Stage one recipes (6 months onwards)

The early weeks of weaning are a time to encourage your child to try new textures and tastes. Here we have taken a few favourite vegetables and made a nutritious bright yellow puree.

Suitable for vegetarians
Suitable for freezing

Ingredients
1 tsp olive oil
1 large carrot, peeled and chopped
1 potato, peeled and chopped
1tbsp peas, fresh or frozen
2 tbsp sweetcorn kernels, frozen or tinned (unsalted)
4 tbsp water

Method
Head the olive oil in a small pan over medium heat. Add the carrot and fry until soft, about 5 minutes.

Add the potato, peas , sweetcorn and water and stir to mix. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, stirring occasionally to prevent sticking.

Puree by pushing through a sieve or by using a liquidizer. Add a little more water if a thinner consistency is preferred.

This puree contains folate, vitamin C, potassium and beta-carotene and even a little iron. Babies love courgette, so you can puree it alone.

Makes 6-8 servings
Suitable for freezing
Keeps for up to 24 hours in the fridge

Ingredients
100g broccoli spears, washed and cut into small floret’s
1 courgette
About 100 ml of water
Teaspoon of baby rice (optional)
Expressed breast milk or formula milk

Method
Dice the courgette and steam with the broccoli for 5 minutes. If you don’t have a steamer, cover in water, bring to the boil and simmer for 5 minutes. Remove from heat and puree the vegetables in some of the vegetable water, add the baby rice and thin with the milk and water until it’s the right consistency. First foods should be the consistency of runny yoghurt.

The quinoa and raisins in this recipe provide between about a quarter and a third of your babies recommended iron intake. The vitamin C in the pear will increase the iron absorption. The quinoa and yoghurt in this recipe makes it a rich protein and calcium source.

Suitable for freezing
Keeps in fridge for 24 hours
Ingredients
1 conference pear, washed, peeled and cored
2 tablespoons of raisins
4 tablespoons full fat yoghurt
2 tablespoons quinoa flakes

Method
Soak the quinoa flakes in a little water for a few minutes. Dice the pear and put it in a small pan with the raisins and quinoa. Cover with water. Bring to the boil and simmer for 5 minutes. Take off the heat and puree in a little water. Add the yoghurt to the mixture and add more water if needed to get the mixture to the required consistency.

This dish provides iron, zinc, folate and vitamin C, all important nutrients for your baby's development and growth.

Makes 6-8 servings
Suitable for freezing
Keeps in fridge for 24 hours

Ingredients
1 tablespoon olive oil
1 small onion, peeled and chopped
2 medium potatoes peeled and chopped
50g spinach, washed, tough stalks removed, chopped
5 tablespoons whole milk
7 tablespoons water
3 tablespoons grated cheddar
2 tablespoons quinoa flakes (optional)

Method
Heat the olive oil in a small pan. Add the onion and cook until soft. Then add the potatoes and cook for a few minutes, stirring continuously. Then add the spinach, quinoa flakes milk and water and stir. Cover and simmer, stirring occasionally until the potatoes are soft. If you need to add a little more water to cover the mixture then do so. It should take about 15 minutes. Remove from the heat and stir in the cheese until melted. puree and serve, once cooled a little.