If you love making your own baby food, Truuuly Scrumptious have come up with some great baby food recipes. They all contain their fantastic no-salt stock, both vegetable and chicken, which can be found in our food section. Once cooked, If you need something to put your baby food in, we have the great Baby Food Freezer Tray again found in the food section. Happy cooking!

Scrumptious Roasted Vegetable Puree This is easy to make and delicious! You can vary the mix of vegetables, using whats in season at the time. For Stage 1 Half a small butternut squash (about 400g/14oz), peeled, deseeded and chopped 1 small sweet potato (about 180g/6.5oz), peeled and chopped 2 Carrots (about 300g/10.5oz in total), peeled and sliced 140g (5oz) parsnip, peeled and chopped Half a courgette (about 115g/4oz), sliced 100ml (3.5fl oz) No Added Salt Truuuly Scrumptious Vegetable Stock Drizzle of Olive Oil Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. Place the butternut squash, sweet potato, courgette and parsnip on a baking tray and cover with a drizzle of olive oil. Bake in the centre of the oven for 40 – 45 minutes until cooked. 3. Place the carrots in a pan and just cover with boiling water. Bring back to the boil then reduce the heat and simmer for 10 to 15 minutes or until tender. Alternatively, steam the carrots in a steamer until tender. 4. Add all the vegetables to a blender with the vegetable stock and puree to your required consistency. 5. You can serve one portion and chill the remainder, use within 24 hours or chill and freeze in portions.

	Mediterranean Vegetables with Quinoa Serve this delightful recipe as it is or add pasta to make into an alternative meal. Either way it’s bursting with flavour. For Stage 2 30g (1oz) butter or 1.5tbsp olive oil 55g (2oz) onion, finely chopped 1 small glove of garlic 100g Mushrooms, sliced One red pepper, chopped and deseeded 1 ½ Courgettes (about 300g/10 ½ oz), sliced and ends chopped off 1 ½ tins of chopped tomatoes (600g/21oz) 2 heaped dessert spoons of Flaked Quinoa 340ml/12floz No Added Salt Truuuly Scrumptious Vegetable stock 1 pinch of mixed dried herbs 4 Fresh basil leaves Method 1. Place the butter or oil in a pan and cook on a low heat until the butter is melted. Add the onions and cook on a low heat for 5 mins, then add the garlic and cook for a further few minutes. 2. Add the peppers and cook on low heat for about 5 minutes with the lid on to retain the moisture, stirring occasionally, then add the mushrooms and cook for a further 2 mins. 3. Add the tomatoes, sliced courgettes, stock and mixed herbs and basil. Bring to the boil, reduce heat and simmer with the lid on for 10 minutes stirring occasionally. 4. Add the Quinoa, stir well and simmer for a final 10 mins. 5. Place in a blender and puree to the right consistency for your baby or alternatively mash with a fork. 6. Serve one portion. Cover and chill the remainder and use within 24hrs or chill then freeze in portions.
		Keep watching for more delicious and healthy baby food recipes. If you don t have time to make your own, see our food section for a helping hand.