Cut the liver into thin strips, 1 cm/1/2 inch wide and toss in the flour.
Heat the oil in a large frying pan (skillet), add the onion and try
Gently until soft. Add the liver and fry until the pieces are brown on
all sides  Stir in the stock, then cover the pan and simmer for 20
minutes. Add the yogurt and stir thoroughly. Add the tomatoes and
cook gently for a further 5 minutes until the tomatoes are just
cooked. Serve with brown rice and a green vegetable.
 For babies aged 6 months to 1 year. puree a small portion of liver and
 tomatoes with the sauce.

Using a large pan with a well fitting lid, cook the onion in
25 g/1 oz/2 tablespoons butter for 5 minutes, but do not allow them
to brown. Add the cabbage and the stock. With the lid on the pan,
cook over a low heat, shaking the pan at intervals, until the cabbage
is beginning to soften, about 15 minutes. Transfer the cabbage to 3
serving dish and keep warm. In a clean pan, melt the remaining
butter and scramble the eggs, adding the parsley just as the eggs are
starting to set. Pile the eggs on top of the cabbage and serve
immediately. For children over 1 year old

Pour oft any excess water from the potatoes. Drain the tomatoes,
reserving the juice. Blend all the ingredients together and transfer the
mixture to a well-greased pie dish. Cover with foil and bake in a
preheated moderate oven (160C/325F, Gas Mark 3) for 1¼ hours.
For babies aged 6 months to 1 year: puree a little of the mixture from
the bottom of the pie with some of the reserved tomato juice.

Combine the meat ball ingredients and shape the mixture into
8 balls. Reserve 1 meat ball for a baby in the family and place the
remaining balls, evenly spaced, in a greased roasting pan,18 x 18 cm/7 x 7 inches.
Bake in a preheated hot oven(220C/425F, Gas Mark 7) for 15 minutes.
   Beat the batter ingredients thoroughly. Pour the batter over the
partly cooked meat balls and return the pan to the oven. Bake for a
further 30 to 40 minutes, until risen and golden. Serve with gravy or
tomato sauce. For babies aged 6 months to 1 year: wrap the reserved meat ball with a
small peeled and sliced tomato in foil. Flatten the meat into a flat
cake and bake in the oven alongside the main dish. When cooked,
cool slightly, then puree the contents of the parcel.

Divide each chicken quarter into two pieces. Put the stock and
chicken into the base of a pressure cooker, and lay the trivet on top.
Line a separator with foil (or use a solid one), then add the rice and
chopped pepper with 300 ml/1/2 pint/1/4 cups water. Wrap two of the
eggs in foil and stand these in the separator with the rice, pepper and
water. Stand the separator on top of the trivet. Close the cooker and
bring to ‘H’ pressure. Cook for 5 minutes and reduce the pressure
slowly.
   Lift out the eggs, remove the foil and cool the eggs in cold water.
Rinse the rice and pepper with hot water, then transfer to a mixing
bowl. Cool the chicken and remove the meat from the bones; chop
into small pieces and add to the rice. Chop the hard-boiled eggs and
add these to the mixture. Beat together the cream and the remaining
two eggs and stir into the chicken mixture with the parsley.

   Transfer the mixture to six greased teacups or steaming moulds.
(At this stage, salt and pepper can be added to the adult portions.)
Cover the teacups or moulds with foil.

   Pour 600 ml/1 pint/2 cups water into the cooker. Stand three
moulds on the base, cover with the trivet and stand three more on
top. Close the cooker, bring to ‘H’ pressure and cook for 5 minutes.
Reduce the pressure slowly.  Serve with a green salad.
For children over 1 year old

Place the apples, sugar and water in a saucepan. Cover, and cook
gently until the apples are soft. Press the apple mixture through a
sieve (strainer) and add the grated orange rind. When cool, beat the
egg whites until stiff and fold into the apple puree. Chill in the
refrigerator. Garnish with thin slices of orange before serving.
For babies aged 6 months to 1 year: serve apple snow without the
orange flesh. For children over 1 year old: remove all skin from the
orange slices and serve flesh only.

Cook the tomatoes in butter for 2 to 3 minutes. Lightly beat the
eggs and stir in the cooked peas and chives. Pour on to the tomatoes
and scramble the eggs in the usual way, adding the cream Just before
the eggs set. Serve with fingers of toast. For children over 1 year old

Lightly butter the centre of a piece of aluminium foil about 20 x
40 cm/ 8×16 inches. Cut the fish into 2 adult and 2 children’s
portions and lay these on the foil. Cover the fish with sliced
mushrooms and sprinkle with lemon juice. Fold the foil to make a
parcel and bake in a preheated moderately hot oven (190C/375F,
Gas Mark 5) for 30 minutes. Open one corner of the foil and pour
the juices into a saucepan. Add the yogurt and reheat but do not boil.
Serve with savoury rice and garnish with lemon slices.
For babies aged 6 months to 1 year: puree a little fish and savoury rice
with the sauce. (Make sure there are no bones in the fish.)
Note: If preferred, the adults’ fish can be well-seasoned and cooked
in a separate foil parcel. Separate sauces will have to be made.

Wipe the chicken joints and place in a small casserole. Blend the flour
with a little of the stock or apple juice in a bowl. Stir in the
remaining stock, and the tomato puree (paste). Pour over the chicken
joints. Add the bay leaf, sprig of parsley, and onion. Cover the
casserole. Place in a preheated moderate oven (180C/350F, Gas
Mark 4) for 45 minutes or until the chicken is tender.

   Lift out the chicken joints and place on a serving dish. Strain the
sauce through a sieve (strainer) and pour over the chicken joints.
Serve with jacket baked potatoes and Brussels sprouts, or vegetables
of your choice. For babies aged 6 months to 1 year: puree a little chicken
flesh with 1 tablespoon of potato scooped away from the skin and sufficient of
the cooking liquid to give the right creamy consistency.
For children aged 1 to 2 years: remove the chicken from the bones and
cut into small pieces. Serve with chopped vegetables.Serves 1 adult and 1 child

Thickly butter the inside of a 900 ml/11/2 pint/4 cup souffle dish.
Spread 50 g/2 oz/1/4 cup of the softened butter on both sides of the
bread slices and use to line the sides of the souffle dish. Poach the
haddock in milk for 5 minutes, then strain, reserving the milk. Make
up the milk to 150 ml/1/4 pint2/3 cup, if necessary. Flake the haddock,
taking care to remove all bones. Whisk the remaining butter, the
flour and the poaching milk together in a pan. Bring to the boil,
whisking continuously. When the sauce has thickened, cool slightly.
then beat in the egg yolks. Add the haddock ? and cheese. Whisk the
egg whites until just stiff and fold into the sauce mixture. Pour into
the souffle dish being careful not to disturb the bread. Bake in a
preheated moderately hot oven (200C/400F, Gas Mark 6) for about
35 minutes, until well risen and golden brown. Serve immediately
with peas or French (green) beans.
For babies aged 6 months to 1 year: scoop some of the moist souffle
from the centre. Add a little boiled milk, if necessary, to make a
creamy consistency. Serve with pureed vegetables.
Serves 1 adult and 2 children