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Broccoli bake (serves four) 
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
120g plain white or brown rice
100g broccoli
1 small onion
1 medium tin chopped tomatoes (no added salt)
2 medium eggs
300ml milk
200g cheddar cheese

Method:
1. Preheat the oven to 190°C/gas mark 5.
2. Wash the broccoli.
3. Peel the onion and chop it into small pieces. 
4. Cut the broccoli into small pieces.
5. Boil or steam the broccoli until soft, then drain.
6. Pour the tinned tomatoes into a saucepan and add the onions.
7. Cook for 10 minutes, while stirring, then add the broccoli.
8. Remove the saucepan from the heat.
9. Fill another saucepan with boiling water, add the rice, then turn down the heat and simmer for 10 minutes.
10. Drain the rice.
11. Pour the rice and the broccoli and tomato mixture into an ovenproof dish.
12. Beat together the eggs, milk and half the grated cheese in a bowl to make a sauce.
13. Add the sauce to the other ingredients in the oven dish.
14. Sprinkle the remaining grated cheese over the top.
15. Bake for 40 minutes or until the top is golden brown.
16. Serve.

Toddler Tomato & Chicken Rice:
Dash of sunflower oil 
Hint of crushed garlic
2 slices of finely chopped onion 
1 small cup of rice (risotto rice is nice)
1 cup of natural chicken/vegetable stock
Small handful of chopped broccoli florets and peeled carrot
Handful of sweetcorn kernels 
Cup of chunky chopped tomatoes in tomato juice
Squirt of tomato purée 
Chunks of chicken breast 
Twist of black pepper
Scoop of peas
Small teaspoon of cornflour
Sprinkle of chopped basil

Pour a dash of sunflower oil into a saucepan and add diced onions and crushed garlic. Add just enough water to cover the onion and cook until tender.

Add a cup of rice, chunks of chicken, chicken stock, black pepper, broccoli, carrot, Sweetcorn, tomatoes and tomato puree. Cook until vegetables are tender and chicken is fully cooked, which will take approximately take 30 minutes (add more stock if needed). Mix cornflour with a splash of cold water and add to the saucepan whilst stirring.

Finally throw in the peas and basil and heat for two minutes until it’s gently simmering around the edges. 


Fishy Fishcakes (makes 8 cakes)
2 salmon/white fish fillets
4 Potatoes
Frozen peas (optional)
Milk
Tomato Ketchup
Mustard
2-3 Scallions
Flour
1 egg (whisked)

1. Add fish to pan with enough milk to cover it completely. Simmer gently for approx 10 minutes.
2. Boil and mash potatoes and peas
3. Chop scallions and add to potato mix along with tomato ketchup and a small spoon of mustard
4. Drain excess milk from fish and stir fish into the mix, making sure there are no small bones.
5 Mould mix into patties, dip into whisked egg and roll in flour
6. Fry patties gently on each side until golden and drain excess oil.
7. Patties can be frozen (keep them separate) for up to 3 months