Measure, prepare and work safely
In these recipes, g means grams, ml means millilitres, tbsp means tablespoon and tsp means teaspoon. Use scales, a measuring jug and measuring spoons where possible: a standard tablespoon holds 15 ml and a teaspoon 5 ml. A level spoonful is flat on top, not heaped. For powders and flour, weighing is more accurate than using an ordinary household spoon.
Read the whole recipe before starting. Prepare all ingredients and equipment, wash your hands and fresh fruit or vegetables, and set up a stable work area. A vegetable peeler removes a thin layer of skin; a grater makes small shreds. Ask someone to demonstrate both and keep your fingers away from the cutting edges.
To crack an egg, gently tap the shell against a firm surface, open it over a small bowl and let the white and yolk fall in. Do not cook the shell. Remove any shell pieces with a clean spoon and wash your hands after touching raw egg. Do not taste raw flour or uncooked batter.
Conventional top/bottom heat heats from above and below. Fan mode circulates hot air and often needs a lower temperature. Choose just one of the settings given. Use dry oven gloves to remove dishes, put hot trays down safely and turn pan handles away from the front edge of the hob.
These are general family meals, not infant food. Portion needs and safe piece sizes depend on age and development. Check allergies, intolerances and religious or personal food rules before substituting ingredients.