Broad bean purée and sardines on toast

Healthy foodie baby_ broad bean puree and sardines on toast 2

This recipe has become a firm favourite in our household, on a night when the fridge seems bare and we haven’t got round to doing the food shopping yet. It only uses cupboard ingredients and is quick to make yet so tasty.

Best of all, sardines are apparently one of the best fish for your baby, they are high in omega-3 essential fats but low in toxins. So they must be good for us too!

Healthy foodie baby_Broad bean puree with sardines on toast

Broad bean purée and sardines on toast

Serves 2 Adults and 1 baby + extra for freezing

Preparation: 8 min | Cooking time: 5 min


300g of  frozen baby broad beans

1 120g tin of sardines in olive oil

1 tsp of lemon juice

2 large cloves of garlic, finely chopped

1/3 cup water

Olive oil

Sourdough bread cut into slices

Salt & Pepper (for adult recipe only)


Lightly fry the chopped garlic in a pan with some olive oil. Add frozen broad beans and 1/3 cup water in pan and 1 tsp of lemon juice, bring to boil and cook for 5 minutes. Puree mixture in with hand blender until smooth. Add extra water to correct consistency if needed.

At this point put aside 2 baby portions.

Put your bread on to toast.

Season  the purée with salt and pepper.

When ready to serve, spoon a small amount of puree onto each toast. Remove bones from the tined sardines before placing them on top.

Finish with a small amount of freshly ground pepper to taste.

Broad bean and sardine purée

Baby’s new tastes & textures


See above


Add one flaked sardine (make sure there are no bones) to the broad bean purée you set aside before seasoning.

Mix well. You should have one portion for your baby and one to freeze.

You could also serve with the toasted sourdough as finger food.

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