Somewhere between four and six months, your thoughts will turn to weaning your baby. And while baby-led weaning (where you give your six months+ baby small pieces of finger food and allow him to feed himself) is gaining in popularity, the majority of mums still start by weaning their baby onto purees: fruit and vegetables cooked and then blended to a soft, semi-liquid consistency.
Purees are easy for weaning babies to handle, with no lumps to trouble them, and help them get used to taking food from a spoon. You'll probably want to start by offering a single vegetable puree, such as carrot, but as your baby gets the hang of eating, you can introduce other fruit and vegetables, and combine them to make new tastes. And while it's advised that you move your baby onto lumpier food by eight months, many purees still have a place beyond this point, for example as a sauce for pasta, or stirred into yoghurt.
Recipes for first weaning
Carrot puree
Banana and apple puree
Simple pear puree
Courgette, pea and kale puree
Sweet potato and basil puree
Sweet potato and pear puree
Avocado and mint puree
Apple puree
Creamy apricot dessert
Blueberry, apple and peach puree
Sweet potato puree
Butternut squash puree
Apple, pear and apricot puree
Sweet potato and lentil puree
Carrot, parsnip and potato puree
Courgette and cauliflower puree
Butternut squash and banana puree
Pear and swede puree
Parsnip and pea puree
Spinach and roasted carrot puree
Avocado and pear puree
Summer berry puree
Tropical fruit puree
Butternut squash and apricot puree
Orchard fruit puree
Pear and nectarine cream
Haricot bean and beetroot puree
Butternut squash and carrot with thyme
Fruit salad
Spiced apple puree
