Baby and You

Here’s five delicious and nutritious recipes from the Let’s Get Cooking initiative to satisfy your taste buds and appetite!

Prep and cooking time: up to 30 minutes

SERVES: 8-10


  • Per portion (100g)
  • Calories: 39
  • Fat: 0.5g
  • Saturates 0.1g
  • Sugars: 2.3g
  • Salt: 0.05g

1 Heat your pan to a high heat and prick the aubergines with a fork. When hot, use the tongs to place the aubergines into the pan and slowly turn until all the skin is charred and blackened. Put the lid on the pan and cook for around 10 minutes until the aubergine is soft inside, remove from the pan and leave to cool.

2 Peel and roughly chop the garlic on a clean, dry chopping board and place in a food processor.

3 Cut the lemon in half and squeeze out the juice with the juice squeezer.

4 Open and drain the can of butter beans.

5 Scoop out the flesh of the aubergine and place in a food processor.

6 Add the lemon juice, butter beans and yoghurt and blend into a smooth consistency.

7 Place the parsley in a mug and chop it up using a pair of scissors.

8 Transfer the dip from the food processor into a serving bowl and sprinkle with parsley and black pepper if using.

Fats and oils in cooking

Fat is one of the main nutrients in the diet which should provide around a third of our energy. It’s also a source of the…

EatWell Guide

The new guide shows the proportions of food groups and how much of each we should eating daily. According to Public Health England these work…

A day in the life of a dietitian

We profile two dietitians working in the public health sector – one advancing dietetic practice in a clinical and management role and one working as…

Sugar and fibre goals

In 2015, the Scientific Advisory Committee on Nutrition’s (SACN) Carbohydrates and Health report recommended that average intake of free sugars in the UK should not…