Vegetarian Cooking: Steamed Pumpkin with Plums (Vegetarian Cooking - Vegetables and Fruits Book 7)

Stirring through whole milk, yogurt, butter and grated cheese adds another dimension. You might also want to introduce the odd extra from time to time to really expand their tastes: Peel and cut the vegetables into chunks.

Put in a steamer and cook for mins until soft putting apple in halfway through cooking time. How to prepare potatoes: Peel and cut potatoes into large chunks, then boil for mins. Scoop out the flesh and mash. Drain, put in the blender adding a knob of butter, a tablespoon of grated cheese or a dollop of yogurt. Blend this with cooked potato — you can add a very small pinch of nutmeg too. How to prepare sweet potatoes: Prick the potatoes in several places and bake for 45 mins-1 hour until soft.

How to prepare lentils: Combine red split lentils with sweet potato and make it easy by boiling both of them together for 15 mins. How to prepare broccoli and cauliflower: Cut broccoli and cauliflower into florets and steam them for around 8 mins. Think cauliflower and broccoli cheese or fish cakes for inspiration. Try these fish pie bites for Stage 2 weaning.

Carrot Puree

Banana and mango, banana and strawberries, banana and avocado, rhubarb and pear, rhubarb and apple, rhubarb and strawberries, rhubarb and banana, peach, banana and mango. How to prepare rhubarb: To combine it with apple or pear, put a little more water in the pan and cook the fruit together for the same time or until everything is tender. You can also cook the rhubarb on its own and then mash in strawberries or banana.

How to prepare stone fruits: A t the bottom of the garden, in a sunny flowerbed home to generous white roses and long, fragrant spikes of lavender, sits the biggest courgette plant I have ever grown. It sprawls across the lawn, a thigh-high, metre-wide hurdle between me and the shed — and it is fruiting its socks off.

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Whether you cram your fruit and veg in among your flowers, coax it along in water-demanding pots or organise and nurture it within dedicated beds or an allotment, you will likely be facing a surfeit of something this season: So what to do with it all? Alongside them, he stashes small batches of courgette and spinach soup, to be devoured in the darker months when the freshness of summer squash acts as a reminder of the lush green to come.

Then I blitz them, skins and all, so I have a passata to freeze for the winter. I make shedloads of it. Fowler, the author of Abundance: Not all of us will have enough tomatoes to see us through to the autumn. If you have just a handful of plants, their sun-ripened fruits are most likely to feature in salads — perhaps with chickpeas, simply with olive oil and oregano, or sour with sumac and pomegranate.

But if your harvest is looking healthy, consider making a tart. We grow a variety called Crimson Crush, which is quite blight-resistant — last year we had tomatoes through till October. Growing different varieties of the same vegetable makes them more interesting to eat — as well as helping to spread out your harvest. So persuade your friends to sow different varieties, and then swap plants. Those who particularly value courgette flowers — soft, vibrant and as big as your hand — might like to grow an Italian variety of the plant that only has male flowers ie no fruit.

Or you can do as Pam Corbin does, and consider the joys of courgette and ginger jam. Corbin, preserver extraordinaire and patron of the Guild of Jam Makers , takes a kilogram of courgettes, grates them, adds ml of lemon juice and g of grated ginger, and then adds g jam sugar with pectin. I like single-flavour chutneys — courgettes are good, and so are carrots or apples. I blitz up the veg with garlic, chillies and onions. You get a chutney that is really bright and not brown and mushy; something between a chutney and a relish.

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When I talk to Corbin known as Pam the Jam one Friday morning in early August, she is awaiting a delivery of English plums; she has already enjoyed greengages this summer. She is currently experimenting with lower-sugar preserving, her spare room and fridge each playing host to jars of gently ageing fruit butters. The hedgerows are currently bursting with fruit: We'll also tell you how to freeze leftover fruit puree, and what to mix with it once your baby is ready to try combination purees. Be sure to wait 3 to 4 days between new foods in case of an allergic reaction.

Mild, sweet applesauce made from Red Delicious or Gala apples is a popular first fruit for babies.

Most babies enjoy it, and it's filled with vitamin C and fiber. Plus, studies suggest that apples might offer powerful protection against asthma.

This versatile fruit pairs well with other fruit, veggie, meat, and poultry purees. Potassium-rich bananas are another ideal first fruit for babies. Banana puree can help soothe upset tummies and combat diarrhea.

It's creamy and sweet and balances purees made from tart fruits such as blueberries and strawberries. When your baby is ready for a blend, cook up this delicious fruit and vegetable puree. Catherine McCord of Weelicious shows you how easy it is. Filled with beta-carotene and potassium, sweet peach is another baby favorite.

You can serve it alone, mix it with chicken or banana, or stir it into rich and creamy Greek yogurt. Similar to peaches -- nectarines have smooth skin while peaches have fuzz -- this luscious fruit offers beta-carotene and potassium, and you don't have to cook it before pureeing.