Store Cupboard Weaning Recipes

With people preparing for isolation and stocking up on food, our supermarket shelves are often being left empty and your normal go to ingredients are being snapped up as soon as the doors to the supermarket open. So we wanted to show you there is more potential in your store cupboard products than you think there is.

There are still yummy meals to be made for your little one from basic food essentials and store cupboard staples that can commonly be found in most households. We did a little research to bring you the yummiest store cupboard weaning recipes which transform every day simple foods in to yummy gourmet meals your little one will love. 

Store cupboard weaning recipes

Purée 

Lentil & sweet potato purée

Ingredients –

Small knob of butter
50g red split lentils (thoroughly rinsed)
375g sweet potatoes, peeled and cut into chunks
1-2 tbsp of yogurt (optional)

Heat the butter in a saucepan and cook for 1 min. Stir in the lentils and sweet potatoes, then pour in enough water to just cover.

Bring to the boil, then cover and simmer for 15 mins or until the lentils and sweet potatoes are tender.

Drain, then mash together. Stir through the yogurt, if using.

Store cupboard weaning recipes 

Parsnip, spinach & sweet potato purée

Ingredients -

Small knob of butter
1 medium parsnip, peeled and diced
250g sweet potato
1 apple, peeled and diced
250ml vegetable stock, or water
75g spinach

Melt butter in a pan, add parsnip, sweet potato and apple. Cook for 2-3 minutes then add the stock or water.

Bring to the boil, then reduce the heat, cover and simmer gently for 15 mins until tender.

Add the spinach and simmer for 2 minutes. Puree in a blender until smooth.

Store cupboard weaning recipes 

Avocado & peas with mashed potato

Ingredients - 

250g potato, peeled and diced
1 tbsp of milk
100g frozen peas
1 large avocado, peeled, destoned and roughly chopped.

Cook the potatoes in boiling water for 10 minutes, or until soft. Then drain and add the milk to mash.

Cook the peas in boiling water for 3 minutes, then drain. Tip into a separate bowl and leave to cool.

Add avocado to the bowl of peas, along with the mash potato and mash together.

Store cupboard weaning recipes

Baby Led Weaning Recipes

Tuna & Sweetcorn Fishcakes

Ingredients -

3 medium potatoes, peeled and cut in half
75g tinned sweetcorn
15g butter
100g canned tuna
2 tbsp of plain flour

Boil the potatoes for 12-15 minutes until tender. Drain and return to warm pan and leave to steam dry.

Add the sweetcorn and butter to a small saucepan, blend into a coarse paste using a hand blender. Add to the potatoes and mash together.

Tip the flour onto a plate. Dust your hands with a little flour and by hand divide the mixture into 8 equal portions into a fishcake shape. Dip the fishcakes one at a time into the flour to give it a light dusting.

Pour a little oil into a frying pan to thinly coat the bottom. Place the fishcakes in the pan and cook until golden brown. Drain on kitchen paper and serve.

Store cupboard weaning recipes 

Omelette Fingers

 Ingredients -

1 small onion, finely chopped
1 medium pepper, cored and chopped finely
1 medium egg
Any other veg you fancy adding (eg – mushrooms, tomatoes, courgette etc)

Crack the egg into a mixing bowl and beat. Heat oil in a frying pan, add the onions and pepper and cook until soft.

Pour the egg into the frying pan and quickly mix everything together. Then leave to cook until the egg is set and the base is golden, about 2-3mins.

Allow to cool a little then cut into finger sized slices.

Store cupboard weaning recipes 

Sweet potato & red pepper stew

 Ingredients -

150g sweet potato, peeled and diced
1 small onion, finely chopped
1 carrot, finely chopped
1 small red pepper, de-seeded and diced
3 sprigs of flat leaf parsley (if you have it)
½ tbsp. olive oil
400g tin of chopped tomatoes
60g frozen peas

Cook the sweet potato in boiling water for 15mins and drain.

Heat oil in a frying pan, add the onion and fry until soft. Add the carrot and pepper, then cook for another 5 mins.

Pour in the tomatoes and ½ tins worth of water, then pop the lid on for 25 minutes until the vegetables are soft.

Add the sweet potato and peas then cook for another minute until warm through.

All to cool then chop or mash to the desired consistency. Serve with a spoon or with cut up vegetables or rice cakes.

Store cupboard weaning recipes

Egg Muffins

Ingredients –

6 small new potatoes, diced
4 eggs
3 tbsp milk
½ pepper, deseeded and finely sliced
50g peas
50g grated cheddar cheese
8 cherry tomatoes, chopped in half

Preheat the oven to 180c Fan. 400F. Boil the potatoes for 15 minutes. Drain and leave to cool.

Beat the eggs and milk together in a bowl. Add the potatoes, red pepper, peas, cheddar cheese, tomatoes together and mix. Spoon the mixture into 8 muffin tin holes. Bake for 20mins until well risen and golden brown.

Leave to cool slightly, then remove from the tray to cool completely. They are ready to be served!

Store cupboard weaning recipes

So there you have it, some super easy recipes all made from ingredients you can commonly find in your cupboards. Humble ingredients making yummy meals!

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