Delight tiny taste buds with this delicious combination of exciting new flavours. The dates give a little burst of sweetness, while the cinnamon adds warming spice.
1. Heat the oil in a saucepan over a medium heat and cook the lamb mince for 5 minutes, breaking it up with the back of a fork, until browned all over.
2. Stir in the garlic, then add the carrot, dates, passata and cinnamon and bring almost to the boil. Reduce the heat, part-cover with a lid and simmer for 25 minutes until the sauce has reduced and thickened.
3. Meanwhile, place the couscous in a heatproof bowl and pour over enough just-boiled water to cover. Stir, cover with a plate and leave for 5 minutes until tender. Drain if necessary and add to the pan with the lamb. Cook for a further 5 minutes until tender, adding a splash of water if necessary.
4. Using the back of a fork, mash the lamb mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée in a food processor or using a hand blender.
‘Flapjacks have a misleadingly healthy, socks-and-sandals sort of image,’ says chef and mum-of-three Claire Thomson. ‘They’re anything but when bound by sugar and butter. But here whizzed-up banana does the job of amalgamating the oats with the seeds and dried fruit. These are quick to make and cheaper than buying those snack-style oaty bars.’
Mountain Buggy has never been afraid to push the boundaries and test conventional nursery styling, continually developing and delivering innovative design and renewed aesthetics without compromising our all-terrain heritage.