This recipe was adapted from the River Cottage Baby & Toddler Cookbook. I’ve tried out quite a few of Hugh Fearnley-Whittingstall’s recipes and enjoy watching the River Cottage TV programmes so was very excited when it came through the letterbox.
It has lots of information on nutrition and just what a baby needs to grow healthily which I found useful to look at. It also groups the recipes by season which is great if you like to use seasonal, local produce.
This lunchtime I decided to try one of the recipe’s out and it turned out to be delicious to both baby and mummy!
I adapted the original recipe slightly by adding carrot and using Red Leicester cheese instead of cheddar.
Serves: 1 adult and 1 baby
3 slices wholemeal bread
1 apple, grated
½ large carrot, grated
60g Red Leicester, grated
- Preheat the grill and toast the bread on each side.
- Grate the apple into the bowl. There is no need to peel the apple but just double check there are no large bits of peel. Grate in the cheese and carrot and mix.
- Pile the mixture onto the three pieces of bread and put back under the grill until the cheese is golden and bubbling.
- Leave to cool a little then serve! We had ours with a little Greek yogurt for afters.