Starting your weaning journey?  Annabel Karmel’s new Baby-Led Weaning Recipe Book is filled with 120 quick, easy and nutritious recipes, essential advice and tips to let your baby take the lead.

Prep: 15 minutes

Cook: 30 minutes

Makes: 4 child portions

Dairy-free

 What You’ll Need:

• 300 g/11 oz sirloin steak
• ½ teaspoon chopped rosemary leaves
• 1 tablespoon plus 1 teaspoon light olive oil

Roasted Vegetables

• 175 g/6 oz new potatoes, halved
• 1 small sweet potato, scrubbed and cut into thin wedges or chips
• 1 sweet yellow pepper, deseeded and cut into strips
• ½ sweet red pepper, deseeded and cut into strips
• 1 tablespoon olive oil
• 1 teaspoon finely chopped rosemary leaves
• 1 teaspoon balsamic vinegar
• 6 button mushrooms, halved if large

What To Do:

• Put the rosemary and 1 teaspoon of the light olive oil in a bowl, and add the steak, coating it in the aromatic oil.
• Preheat the oven to 200°C/400°F/Gas 6. Put the potatoes (new and sweet) and peppers in a roasting tin. Add the oil and rosemary and roast for 20 minutes until golden. Add the balsamic vinegar and the mushrooms and roast for a further 10 minutes.
• Heat a frying pan until hot, add the remaining light olive oil and fry the steak for 2 minutes on each side, then remove from the pan and leave to rest for 5 minutes. Slice the rested steak into strips and serve it with the roasted vegetables.