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.

Carrot and Apple muffins are best enjoyed fresh, and should be stored at room temperature in an enclosed container.

Yes! For a softer biscuit, you can puree cooled, cooked carrots or use premade carrot puree from the jar. 

They certainly can! Once your baby turns 1 year of age, they can enjoy more diverse foods, herbs and spices such as cinnamon.

Store your cookies in an airtight container in the fridge.

This gnocchi recipe pairs well with tomato-based sauces, but you can also try pesto, a simple olive oil and garlic mix, or even a light cheese sauce.

If you don’t have a food processor, mash the cooked cauliflower with a fork or potato masher until fine. Then mix the flour in with your hands or a spoon until a dough forms.

Cauliflower gnocchi can become mushy if the cauliflower has too much moisture or if too little flour is used.

Cauliflower gnocchi has a mild cauliflower flavor, but it’s subtle. When paired with sauces and seasonings, the cauliflower taste is barely noticeable, making it a versatile dish. 

Cauliflower gnocchi is done when it’s lightly browned on the outside and tender on the inside.

Cottage cheese is a great addition to pancake batter because it adds moisture and adds a unique flavour that compliments the flavours of breakfast pancakes.

Self-raising flour is an important element of this recipe because it helps the batter rise when cooking.

When it comes to pancakes, there’s no end to what toppings you can include! Fresh fruits, jams, ice-cream, cinnamon, maple syrup, lemon juice – it’s totally up to you and your little ones’ tastes!

This recipe creates sweet pancakes but it can easily be tweaked for a savoury take on fluffy pancakes!

Absolutely! If you’re out of feta, try using cottage cheese or goat cheese for a similar tang, and swap parmesan for pecorino or another hard cheese you prefer.

Yes! You can add finely chopped vegetables like mushrooms, red peppers, or even grated carrots to the spinach and feta mixture for added flavour and variety.

To avoid leaks, make sure to brush the edges with whisked egg before sealing and press down firmly with a fork. This helps the pastry stay closed as it bakes.