FDRrecipes

Ingredients:
* 1 apple, peeled, cored and chopped
* 60 g (2 1/2 oz) dried apricots, roughly chopped
* 4 tbsp water
* 1 ripe pear, peeled, cored and chopped
* 1 tbsp baby rice
* 2 tbsp your baby's usual milk

Ingredients:
* 15oz (425g) can apricot halves, drained and juice reserved
* 2oz (50g) butter
* 2oz (50g) caster sugar
* 2oz (50g) self raising flour
* 2oz (50g) ground almonds
* 1 egg, beaten
* 1oz (25g) toasted flaked almonds

For the sauce:
* 8oz (225g) apricot jam

Ingredients:
* 350 g (12 oz) beef
* 1 tbsp sunflower oil
* 1 clove garlic, crushed
* 1 onion, peeled and sliced
* 125 g (4 1/2 oz) button mushrooms
* 100 g (4 oz) canned water chestnuts, sliced
* 1/2 red pepper (capsicum), de-seeded and sliced
* 200 g (7 oz) broccoli florets
* 200 ml (7 fl oz) beef stock
* 1 tbsp cornflour

Marinade:
* 3 tbsp oyster sauce
* 1 tbsp soy sauce
* 1 tbsp brown sugar
* 1 tbsp sake (rice wine)

Ingredients:
* 150 g (5 oz) pasta bows
* 1 shallot, very finely chopped
* 1 x 200 g (7 oz) can tuna, drained and flaked
* 4 cherry tomatoes, quartered
* 50 g (2 oz) cooked frozen or canned sweetcorn
* 1 small avocado, peeled, stoned and cut into small cubes

Dressing:
* 2 tbsp mayonnaise
* 2 tbsp olive oil
* 2 tap fresh lemon juice
* a pinch of cayenne pepper

Ingredients:
* 225 ml (7 1/2 fl oz) sunflower oil
* 150 g (5 oz) soft brown sugar
* 3 eggs
* 115 g golden syrup
* 250 g (9 oz) self-raising flour
* 1 tsp bicarbonate of soda
* 1 tsp ground cinnamon
* 1/4 tsp ground ginger
* 1/4 tsp mixed spice
* 150 g (5 oz) grated carrot
* 40 g (1 1/2 oz) desiccated coconut

Frosted icing:
* 250 g (9 oz) mascarpone cheese
* 1/4 tsp orange zest
* 2 tbsp orange juice
* 75 g (3 oz) icing sugar

Ingredients:
* 25 g (1 oz) peeled and finely chopped onion
* 1/2 tbsp vegetable oil
* 25 g (1 oz) red lentils
* 200 g (7 oz) carrots, peeled and sliced
* 15 g (1/2 oz) unsalted butter
* 2 tomatoes, skinned, de-seeded and roughly chopped
* 50 g (2 oz) Cheddar cheese, grated

Ingredients:
* 2 chicken breasts
* 300 ml (10 fl oz) chicken stock
* 200 g (7 oz) broccoli florets
* 150 g (5 oz) cooked frozen or canned sweetcorn
* 2 tbsp sesame seeds

Dressing:
* 2 tbsp vegetable oil
* 1 tbsp runny honey
* 1 tbsp rice wine vinegar
* 1 tsp soy sauce
* freshly ground black pepper

PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
MICROWAVE SETTING: Maximum (Full)
MAKES 100 g (4 oz) OR 4 TABLESPOONS

75 g (3 oz) raw chicken
breast, skinned and diced
100g (4 oz) potato, peeled
and diced into 5mm
(1/4 inch) cubes

1 small carrot peeled and
finely chopped
3 tablespoons water

Ingredients:
Chicken and tomato filling:
* 1 onion, peeled and chopped
* 1 small clove garlic, crushed
* 1 tbsp olive oil
* 40 g (1 1/2 oz) mushrooms, chopped
* 1/2 tsp dried herbs (Dried Mixed Herbs)
* 225g (8 oz) minced chicken
* 1/2 x 400 g (14 OZ) can chopped tomatoes
* 1/2 tbsp tomato ketchup

Cheese sauce:
* 25 g (1 oz) butter
* 25 g (1 oz) flour
* 1/2 tsp paprika
* 400 ml (14 fl oz) full-fat milk
* 100 g (4 oz) Cheddar cheese, grated

Ingredients:
* 1 chicken breast
* 1.3 litres (2 pints) chicken stock
* 100 g (4 oz) egg noodles
* 75 g (3 oz) frozen or canned sweetcorn
* 3 spring onions, thinly sliced

Marinade:
* 2 tbsp soy sauce
* 1 tsp sesame oil
* 1/2 tsp grated fresh ginger
* 1 tbsp honey
* 1 clove garlic, crushed

Ingredients:
* 600 ml (20 fl oz) chicken stock
* 2 small chicken breasts, cut into bite-sized pieces
* 100 g (4 oz) pasta shapes, cooked and cooled
* 100 g (4 oz) canned or cooked frozen sweetcorn
* 18 small cherry tomatoes, cut in half
* 2 spring onions, finely sliced
* 1/2 baby gem (cos) lettuce, shredded

Dressing:
* 3 tbsp olive oil
* 1 tbsp white wine vinegar
* 1/2 tsp Dijon mustard
* 1/2 tsp sugar
* salt and pepper
* 1 tbsp from the chicken stock used to poach the chicken

Ingredients:
* 2 chicken breasts
* salt and freshly ground black pepper
* 1 1/2 tbsp vegetable oil
* 40 g (1 1/2 oz) carrot matchsticks
* 40 g (1 1/2 oz) courgette (zucchini) matchsticks (unpeeled)
* 40 g (1 1/2 oz) baby sweetcorn, sliced in half lengthways

Sauce:
* 1 tsp red wine vinegar
* 1 tbsp soy sauce
* 1 tbsp tomato ketchup
* 1 tbsp olive oil
* 2 tbsp pineapple juice 1 tsp sugar

Ingredients:
For the cakes:
* 3 1/2 oz (90g) self raising flour
* 1/2 oz (15g) cocoa, sieved
* 2oz (50g) soft margarine
* 2oz (50g) soft brown sugar
* 1oz (25g) chopped walnuts
* 1 egg
* 3 tablespoons milk

For the topping:
* 1 1/2 oz (40g) butter
* 1oz (25g) cocoa, sieved
* 4oz (100g) icing sugar, sieved
* 1 tablespoon milk

Ingredients:
For the topping:
* 3 1/2 oz (100g) bar plain chocolate

For the base:
* 4oz (100g) soft margarine
* 2oz (50g) caster sugar
* 6oz (150g) plain flour

For the caramel:
* 4oz (100g) margarine
* 3oz (75g) caster sugar
* 2 level tablespoons golden syrup
* 6oz (193g) can condensed milk