From Renée Elliott’s Me, You and the Kids Too.
Renée Elliott, founder of Planet Organic, understands how important it is to feed your family well on natural, unprocessed foods that are produced with respect for the environment. See her talking to the Telegraph newspaper about her personal values – for raising a family and in business – in this heart-felt video.
Renée is also the author of Me, You and the Kids Too, a brilliant cookbook that shows you how family cooking can be made simple – and how it’s possible to please everyone at the table, however small they may be! Each recipe includes two simple variations, so that you can turn a family dish for adults and older children into delicious, nutritious baby purées for weaning little ones with very little extra effort. Included here is her recipe for a delicious Roasted Vegetable Lasagne.
Roasted Vegetable Lasagne
Serves: 4 adults and 4 children
Preparation time: 1 hour
Cooking time: 1 hour 10 minutes
1kg/2lb 4oz plum tomatoes, thickly sliced
135ml/4½fl oz/generous ½ cup olive oil, plus extra for greasing
3 tbsp chopped parsley leaves
1 tbsp chopped oregano leaves or 1 tsp dried oregano
1 tsp finely chopped thyme leaves or 1 tsp dried thyme
300g/10½oz drained, bottled or tinned artichoke hearts in water or oil, thinly sliced lengthways
1 small yellow pepper, halved, deseeded and thinly sliced
juice of 2 limes
2 red onions, halved and thinly sliced
1 small courgette, thinly sliced
1 tsp salt
9 wholemeal spelt lasagne sheets or wholemeal lasagne sheets
500g/1lb 2oz mozzarella balls, drained and thinly sliced
115g/4oz/scant ¾ cup drained capers in salt or brine, rinsed
150g/5½oz drained, bottled or tinned, pitted black olives, chopped
4 garlic cloves, thinly sliced
55g/2oz/heaped 1 cup grated Parmesan cheese
avocado salad, to serve
1. Preheat the oven to 250°C/500°F/gas 9 and grease one baking dish and one large baking dish with oil. Put the tomatoes in the baking dish and drizzle 3 tablespoons of the oil over the top. Sprinkle with the parsley, oregano and thyme and toss gently but thoroughly. Put the artichokes, pepper, onions and courgette in the large baking dish, drizzle with 5 tablespoons of the oil and toss gently. Put both baking dishes in the oven and bake for 30 minutes until the vegetables are soft and beginning to brown. Remove from the oven then set aside to cool.
2. Turn the oven down to 200°C/400°F/gas 6. Transfer the roasted vegetables to a large bowl, add the salt and toss well.
3. Drizzle the remaining oil over the bottom of the large baking dish, then spread ⅓ of the roasted tomatoes evenly over the bottom, followed by 3 lasagne sheets, ¼ of the mozzarella, ⅓ of the roasted vegetable mixture, ⅓ of the capers, ¼ of the olives and ⅓ of the garlic. Repeat the layers twice, then sprinkle the Parmesan and the remaining mozzarella and olives evenly over the top.
4. Bake for 40 minutes until the top is bubbling and golden brown. Serve hot with avocado salad.
6–9 months: Artichoke, Courgette & Avocado Purée Put 3 tablespoons of the roasted artichokes, 2 tablespoons of the roasted courgette, 2 tablespoons of avocado and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.
9–12 months: Roasted Artichoke, Courgette, Onion & Avocado Put 2 tablespoons each of the roasted artichokes, courgette, onions and avocado and 3 tablespoons water in a blender. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.
‘Renée Elliott’s cookbook is a kitchen essential for new moms and for those who need a little inspiration on how to feed the entire family.’
Cooking for a family can be a huge challenge that leaves you feeling like you’re always making compromises. In Me, You and the Kids Too, Renée Elliott makes this do-able. She shows that you don’t have to cook different recipes to please everyone at the table – and that you never have to sacrifice flavour or nutrition to get meals made without stress.
Order the book for £14.99 or the eBook for only £7.99