Cart 0


Kayley is a 30 year old mum of two - Harry who is almost 3 and Megan who is 8 months old. She blogs at www.friendlyfirstfoods.co.uk, sharing her recipe ideas and weaning misadventures. After Harry was born she upped her cooking game after she realised that making healthy, delicious food didn’t have to be a time consuming chore and could be quick and easy. She's now almost 2 years on from the day her blog went live and a lot has changed. She has had her second baby, her daughter Megan, she entered a whole new phase of fussy eating with Harry, her blog was nominated for a BritMums blogging award and recently she began her second weaning journey. She doesn't claim to be a chef, she doesn’t have qualifications in nutrition or child development and she doesn’t claim to be an expert by any means in the kitchen. She's just a mum. Muddling her way through this parenting journey like everyone else and with a few tricks up her sleeve to make life a little bit easier while feeding her family. Healthy food doesn’t have to mean lots of expense or effort and she loves that she is in a position to help make other parent’s lives a little bit easier while feeding their children healthy, nutritious food.

Red lentil and sweet potato giant couscous

This recipe makes a generous portion, perfect if your little one is anything like mine and drops more than they eat!

• 50g giant couscous
• 240ml boiling water
• 1x jar BabyLed Spreads, red lentil and sweet potato flavour
• ¼ yellow pepper chopped into bitesize pieces
• 4 sugar snap peas cut into bitesize pieces
• 6 cherry tomatoes, halved
• Pinch of dried basil
• Pinch of dried oregano
• Pinch of black pepperB

• In a saucepan, mix the water and BabyLed Spread.
• Add the giant couscous, pepper, basil, oregano, black pepper and 3 of the tomatoes to the pan and stir.
• Simmer over a low heat for 5 minutes then add the sugar snap peas and the rest of the tomatoes.
• Simmer gently for a further 5 minutes, until the couscous is soft and translucent and the sauce has thickened.
• Serve and enjoy!

Avocado, red pepper and tomato mixed bean tortillas recipe

These tortillas are perfect for the whole family, they’re easy for baby to pick up and feed themselves and full of healthy goodness! This recipe serves 2 hungry children but can easily be made in bigger batches to feed hungry parents too!

• 400g tin of mixed beans, drained
• ½ red onion, chopped
• 1 clove of garlic, crushed
• 1x jar of BabyLed Spreads avocado, red pepper and tomato flavour
• 1 tomato, chopped
• ½ red pepper, chopped
• ½ tsp paprika
• ½ tsp coriander
• 1 tsp olive oil

To serve:
• 2x flour tortilla wraps
• A small handful of grated cheddar cheese
• Crème fresh (optional)
• Avocado (optional)

• In the oil, in a frying pan over a low heat, cook the onion and garlic.
• Add the beans, tomato, pepper, paprika and coriander. Mix well.
• Add the BabyLed Spread to the pan and mix well to coat the ingredients.
• Using the empty jar to measure, add two jars of water to the pan.

• Simmer gently for 15 minutes
• Serve in a tortilla wrap with grated cheese, crème fresh and avocado.
• Enjoy!

Baked Pea Risotto

This baked risotto is a really quick and easy meal for when baby is eating separately and you want to make a one portion, baby meal with little effort! I’ve also kept the measurements as simple as possible so it saves on washing up (you’re welcome!)

• 1 tbsp Arborio rice
• 120ml vegetable stock (A stock cube and water is fine, there are low salt options available.)
• 1 tbsp frozen peas
• 1x jar of BabyLed Spreads green pea, rocket and dill flavour
• 1 tbsp cheddar cheese
• 1 mint leaf, finely chopped (optional)

• Put the rice, stock, peas, BabyLed Spread and mint in a small oven proof dish with a tight fitting lid. (If you don’t have one you could use tinfoil to make a lid.)
• Mix well then put the lid on and cook at 200°c for 20 minutes, until the water is absorbed and the rice cooked.
• Stir through the cheese.
• Return to the oven for a further 5 minutes.
• Serve and enjoy!

Carrot, apple and hummus savoury cupcakes

These savoury muffins are a fun savoury twist on the classic cupcake

Ingredients (To make 9 cupcakes)
• (For the cupcakes)
• 1 cup of self raising flour
• 1 cup of milk
• 1 egg
• 2 jars of BabyLed Spreads, carrot, apple and hummus flavour
• ½ tbsp baking powder
• (For the topping)
• 3 tbsp full fat cream cheese
• 1 jar of BabyLed Spreads, carrot, apple and hummus flavour
• 9 cherry tomatoes

• Preheat the oven to 180°c
• In a bowl, mix the cupcake ingredients together to make a smooth batter.
• Spoon the mixture into a greased muffin tray and bake in the oven for 25-30 minutes, until cooked through.
• Once baked, allow to cool.
• While they are cooling, mix the cream cheese with the BabyLed Spread. Transfer to a piping bag and pipe onto the top of each cake.
• Place a tomato on top of each one for the ‘cherry on the cake’
• Serve and enjoy!

Ricotta and bean stuffed jackets recipe

A fun twist on a baked potato, these stuffed jackets are really easy for baby to pick up and eat themselves. This recipe is per potato and can easily be increased for however many children you want to feed.

• 1 small potato
• 1x jar of BabyLed Spreads, ricotta and bean flavour
• 1 tsp unsalted butter
• 1 tbsp milk
• 1 tbsp cooked peas
• 1 tbsp sweetcorn
• A drizzle of olive oil
• Black pepper to taste

• Preheat the oven to 210°c.
• Wash the potato and prick several times with a fork. Rub with the olive oil, place on a baking tray and put in the oven.
• After 10 minutes, turn the oven down to 170°c and bake for a further 45 minutes.
• Once the potato is crispy on the outside and soft on the inside cut it in half and scoop out the middle.
• Return the skins to the oven at 200°c to crisp up while you prepare the potato filling.
• In a bowl, mash the potato with the BabyLed Spread, butter, milk and black pepper.
• Stir through the peas and sweetcorn then put the filling back inside the potato skins.
• Return to the oven for a further 10 minutes, until golden on top.
• Serve and enjoy!

Spicy Pumpkin and Chickpea Patties

• 400g tin of chickpeas drained, rinsed and patted dry.
• 2x jars of BabyLed Spreads ‘spicy pumpkin and chickpea’
• 1 tbsp plain flour
• 1 egg
• 1 tsp freshly squeezed lemon juice
• ½ tsp cumin

• Put all the ingredients in a food processor and mix to form a smooth paste.
• Take tablespoonfuls of the mixture and mould into patties.
• Place the patties on a greased baking tray and bake in a preheated oven at 180°c for 20 minutes.
• Allow to cool then serve and enjoy! We serve ours with some natural yoghurt or crème fresh and salad for a tasty lunch.

Once cooked these patties will last in the fridge for a couple of days or in the freezer for a couple of months!