If the idea of whipping up separate meals for your baby, toddler, and the rest of the family has you breaking into a cold sweat, we’ve got some good news. Bestselling author Rebecca Wilson is back with a brand-new cookbook, What Mummy Makes: Easy Weaning—and it’s set to be your new kitchen MVP.
Weaning can feel like one of the most overwhelming stages of parenthood. You’re trying to figure out when, what, and how to feed your little one…while also keeping everyone else fed and vaguely satisfied (hello, fussy toddlers and always-hungry partners). Rebecca’s latest book promises to take the stress out of all of that with her signature philosophy: cook once, feed everyone.
Just like her hugely popular first book What Mummy Makes, this new title is full of family-friendly recipes that are safe for babies from six months, but tasty and satisfying enough for grown-ups too. Think sticky sesame chicken, air fryer zesty cod tacos, and two cheese green bean gnocchi bake. Yes, your baby and your partner might just be fighting over seconds.
Rebecca gently guides parents through every stage of the weaning journey; from those first tentative bites to toddlerhood and beyond. The book is packed with over 100 brand-new, nutritionist-approved recipes that not only tick the nutritional boxes, but also taste genuinely delicious. There’s even a whole chapter on party food, so you can bring baby to the celebration table without resorting to yet another bland purée.
One of the most refreshing things about Easy Weaning is its focus on bringing the family together around the table. Instead of isolating your baby’s eating experience with separate “baby meals,” Rebecca encourages a shared mealtime experience right from the start. It’s not just practical (because let’s be honest, who has time for three dinners?), it also sets little ones up to be adventurous, confident eaters.
Better still, her clever batch-cooking tips and veggie-packed dishes are lifesavers for those nights when you need something nourishing but quick. You’ll find recipes that are air fryer–friendly, slow cooker–friendly, and even freezer-friendly. Because if anyone gets how chaotic life with kids can be, it’s a fellow mum.
Rebecca Wilson, who shares mealtime inspiration daily with her community on @rebeccawilsonfood, has built a loyal following by keeping it real—her food is simple, unfussy, and full of flavour. And Easy Weaning continues that same real-world approach that’s made her a favourite among modern parents.
So whether you’re just starting solids or you’re deep into the land of picky preschoolers, What Mummy Makes: Easy Weaning is more than a cookbook—it’s a weaning survival guide with a side of sanity-saving magic.
What Mummy Makes: Easy Weaning
Rebecca Wilson
Carnival | RRP $39.99
Easy pea risotto
This easy method for making risotto eliminates the need to stand over the pot stirring continuously. Scrumptiously flavoured with peas, this meat-free meal is perfect for all the family.
Prep: 5 minutes
Cook: 25 minutes
Serves: 2 adults & 1 little
Ingredients
2 low-salt chicken or vegetable stock cubes
900ml (1½ pints) boiling water
50g (1¾oz) unsalted butter
a touch of oil
1 brown onion, finely diced or grated
2 large garlic cloves, crushed
200g (7oz) risotto rice
300g (10½oz) frozen peas
60g (2¼oz) Parmesan or other
hard cheese, finely grated
freshly ground black pepper
Method
- Place the stock cubes in a microwaveable jug with the boiling water and stir to dissolve.
- Set a medium saucepan over a medium-high heat and melt 20g (¾oz) of the butter with a touch of oil to stop the butter burning. Add the onion, stir and cook for 3–5 minutes until the onions turn translucent.
- Add the garlic, then tip in the rice. Season with a good grinding of black pepper and cook for 2 minutes to toast the rice. Add about 750ml (1¼ pints) of the stock, reserving some for the next step. Bring the liquid to a boil, then turn the heat down to low, cover with a lid and cook for 20 minutes, stirring every 7 minutes or so. There’s no need to stand over it and stir continuously.
- Meanwhile, add the frozen peas to the remaining stock, cover and cook in the microwave on high for 2½ minutes, or tip into a small saucepan and cook over a medium-high heat for 4 minutes.
- Remove a few tablespoons of the peas for garnishing at the end, then blend the remaining peas and stock using a stick blender or in a food processor. Set aside.
- As the liquid in the risotto pan starts to be absorbed by the rice, stir more frequently. Check after 20 minutes – if the rice still has a hard firmness, it needs a little more cooking, so add a splash more water. Don’t add too much; it’s best to add a little at a time.
- Once the rice is done, stir in the pea purée and the reserved whole peas and cook for a further minute to heat through. Remove from the heat and add the remaining butter and the grated Parmesan.
- Serve as is or blend for baby. Note – whole peas are suitable from 6 months. Adults may wish to add some salt to their portion along with another grating of cheese on top.
