Ingredients

• 1 apple peeled, cored and diced
• 1 pear peeled and sliced
• A little water
• 30ml Neocate LCP (1 scoop to 30ml cooled boiled water)

Method

1. Place the apple and pear in a small saucepan with a little water
2. Simmer until tender, drain and leave to cool
3. Blend the fruit until smooth using a food processor or hand blender
4. Spoon out one portion of purée
5. Stir in Neocate LCP thoroughly and serve

Variations

• Apple
• Peach
• Banana
• Avocado and melon (½ avocado and small slice melon)
• Pear and Avocado (½ pear and ½ avocado)

• Extra purée may be frozen. Add Neocate LCP once it has been defrosted

Ingredients

• 2 teaspoons pure baby rice (check ingredients for  cow’s milk protein)
• 60ml Neocate LCP (2 scoops to 60ml cooled boiled water)

Method

1. Place 2 teaspoons of baby rice into a clean bowl
2. Add 60ml of Neocate LCP and stir thoroughly
3. As your baby grows use a larger spoon for measuring the rice and more Neocate LCP

Variations

• Add fruit or vegetable purée

Ingredients

• 50g diced lean bacon
• 2 tbsp vegetable oil
• 1 onion, sliced
• 225g potatoes, cubed
• 1 medium leek, sliced
• 400ml vegetable stock (home made or use low salt vegetable stock cube)
• Neocate Active (unflavoured ½ sachet)

Method

1. Heat oil in saucepan and fry off bacon, onions, leeks and potatoes for 5 mins until they soften
2. Add the vegetable stock
3. Simmer for 10 mins
4. Place soup in a blender, add Neocate Active and blend until smooth

Ingredients

• 250ml water
• 14g cornflour
• Neocate Active (unflavoured ½ sachet)

Method

1. Mix Neocate and cornflour with 50ml of water and mix to a smooth paste
2. Place the rest of the water into a pan and bring to the boil
3. Slowly add the cornflour and Neocate mixture to the hot water keep whisking while adding the mixture
4. Bring back to the heat and stir until thickened

Chef’s tip
Add 50g of dairy-free cheese and a pinch of black pepper or mustard powder for a great cheese sauce

Ingredients

• 1-2 tsp olive oil
• Onion (25g) finely chopped
• Green beans (50g) cooked and very finely chopped
• Haricot beans (25g)
• Cannellini beans (25g)
• Kidney beans (25g)
• Butternut squash (25g) peeled and finely diced
• Tomato (50g) chopped
• 4 scoops Neocate LCP plus 60ml of cooled boiled water mixed to a smooth consistency

Method

1. Heat the oil in a small pan and fry the onion until lightly brown and soft
2. Add the butternut squash and green beans
3. Fry for 2-3 minutes until the squash begins to soften
4. Add the chopped tomatoes, beans and basil and simmer for 5 minutes
5. Purée, mash, chop to required consistency
6. Adjust consistency with cooled boiled water if necessary
7. Stir in the Neocate LCP thoroughly and serve
8. Serve with rice or mashed potato

Ingredients

• 200g butternut squash, peeled and diced
• ½ sweet potato, peeled and diced
• ½ carrot, peeled and sliced
• 1 small onion peeled and finely sliced
• 400 ml vegetable stock (home made or use low salt vegetable stock cube)
• ½ garlic clove, peeled and chopped
• 2 tbsps olive oil
• Neocate Active (unflavoured ½ sachet) 

Method

1. Heat oil in saucepan and fry off the onions, carrots, garlic, sweet potato, and butternut squash for 10 mins until they soften
2. Add the vegetable stock
3. Simmer for 10 mins
4. Place soup in a blender, add the Neocate Active and blend until smooth

Ingredients

• 1 chicken breast, diced
• 1 tbsp vegetable oil
• 1 small onion finely chopped
• 1 carrot finely chopped
• 25g frozen peas /sweetcorn
• 250ml Neocate White Sauce

Method

1. Heat oil in a pan and fry onion and carrrot until softened
2. Add diced chicken and brown
3. Add cooked peas / sweetcorn
4. Pour Neocate white sauce over chicken and vegetable mix
5. Serve with mashed potato or rice

Ingredients

• 250ml water
• 40g milk-free custard powder
• 4 drops of vanilla essence
• 25g sugar
• 8 scoops of Neocate LCP

Method

1. Mix Neocate, custard powder, sugar and vanilla essence with some of the water to form a smooth paste
2. Place the rest of the water into pan and bring to the boil then remove from the heat
3. Slowly add the custard mixture to the hot water. Whisk briskly to form a smooth mixture
4. Return pan to heat and gently heat while stirring.
5. Serve hot or cold

Chef’s tip
Add puréed fruit

Variations

Older children 12months +

• Replace 8 scoops of Neocate LCP with Neocate Active (unflavoured ½ sachet) and follow the recipe as above

Ingredients

• 50g dairy-free margarine, at room temperature
• 50g caster sugar
• 1 tsp vanilla essence
• 115g flour
• 1 tsp Loprofin Egg Replacer *
• 1 tsp baking powder
• 100ml soya milk
• 17.5cm (7inch) round sandwich tin, lightly greased and base lined

* Loprofin Egg Replacer and Loprofin Egg White Replacer are egg and egg white substitutes. They are suitable for use in baking in a wide number of recipes. They are available on prescription from your healthcare professional.

Method

1. Place the margarine, sugar and vanilla essence in a large bowl,  beat for 1-2 minutes, until light in texture and creamy coloured
2. Thoroughly mix together flour, Loprofin Low Protein Egg Replacer and baking powder. Stir into the creamed mixture adding the soya milk, until a soft smooth batter is achieved. Do not overbeat
3. Transfer the mixture to the prepared tin and level the surface
4. Bake the cake in a preheated oven at 190C for 15 minutes, until well risen and firm to touch. The cake will be very pale in colour
5. Cool in the tin for 5 minutes before transferring onto a wire rack
6. When cold, the cake may be split and sandwiched with jam or buttercream*, the top may be iced or dusted with icing sugar

1. Grated rind of 1 small orange
2. Grated rind of 1 small lemon or lime
3. ½ tsp sweet spice – i.e. mixed spice, nutmeg or cinnamon

Ingredients

• 450g self-raising flour
• 80g dairy-free custard powder
• 1 tsp salt
• 440g caster sugar
• 500ml water
• 160ml rapeseed oil
• 1 tsp vanilla essence
• 2 tsp lemon juice

Method

1. Preheat oven to 180C
2. Line 2 x 12-hole muffin pans with paper cases
3. Sift the flour, custard powder and salt into a large bowl and stir in the sugar
4. Combine the measured water, oil, vanilla and lemon juice in a  large jug
5. Whisk the water mixture into the flour mixture until smooth
6. Divide the mixture among paper cases
7. Bake at 200C for about 25 minutes

• 500g icing sugar (check ingredients for egg content if child has egg allergy)
• 2 tsp dairy-free spread/margarine
• 80ml soya milk
• Food colouring, optional

1. Combine sifted icing sugar, spread and soya milk in a small heatproof bowl
2. Place over small pan of simmering water and stir until spreadable
3. Tint with a few drops of food colouring if desired
4. Spread cold cakes with icing and decorate, if desired

• Suitable for home freezing

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, sliced
• 400g can chopped tomatoes
• Small handful basil leaves
• 350g strong white flour
• 7g sachet fast-action dried yeast
• 1 tbsp coarse or fine semolina

Method

1. Place the flour into the bowl of a table-top mixer  (or food processor with a dough attachment)
2. Add 1 tsp salt to one side of the bowl and the yeast to the other
3. Add 275ml lukewarm water and mix on slow until a sticky  dough forms
4. Turn up the mixer for 5-6 mins until an indent pushed into the  dough pops out quickly
5. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size

1. Heat the oil in a frying pan and fry the garlic for a few seconds
2. Add in the tomatoes, season and simmer for 5 mins until the sauce has thickened

1. Heat the oven to 220C
2. Knead the dough for a few minutes, then halve and roll each half as thinly as possible
3. Lay each base on a baking sheet dusted with the semolina
4. Divide the tomato sauce between the pizzas, spreading almost to the edge
5. Add your toppings and drizzle with a little oil
6. Cook for 15-20 minutes or until bases are cooked through

Ingredients

• 1 small white fish fillet (100g) cooked and flaked into small pieces (check for bones)
• 2 tbsp cooled boiled water
• 1 tbsp cooked carrot (25g) mashed
• 2 tbsp cooked sweet potatoes (50g) mashed
• 1 tbsp cooked peas (25g)
• 1 tsp olive oil
• 4 scoops Neocate LCP plus 60ml of cooled boiled water mixed  to a smooth consistency

Method

1. Place carrot, sweet potato and peas into a bowl
2. Add water, oil and fish
3. Purée, mash, chop to required consistency
4. Stir in the Neocate LCP thoroughly and serve

Ingredients

• 1 tablespoon cornflour
• 180ml cold water
• 6 scoops Neocate LCP

Method

1. Mix cornflour with a little water to form a smooth paste and then gradually add additional water
2. Cook on a low heat until the mixture thickens
3. Take off the heat and add Neocate LCP while continuously stirring
4. Leave to cool by placing container of mixture in a larger container filled with cold water
5. Store Fromage Frais in a covered container in the fridge for up to 2 days

Chef’s tip
Serve with puréed/mashed/chopped fruit

Ingredients

• 80g jelly
• 250ml water
• Neocate Active (½ sachet)
• 50g fresh chopped fruit (strawberries, blueberries, raspberries)

Method

1. Place jelly, Neocate Active and water in a saucepan and heat until jelly  has melted
2. Add chopped fruit to the jelly mixture
3. Pour into containers
4. Set for 1 hour in the fridge

Ingredients

• 50g frozen mango chunks
• 50g pineapple
• 1/2 banana
• 200ml mix Neocate Active (1 sachet to 200ml water)

Method

1. Place all ingredients in a blender and blend until smooth

Ingredients

• Small ripe banana (75g) roughly mashed
• 1 ripe peach (75g) skinned and finely chopped
• 60ml Neocate LCP (2 scoops to 60ml cooled boiled water)

Method

1. Chop/mash/blend the fruit as appropriate
2. Stir in the Neocate LCP thoroughly and serve

Ingredients

• 3 tbsp fruit purée or fruit mash, unsweetened
• 60ml water
• ¼ tsp ground cinnamon
• ½ tsp sugar (optional)
• Neocate Active (unflavoured or blackcurrant ½ sachet)

Method

1. Blend ingredients
2. Place in a container and freeze for about 3 hours

Ingredients

• Minced lamb (100g)
• 1 tsp olive or sunflower oil
• ½ onion (25g) finely chopped
• 1 small clove of garlic crushed
• 1 small aubergine (75g) chopped
• 1 tomato (75g) chopped
• Pinch of freshly chopped parsley
• Pinch of dried rosemary
• 4 scoops Neocate LCP plus 60ml of cooled boiled water mixed to a smooth consistency

Method

1. Heat the oil in a small pan and gently fry the lamb and onions and garlic until lightly browned
2. Add the aubergine and fry for another 5 minutes
3. Add the tomato, rosemary and parsley
4. Simmer on a low heat for 15 minutes until tender and then leave to cool
5. Purée, mash, chop to required consistency
6. Stir in the Neocate LCP thoroughly
7. Serve with rice or mashed potato

Ingredients

• 2 chopped red peppers
• 1 chopped red onion
• 70g split red lentils
• 400ml vegetable stock (home made or use low salt vegetable stock cube)
• ¼ clove chopped garlic
• 2 tbsp olive oil
• ½ diced carrot
• Neocate Active (unflavoured ½ sachet)

Method

1. Heat oil in saucepan and fry off red peppers, carrot, onions, garlic for 5 mins until they soften
2. Add lentils and vegetable stock
3. Simmer for 20 mins
4. Place soup in the blender then add Neocate Active and blend until smooth 

Ingredients

• 200g cooked pasta, macaroni or small pasta shapes
• 30g grated dairy-free cheese
• 250ml of Neocate cheese sauce (see recipe below)
• 40g cooked lean diced bacon
• 1 medium sliced tomato

Method

1. Mix the pasta and Neocate cheese sauce together with the  bacon in an oven proof dish
2. Sprinkle the grated dairy-free cheese on top of the macaroni and place slices of tomato on the top
3. Bake in the oven for 20 minutes at 180C

Chef’s tip
You could try adding tuna or diced chicken instead of the bacon

Ingredients

• 1 tbsp olive or sunflower oil
• 1 clove garlic crushed
• ½ small leek (50g) finely sliced
• Mushrooms (50g) roughly chopped
• Basmati rice (50g)
• 200ml vegetable or chicken stock (home made or use low salt stock cube)
• Neocate Active (unflavoured ½ sachet) plus 60ml water mixed to smooth consistency

Method

1. Heat oil in a small pan
2. Add leeks and garlic and fry gently until soft
3. Add mushrooms and fry for additional 2-3 minutes
4. Stir in the rice and cook for 1-2 minutes until the rice is coated in oil
5. Pour in the stock and stir thoroughly
6. Turn down the heat to very low and simmer for 10-15 minutes until rice is cooked and stock is absorbed
7. Add more stock and cook a little longer if rice is still hard
8. Add Neocate Active to the mixture, stir and serve

Variations

• Leek can be substituted with red/yellow peppers or courgettes

Ingredients

• 1/3 peach, sliced
• 1/3 banana, peeled and chopped
• 20g blueberries
• 50g strawberries
• 1 scoop ice cubes
• 50ml orange juice
• 200ml Neocate Active (1 sachet to 200ml water)

Method

1. Place all ingredients in a blender and blend until smooth

Ingredients

• 1 egg
• 80g plain flour
• 2 tsp sugar
• Big pinch of cinnamon
• 2 tsp of cooking oil for the frying pan
• 125ml cold water
• Neocate Active (unflavoured ½ sachet)

Method

1. Place all the ingredients into a large mixing bowl and blend  until smooth using food processor or hand blender
2. Heat frying pan with oil
3. Use a large spoon or ladle to add pancake mixture to the  frying pan
4. Cook the pancake until golden brown
5. Serve with filling of your choice

Ingredients

• Lean minced beef (100g)
• 1 tsp olive oil
• ¼ small onion (25g) finely chopped
• Tomato (50g) finely chopped
• ¼ courgette (25g) finely chopped
• ¼ red pepper (25g) finely chopped
• Pinch of oregano
• 50g cooked small pasta shapes
• 4 scoops of Neocate LCP plus 60ml of cooled boiled water  mixed to a smooth consistency

Method

1. Heat the oil in a small pan
2. Fry the mince and onion until lightly browned
3. Add the pepper and courgette and stir
4. Fry for a further 2 minutes
5. Add the tomato and oregano and stir
6. Simmer gently for 10 minutes
7. Stir in Neocate LCP thoroughly
8. Purée, mash, chop to required consistency
9. Adjust consistency with cooled boiled water if necessary
10. Serve with pasta shapes

Chef’s tip 
This recipe can be made egg free by using egg free pasta

Ingredients

• 1 rounded tablespoon porridge oats
• 100ml water
• 2 scoops Neocate LCP

Method

1. Place oats and water in a saucepan and bring to the boil and  simmer for 3 – 5 minutes
2. Leave to cool and mix in Neocate LCP powder
3. Add puréed/chopped fruit to sweeten

Ingredients

• 1 small potato (50g) peeled and diced
• ½ small leek (50g) washed and thinly sliced
• A little water
• 30ml Neocate LCP (1 scoop to 30ml cooled boiled water)

Method

1. Place the potato and leek in a small saucepan with a little water
2. Simmer until tender, drain and leave to cool
3. Blend the vegetables until smooth using a food processor or hand blender
4. Spoon out one portion of purée
5. Stir in the Neocate LCP thoroughly and serve

Ingredients

• 1 chopped onion
• ½ garlic finely chopped
• 20ml olive oil
• 1 small aubergine chopped
• 1 small courgette chopped
• 1 small pepper chopped
• 1 tin chopped tomatoes
• 30g chopped fresh basil or 1tsp dry can be used instead
• 250ml Neocate Cheese Sauce (Recipe on Page 71)
• 50g dairy-free cheese
• 100g lasagne sheets 

Method

1. Gently fry the onion and garlic in the oil for 2-3 min
2. Add the remaining vegetables, basil and tin of chopped tomatoes  to the pan
3. Cover the pan with a lid and cook for about 15 to 20 minutes on  gentle heat, stirring 2 or 3 times

1. Place 1/3 of the vegetable mix on the bottom of oven-proof dish
2. Cover with lasagne sheets and 1/3 of the Neocate Cheese Sauce. Repeat layers
3. Add grated dairy-free cheese to the top and bake in the oven for 35 minutes on 180C

Chef’s tip
This recipe can be made egg free by using egg free lasagne sheets

Ingredients

• 1 small piece of roasted potato (25g) finely chopped
• 1 small piece of roasted parsnip (25g) finely chopped
• 1 small piece of roasted carrot (25g) finely chopped
• 1 small piece of roasted turnip (25g) finely chopped
• 1 small piece of roasted sweet potato (25g) finely chopped
• 1 small piece of roasted red onion (25g) finely chopped
• 1 small chicken breast (100g) cooked and diced
• 1 tsp olive oil
• 3 tbsp cooled boiled water
• 4 scoops Neocate LCP plus 60ml of cooled boiled water mixed  to a smooth consistency

Method

1. Place all ingredients into a large bowl
2. Purée, mash, chop to required consistency, add more water if needed
3. Stir in the Neocate LCP thoroughly and serve

Ingredients

• 1 small fresh salmon fillet (100g) and cut into small cubes (check for bones)
• 1 small potato (50g) cooked
• 1 tsp olive oil
• Spinach (10g) washed
• Small piece of onion (15g) peeled and finely chopped
• Dash of lemon juice
• 2 tbsp water
• 4 scoops Neocate LCP plus 60ml of cooled boiled water  mixed to a smooth consistency

Method

1. Heat the oil in a small pan
2. Fry the onion gently for a few minutes until soft
3. Stir in the salmon and cook for 2-3 minutes until cooked
4. Add the spinach and lemon juice and continue to cook until the spinach has wilted
5. Add the water and and leave the mixture to cool
6. Add the Neocate LCP to the salmon mixture and stir thoroughly
7. Add the cooked potato
8. Purée, mash, chop to required consistency
9. Adjust consistency with cooled boiled water if required and serve

Ingredients

• 200g boneless, skinless lean minced meat (lamb, chicken,  beef, or turkey)
• 1 medium carrot (50g)
• 2 large potatoes (200g)
• ½ medium courgette (50g)
• 1-2 teaspoons cooking oil
• 1 tbsp milk-free margarine
• 4 scoops Neocate LCP

Method

1. Peel and grate carrot and courgette
2. Heat oil in saucepan and cook vegetables on a low heat until soft
3. Add meat and cook until brown
4. Reduce heat and simmer for 10 minutes
5. Meanwhile peel and chop the potatoes, place into a separate saucepan and boil until very soft
6. Drain off water and mash potatoes with milk-free margarine
7. Mix the Neocate LCP into the meat mixture
8. Spread the mashed potato on top of the meat mixture. Adjust consistency if needed and serve

Ingredients

• 1 small carrot (50g) peeled and diced
• ½ small sweet potato (50g) peeled and diced
• A little water
• 30ml Neocate LCP (1 scoop to 30ml cooled boiled water)

Method

1. Place the sweet potato and carrot in a small saucepan with a little water
2. Simmer until tender, drain and leave to cool
3. Blend the vegetables until smooth using a food processor or hand blender
4. Spoon out one portion of purée
5. Stir in the Neocate LCP thoroughly and serve

• Extra purée may be frozen. Add Neocate LCP once it has been defrosted

Ingredients

• 1 sweet potato (100g) peeled and chopped
• 2 carrots (100g) peeled and chopped
• 1 parsnip (100g) peeled and chopped
• A little water
• 30ml Neocate LCP (1 scoop to 30ml cooled boiled water)

Method

1. Place the sweet potato, carrots and parsnip in a small saucepan with a little water
2. Simmer until tender, drain and leave to cool
3. Blend the vegetables until smooth using a food processor or hand blender
4. Spoon out one portion of purée
5. Stir in the Neocate LCP thoroughly and serve

• Extra purée may be frozen. Add Neocate LCP once it has been defrosted

Variations

• Carrot and potato
• Pea and potato
• Parsnip and butternut squash