With food prices rocketing, and weaning coming at the point in many maternity leaves where finances are most stretched, Aldi has teamed up with children’s dietitian Lucy Upton to put together meals that cost between 25p and 40p a serving, and will hopefully get eaten – and not launched across the room.
New research by Aldi reveals that a quarter (26 per cent) of parents don’t feel confident when weaning. When it comes to the most challenging child milestones, four in 10 (39 per cent) of those polled found the milestone difficult, coming in behind teething (43 per cent) and potty training (41 per cent).
“The weaning journey can be both exciting and intimidating for parents,” says Lucy.
“By teaming up with Aldi, we’re showing how with a handful of simple, low-cost ingredients, you can create a variety of healthy, balanced dishes that help little ones explore new flavours, textures and experiences at their own pace.”
The survey also found that three in 10 parents worried that their baby was ‘behind’ when weaning due to their little one spitting food out, throwing food or refusing to self-feed.
Other common struggles included knowing how much to feed them, and where to source suitable recipes.
To help educate and support parents, Aldi has worked with Lucy to share five top tips, as well as three low-cost, nutritious recipes for parents to try:
You don’t need fancy foods for great weaning
Weaning isn’t about whipping up a new gourmet dish every day. Social media can make it feel like a competition of endless variety, but in reality, two to three nutrient-dense foods per meal (once your baby is ready to eat) is more than enough. Think frozen, tinned or dried options, and get creative with what you already have – adding herbs or spices. Offering it in a different way, like as a finger food, can also keep things interesting without any extra stress.
Don’t delay giving allergens like peanuts
If you’re nervous about introducing allergens, you’re not alone – more than a third of parents feel the same and are especially stressed about peanuts. The NHS advises that introducing allergens like peanuts and eggs early can help reduce allergy risk (think of it as closing the door before allergies walk in). Take things at your own pace and remember you can always consult your health visitor or GP for advice.
Work backwards from your own meals
Take the stress out of weaning by working backwards from what you’re already cooking and eating at home. Is there one or more ingredients or parts of your meal that you could safely adapt to offer your baby today? It saves time, money, and mental load. Plus, seeing you eat the same foods is one of the best ways for them to learn about eating and feel confident with what’s in front of them. Just skip the salt, sugar and honey!
Your baby knows how much they need
More than 40% of parents worry about how much to feed their baby, but here’s the truth: your baby will always be the best judge. Babies are born with brilliant hunger and fullness cues, which they are great at listening to. Just as you’re the best judge of your appetite day to day, so are they. Some days they’ll eat more, other days barely anything, and that’s completely normal. Start with small amounts at mealtimes – you can always offer more if they want it.
Weaning is about learning, not perfection
Eating is a skill your baby learns, just like walking or talking. They don’t just know how to eat, and there’s no perfect pace or method. Each baby will have a different journey and pace. Forget goalposts like aiming for a certain number of new foods every week or comparing with others. Aim to offer simple, balanced options, and remember that the most valuable thing you can do is sit with them, share relaxed mealtimes and show them how to eat.
Lucy’s Raspberry and Peanut Butter Soft Oaty Bake
(36p per weaning portion, makes six)
Ingredients
- 150g rolled oats
- 50g milled oats or ready oats
- 150g fresh or frozen raspberries
- 3 heaped tablespoons of smooth peanut butter (100% peanuts, no added salt/sugar)
- 150g natural or Greek yoghurt
- 200ml full-fat cow’s milk
- 1 egg (optional)
- 1 tsp cinnamon
- 1 tsp vanilla extract
Method
1. Preheat oven to 180°C (160°C fan) / 350°F. Line a small baking dish (~20×20 cm) or loaf tin with baking paper or lightly grease.
2. In a large bowl, combine rolled oats, milled oats and cinnamon. Tip: If you’re not using ready oats, just blitz regular oats in a blender until fine like flour.
3. In a separate bowl, whisk together yoghurt, milk, peanut butter and egg until smooth and fully combined.
4. Pour the wet mixture into the oats and stir thoroughly to create a thick batter.
5. Fold in raspberries gently. If using frozen raspberries, add them directly from frozen. Optional: For a raspberry layer instead, mash the raspberries and use them between two layers of oat mixture. If using frozen raspberries, defrost and remove excess juice before mashing.
6. Pour the mixture into your prepared dish and spread evenly. If layering, pour half of the oat mixture into your prepared dish and spread it evenly. Spread the mashed raspberries on top, then add the remaining oat mixture and smooth out evenly.
7. Drizzle with extra peanut butter on top.
8. Bake for 25-35 minutes, until set and lightly golden on top. It should be soft and squidgy but firm enough to cut into baby-friendly pieces.
9. Cool completely, then cut into small squares or fingers.
Lucy’s top tip: Don’t delay the introduction of common allergens like peanuts when weaning. Introducing them early in line with NHS guidance can actually help prevent an allergy, and peanuts are a nutritious food for your baby, containing healthy fats, protein and fibre.
Recommended reading:
Fish Pie Bites (or Mini Fish Pie Mash)
(30p per weaning portion, makes six)
Lucy says: “White fish is a great source of protein and iodine, which helps support your baby’s growth and development. Double this recipe to make enough for all the family. Serve with some extra veggies like carrot batons, or a garlic yoghurt dip for tots / fishcakes.”
Ingredients
- 1 x 125g white fish fillet (e.g. cod) – fresh or frozen
- 1 medium potato (~175g), peeled and diced
- 50g frozen peas or petit pois
- 25g grated mild cheddar cheese
- 1 tablespoon unsalted butter
- Splash of full-fat milk or formula / breast milk for mashing consistency
- 1 teaspoon dried parsley
- 1 teaspoon dried onion or garlic granules
Method
1. Boil the potatoes in unsalted water for ~12-15 minutes, until they are soft.
2. While the potatoes cook, steam or poach the fish until it is cooked through and opaque (approximately 5-8 minutes if fresh or 10-15 minutes if from frozen, depending on the thickness).
To poach: Place the fish in a small pan, cover with water or milk, and bring to a gentle simmer. Cook until the fish flakes easily.
3. Cook the peas by adding them to the pan with the potatoes for the final ~2-3 minutes.
4. Drain potatoes and peas. Mash with butter and a splash of milk.
5. Flake the cooked fish thoroughly, checking for any bones.
6. Combine mashed potatoes, flaked fish, peas, grated cheese, dried parsley and onion or garlic in a bowl. Mix well until evenly combined.
For mini fish pie mash – serve as it is, warm, with a spoon.
For tots or mini fish cakes –
1. Let the mixture cool slightly.
2. Shape into small tots or mini fish cakes using wet hands.
3. Place on a lined baking tray.
4. Bake at 180°C (160°C fan) / 350°F for ~15-20 mins until lightly golden and firm enough to hold.
5. Cool before serving as finger food.
Cheat Microwave Dahl
Portions: Makes four weaning portions (25p per portion)
Ingredients
- 1 x 400g tinned lentils, drained and rinsed
- 1 medium sweet potato (~200g), peeled and diced very small
- 1-2 tablespoons tomato purée (no added salt)
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 150-200ml water (adjust for desired consistency)
- Optional: yoghurt or coconut yoghurt to serve
Method
1. Place diced sweet potato in a microwave-safe bowl. Add a splash of water, cover loosely with a lid or microwave-safe plate, and microwave on HIGH for ~4-5 minutes, stirring halfway, until soft. Adjust the time according to the dice size and microwave power.
2. Drain and rinse lentils while the sweet potato cooks.
3. Carefully remove the bowl (it will be hot). Add lentils, tomato purée, spices and 150-200ml water to the sweet potato.
4. Stir well to combine.
5. Cover again and microwave on high for 2-3 minutes, stirring halfway, until piping hot, and the water has reduced.
6. Mash lightly with a fork or potato masher for a textured dhal or blend slightly for a smoother consistency, depending on your baby’s weaning stage.
7. Cool to a safe temperature before serving.
Lucy says: “Lentils are a great source of plant-based protein and iron. Iron is a key nutrient to include in your baby’s meals during weaning as it supports their growth, energy levels, and brain development.”
