They say that what tickles our taste buds is laid down in the first six months of life. If that's really the case, a new organic cook book for babies and toddlers should assure a new generation of gourmets and gourmands.
Best of all, the recipes call for organic ingredients. Although organic food is still in its relative infancy in this country, it is becoming more and more available at supermarkets, speciality stores and farm stalls.
In Britain, Planet Organic, the one-stop organic and natural food supermarket concept was launched six years ago, and incorporates Baby Organix, which was set up by award-winning organic baby food pioneer Lizzie Vann.
Vann, who was last year given the MBE for services to the organic food industry, has compiled a cookbook for Planet Organic with the kind of recipes mum and dad will relish too.
She also offers advice on diet: "Keep sugar and processed ingredients out of your child's diet for as long as possible. The early years are critical in building a library of flavours that your child will draw upon later in life, and natural unprocessed foods will teach children to appreciate the real taste of food. Good quality ingredients do not need added sugar, salt or stock cubes."
Each recipe indicates how many servings for a particular age, suitability for special dietary needs, preparation and storage time and nutritional value - baby pictures are an absolute joy too. The early weeks of weaning are a time to encourage babies to try new textures and tastes.
Baby's first vegetables
This makes two-three servings for a four-month-old or one serving for a six- month-old.
It is suitable for vegetarians, those intolerant to gluten, milk and lactose. Preparation time is about 20 minutes and it is a good source of complex carbohydrates and vitamin E.
1 teaspoon organic olive oil
1 large carrot, peeled and chopped
1 potato, peeled and chopped
1 tablespoon peas, fresh or frozen
2 tablespoons sweetcorn, fresh, frozen or canned (unsalted)
4 tablespoons water
Heat the olive oil in a small pan over a medium heat. Add the carrot and fry until soft, about five minutes.
Add the potato, peas, sweetcorn and water and stir to mix. Bring to the boil, reduce the heat and simmer for about 15 minutes, stirring occasionally to prevent sticking.
Puree by pushing through a sieve or moulie or in a liquidiser. Add a little more water if a thinner consistency is preferred.
Fruity rice with chicken and apricot
This recipe - for babies from seven to 10 months - draws from one fed to North African babies.
It provides two servings for a seven-month-old or one for a 10-month-old. It is suitable for those intolerant to gluten, milk and lactose.
It takes about 20 minutes to prepare and is a good source of calcium.
1 teaspoon organic olive oil
half a small onion, chopped
1 small peeled fresh apricot or two dried ones chopped.
1 tablespoon chicken breast or thigh, raw or cooked
1 plum tomato, skinned, seeded if desired and chopped, or two teaspoons tomato puree.
2 tablespoons sultanas
quarter teaspoon finely chopped fresh rosemary
pinch each ground coriander and cinnamon.
quarter teaspoon finely-chopped
garlic
90ml water
1 tablespoon basmati rice
Heat the oil in a small pan over medium heat. Add the onion and fry until soft, about two minutes.
Mix in the apricot, chicken, tomato or puree and sultanas. Add the herbs, spices, garlic and water.
Bring to the boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally to prevent sticking.
In a separate pan, boil the rice. Add half the cooked rice to the chicken mix and reserve the rest. Roughly puree or mash, then add the reserved rice and mix well.
If your child is not yet used to lumpy food, you may want to puree the lot in a liquidiser. Add extra water is a thinner consistency is desired.
You could serve this dish with couscous instead of rice.
Raisin bran muffins
From the pre-school section, these muffins make a great breakfast or teatime treat.
The recipe makes 12 muffins, suitable for vegetarians, they take 10 minutes of preparation and 25-30 minutes cooking time and are a good source of calcium, magnesium and potassium.
300g unsweetened organic bran cereal
300g wholemeal flour
2 teaspoons baking powder
2 large eggs, beaten
125ml good-quality vegetable oil
125ml molasses or black treacle or
60ml honey and 60ml molasses or black treacle
300ml milk
125g raisins or sultanas
Preheat oven to 180°C.
Combine the cereal, flour and baking powder in a large bowl. In a separate bowl, blend the eggs, oil and molasses, treacle or honey, milk and raisins or sultanas.
Mix together, stirring until just mixed. Spoon into greased muffin tins, making sure not to fill them more than two-thirds full.
Bake until golden and starting to come away from the sides of the tin, about 25-30 minutes.
Apple and orange breakfast
A healthy Swiss-style, one-serving vegetarian recipe suitable for toddlers. Preparation time is five minutes, with another 10 for cooking.
It is a good source of vitamin C and is best served immediately.
freshly-squeezed juice of one-and-a-half oranges or 4 tablespoons unsweetened orange juice
half tablespoon oats
1 apple, cored and chopped
1 teaspoon natural yoghurt
small handful sultanas or raisins
Heat the orange juice and oats in a small pan and simmer for five minutes. Add the apple and simmer until soft, about five minutes.
Remove from heat and stir in yoghurt.
Add sultanas or raisins and leave for a few minutes to plump up.
For a stronger flavour, add a tablespoon of grated orange zest to the oats while they are cooking.
Apart from the baby and toddler recipes, the book contains detailed and sound advice on mum's diet during pregnancy and while she is breastfeeding, stressing the importance of nutrients such as essential fats and zinc, which are passed on through breastmilk.