Somewhere between 4 and 6 months, your thoughts will turn to weaning your baby. And while baby-led weaning (where you give your 6 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 – simple and nutritious recipe for the first week of weaning.
Banana and apple puree – works on its own for pudding or makes a great addition to plain yoghurt and breakfast porridge.
Simple pear puree – makes 10 portions you can freeze.
Courgette, pea and kale puree – tasty puree made from trendy kale and packed full of calcium and Vitamin C.
Sweet potato and basil puree – also works as an alternative topping for cottage pie.
Sweet potato and pear puree – this seemingly odd combination packs a sweet punch.
Avocado and mint puree – this tasty puree can also be used as a dip with pitta bread for older toddlers.
Apple puree – a classic sweet dish.
Creamy apricot dessert – use any dried fruit you fancy for this recipe.
Blueberry, apple and peach puree – delicious stirred into plain yoghurt.
Sweet potato puree – simple, sweet puree to get your baby’s tastebuds tingling.
Butternut squash puree – make 8 baby-sized portions from 1 squash.
Apple, pear and apricot puree – whizz up this puree in less than 10 minutes.
Sweet potato and lentil puree – introduce lentils to your baby’s diet.
Carrot, parsnip and potato puree – a tasty way of serving up a trio of root vegetables.
Courgette and cauliflower puree – use fresh or frozen cauliflower in this quick recipe.
Butternut squash and banana puree – experiment with different flavours.
Pear and swede puree – give the humble swede a yummy twist with this recipe.
Parsnip and pea puree – pass the puree through a sieve to remove pea skins.
Spinach and roasted carrot puree – roast the veg for extra flavour.
Avocado and pear puree – use fresh pears or tinned in juice.
Summer berry puree – use frozen veg to make this fruity treat.
Tropical fruit puree – introduce your baby to the tropical papaya fruit.
Butternut squash and apricot puree – add your baby’s usual milk for a runnier puree.
Orchard fruit puree – choose a sweet variety of apple like Gala or Pink Lady.
Pear and nectarine cream – this creamy dessert will go down a treat.
Butternut squash and carrot with thyme – fresh thyme adds extra flavour to this hearty puree.
Fruit salad – great as a dessert or breakfast.
Spiced apple puree – introduce your baby to the spicy flavours of cinnamon and nutmeg.