AS I climb the primrose yellow staircase towards the headquarters of Organix, Dorset's organic children's food company, the first thing I notice is how good it smells.

An array of mouth-watering aromas wafts through the shiny glass doors as I venture into the lobby of the Bournemouth-based based office overlooking the town centre.

The place is spacious, airy, uber modern with cheery finishing touches like bunting, balloons and some big primary coloured bean bags.

Everything looks brand new even though the company has been based here in Commercial Road for around five years (it used to be the site of the old C&A store).

Less than 20 years ago or so I first met the company founder, Lizzie Vann, who launched the venture from the kitchen of her country home in the New Forest.

It was Lizzie and her team at Organix, who almost single-handedly turned organic baby food from a fringe product into a mainstream market leader.

The award-winning company is now under the leadership of the lovely Anna Rosier who heads up a team of 48 (predominantly female) members of staff.

Even though the baby food market is now 50 per cent organic, Anna is unfazed by the competition and strives to stay one step ahead of the game.

"We look at the bigger picture," she explains. "We set out the way to change the way children ate food and the way the food industry operated. If we were a lone pioneer then we wouldn't have achieved what we set out do do. We want more people to eat food that is free of junk and additives and we can't do that on our own.

"We just need to make sure we stay ahead in terms of creating new categories or new ideas and setting new standards."

The company's focus is on the big picture and has been at the heart of major campaigns to influence children's eating habits.

This month it is running a campaign called Organic Your September and every member of staff has made a pledge to incorporate an organic element into their lifestyle.

"Children's food is where our heart is, " says Anna, "but we want to make it suitable for everyone. Our recipes aren't just good for a little person they are good for the whole family."

At the heart of Organix HQ is a bright, clean kitchen where they do all their product testing.

The person responsible for the lovely food aromas is Abby Ban, a member of the food development team for nine and a half years, who is preparing moussaka for our lunch and blackberry drops for dessert.

"Many of our recipes are seasonal and we also visit food shows to get our inspiration, " she explains. "Whatever the trend, we have to relate it back to babies and think what they would like and what is good for them.

"Once we are happy with a product we then talk to our suppliers and look at how we can make it on a large scale. It can take anywhere between one to two and a half years for it to end up in the shops depending on the complexity of the product.

"We don't use sugar or any additives in our food whereas other food developers can add certain ingredients to help with the structure so we have to work around it. It is harder work but I never get bored!"

Here are some more healthy, family friendly recipes courtesy of Organix for you to try at home.

Organix Courgette, feta and mint fritters and Greek tzatziki

These delicious fritters are the perfect finger food for your babies learning the pincer grip, but will be loved by all the family. The feta and mint give a fresh taste, they are super easy to make and can be made in bulk for a quick supper anytime.

Makes approx 15-20 fritters

Suitable for freezing

Suitable from 10 months

Ingredients:

Fritters

• 3 courgettes

• large handful fresh mint

• 2 spring onions

• 1 large clove garlic

• 100g feta

• 50g pecorino / parmesan

• 1 egg

• 70g flour (gluten free optional)

Tzatziki

• 200g greek yoghurt

• juice of ½ lemon

• 1/2 garlic clove crushed

• 10cm cucumber (peeled and very finely chopped)

• 1 handful fresh mint

Method

1. Mix all tzatziki ingredients together and allow to rest for at least an hour ideally. Go easy on the garlic for younger babies. (They may prefer just a plain yoghurt dip)

2. Grate the courgettes and place in a sieve over a bowl. Use the heel of your hand to press out excess moisture. You should find that you get a bowl full of green liquid release from the courgettes!

Pick up the courgette in handfuls and give it an extra squeeze out, before placing into a large bowl. (You’re aiming to get rid of all excess moisture).

3. Finely chop spring onion and mint, crush garlic, crumble feta, and grate pecorino and add all to the courgette, stirring thoroughly. Then add egg and flour and mix though to form batter.

4. Heat a drizzle of oil in a large frying pan over medium heat. Add a tbsp. of batter to the pan to form a small round fritter. You should be able to cook 4 – 6 fritters at a time, depending on the size of your pan. Cook for 4-5 minutes each side, until golden.

Serve warm or cold with tzatziki or plain yoghurt dip. Add a few leaves or some steamed seasonal greens for a full meal.

For lots more advice on toddler foods and tasty, healthy recipes for all the family please visit organix.com. To download a copy of the Organix Little Book of Good Food - Toddlers & Families visit organix.com/lovegoodfood and you can watch the Love Good Food video at: #lovegoodfood. Join the conversation at #LoveGoodFood.

Blackberry Drops:

These tasty little drops are really easy and quick to make, and older children will enjoy getting involved.

makes approx. 25 - 30 drops

Suitable for freezing

10-30 mins for preparation

30+ mins for cooking

2 pears (you could use mashed banana or a fruit puree of your choice if you prefer)

A little water (if required)

150g butter (or coconut oil)

4 eggs

90mls / 6 tbsps maple syrup

½ tsp vanilla extract

100g ground almonds

150g self raising flour (gluten free if you prefer)

Approx. 25-30 blackberries

How do you make it?

1. Start by making a puree with the pears. Peel, core and quarter the pears, then steam until soft (approximately 20mins), either using a steamer or by placing in a colander over a pan of simmering water and covering (you could boil the pears instead, if you prefer, but steaming retains more of the nutrients)

2. In a bowl, blend the pears to a smooth puree, adding some water if required (just enough to get a smooth consistency) – a hand blender will give the smoothest texture, but a food processor or blender can also be used

3. Stir the butter (or coconut oil) into the warm puree to gently melt it, or if the puree is cold, gently warm together in a pan over a low heat until just melted. Then allow to cool. If you are using a premade puree from the freezer you will need approximately 250mls of puree. Allow to defrost over night, then gently warm through with the butter/oil

4. Preheat the oven to 160°C / 140°C fan / gas 3. Line 2 large baking trays with grease proof paper

5. Whisk the eggs, maple syrup, vanilla and cooled puree (with butter) together in a large bowl with a hand whisk

6. Stir in the ground almonds then sieve in the flour and lightly stir using a metal spoon. Don’t over stir the mixture to avoid knocking out too much air

7. Use a tablespoon to drop small round blobs of cake mixture onto your lined baking tray, leaving at least 2cm between them

8. Press a blackberry into the centre of each drop, children love to help with this

9. Bake for 15 minutes or until golden and risen

10. Eat warm, or allow to cool on a cooling rack

Serving suggestions

These make a delicious teatime treat, tasty pudding or afternoon snack.

Keep for up to 3 days in an air tight tub in a cool place or in the fridge. Can be frozen, and defrost in less than an hour – for a treat anytime.

You can vary the fruit along with the season – raspberries and blueberries work very well, or you can chop larger fruit into chunks, such as apricots, banana, mango etc. You can also vary the fruit puree to compliment the fruit drop.

For more recipes and healthy eating tips for your children, visit organix.com