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Seven-day weaning meal plan

Children’s dietitian, Angharad Banner, has put together a delicious and nutritious seven-day meal plan for your little one!

From Cheese and Broccoli Pasta to Tuna and Pea Fritters, every meal is cheap and cheerful and you’re bound to left with a clean plate.

If you give any of them a go, feel free to tag @bbctinyhappypeople in your Instagram story!

Monday: Carrot and Courgette Savoury Muffins

From around 6 months | Makes 12

On the left half of the image there is a carrot and courgette muffin in a pink cupcake case and on the right half there is a bowl of cheese and broccoli pasta in a white bowl with a purple spoon.
Carrot and Courgette Muffins (left) | Cheese and Broccoli Pasta (right)

Ingredients

  • 140g self-raising flour
  • ½ tsp baking powder
  • 125ml milk
  • 1 egg
  • 45g margarine / unsalted butter
  • 1 medium carrot
  • 1 medium courgette
  • 50g cheddar cheese

Method

  1. Preheat the oven to 190°C / 170°C fan / Gas Mark 5 and line a 12-hole tin with fairy cake cases.

  2. In a large bowl, sift together the flour and baking powder.

  3. Put the milk and eggs into another bowl and whisk together.

  4. Slowly add the liquid mixture to the dry ingredients and whisk until smooth.

  5. Melt the margarine or butter in a pan. Add this to the bowl and whisk again.

  6. Grate the carrot, courgette and cheese and mix in gently.

  7. Divide the mixture equally between the fairy cake cases and bake in the oven for 30 – 35 minutes until golden brown.

  8. Allow to cool before serving.

On the left half of the image there is a carrot and courgette muffin in a pink cupcake case and on the right half there is a bowl of cheese and broccoli pasta in a white bowl with a purple spoon.
Carrot and Courgette Muffins (left) | Cheese and Broccoli Pasta (right)

Tuesday: Cheese and Broccoli Pasta

From around 7 months | Makes 4-6 portions

Ingredients

  • 45g small dried pasta shells
  • 100g broccoli
  • 1 tbsp cream cheese
  • 2 tbsp milk
  • 30g cheddar cheese

Method

  1. Cut the broccoli into small 1cm pieces. Cook the pasta according to the instructions on the packet, adding the broccoli to the pan to cook too.

  2. Meanwhile, grate the cheddar cheese and set aside.

  3. Drain the pasta and broccoli and add the cream cheese, milk and grated cheese and mix well.

  4. Blend or, using scissors, cut the pasta into smaller pieces as required.

Wednesday: Tuna and Pea Fritters

From around 6 months | Makes 12

On the left hand side there is an image of four tuna and pea fritters on a brown plate sitting on grass and on the right there is an image of cauliflower rarebit on a brown plate with a red spoon.
Tuna and Pea Fritters (left) | Cauliflower Rarebit (right)

Ingredients

  • 150g frozen peas
  • 1 tin of tuna in sunflower oil or water
  • 60g plain flour
  • 1 egg
  • 1 tbsp milk
  • 1 tsp baking powder
  • 1 tbsp vegetable oil

Method

  1. Cook the peas according to the packet instructions in a saucepan, drain and mash.

  2. Drain the tuna.

  3. Add the flour, egg, milk, baking powder and tuna to a bowl and mix well.

  4. Stir in the mashed peas.

  5. Shape the mixture into 12 round patties, approximately 1 cm thick.

  6. Heat the oil in a frying pan over a medium heat and fry the fritters until golden brown. Allow to cool a little before serving.

On the left hand side there is an image of four tuna and pea fritters on a brown plate sitting on grass and on the right there is an image of cauliflower rarebit on a brown plate with a red spoon.
Tuna and Pea Fritters (left) | Cauliflower Rarebit (right)

Thursday: Cauliflower Rarebit

From around 7 months | Makes 4-6 portions

Ingredients

  • 2 slices cauliflower, 1 cm thick
  • 1 tbsp vegetable oil
  • 1 tbsp margarine / unsalted butter
  • 1 tbsp plain flour
  • 120ml milk
  • 1 tsp English mustard
  • 30g cheddar cheese, plus extra for melting

Method

  1. Slice the cauliflower and heat the oil in a frying pan over a low heat.

  2. Brown the cauliflower on each side for 4 – 5 minutes then set aside (don’t worry if the cauliflower breaks up a bit).

  3. Put the margarine, flour and milk in a non-stick pan and heat gently, stirring all the time.

  4. Once the sauce has thickened, add the mustard and cheese, stir, then take off the heat.

  5. Place a large spoonful of the sauce over the cauliflower steaks. If freezing or portioning, do this now.

  6. To serve, add a little grated cheese over the top and brown under the grill.

  7. Mash or blend as required according to the texture required

Friday: Carrot and Parsnip Mash

From around 6 months | Makes 6-8 portions

On the left is an image of carrot and parsnip mash in a white bowl with a red spoon and on the right is cauliflower cheese in a white dish with a green spoon.
Carrot and Parsnip Mash (left) | Broccoli and Cauliflower Cheese (right)

Ingredients

  • 180g potatoes
  • 180g parsnips
  • 180g carrots
  • 2 tbsp baby’s usual milk or water
  • 1 tbsp margarine / unsalted butter

Method

  1. Peel and cut the potatoes, carrots and parsnips into 1 cm pieces and place in a saucepan.

  2. Cover the potatoes and vegetables with boiling water.

  3. Cook on a medium heat for 15 minutes.

  4. Drain and mash with the milk or water and butter/margarine then serve.

On the left is an image of carrot and parsnip mash in a white bowl with a red spoon and on the right is cauliflower cheese in a white dish with a green spoon.
Carrot and Parsnip Mash (left) | Broccoli and Cauliflower Cheese (right)

Saturday: Broccoli and Cauliflower Cheese

From around 7 months | Makes 4-6 portions

Ingredients

  • 4 broccoli florets
  • 4 cauliflower florets
  • 1 tbsp margarine / unsalted butter
  • 1 tbsp plain flour
  • 120ml milk
  • 30g cheddar cheese, plus extra for melting

Method

  1. Cut the vegetables into small 1cm pieces, place in a saucepan and cover with boiling water. Cook on a medium heat for 6 - 8 minutes or until soft.

  2. Drain the vegetables and place in an ovenproof dish.

  3. Put the margarine, flour and milk in a non-stick pan and heat gently, stirring all the time.

  4. Once the sauce has thickened, add the cheese, stir, then take off the heat.

  5. Pour the sauce over the vegetables, stir and blend if required. If freezing or portioning do this now.

  6. To serve, add a little grated cheese over the top and brown under the grill.

Sunday: Butternut Squash Risotto

From around 7 months | Makes 6-8 portions

A bowl of butternut squash risotto in a white dish with red spoon
Butternut Squash Risotto

Ingredients

  • 1 medium onion, chopped small
  • 1 tbsp vegetable oil
  • ½ medium butternut squash
  • 200ml low salt vegetable stock
  • 1 clove garlic, peeled and finely chopped
  • 40g short grain rice
  • 2 tsp dried sage
  • 100ml milk

Method

  1. Heat the oil in a non-stick pan and add the onion and cook until soft.

  2. Peel and chop the butternut squash into 1cm cubes and microwave for 2 minutes on high.

  3. Add the garlic, butternut squash, rice and sage to the pan and stir.

  4. Add the stock and milk and bring to the boil then cover with a lid and cook on a low heat for 15 minutes or until the liquid is absorbed and the squash is soft.

  5. Mash or blend to the required texture.

Enjoy!

A bowl of butternut squash risotto in a white dish with red spoon
Butternut Squash Risotto

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