Elite Food Shop

Ingredients
2 dried chillies , such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Method
Cover the dried chillies with boiling water and leave to rehydrate.
Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Ingredients
FOR A BERRY SMOOTHIE:
1 mug of frozen berries , (200g)
1 mug of unsweetened almond milk , (300ml)
6 tablespoons natural yoghurt
1 super-ripe banana
1 small handful of porridge oats , (35g)
1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)
FOR A MANGO, PASSION FRUIT AND MINT SMOOTHIE:
1 mug of frozen mango pieces , (150g)
1 mug of unsweetened almond milk , (300ml)
6 tablespoons natural yoghurt
1 super-ripe banana
1 small handful of porridge oats (35g)
1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)
3 sprigs of fresh mint
2 ripe passion fruits
1 tablespoon desiccated coconut , optional

Method
I like to use the bags of frozen fruit you can easily get in the supermarket – they’re so convenient, and a bit of a staple in the Oliver household. I use unsweetened almond milk in my smoothies, but you can use regular milk, or fresh juice (but bear in mind it will be sweeter), if you prefer. You can add all sorts of delicious extras to these smoothies: vanilla is really nice in the berry smoothie, and fresh ginger is fantastic in the mango, passion fruit and mint version.
Add all the ingredients to a blender (removing any herb stalks first), fasten the lid and whiz until nice and smooth – you might need to stop the blender and scrape down the sides to help it along. Pour into cups, then serve. At this point you could pour the mixture into ice-lolly moulds and freeze them – they’re always a big hit with my kids.

TRICKS & TIPS: For baby, serve for pudding with an extra spoon of yoghurt. For more information on stages of complimentary feeding, click here.