1 GREEN BEAN BITES
Throw some fresh and tender green beans in boiling water for a couple of minutes, until they’re cooked but still crisp for toddlers, or soft for babies. Plunge them into iced water and shred into thin slices. Sprinkle with Parmesan and finely chopped basil.
2 ROASTED SPEARS
Trim the ends from some asparagus spears, toss in olive oil, and roast in a 200°C oven for 10-12 minutes, before leaving to cool. They’ll keep in the fridge for 24 hours.
3 CARROT SPIRALS
Spread a tortilla with hummus and grate some carrot over the top. Roll it up tightly and cut into thin slices.
4 INSTANT AVOCADO DIP
Peel a ripe avocado and mash it with the fork, discarding the stone. It tastes great on toast fingers!