An hour on Sunday and the week's snacks are sorted. Purées are the filling that freezes well in pouches, so you can cook once, freeze a stack and pull one out the night before. Here are three combos to rotate.

Makes: 4–5 pouches per purée (150ml each) · Prep and cook: about 1 hour for all three

Apple and pear

Peel, core and chop 2 apples and 2 pears. Simmer with a splash of water for 10 minutes until soft, then blend smooth.

Sweet potato and carrot

Peel and chop 1 medium sweet potato and 2 carrots. Steam for 15 minutes until soft, then blend with a little of the cooking water until smooth.

Pumpkin and apple

Steam 300g peeled, chopped pumpkin and 1 chopped apple for 12–15 minutes. Blend smooth with a pinch of cinnamon.

How to freeze them

1. Let every purée cool completely before filling.
2. Fill each pouch, leaving a little room at the top. Food expands as it freezes.
3. Squeeze out the air, seal, then label the pouch with the date.
4. Lay pouches flat in the freezer until frozen, then stand them up to save space.
5. Thaw in the fridge overnight and use within 24 hours of thawing. Don't refreeze.

Tips

• Freezer life: use frozen purées within 3 months.
• Purées only: keep yoghurt and dairy pouches in the fridge, not the freezer.
• Cleaning: hand wash in warm soapy water with a bottle brush and leave open to dry. Pouches must be completely dry before refilling and freezing.

Little hands love our new DinoROAR pouch.