Lightly steam the baby corn and sugar snap peas. Remove from the heat and cool quickly in ice water or a colander held under a cold running tap. Slice each piece of baby corn in half lengthways.

Prepare the remaining vegetables; peel the carrot and cut into sticks, de-seed and slice the pepper, cut the cucumber into sticks. Arrange the vegetables on a plate or platter. Cover and store in the fridge until ready to serve. Serve with rainbow dips on the side.

Be safe! Make sure the texture and pieces sizes are suitable for your little one!  If serving to younger babies and the crunchy texture of some of these vegetables is too challenging, you could lightly steam to soften them, or boil if you prefer. If the skin on the cucumber is a little tough then this can be peeled.