1. Mix tuna, sweetcorn and mayonnaise in a bowl.
2. Spread the mixture into your bread and cut of the crust.

Tuesday

Lunch: Broccoli & Cheese Muffin, Hummus Dip and Raw vegetables
Snack: Small Red Apple

Broccoli and Cheese Muffins
Make sure to make extra and freeze for future use. The kids love these and they are also delicious with a hearty soup.

Makes: 12 Muffins

Ingredients
6 broccoli florets
230g self rising flour
120g Cheddar cheese, grated
6 cherry tomatoes, chopped
180ml full fat milk 
3 tbsp olive oil
1 egg, beaten

Method

1. Preheat the oven to 180°C. Grease a muffin tin. 
2. Steam or boil the broccoli florets until tender. Leave to cool, then chop.
3. In a bowl, mix together the flour, cheese and broccoli.
4. Add in the tomatoes, milk, oil and egg then mix together thoroughly.
5. Spoon the batter into the muffin tin. Bake for 25 to 35 minutes until golden.
6. Offer a muffin to your weaning baby as a finger food along with some soup or hummus to dip.

Hummus Dip
This dip lasts up to a week in the fridge and you can also freeze it for future use. If your child has any nut allergies the Tahini is made from sesame so replace this with 1 tsp of paprika.

Ingredients
400g can chickpeas (in water), drained and rinsed
½ clove garlic, crushed
4 tbsp tahini (sesame-seed paste)
juice of ½ lemon
a little Greek yoghurt

Method

1. To make the hummus place the chickpeas, garlic, tahini and lemon juice in the food processor. Blend until smooth, adding a little Greek yoghurt to the mixture to achieve the required consistency.
2. Then heat the oil in a saucepan and gently sauté the onions until soft and golden.
3. Add the hummus and sufficient milk to give a smooth, sauce-like consistency.
4. Simmer gently for 5-10 minutes and serve with pasta shapes.

Raw Vegetables
You can choose any raw vegetables but kids usually like the sweetness of peppers.

Method

1. Simply cut vegetables of your choice into strips and pack into your child's lunch box.

Wednesday

Lunch: Cheese Tortilla Wrap
Snack: Banana

Cheese Tortilla Wrap
Ingredients
1 x Wholemeal wrap
Sweetcorn
Cheese, grated
Creme Fraiché or natural yogurt
Cooked ham or chicken
For the tomato sauce:
50ml olive oil
4 garlic cloves, peeled and finely chopped
1 tsp of tomato purée
1 bunch of fresh basil, leaves picked and torn
2 x 300g of tinned plum tomatoes, crushed
Salt and freshly ground black pepper

To make your tomato sauce:

1. Heat the oil in a medium saucepan on a medium low heat. Add the garlic and cook for about 2-3 minutes until soft.
2. Add the tomato purée and cook for 1 minute. Add the tinned tomatoes and using the back of a wooden spoon, crush the tomatoes. Season with salt and pepper. Bring to the boil and reduce the heat and simmer for about 30 minutes.
3. At the last minutes add in the torn basil leaves.
4. Store in your large and small Babypotz as required. It will last in the fridge for up to 7 days and can be frozen.

To prepare your tortilla:

1. Heat your pan but don’t add any oil. Spread some of the tomato sauce onto your tortilla and place your tortilla onto the hot pan.
2. Add the cheese, ham, creme fraiché and sweet corn.
3. Allow the tortilla to cook for about 2 minutes on a medium heat. Roll your tortilla and remove from the heat. Wrap in tin foil and pack into your child’s lunch box

Thursday

Lunch: Pasta Salad
Snack: Blueberries

Pasta Salad
Pasta is delicious served hot or cold and makes a great addition to your kid's lunch box.

Ingredients
Wholewheat pasta
Cherry Tomatoes
Salami
Mozzarella
Olive oil

Method

1. Prepare your pasta in advance and allow to cool.
2. Add in your chopped tomatoes, salami and mozzarella. Add a drizzle of olive oil and then store in your 12oz Portion Pots. Don’t forget to include a fork!

Friday

Lunch: Pesto Chicken on Wholemeal bread.
Snack: Orange segments

Pesto Chicken
Ingredients
Cooked chicken, chopped
50g pine nuts
large bunch of basil, leaves only
½ garlic clove, chopped
35g finely grated Parmesan
100ml extra virgin olive oil
A good squeeze of lemon juice
Freshly ground black pepper

Method

1. Lightly toast your pine nuts and allow to cool.
2. Add your garlic and basil leaves to the blender. Pulse then add your pine nuts and pulse again. Transfer to a bowl.
3. Next add in the grated parmesan and gently stir in the olive oil and lemon juice. Season to taste and add some more oil if required.
4. Mix some of the pesto sauce with the cooked chicken.
5. Butter your bread first and spread on the pesto mixture.
6. Cut off the crust and pack into your child's lunch box.
7. Refrigerate your leftover pesto for up to one week in a 6oz Babypotz.

Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed.