ALDI TEAMS UP WITH CHILDREN’S DIETITIAN TO CREATE SIMPLE WEANING RECIPES FOR PARENTS
01 Aug 2025
Aldi has teamed up with leading children’s dietitian Lucy Upton (@childrensdietitian) to support parents on their weaning journey with surprisingly simple recipes.
Lucy has shared three easy and effective recipes meals to try with your little one – all for under 40p per portion:
Raspberry and Peanut Butter Soft Oaty Bake
Portions: Makes six weaning portions (36p per portion)
Storage: Up to three days in the fridge in an airtight container, or up to two months in the freezer. Microwave gently when thawed.
Ingredients
- 150g rolled oats
- 50g milled oats or ready oats
- 150g fresh or frozen raspberries
- 3 heaped tablespoons of smooth peanut butter (100% peanuts, no added salt/sugar)
- 150g natural or Greek yoghurt
- 200ml full-fat cow’s milk
- 1 egg (optional)
- 1 tsp cinnamon
- 1 tsp vanilla extract
Method
1. Preheat oven to 180°C (160°C fan) / 350°F. Line a small baking dish (~20×20 cm) or loaf tin with baking paper or lightly grease.
2. In a large bowl, combine rolled oats, milled oats and cinnamon. Tip: If you’re not using ready oats, just blitz regular oats in a blender until fine like flour.
3. In a separate bowl, whisk together yoghurt, milk, peanut butter and egg until smooth and fully combined.
4. Pour the wet mixture into the oats and stir thoroughly to create a thick batter.
5. Fold in raspberries gently. If using frozen raspberries, add them directly from frozen. Optional: For a raspberry layer instead, mash the raspberries and use them between two layers of oat mixture. If using frozen raspberries, defrost and remove excess juice before mashing.
6. Pour the mixture into your prepared dish and spread evenly. If layering, pour half of the oat mixture into your prepared dish and spread it evenly. Spread the mashed raspberries on top, then add the remaining oat mixture and smooth out evenly.
7. Drizzle with extra peanut butter on top.
8. Bake for 25-35 minutes, until set and lightly golden on top. It should be soft and squidgy but firm enough to cut into baby-friendly pieces.
9. Cool completely, then cut into small squares or fingers.
Lucy’s top tip: Don’t delay the introduction of common allergens like peanuts when weaning. Introducing them early in line with NHS guidance can actually help prevent an allergy, and peanuts are a nutritious food for your baby, containing healthy fats, protein and fibre.
Fish Pie Bites (or Mini Fish Pie Mash)
Portions: Makes six weaning portions (30p per portion)
Storage: Up to three days in the fridge in an airtight container, or up to two months in the freezer.
Lucy says: “White fish is a great source of protein and iodine, which helps support your baby’s growth and development.”
Ingredients
- 1 x 125g white fish fillet (e.g. cod) – fresh or frozen
- 1 medium potato (~175g), peeled and diced
- 50g frozen peas or petit pois
- 25g grated mild cheddar cheese
- 1 tablespoon unsalted butter
- Splash of full-fat milk or formula / breast milk for mashing consistency
- 1 teaspoon dried parsley
- 1 teaspoon dried onion or garlic granules
Method
1. Boil the potatoes in unsalted water for ~12-15 minutes, until they are soft.
2. While the potatoes cook, steam or poach the fish until it is cooked through and opaque (approximately 5-8 minutes if fresh or 10-15 minutes if from frozen, depending on the thickness).
To poach: Place the fish in a small pan, cover with water or milk, and bring to a gentle simmer. Cook until the fish flakes easily.
3. Cook the peas by adding them to the pan with the potatoes for the final ~2-3 minutes.
4. Drain potatoes and peas. Mash with butter and a splash of milk.
5. Flake the cooked fish thoroughly, checking for any bones.
6. Combine mashed potatoes, flaked fish, peas, grated cheese, dried parsley and onion or garlic in a bowl. Mix well until evenly combined.
For mini fish pie mash – serve as it is, warm, with a spoon.
For tots or mini fish cakes –
1. Let the mixture cool slightly.
2. Shape into small tots or mini fish cakes using wet hands.
3. Place on a lined baking tray.
4. Bake at 180°C (160°C fan) / 350°F for ~15-20 mins until lightly golden and firm enough to hold.
5. Cool before serving as finger food.
Lucy’s top tip: Double this recipe to make enough for all the family. Serve with some extra veggies like carrot batons, or a garlic yoghurt dip for tots / fishcakes.
Easy adaptation:
- You can also swap the white fish for an oily fish, like salmon – fresh, frozen, or even tinned all work well. Salmon is packed with healthy fats (Omega-3s) that are brilliant for supporting your baby’s brain development.
- You can also make this using Aldi’s plant-based milk, cheese and butter alternatives.
Cheat Microwave Dhal
Portions: Makes four weaning portions (25p per portion)
Storage: Up to two days in the fridge in an airtight container, or up to three months in the freezer (option to freeze into ice-cube or silicone trays)
Lucy says: “Lentils are a great source of plant-based protein and iron. Iron is a key nutrient to include in your baby’s meals during weaning as it supports their growth, energy levels, and brain development.”
Ingredients
- 1 x 400g tinned lentils, drained and rinsed
- 1 medium sweet potato (~200g), peeled and diced very small
- 1-2 tablespoons tomato purée (no added salt)
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 150-200ml water (adjust for desired consistency)
- Optional: yoghurt or coconut yoghurt to serve
Method
1. Place diced sweet potato in a microwave-safe bowl. Add a splash of water, cover loosely with a lid or microwave-safe plate, and microwave on HIGH for ~4-5 minutes, stirring halfway, until soft. Adjust the time according to the dice size and microwave power.
2. Drain and rinse lentils while the sweet potato cooks.
3. Carefully remove the bowl (it will be hot). Add lentils, tomato purée, spices and 150-200ml water to the sweet potato.
4. Stir well to combine.
5. Cover again and microwave on high for 2-3 minutes, stirring halfway, until piping hot, and the water has reduced.
6. Mash lightly with a fork or potato masher for a textured dhal or blend slightly for a smoother consistency, depending on your baby’s weaning stage.
7. Cool to a safe temperature before serving.
Optional additions
- Mix in 1-2 tbsp tinned coconut milk or plain yoghurt after cooking for creaminess.
- Add in a cube of frozen spinach, or a handful of fresh spinach for the final 2-3 minutes.
Serve with:
- Soft strips of pitta bread or chapatti.
- Cooked basmati rice (mix with yoghurt if needed to make it easier for your baby), or combine rice with mashed sweet potato or avocado and form into balls or tots for self-feeding.
Lucy’s top tip: Baby food doesn’t have to be bland; your baby’s development is primed to help them learn and love a wide range of flavours.
For more information on Aldi’s partnership with Lucy, visit: https://www.aldipresscentre.co.uk/business-news/aldi-serves-up-simple-weaning-tips-and-low-cost-recipes-for-new-parents/