A Festive Feast

TAHINI & CHOCOLATE BROWNIE TREES

Preparation: 15 minutes

Cooking: 30 minutes

Suitable for freezing Suitable from 12 months

Makes about 6 trees

Using less sugar than traditional brownies, the tahini in this recipe allows for the fudgy texture, without adding lots of sugar.

INGREDIENTS

• 150g dark chocolate, roughly chopped

• 150g unsalted butter

• 3 large eggs

• 75g caster sugar

• 100g tahini

• ½ tsp vanilla extract

• 100g plain flour

• ¼ tsp baking powder

• ¼ tsp ground cinnamon

• A good pinch of ground cloves

FOR THE DECORATION

• 20g tahini

• 100g dark chocolate, melted

• Sesame seeds, optional

METHOD

Preheat the oven to 180°C/fan 160°C/gas 4 and line the base and sides of a square 20cm dish or circular springform tin.

Melt the chocolate and butter in a bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water, or gently melt in the microwave (at a low setting); stir until smooth. Remove from the heat, and allow to cool.

In a food processor or large bowl and using a wooden spoon, beat the eggs, caster sugar, tahini and vanilla extract until light in colour. Beat for a good 2-3 minutes. In a separate bowl sift the flour, baking powder and spices. Pour the cooled chocolate mixture into the beaten eggs and mix until combined and smooth, then fold in the flour mix until just combined and there is no flour visible.

Pour the mixture into the lined tin. Transfer to the oven and bake for 20-30 minutes until set on top but still a little gooey inside. Leave to cool completely in the tin before unmoulding. Cut the cooled brownie cake into six triangular tree-shaped wedges – you can slice off the rounded bottoms to give a straight edge, if you like.

To decorate, drizzle over tahini and melted chocolate; sprinkle with sesame seeds, if using.

PARSNIP PURÉE WITH CHEESY EGGY BREADSTICKS

Preparation: 15 minutes

Cooking: 20 minutes

Suitable for freezing

Suitable from 6 months without seasoning

Serves 4

This creamy parsnip purée is delicious for baby, then add a dollop of cream and serve any leftovers with your roast! You need to add the potato to give a creamier purée.

INGREDIENTS

• 50g unsalted butter

• 1 onion, finely sliced

• 1 bay leaf

• 2 cloves

• 1 clove garlic

• 200ml whole milk, plus a large extra splash

• 100g white potato, peeled and cut into even chunks

• 200g parsnips, cut into even chunks

FOR THE EGGY BREADSTICKS

• 1 egg

• 20g Parmesan, grated

• A splash of milk

• 1 slice of bread

• 1 tbsp olive oil

METHOD

To make the purée, melt the butter in a large saucepan and add the onion. Cook over a medium heat for around 10 minutes, stirring often until the onion has softened but not coloured. Add the bay leaf and cloves (count them going in and count them coming out) with the milk. Bring to a very gentle simmer, then add the parsnips and potatoes. Cook, covered, over a medium heat for 25 minutes until the vegetables are tender. Take off the heat and remove the bay leaf and cloves. Mash the purée, then finish off with a whizz with the stick blender to give you a smooth purée. Taste and season, if for adults.

To make the eggy bread. Whisk the egg, Parmesan and milk together in a bowl. Cut the bread into finger-sized pieces and dunk in the egg mixture.

Heat the oil in a heavy-bottomed pan and, once heated, place the eggy fingers into the pan. Cook on both sides for a few minutes until golden brown. Set aside on kitchen paper. Serve with the parsnip purée.

CHEWY GRANOLA BARS

Preparation: 15 minutes

Cooking: 5 minutes

Not suitable for freezing

Suitable from 1 year

Makes 12 slices

INGREDIENTS

• 200g porridge oats

• 75g sesame seeds

• 50g almonds

• 50g puffed rice

• 74g dried cranberries or apricots

• 1 tsp cinnamon

• 150g coconut oil or butter, melted in the microwave

• 10 dates

• 1 tbsp maple syrup

• 3 tbsp apple or orange juice

• 75g dark chocolate, chopped, optional

METHOD

In a large, heavy-bottomed saucepan, spread the oats, sesame seeds and almonds and dry toast them for a few minutes until starting to turn golden. Set aside to cool.

Line a 26cm square tin with baking parchment, leaving some overhanging on either side.

Tip the cooled oats and seeds into a processor and pulse until broken up.

In a large bowl, tip the pulsed oat mix along with the puffed rice cereal, dried fruit, and cinnamon. Mix everything together.

Place the coconut oil or butter, dates, maple syrup and juice, and heat gently for a few minutes until the oil or butter has melted and the dates have softened. Remove from the heat and mash the dates with a fork, then pour over the oat mixture, stir until everything is well combined. Allow to cool for a few minutes, then stir through the chopped chocolate, if using.

Tip the mixture into the prepared tin, spread it out into an even layer, then pack it down very firmly; use the base of a glass to help you to press it down. Place the tin in the fridge to chill for about an hour until completely cold.

Use the overhanging parchment to lift the slab out of the tin, then cut it into 12 slices using a very sharp serrated knife. Wrap each bar individually in baking paper and store in the fridge for a couple of weeks.

Alice Fotheringham is co-founder and infant nutritional therapist at Piccolo baby food. Piccolo makes a range of 100 per cent organic baby meals, snacks and cooking ingredients to inspire your family to start a lifetime of food adventures. 10 per cent of Piccolo’s profits go to charities that support local families. Visit mylittlepiccolo.com or follow Piccolo on Instagram @mylittlepiccolo