This week's recipes are catered towards our fussy little bundles of joy for meals and snacks they can all enjoy.


A crowd favourite


  • 2 free-range pork sausages
  • olive oil
  • 500 g lean beef mince
  • 2 onions
  • 2 cloves of garlic
  • 1 large carrot
  • 1 stick of celery
  • 1 courgette
  • 2 tablespoons thick balsamic vinegar
  • 2 x 400 g tins of plum tomatoes
  • 1 heaped teaspoon tomato purée
  • 450 g dried spaghetti


1. Place a large shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins.

2. Put 1 tablespoon of olive oil into the pan, with the mince and sausage meat, breaking everything up with a wooden spoon. Cook for 5 minutes, stirring regularly, while you prepare your vegetables.

3. Peel the onions and garlic, trim the carrots, celery and courgette. Coarsely grate all the veg on a box grater, finely grate the garlic, and stir it all into the pan.

4. Reduce the heat to medium-low and cook for 10 to 15 minutes, or until the vegetables are so and sweet, stirring occasionally.

5. Add the balsamic vinegar and the tinned tomatoes. Half fill each tin with water, swirl it around to pick up all the last bits of tomato and pour into the pan.

6. Stir in the tomato purée and a pinch of black pepper. Mash everything up with your spoon, reduce to low and leave to cook for 2 to 3 hours, or until thick, glossy and reduced.

7. About 15 minutes before you’re ready to serve, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

8. Add the pasta to the sauce, stir in some of the reserved pasta water to help the sauce stick and mix well over the heat.

We credit this recipe to Jamie Oliver Recipes


BBQ Burger


  • 500g quality lean minced beef
  • 100g Cheddar cheese
  • 4 gherkins
  • 200g red cabbage
  • red wine vinegar
  • ½ an iceberg lettuce
  • ½ a cucumber
  • 6 small burger buns , preferably wholemeal


1. Use your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls. Squash and shape them into burger patties, nice and tightly so they don’t fall apart during cooking! Place them on a tray, cover, and leave them to rest in the fridge until you’re ready to cook.

2. Prepare your toppings. Slice the cheese. Slice the gherkins, using a crinkle-cut knife if you’ve got one to make them look really fun!

3. Finely slice or grate the red cabbage, place in a bowl and mix with 1 tablespoon of red wine vinegar.

4. Shred up the iceberg lettuce and slice up the cucumber and place in another bowl.

5. You can cook the burgers on a hot barbecue or in a hot frying or griddle pan on the hob. Always get an adult to help you! Either way, they’ll need 3 to 4 minutes on each side. Use a fish slice to turn them and cook in batches if your pan isn’t big enough.

6. When the burgers are looking good, place a slice of cheese on top of each one, then cover the barbecue or pan for an extra 2 minutes, or until it’s all melty and delicious.

7. Now, cut your burger buns in half and warm them alongside the burgers for 30 seconds or so, if using the barbecue.

8. Stack up your burgers in the buns with some gherkins on top. You can add a bit of lettuce and cucumber to the stack, and serve more on the side with the pickled red cabbage. Add a dollop of ketchup, if you like, squash the bun lids on and tuck in!

We credit this recipe to Jamie Oliver

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