APRICOT BABY FOOD RECIPES RECIPES

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CHRISTMAS TRIMMINGS RECIPES | BBC GOOD FOOD



Christmas trimmings recipes | BBC Good Food image

Make these essential sides for Christmas dinner. We've got everything you need, from roast potatoes and parsnips, to Brussels sprouts, pigs in blankets and cabbage.

Provided by Good Food team

Number Of Ingredients 1

CHRISTMAS TRIMMINGS RECIPES | BBC GOOD FOOD



Christmas trimmings recipes | BBC Good Food image

Make these essential sides for Christmas dinner. We've got everything you need, from roast potatoes and parsnips, to Brussels sprouts, pigs in blankets and cabbage.

Provided by Good Food team

Number Of Ingredients 1

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EASY CHICKEN AND APRICOT TAGINE | SAINSBURY'S RECIPES
An all-in-one chicken tagine recipe, which works as a purée for baby or served with yogurt and almonds for adults.
From recipes.sainsburys.co.uk
Total Time 65 minutes
Cuisine Middle Eastern
Calories 432 calories per serving
  • In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside. 

    Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute. 

    Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.

    Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt. 

     

     

    SERVING GUIDE

    7 months 95g tagine and 35g cooked couscous – 140kCal

    10 months 145g tagine and 45g cooked couscous – 200kCal

    12-36 months 120g tagine and 80g cooked couscous – 235kCal

    Adult 300g tagine and 80g cooked couscous – 432kCal

     

    ​Please note, the below nutritional details are for 1 adult portion. 

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CHIA SEED RECIPES | BBC GOOD FOOD
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BEST APRICOT GLAZED HAM - HOW TO MAKE APRICOT GLAZED HAM
A fully cooked store-bought ham makes this four-ingredient recipe an easy, Easter dinner essential.
From goodhousekeeping.com
Total Time 3 hours 10 minutes
Category Easter, main dish
  • Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
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A fully cooked store-bought ham makes this four-ingredient recipe an easy, Easter dinner essential.
From goodhousekeeping.com
Total Time 3 hours 10 minutes
Category Easter, main dish
  • Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
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