From 6 months
Makes: 1-2 servings
Storage: Use within 30 mins
1 small ripe avocado, peeled and stoned expressed breastmilk or formula milk, to thin.
Mash the fruit with a fork until it forms a purée. For a very smooth texture, push through a sieve with the back of a spoon. Add breastmilk or formula milk to thin to the required consistency.
Fresh peach yoghurt
From 6 months
Makes: 2-4 servings
Storage: Keeps in fridge for 24hrs
1 ripe peach, peeled, stoned and diced
4tbsp natural bio-yoghurt
Place the peach and the water in a small saucepan, cover with a tight-fitting lid and bring to the boil. Reduce heat and simmer for about 5 mins until the fruit is tender. Purée the peach with the cooking water and allow to cool. Stir in the yoghurt and mix well.
Roasted vegetable sticks
From 6 months if doing baby led weaning, 8 months if introducing finger foods after purees
Makes: 4-6 servings
Storage: Suitable for freezing, but best served right away
- 1 small potato
- 1 medium carrot
- 1 small beetroot
- ¼ celeriac
- 1 small parsnip
- ½ small sweet potato
- ½ red or yellow pepper
- 1tsp ground cumin
- 2-3tbsp olive oil for brushing
Preheat the oven to 180˚C. Peel all the vegetables (except the pepper) and cut the potato, carrot, beetroot and celeriac into the size of thick chips about 5cm long. Make the parsnip and sweet potato strips slightly larger. Wash the peppers well, seed them and cut them into strips about 1cm wide. Stir the ground cumin into the oil. Brush some oil onto a baking sheet and heat in the oven for 2-3 mins until hot. Place the vegetable sticks on the baking sheet and brush them all over with oil. Return the vegetable sticks to the oven and bake for about 20-30 mins until tender. When cooked, place sticks on paper towels to cool and absorb the excess oil.