• Bison meat balls followed by pear sponge

Main course: Bison Meat Balls 

This meat is absolutely delicious, low in cholesterol and fats and very soft and tender (which is important for babies as they hate having to chew anything). You can use bison meat in other recipes to replace beef or lamb mince. For details of where you can find bison meat, visit www.naturalmeats.co.uk or telephone 01823 680307.

Ingredients
1 clove garlic
200g minced bison
1 tsp. chopped parsley
1 small egg
1 tbs. olive oil
I small onion, peeled and diced
1 can chopped tomatoes
1 tsp. tomato puree

Peel and finely chop the garlic and place in a bowl with the minced bison, parsley and egg. Mix together well - it's best to use your hands to get a really good even mix. 

Divide the mixture and shape into 10 small balls with your hands.

Heat the oil in a large frying pan, add the onion and sauté for 5 minutes. Do not brown.

Add the can of tomatoes, tomato puree and 100ml of water. Bring to the boil and mix well. 

Reduce the heat to a simmer, add the bison balls, spoon over the sauce and simmer for 20 minutes with a lid on the pan. Check and turn from time to time - a little more water may need to be added if the sauce becomes too thick. 

Serve with egg noodles or another pasta.

This recipe will stay with your family for years to come and as your baby grows up try gradually adding more herbs and spices to the meat balls and a swish of red wine in the sauce adds extra flavour.

Pear Sponge

This is one to make for all the family or maybe a supper for friends the night before which can be served warm the next day with a little cream or custard.

Ingredients
3 pears
175g butter, soft
175g caster sugar
3 eggs
175g self raising flour
3 tbs. milk

Pre-heat the oven to 180°C, 350F, gas mark 4.

Use a 20cm push up bottom cake tin, grease well with butter. 

Peel, core and halve the pears and arrange over the bottom of the prepared cake tin. 

Place the butter and sugar in a bowl and beat together until smooth and creamy. Add the eggs and beat well.

Add the flour and fold into the mixture, finally add the milk and mix in. 

Spoon the cake mixture evenly into the tin, over the pears, smooth the surface and place in the pre-heated oven

Bake for 45 minutes, until the cake is springy to the touch and has come away from the sides of the tin.

Remove from oven and leave to cool for 5 minutes, turn out onto a plate with the pears on the top and serve.

Tried this recipe? For more inspiration look through our recipe selection.

Other recipes this month:

• Root boost (4 months)
• Lamb and pearl barley (7 months)