Before I had children, my culinary skills extended as far as fish and salad or the odd pasta sauce. When the time came to wean my first son, like many other mums I decided that I had to give him the best and set about pureeing organic fruit and vegetables by the kilo. He was a great eater and guzzled almost anything I gave him at an unbelievable pace.
Despite this, he never made the transition from pureed to 'real' fruit and still will only eat dried fruit (and I have tried everything from apples and pears to mango and blueberries). On top of this, for the past year he has also refused most vegetables, sweetcorn being the only one with staying power. As a result, I now spend most Saturday and Sunday mornings cooking soups and sauces in which I can disguise as many vegetables as possible and trying to provide as varied a diet as possible.
At the moment it seems to have worked. Today I made one of the staples - cauliflower cheese - and managed to slip in some broccoli, which was eaten despite its obvious green-ness.
I also cooked some ham and cheese muffins, the recipe for which I found in Tana Ramsay's new cookbook Family Kitchen. My toddler loves them and I have also been known to eat the odd one or two - they are freezable and really useful if you are out and about and want to take something healthy with you for lunch.
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