Adults roast pork & leek parpadelle

I roasted a pork joint last night and there were some leftovers. This is a great way to use up your Sunday roast, it would also work great with chicken. This recipe made 2 very large adult servings. 

INGREDIENTS 

1 medium size leek cleaned and cut in to 5mm slices. 

2 cups of your leftover cooked pork (or chicken) cut in to bizesize chunks 

1tbsp olive oil

1 tin chopped tomatoes

1tsp dried tarragon

1tsp fennel seeds

Fresh parpadelle (enough for two portions) 

Salt and pepper

Parmesan cheese 

 

Heat the olive oil in a large frying pan and gently fry the leek until it is soft. Add the pork, tarragon and fennel and cook for a few minutes to let the flavours combine. Next add the tomatoes and season with salt and pepper. 

Cook the parpadelle according to instructions. Drain (catching some of the starchy water in a cup) then tip the pasta in to the sauce and let it cook together for a couple of minutes to allow the pasta to absorb some of the sauce. If it feels a bit dry use a splash of the reserved pasta water to loosen it slightly. Serve with grated Parmesan cheese. 

Baby weening breakfast frittata

Theo is eight months old and loves omelette for breakfast, this is a great way to get some vegetables in and those ever important vitamins! 

Follow my weening journey here http://mylittlemuncher.blogspot.co.uk/

INGREDIENTS 

1/2 small red pepper finely cut in to tiny cubes

Handful spinach leaves finely chopped

2 freerange eggs 

2tsp rapeseed oil

In a small frying pan heat the oil and gently fry the red pepper until very soft. Add the spinach and let it wilt. Whisk the eggs and add to the pan, stir until the base is evenly covered with the vegetables and egg mix and cook for two minutes. Then put under a hot grill for a few more minutes until it is thoroughly cooked all the way through and browned on top. Leave to cool and cut in to baby friendly finger size chunks. This will keep in the fridge for three days.