Iron-rich casserole for babies

Pre-heat oven to 170c

Trim and discard any excess fat off the steak and cut into 2cm cubes.

To prepare the kidneys, halve and discard the fatty white cores and slice into small bite size pieces.

Heat oil in a large fry-pan or stove-top casserole dish. Fry the onion and celery on a moderate heat for a few minutes until the onion has softened a little.

Add the carrot, potato and kumara, and continue frying for several minutes.

Stir through beef and kidney and continue frying until they have browned a little. If you’re not using a stove-top casserole dish, transfer everything to a casserole dish at this point.

Add the thyme and beef stock (or water if cooking for younger babies) and put the lid on the casserole dish. Place in the oven for 1½ - 2 hours, stirring occasionally, and cook until meat is tender.

If cooking for a young baby or toddler, remove some of the casserole at this stage and purée, mash or chop it.

For older children and adults add the Worcestershire sauce, combined cornflour and water, stir through and return to the oven uncovered for another 5-10 minutes until sauce has thickened.

Garnish with parsley. Serve alongside steamed green vegetables.

Smooth Stage (Babies around 6 months): At step 8 of the recipe method, take out some meat, kidney, vegetables and casserole liquid and purée to a smooth paste.

Mashed/Lumpy Stage (Babies 6.5 - 7 months onwards): Serve as cooked, with extra vegetables, mashed, chopped or once cooled slightly as finger foods.

Minced and Finely Chopped Stage (Babies from 8 months): Serve with some steamed green vegetables finely chopped into bite-sized pieces.

Toddler/Family Food (From 12 months): Serve as you would for the rest of the family but chop up any larger pieces of meat or vegetables. Encourage your toddler to eat with a fork.

For busy and tired parents skip the frying steps and place all ingredients (except for the Worcestershire Sauce) in the crockpot. Cook on low for 6-8 hours.