Baby Food for Early Years


Baby London’s new early foods expert Ashley Campion is a super-nanny from a super foodie background, aiming to bring the fun back into cooking for little ones. Here’s sneak peek at her recipes from our Sept/Oct issue….




• 2 large organic carrots • 2 medium organic parsnips
• 2 cups of organic garden peas

(You may need to double ingredients if you are going on to the progression stages of this recipe)



1 Cut the carrots and the parsnips into 1cm cubes, and cook them in the steamer for 15 to 20 minutes or until they are just tender

2 Boil some water (or use the water in the steamer) add the peas and cook until tender, then drain


3 Blitz each of the vegetables separately in
a liquidiser, adding a few tablespoons of boiled water, if it is needed,
to create a rough
purée mixture

4 Layer in dishes and leave to cool so that it reaches room temperature before you serve



TINY BOPPERS 12-24 MONTHS Ingredients• 1 finely diced organic red onion
• 1 clove of crushed garlic
• Splash of rapeseed oil• 250g very lean organic minced meat • 1 tin chopped tomatoes• 1 tbsp of tomato paste
• 1 cup of the steamed vegetables from Teeny Weeny recipe• 1 tbsp of ripped basilOptional

• A little cooked quinoa or
brown bread and mild cheese


1 Cook the onion and garlic in the oil over a low heat until soft, add the mince and leave on a

medium heat until it’s brown, while stirring occasionally

2 Add the chopped tomatoes, tomato paste and vegetables. Leave on a low heat to simmer for 15 to 20


3 Sprinkle in the basil and leave to rest for five minutes before serving

4 Quinoa with a teaspoon of butter melted into it can round off this meal


For more of Ashley’s recipes see the Sept/Oct issue of Baby London. Out 22 Aug. She can also be found at 

[xyz-ihs snippet=”Article-Share”]