Food Babies Love by Emily Dupuche offers wholesome recipes

Apricot lamb

Makes: 1½ cups

Remember the comfort of your mum's apricot chickenor lamb, oozing French Onion Soup packet mix? Now that's comfort food. This one's easy on the sodium-laced packet mix but you get the picture. I use chops in my casseroles as meat on the bone has more flavour and tends not to dry out as much, but feel free to used diced lamb from your butcher.

1 tablespoon olive oil

1 onion, finely diced

1 carrot, peeled and finely diced

1 celery stick, stringy bits removed and finely diced

1 garlic clove, minced

2 lamb forequarter chops or 300 g diced lamb meat

1 cup salt-reduced vegetable stock

1 x 425 ml can apricot halves, drained and syrup reserved (you will need ½ cup syrup and 6 apricot halves)

150 g potato, peeled and finely diced

1 tablespoon chopped fresh parsley leaves

Preheat the oven to 160°C.

On the stovetop, heat the oil in a heavy-based casserole or ovenproof dish over medium heat and sauté the onion, carrot and celery for 5 minutes until translucent. Add the garlic and cook for 1 minute. Push the vegetables to the side of the pan, turn up the heat and brown the meat for 2 minutes on each side. Add the stock, apricot syrup and potatoes and stir well.

Transfer to the oven and cook, covered, for 1 hour.

Finely chop the apricots and add to the casserole. Cook for a further 30 minutes, adding more water if necessary. Remove from the oven and carefully lift out the chops. Strip the meat from the bones and shred or dice finely.

Ensure all the potato chunks have broken down and mash slightly with a fork. Return the meat to the casserole and stir in the chopped parsley. Puree further as required. Divide into portions and freeze.

Tip: Remaining apricot halves can be pureed and served with plain full-fat yoghurt.

Chicken curry

Makes: 4 cups

(I know this is lots but it freezes beautifully and the whole family will love it!)

Modelled on the fruity curries of yesteryear, this mild chicken curry can be made using almost any vegetable and is a great way to start your bub's love affair with all things curry and coconut. It is great with cauliflower, peas and potatoes – either instead of, or as well as, what's listed here. If you're adding more veggies just keep an eye on the amount of liquid during cooking as you may need to add more. All veggies should be diced to about 1 cm, or as small as you can manage. If you are going to puree you can make your dice bigger and vary cooking times as required.

1 Granny Smith apple, peeled and cored

1 tablespoon vegetable or cooking oil

1 small onion, finely diced

1 garlic clove, minced

½ teaspoon mild curry powder

¼ small butternut pumpkin, peeled and diced

250 ml salt-reduced chicken stock

1 cup coconut milk

1 small head of broccoli, stalk included but chopped separately

1 chicken thigh, finely diced, or 150g chicken mince

1 small zucchini, finely diced

¼ cup medium-grain rice

¼ cup sultanas

Place the apple in a microwave-safe jug with a lid and microwave for 3 minutes until soft (or cook on the stovetop). Mash with a fork and set aside.

Meanwhile, heat the oil in a heavy-based saucepan and sauté the onion for 5 minutes until translucent. Add the garlic and curry powder and stir for 1 minute. Add the pumpkin, stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the remaining ingredients, including the apple. Simmer covered for 15 minutes until thick, stirring regularly. Remove from the heat and leave to rest for 10 minutes. Any excess liquid should be absorbed. Puree to the desired consistency, or leave as is. Divide into portions and freeze.

Tip: Try gently roasting the pumpkin first to alter the flavour of this dish.

Mee goreng

Makes: 1 serve

Stir-fried noodles are a great meal as you can get lots of veggies in there and either serve well chopped-up on a spoon or let your little one have a field day with a messy fingerfood meal. Mee goreng is subtle in flavour, smooth in texture and a hit with all the family. If you're making some for the rest of the family, consider a touch of chilli sauce and white pepper to really finish off the dish.

50 g dried egg noodles

1 tablespoon vegetable oil

1 egg

¼ teaspoon minced garlic

¼ teaspoon minced or freshly grated ginger

50 g chicken or pork mince (or prawn meat)

¼ cup grated carrot

¼ cup finely shredded cabbage

1 chat potato, cooked, peeled and diced

1 teaspoon kecap manis

1 teaspoon tomato sauce

Cook the noodles according to packet directions.

Heat half the oil in a large frying pan, add the egg and stir to lightly scramble. Remove and set aside. Heat the remaining oil and add the garlic, ginger and meat. Stir-fry for 1 minute.

Add the carrot, cabbage (or bean sprouts) and potato and stir-fry for 1 minute. Add the cooked noodles, the sauces and ¼ cup of water. Stir well until the liquid has mostly evaporated and the noodles are well coated with sauce.

Remove from the heat, stir through the scrambled egg and serve.

Tip: For an authentic touch, serve garnished with fried shallots (available at Asian grocers and some supermarkets).

Recipes from Food Babies Love by Emily Dupuche (Plum, $29.99)