Spring Recipes

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Registered dietitian and weaning expert, Sarah Almond Bushell of The Children’s Nutritionist, gives us some easy recipes for Spring time.

Time to revisit those ‘go to’ meals for the family! With spring in the air, the need for comfort food becoming less and less, we have some great recipes from Sarah Almond Bushell, which are toddler friendly so they can truly explore all their senses with weaning! Visit Sarah’s website for more recipes and tips. Take a look at The Eight Senses of Sensory Weaning for more details about exploring the senses.

Puree Sweet Potato and Cheesy Kale

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Prep Time: 10 mins Cook Time: 20 mins  Total Time: 30 mins Servings: 4

Suitable from 6months +


  • 100g sweet potato, peeled and diced and into small cubes
  • 50g carrot, peeled and diced
  • 30g kale, stalk removed
  • Knob of butter
  • 30g cheddar cheese


  1. Place the sweet potato, carrot, kale and butter into the steamer blender and steam for 15 minutes till sweet potato is tender
  2. Add in the cheese and steam for a further 1 minute
  3. Blend for 30 seconds

Nutrition per serving: 81 Kcal, fat:4.9g

Allergens: Milk


Tuna & Avocado Tartine

Clink here for full details 

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins

Suitable from 10 months +


  • 1 Slice of wholemeal bread
  • Half an avocado (approx. 55g) mashed
  • 40g of canned tuna
  • ½ tbsp of fresh lemon juice
  • 4 cherry tomatoes, cut into quarters


  1. Mix the mashed avocado, tuna and lemon juice together in a bowl. You can blend these ingredients to create a smother texture if you prefer
  2. Toast the wholemeal bread and then spread the avocado mixture on top
  3. Cut into soldiers (thin strips) and then sprinkle the cherry tomatoes on top

Nutrition per serving: 230 Kcal, fat:12g

Allergens: Wheat, Fish


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