Skip to content

Recipes

Start Well Sheffield – Our favourite recipe collection

Our collection of simple recipes is designed to make nutritious eating easy and enjoyable for the whole family.

Cooking with your child is a great way to help them improve their reading skills and follow simple instructions. These fun and tasty recipes give your child the opportunity to shop for ingredients, read the recipe and follow the steps together. Making meal or snack time both educational and delicious.

A great source of protein

Ready in 30 mins

Ingredients to make 6 fish fingers

  • 2 fillets of white fish
  • 1-2 tablespoons of yoghurt (could be diary free) or garlic & herb cream cheese loosened with a little milk.
  • 70 -100g of breadcrumbs (about 2 slices of bread)
  • 1 heaped teaspoon of parsley or oregano
  • 1 – 2 teaspoons of garlic granules

Method  

  1. Cut the fish into slices to make goujons or finger shapes
  2. On a plate mix your breadcrumbs and herds
  3. Coat the fish in yoghurt or cream cheese then drop into the breadcrumbs and roll until the fish is covered evenly.
  4. Do this for all the fish fingers
  5. Place on a baking tray and cook in the oven for 15 – 20 minutes (until the outside looks golden and the fish is cooked all the way through)

Ingredients 

• 10 paper cups
• ¾ cup of fat-free honey Greek
yoghurt
• One cup of mixed berries
• ¼ cup of water
• Two tablespoons of sugar
• 10 wooden ice lolly stick

Method
• Fill each paper cup with ¼ cup of yoghurt
• Finely chop your berries and add these to a bowl
• Add the water and sugar to the bowl of berries and mix it all together
• Once it’s mixed, spoon 1 1/2 tablespoons of the berry mixture into
each cup and stir gently with an ice lolly stick
• Cover the cups with tin foil and insert the ice lolly sticks through the
foil
• Freeze your pops until they are firm
• Enjoy your tasty treat together

Ingredients:

  • 125g self raising flour
  • ½ tsp. baking powder
  • 2 tsp. ground Cinnamon
  • 75g sultanas
  • 50g butter, melted
  • 2tsp. vanilla essence
  • 1 egg
  • 1tsp. milk
  • 3 ripe Bananas

Method:

  1. Preheat oven to 200C/180 fan ovens/gas mark 6 – grease and line the loaf tin.
  2. Mix the flour, baking powder, cinnamon and sultanas in a bowl.
  3. Whisk the butter, vanilla essence, egg, milk and mashed banana in a separate bowl.
  4. Pour the wet ingredients into the dry ingredients and combine.
  5. Pour the mixture into the the tin and bake for 30-40 mins (until a skewer comes out clean)
  6. Remove from the oven and leave to cool for 10 minutes.

Ingredients

  • Oil, for greasing
  • 200g (7oz) self-raising flour
  • 50g (1¾oz) cocoa powder, sifted.
  • 1 tsp bicarbonate of soda
  • 100g (3½oz) butter, cubed.
  • 100ml (3½fl oz) semi-skimmed milk
  • 3 large free-range eggs, beaten.
  • 250g (9oz) sweet potato, finely grated.
  • 1 large very ripe banana (approximately 125g or 4½oz peeled weight), mashed with a fork.

Method

  1. Preheat the oven to 200°C / 180°C Fan / 400°F or Gas mark 6.
  2. Grease and line the base and sides of a 23cm / 9in loose-based square cake tin with baking parchment.
  3. Mix the flour, cocoa, and bicarbonate of soda in a large bowl. Make a well in the centre.
  4. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato, and banana, stirring vigorously.
  5. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin.
  6. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch.
  7. Serve warm or leave to cool in the tin before cutting into squares.

Ingredients

  • 150g (2 cups) rolled oats
  • 1 tbsp desiccated coconut
  • 50g (⅓ cup) coconut oil or butter
  • 1½ bananas
  • 3 dates
  • 4 tbsp orange juice or apple juice

Method

  1. Preheat oven to 170°C / 340°F / Gas mark 3 and line a baking dish with some parchment.
  2. Blitz the oats in a food processor for a few seconds to break them down a bit. Transfer the oats into a large bowl and mix in the desiccated coconut.
  3. Melt the coconut oil or butter in a pan or use a microwave.
  4. In a blender blitz the melted coconut oil or butter, bananas, dates and fruit juice until it forms a sticky paste. Pour this on top of the oat mixture and stir until everything is well combined.
  5. Scoop the mixture into the dish and press down with the back of the spoon to make it compact.
  6. Bake in the oven for 20 – 25 minutes or until the edges of the mixture are beginning to brown.
  7. Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces.

Ingredients

  • 4 small peppers (a mix of orange, red and yellow looks nice)
  • 25g pine nuts
  • 1 tbsp olive or rapeseed oil
  • 1 red onion, chopped
  • 2 fat garlic cloves, crushed
  • 1 small aubergine, chopped into small pieces
  • 200g pouch mixed grains (we used bulghur wheat and quinoa)
  • 2 tbsp sundried tomato paste
  • zest of 1 lemon
  • bunch basil, chopped

Method

  1. Cut the tops off the peppers leaving them to one side. Remove any seeds and white flesh. Using a sharp knife carve spooky faces onto one side of the pepper. Cut up the onion and garlic.
  2. Toast the pine nuts in a pan until golden brown and leave to one side. Heat the oil in the pan and preheat the oven to 200c/180c fan/ gas mark 6. Cook the onion for 8-10 minutes until softened. Add the garlic and aubergine add a splash or water if the pan looks dry. Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces.
  3. Add the pouch of grains to the pan with the tomato past and stir for a few minutes. Then remove form the heat and add the basil, lemon zest and pine nuts
  4. Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.

Ingredients

  • 50g self-raising flour
  • 50g wholemeal or wholegrain flour
  • 2 small eggs
  • 150mls skimmed milk
  • Berries, yoghurt or fromage frais

Method  

  1. Mix the flour and egg yolks in a big bowl with a splash of the milk (to make a paste)
  2. Then add the rest of the milk a little at a time, so you do not get lumps
  3. Whisk the egg whites until they stand in peaks, then fold carefully into the batter. Try not to squash all the air out
  4. Heat a non-stick pan over a medium heat
  5. Pour enough pancake batter into the pan to make a pancake 10cm across
  6. Cook for just under 1 minute- until bubbles start popping to the surface
  7. Then carefully turn over (flip) and cook for another minute
  8. Pancake is now ready to serve

A great food for weaning and encouraging new tastes and textures.

(Prep time 5 mins, cooking time 5 mins, 5 servings)

Ingredients

  • 1 knob of butter
  • 1 tomato – deseeded and diced
  • 1 teaspoon of Oregano
  • 2 -3 eggs
  • 30gms of grated cheese

Method

  1. Melt some of the butter in a frying pan
  2. Then add the tomato and Oregano
  3. Cook for 2 – 3 minutes then remove from the heat and put to the side on a spare plate.
  4. Whisk the eggs in a jug or bowl
  5. Put the remaining butter in the frying pan to melt and then add the eggs
  6. Cook on a low heat using a spatula to lift the sides up and allow the raw egg to escape underneath.
  7. After two minutes place the tomato and cheese across one side of the omelette and cook for 1 more minute
  8. Then remove from the heat, flip over the plain side of the omelette making a semi-circle. Cut into finger shapes, all done!!

Swap and change the tomato for other vegetables too

Have a go at this easy to make baked version of this Middle Eastern dish. Great served in warmed pitta breads served with salad for lunch or served warm with couscous and vegetables for dinner

Ingredients (Makes 4 fabulous portions)

  • 400g tinned chickpeas in water, rinsed and drained              
  • 1 small onion, peeled
  • 1 clove garlic, peeled
  • Wholemeal breadcrumbs (from 1 slice of bread)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil

Method

  1. Chop the onion and garlic finely (You can use food processor or hand blender for this)
  2. Mash the chickpeas with a fork or potato masher.
  3. Add the chickpeas, breadcrumbs, cumin, coriander, parsley and olive oil, and mix together
  4. Shape into 16 balls and place on a greased or lined baking tray. Chill for 30 minutes.
  5. Place tray into a preheated oven (200°C/180°C fan/gas mark 6) and bake for about 25 minutes, turning the falafel to prevent sticking.
  6. Cut the tomato and cucumber into slices
  7. To assemble, fill each pitta with lettuce, sliced tomatoes and cucumber, falafel and some yoghurt. 

To serve….

  • 4 wholemeal pitta breads
  • A few lettuce leaves
  • 2 medium tomatoes sliced
  • ¼ cucumber sliced
  • 4 tbsp Greek yoghurt (reduced or zero fat for over 5’s)

Have a go at this easy to make vegetarian alternative to burgers, which are low in sugar and a great source of protein.

Ingredients

  • 2 x 400g tins of red kidney beans 
  • 1 small onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 egg
  • 1 carrot, grated
  • 60g breadcrumbs
  • 1 green pepper, chopped
  • 1 tbsp of tomato puree
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 200c/180c fan/gas mark 6
  2. Drain the kidney beans then mash them in a bowl
  3. Cut the pepper, garlic and onion and grate the carrot
  4. Heat the olive oil in a frying pan and sauté the onion for three minutes. Add the garlic pepper and carrot and cook for a further five minutes.
  5. Add the mashed beans, tomato puree, egg and breadcrumbs. Mix well.
  6. Shape into eight small or four large burgers.
  7. Bake in the oven for 25 minutes or until golden and crisp. 

To serve….

  • Wholemeal bread buns
  • Mixed salad

Ingredients

(Prep time 5 mins, cooking time 5 mins)

  • 4 English muffins                 
  • 1 fresh pepper
  • 6 cherry tomatoes
  • 4 button mushrooms
  • 4 slices of Turkey or Ham
  • 6 – 8 tablespoons of grated cheese
  • 8 tablespoons of passata or tinned tomatoes
  • 1 teaspoon of dried herbs.

Method

  1. Grate the cheese, chop the ham, wash, peel and fine chop the veg
  2. Mix the dried herbs into the tomato sauce
  3. Halve the muffins and grill one side until golden brown
  4. On the side of the muffin not grilled, spread tomato sauce, then sprinkle the grated cheese on and add the chopped veg and ham
  5. Place back under the grill until the cheese is bubbling (about 3-5 mins)
  6. Remove from the grill – All Done!

Make sure the cheese has cooled a bit before giving to children

To serve….

  • A few lettuce leaves
  • Sliced cucumber
  • Potato salad or coleslaw
  • Grated carrot

Ingredients

(Prep time 10 mins cooking time 20 minutes)

  • 250gms of pasta                  
  • 400gms chopped tomatoes/passata
  • 1 clove garlic
  • 1to 2 teaspoon of dried herbs
  • 1 tablespoon of tomato puree
  • 1 to 2 tins of Tuna
  • 1 small tin of Sweetcorn
  • 60gms of grated cheese

Method     

  1. Cook the pasta in a large pan of boiling water – follow the instructions on the packet
  2. Heat the chopped tomatoes and the tomato puree in another pan then add the garlic and herbs and then leave to simmer for 5- 6 minutes
  3. Turn off the sauce then add the tuna and sweetcorn and stir in well.
  4. Drain the pasta then add to the pan of sauce and mix well
  5. Dish out and sprinkle on grated cheese

To serve….

  • Remember me size portions
  • Right size plates/bowls
  • Serve with a mixed salad or garlic bread

Ingredients

  • Chicken pieces
  • Stir fry vegetables
  • Bean sprouts
  • Mushrooms
  • Peppers
  • Soy sauce Oil for frying
  • Crushed Ginger & Garlic

Method

  1. Fry chicken until cooked through
  2. Add the rest of the ingredients
  3. Include the Soy Sauce and Garlic and Ginger paste
  4. Fry for a further 5-10 mins
  5. Serve and eat … yum

Ingredients (makes 3 yummy portions)

  • 100g porridge oats
  • 150ml milk (full fat for under 2’s, semi skimmed 2-5 yrs+ or skimmed for over 5’s)
  • 375 ml water
  • 1 large ripe banana
  • 100g raspberries (thawed if frozen)
  • 2 tbsp full fat Greek yoghurt (or 0% fat for over 5’s)

Method

  1. Weigh and measure out the oats, milk and water
  2. Tip the porridge oats into a saucepan and pour in the milk and water.
  3. Heat, stirring constantly, until the porridge thickens.
  4. Reduce the heat and simmer for 3-4 minutes, stirring often.
  5. Mash the bananas in a bowl using a fork.
  6. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork.
  7. Share the porridge between 3 warm bowls and top each portion with the yoghurt and the raspberry/banana mixture.
Last updated: