Baby-Led Weaning Recipes using products from Jack’s Supermarket


We started the weaning process when Elijah was six months old. We do prefer a mixture of baby-led weaning and spoon-feeding, but for the past month we have introduced a lot more finger foods and Elijah absolutely loves it! We are so excited to tell you about some of Elijah’s favourite finger foods using great quality products from Jack’s Supermarket. 


Jack’s Supermarket is a relatively new discount supermarket which is part of the Tesco family. The supermarket is named after the founder of Tesco, Jack Cohen. Jack Cohen had a strong belief in great-tasting food at low prices and his values definitely live on in the supermarket. What I really love about Jack’s Supermarket is that they work with and support hundreds of farmers, growers, and producers in the UK and amazingly, one hundred per cent of their fresh chicken, lamb, beef, and milk are British!  


Elijah absolutely loves his fruit and veggies which makes Jack’s Supermarket one of the better supermarkets for us as they have new fruit and vegetable (fresh five) offers every two weeks at really outstanding value. And, of course, we love browsing their middle aisle to see what new products they have every Thursday. 

Here, are a few baby-led weaning recipes made with fresh and outstanding products from Jack’s Supermarket:


Mini Pizza Bites

1. Using a circle cookie cutter cut circles out of 1 or 2 tortilla wraps. 

2. Add tomato puree, grated cheese, and toppings of your choice. 

3. Bake in the oven (gas mark 6) for 15 minutes. 

4. Serve with veggies and homemade potato chips. 





Eggy Banana Bread Fingers 

1. Mash 1 ripe banana and add it to a bowl of 1 egg and 20ml of milk (formula milk, breast milk, or cow’s milk). Mix well until all the ingredients are combined. 

2. Cut 2 slices of bread into fingers and quickly dip each one into the mixture.  

3. Spray frylight or melt a little butter in a frying pan and fry the bread slices for 1-2 minutes on each side until golden brown.

4. Serve with fruit or yoghurt. 



Cheesy Bean Toast Squares 


1. Preheat the oven to gas mark 6 / fan 180c.

2. Use a rolling pin and roll flat 2 slices of bread (I use 1 slice of bread per toast square).

3. Cut each bread slice into a square removing the crust (if you have cookie cutters you can cut circles out of each bread slice instead).

4. Butter each side of the bread squares (or circles) and push them into a muffin tray.

5. Place the tray in the oven and bake until lightly golden and toasted (approx. 7 minutes)

6. Spoon a heaped tablespoon of baked beans into each toast square and top with grated cheese. 

7. Bake for a further 5 minutes until the cheese has melted. 

8. Enjoy!


Raspberry and Banana Oat Fingers 


1. Soak 1½ cups of porridge oats in ½ cup of milk (breast milk, formula milk, cow’s milk).

2. Add any toppings you like and mix together (mushed banana, crushed raspberries, sliced blueberries etc.)

3. Press the mixture into a small, flat dish (I used a Tupperware tub).

4. Microwave for 2 minutes and cut into slices.





Cheesy Omelette Fingers 

  1. Crack an egg into a bowl and beat.

  2. Heat 1tsp of oil (or frylight) in a frying pan.

  3. Pour the egg into the pan and add any toppings (grated cheese, cooked onion etc.)

  4. Cook the eggy mixture until the egg is set and the base is golden (3-4 minutes).

  5. Allow to cool and cut into slices.




Cheesy Mashed Potato Cakes 


1. Cover peeled, cut potatoes with cold, salted water, bring to the boil and simmer until tender (20-25 minutes).

2. Drain the potatoes add then mash the potatoes with a small amount of butter.

3. Add 1 egg and ½ cup of grated cheese and mix.

4. Divide the mixture and flatten into circles ½ inch thick.

5. Heat 1tsp of vegetable oil in a pan then fry the potato cakes for a few minutes on each side until they’re lovely and golden.

6. Allow to cool and serve with veggies and sour cream.



Crustless Cheese and Tomato Quiche 

  1. Preheat the oven to gas mark 6.

  2. Finely chop a tomato and grate 2tbsp of cheese.

  3. Lightly grease a muffin tray (I use frylight) and add a little cheese and tomato in each muffin hole.

  4. Beat 5 eggs in a bowl and add 2tbsp of milk (breast milk, formula milk, or cow’s milk).

  5. Pour the egg and milk mixture over the cheese and tomato in the muffin tray holes.

  6. Bake for 10-15 minutes.

  7. Allow to cool and serve with veggies.


Mini Pancake Bites

  1. Preheat the oven to gas mark 6 and grease a muffin tray.

  2. In a bowl, sift 1½ cups of plain flour and add 1tsp of baking powder and 1tbsp of brown sugar, and mix together.

  3. In a separate bowl, whisk 1 egg and 4tbsp of milk.

  4. Add the dry ingredients to the wet ingredients.

  5. Add pancake toppings (raisins, blueberries, chocolate chips, etc.)

  6. Pour the mixture into the muffin tray holes and bake for 20 minutes.

  7. Allow to cool and serve.


Broccoli and Cheese Frittata Fingers


1. Preheat the oven to gas mark 6 and line a flat-bottomed dish with baking paper. 2. In a bowl, mix together 6 eggs, a handful of chopped, cooked broccoli, ½ cup of grated cheese, 1tbsp of plain flour, and mix.

3. Pour the mixture into the dish and bake for 15 minutes.

4. Once cooled, cut into fingers and serve.



So, here are some lovely, simple baby-led weaning recipes using ingredients from Jack’s Supermarket! We even made a lovely roast dinner and spaghetti bolognese which Elijah also loved! But please, please make sure you supervise your children when they are eating and cut all food into small, manageable slices.

Jack’s Supermarket ethos is very much in line with our values and what we look for in a supermarket. We only buy foods which are of great quality and of an affordable, family-friendly price. After all, why pay more when you can get amazing quality produce at a lower cost at Jack’s Supermarket? Jack’s Supermarket sure does tick all the boxes for us and we will definitely be making our trip to the Rubery store a regular one!


Thank you so much Jack’s Supermarket for kindly inviting us to your store!


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©2019 by Hayley Jukes.