Babies are worry-making creatures. Have they been awake too long? No wait – have they napped too much? Have they mastered rolling over yet? Sitting up? Sleeping through the night? Have they had enough stimulation? Or perhaps they’re overstimulated? Is it too soon to leave them with someone else? Or should you be teaching them independence by letting others help out? Have you given them the vitamin drops, got enough nappies, booked the immunisations, registered for nursery? Have you got your place on the baby sign language course, swimming lessons, singalong sessions, playgroup, mum-and-baby yoga classes? Hang on a second – are you doing too much – maybe you’re missing out on this precious time to just be ‘present’ with your baby?
If the constant stream of questions in my mums’ WhatsApp groups are anything to go by, I’m not the only one for whom this neurosis has become a daily normality. So when our son approached the six-month mark and I knew it would soon be time to start weaning, I was feeling pretty ambivalent about the process. While pregnant, I’d looked forward to reaching this milestone, fantasising about cute pictures of a grinning, broccoli-splattered baby. But a tiring six months in, it just felt like one more thing to stress about.
But this weekend we bit the bullet. Steamed a bit of broccoli and had a play. Of course it was totally fine. Slow going, but pretty fun – and we did get those cute pictures. Like most things, the version in your head is never as bad as the reality.
I don’t have a magic way of making the worrying stop. What I do have is a lot of random vegetables in the bottom of my fridge. Whether you’re mushing them up for a baby or not, I suspect there comes a time in your week when you too are faced with a lurking carrot or a half-finished head of cauliflower, a rumbling stomach and not a lot else. So this week I bring you three quick recipe ideas for adaptable dinners to make use of leftovers in the fridge and a few storecupboard staples, and ever-reliable frozen peas. Happy (and hopefully worry-free) cooking.
Fridge-raid dinner ideas
All-the-greens pasta
Cut a head of broccoli into florets and finely dice the stalk, removing the tough outer part. Strip the stalks from a big handful of cavolo nero or spring greens and roughly chop. Boil in a big pot of salted water for 5 minutes, until tender. Meanwhile, simmer a couple of finely chopped garlic cloves and a finely chopped red chilli in a frying pan in a generous amount of extra virgin olive oil. Using a wire skimmer or sieve, spoon broccoli and greens into the pan. Simmer, breaking the broccoli down with the back of a spoon, while you cook 250g spaghetti in the water you used to boil the broccoli. When the pasta’s almost done, throw in a mugful of frozen peas. Toss the spaghetti and peas through the cooked broccoli, adding a splash of pasta water, then serve with parmesan. Serves 2.
Easy spring pesto stew
Simmer a sliced onion in butter and olive oil until soft before adding a couple of sliced garlic cloves and a pinch of chilli flakes. Add around six sliced new potatoes (Jersey Royals if you have them), a tin of haricot beans with their water, and enough vegetable stock to cover. Simmer for 5 minutes before throwing in a handful of orzo or other small pasta. For the last 3 minutes, add tender green veg, such as asparagus and shredded spring greens. For the last minute, throw in a handful of frozen peas. Finish with a couple of tablespoons of pesto and a squeeze of lemon juice. Serves 2.
Simple spiced carrot pilaf
Heat a splash of oil in a large frying pan for which you have a lid. Add a 1tsp each of mustard seeds and cumin seeds. When they sizzle, add a finely sliced onion. Cook for 10 minutes, until totally soft. Add a handful of roughly chopped mushrooms, 2 finely chopped garlic cloves, 1 finely chopped green chilli, a thumb-sized piece of finely chopped ginger, 2 grated carrots and a jar of chickpeas. Sizzle for 3-4 minutes before adding 1 tsp turmeric and 1 tsp garam masala. Add a mugful of brown rice and 2 mugfuls vegetable stock. Bring to the boil, cover and simmer for around 15 minutes, until the rice is tender. Add a handful of greens and frozen peas for the last few minutes of cooking. Serve with yoghurt and mango chutney. Serves 2.
Switch it up
These dishes can all be made with whatever veggies you have around. Throw green beans or broccoli into the stew; swap the carrots for blitzed cauliflower in the pilaf; add broad beans to the pasta, and so on. They’re also great vessels for using up leftover roast chicken.
Try serving a poached egg on top of the rice pilaf, or pan-fry cubes of paneer then stir them through.
Don’t have fresh greens? Frozen spinach works brilliantly in their place – just allow more time for them to cook.
Add a couple of anchovies to the pasta when you fry the garlic.
Use it up
Par-boil leftover Jersey Royals then roast in a hot oven, squishing them slightly with a fork halfway through for maximum crispiness – great alongside your Sunday roast.
Combine a spoonful of leftover pesto with white wine vinegar, olive oil and lemon juice for an easy dressing that tastes great with tomatoes.
PS This week I’m loving…
Our new local, Joyau, is a wine bar run by alumni of Hackney restaurant Pidgin hidden away in a railway arch in Forest Gate. Come for a glass of something from the ever-changing selection on the blackboard, stay for the superlative crème fraîche and potato pie.
Great ideas today . And something that I can easily achieve with my limited skills and larder . 👍