Yes. Chicken is a great ingredient to introduce to your little one once they start eating solids, especially for iron! Just be sure to cut your chicken pieces up finely before adding to the dish.

If you’re looking to make your pumpkin puree from fresh pumpkin, any pumpkin variety works well.

If your little one is still getting used to broccoli, or, you don’t have any on hand, cauliflower or baby spinach are all great alternatives.

If you have leftovers that you want to enjoy later in the week, portion your Chicken and Pumpkin pasta into airtight containers and store them in the fridge.

Absolutely! Simply follow the above steps in the recipe but use a slow cooker instead of a saucepan. Just be sure to let the soup cook for 3-4 hours on high or 6-7 hours on low. 

Yes! It is possible to make this dish a gluten-free friendly meal for you and your family. Check the labels of any store-bought ingredients.

Yes, any rice of your choosing works well in this recipe. White, brown, wild rice, black rice, basmati, jasmine and even sushi rice works well in this dish – feel free to get creative!

Certainly. Using garlic or ginger paste saves a lot of time, however, if you have fresh ginger or garlic on hand, feel free to use this instead. 

If you want a veggie-friendly version of this recipe, swapping out chicken for tofu or chickpeas are great alternatives.

Yes, you can omit the sugar. The natural sweetness of the coconut can still make them enjoyable for little ones.

If your toddler has allergies, check the ingredients list for any known allergens and remove that ingredient if you want to use this recipe.

Store the macaroons in an airtight container at room temperature or in the fridge. They can also be frozen.

Absolutely! You can mix in child-friendly extras like finely chopped dried fruit or mini chocolate chips to give the macaroons more variety. 

These coconut macaroons are soft and bite-sized, perfect for toddlers to enjoy as a snack or dessert.

Yes! For some babies who have started on solid food, these may be a great baby led weaning option.

You certainly can. Whilst pork is a traditional sausage roll filling; beef mince or chicken mince are also popular options.

A tangy sauce like BBQ or honey-mustard pairs well with the flavours in pork – but of course, tomato sauce pairs deliciously as well!

If you plan on eating your sausage rolls in the next coming days, you can store your rolls in the fridge and reheat them in the oven for 10-20 minutes, or until crispy.

Certainly! If Kent pumpkin is in season, feel free to use this variety instead. 

Yes! You can add finely chopped soup-friendly vegetables like carrot and celery. These give your soup a bit more texture, so just be mindful of what your little ones can handle!

To ensure your pumpkin and lentil soup has that creamy consistency you’re after, you’ll want to try to blend the ingredients as best you can.

If you’re looking for some added flavour and texture to this meal, serving your soup with some crusty bread, naan bread or grilled cheese toasties are always crowd-pleasing options – and are sure t

Tinned lentils can also be used in this soup recipe. Just be sure to give them a little rinse and drain before adding them into the soup mixture to remove excess liquid. 

The easiest way to fill cannelloni tubes is by using a piping bag. Fill the bag with your spinach and ricotta mixture fitted with a large round nozzle.

Yes, spinach and ricotta cannelloni can be a healthy choice during pregnancy, as long as the ricotta is made from pasteurised milk.

Typically, about 3-4 cannelloni tubes per adult and 1-3 per child is a good serving size, depending on appetite and whether you're serving side dishes or other courses along with the meal.

If you don’t have cannelloni tubes, you can use fresh lasagna sheets and roll them up with the filling, or even large pasta shells (conchiglioni) as an alternative.

Yes, you can freeze spinach and ricotta cannelloni, making it a great meal prep option. To freeze, assemble the dish as per the recipe, but don’t bake it yet.

Absolutely! Shredded kale or even grated broccoli work well in this recipe as spinach substitutes. 

Bacon is a popular inclusion to Spinach and Cheese muffins. Cook the bacon in a pan until soft, add the onions and spinach and then allow to cool.

These Spinach and Cheese muffins are best enjoyed freshly cooled from the oven.