Unless you are particularly fond of veggie mush, this week’s column is dedicated to those little people who can’t even read it. The dilemmas start as soon as baby graduates from the breast. Or on Day One if the breast is not an option. Which formula? How much? How often? When exactly should baby be weaned? When should it be started on solids? And from that moment on, you have 18 years together to lock horns over the broccoli.
As usual, though, the Australian Women propose a common sense approach, illustrated with calming photographs to soothe any psychological disarray, and a pat on the back encouraging you to trust your instincts. “Our aim is to help you teach your child good food habits, for a long, healthy and active life. This is also a book to set your mind at ease, not to remind you of all the things you’re not doing…So long as you are always acting out of love for your child, you should be confident that you are the best parent your child could hope for.”
Sorted. Except you still have to convince them to eat that green/yellow/orange goo. And no one is ever too sure if that comes under love …or war. Still, there are some encouraging-looking purees here that even parents might be tempted to stick their tongue into: chicken, courgette and parsnip, fish, potato and spinach, apple and avocado, banana with semolina.
There is invaluable advice on how to keep food hygienic as well as how to attempt an excursion with your child (toothless or old enough to carry an opinion) to a favourite caf? or restaurant and avoid meltdown. Just remember those wipes, lots of them.
From eight months on, the stakes are raised and mashes get more adventurous in texture and flavour: apple and prune, vegetable and cheese, pumpkin and sweetcorn, baked ricotta with tomato sauce.
But no one should be surprised that the toddlerhood chapter is introduced with a section on Fussy Eaters. Read through the tips, take a courageous breath and test “the good, simple food featured in this chapter” against your very own toddler’s iron will. Will a peach and mango smoothie, a pancake or two, a lentil pattie, a vegetable cake or a lamb and bean casserole win that wrinkly nose over?
Lunchboxes, party food (teddy bear biscuits, meringue kisses) and birthday cakes are also visited imaginatively and thoroughly, but perhaps the biggest achievement of them all will be that first family meal: Asian grilled chicken with green beans, roast chicken with mash and fresh corn, minestrone with meatballs, pumpkin and cheese scones. It’s hard to tell who will feel more grown up.
Fresh Food for Babies & Toddlers is published by ACP and is available from Moufflon Bookshops (£7.35)
Try it Out
Preparation time 15 minutes; cooking time 10 minutes; makes 4
1 tablespoon olive oil
60g coarsely grated potato
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped mushrooms
2 eggs, beaten lightly
1 tablespoon coarsely grated swiss cheese
* Heat oil in medium frying pan; cook potato, stirring, until tender. Add pepper and mushrooms; cook, stirring, until pepper softens. Cool 10 minutes.
* Combine potato mixture in small bowl with egg and cheese.
* Place four oiled egg rings in medium heated lightly oiled non-stick frying pan; divide potato mixture among rings. Cook, uncovered, over low heat 5 minutes. Using egg slide, turn rings; cook, uncovered, until cakes set.
