
• 2 tsp poppy seeds

1. Preheat the oven to 210˚C/190˚C fan. Line two baking trays with greaseproof paper.
2. Heat the oil in a medium frying pan over a medium-high heat, add the onion and spices and cook for 5 minutes. Add the chickpeas and tomatoes, turn the heat down to medium and cook for another 5 minutes, stirring occasionally.
3. Remove from the heat and thoroughly mash the chickpeas into the spice mix, then stir in the apricots. Put to one side.
4. Lay out the pastry sheet horizontally on a clean surface. Cut across the middle horizontally (across the longest length) so you have 2 strips about 10cm wide. Carefully divide the mixture along the middle of each strip (you will be folding it over and sealing it, so make sure you leave a little 1cm gap around all edges).
5. Brush the edges with the milk and carefully fold over the top half to meet the bottom half lengthways to enclose the filling in the pastry. Using a fork, seal the cut edges, brush with the milk, cut into 4cm rolls and sprinkle with poppy seeds.
6. Pop onto the lined trays and bake for 15–20 minutes, or until golden.
7. Allow to cool before serving to little ones as they come out very hot.

Adaptations for the whole family: These are perfect as they are, but you could add a little sweet chilli sauce and a crunchy salad on the side.

Storing leftovers/how to defrost: Store in an airtight container in the fridge for 2 days or in the freezer for up to 3 months. Allow to thoroughly defrost in the fridge overnight. Heat through until piping hot and then allow to cool before serving.

Tip: Use frozen diced onions to make things easier. Give the mixture a pulse in a blender instead of mashing.

Beetroot Crackers – makes around 30

Prep time 15-20 mins, cook 20-25 minutes

Ingredients:

• 85g vacuum-packed beetroot in natural juices, drained
• 25g frozen peas, defrosted 1 tbsp sunflower seeds
• ½ tsp ground cumin
• 20g Parmesan, grated (optional) 165g plain flour, plus extra for dusting
• ½ tsp baking powder
• 15g unsalted butter or dairy-free spread

1. Preheat the oven to 200˚C/180˚C fan. Line two large baking trays with greaseproof paper.
2. Add the beetroot, peas, sunflower seeds and cumin to a food processor and blend to create a thick purple mix.
3. Add the Parmesan (if using), flour and baking powder. Slowly pulse until it comes together.
4. Add the butter and pulse to blend, then slowly add 20–30 millilitres of water, a little at a time, pulsing the mix until the dough just comes together (the dough should be coming away from the sides of the bowl and not be sticky).
5. Transfer the dough to a floured surface and roll it around to form a nice ball.
6. Using a rolling pin, roll out the dough until it is around ½cm thick and cut using whatever cutters you fancy (round shapes are good for younger babies as they don’t have the crispy corners) or just cut with a knife into 4-cm wide squares. Place the crackers onto the lined trays, spaced 1cm apart. Prick each with a fork a couple of times.

Switching ingredients in/out: You can easily make these dairy-free by leaving out the cheese or using a vegan alternative and using a plant- based spread.

Adaptations for the whole family: These are delicious as they are, dunked in dips or with some cheese and pickle on top!

Storing leftovers/how to defrost: Cool to room temperature within 2 hours. Place into an airtight container in the fridge and eat within 2 days. Alternatively, place in the freezer and consume within 2 months. Defrost in the fridge overnight or until fully thawed.

Sushi Sandwiches – 12 sushi pieces, 1 adult and 2 babies/toddlers

Prep time: 10 mins

Ingredients:

• 3 slices of good-quality sliced bread (wholemeal if possible)
• 3–4 tbsp smooth peanut butter (or cream cheese or hummus)
• 30g red pepper, deseeded and sliced into matchsticks
• 30g cucumber, halved and sliced into matchsticks
• 1 chestnut mushroom, halved and thinly sliced
• 30g firm tofu, thinly sliced

1. Squash and flatten the slices of bread with a rolling pin. Trim the crusts off the bread (if they are very thick).
2. Spread the flattened bread slices with the peanut butter (or cream cheese or hummus), then pop the matchsticks of red pepper and cucumber, the sliced mushrooms and the tofu at the bottom of each slice of bread.
3. Roll up the bread slices, squashing the ends to seal it all up. Cut each into four equal pieces and then pop on a plate to serve, cut sides up so you can see the filling like sushi rolls.

Adaptations for the whole family: Dip the sushi sandwiches in soy or sweet chilli sauce to give your portion a bit of a kick.

Storing leftovers: Place into an airtight container in the fridge and eat within 2 days.

The Ultimate Weaning & Toddler Cookbook by Charlotte Stirling-Reed (Vermillion, £22). Photography by Haarala Hamilton

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