This book takes the sting out of teaching children to savour good food that’s wholesome as well as delicious. It demands time and energy to cook individual meals for every member of the family, so Nikki Duffy offers the easy alternative of making tasty food that will appeal to young and old alike. She also devotes a section of the book to non-judgemental advice on hotly-debated topics such as breast feeding versus bottled milk, when to wean babies onto solid food, and how to ensure that your children have a balanced diet. Start the day with breakfasts like blueberry pancakes, apple muesli or eggy bread, followed by simple and delicious meals like fishcakes, meatballs, shepherd’s pie, home-made pizza, falafel, mackerel pate, pea risotto or roasted fish with tomato sauce. Nice little puddings include baby baked apples with chocolate, rhubarb crumble and a classic rice pudding. With an introduction by Hugh Fearnley-Whittingstall, THE BABY AND TODDLER COOKBOOK brings the River Cottage ethos to child rearing. If you’re looking for a tried and tested approach to feeding young children that won’t break the bank and will appeal to everybody, then this is the book to reach for.
Deputy Editor of the award-winning magazine Waitrose Food Illustrated, Nikki Duffy also wrote a weekly food column in the Guardian. She worked for three years as the River Cottage Food Editor and is now a freelance food writer. She lives in Essex with her two daughters.