Stage two recipes (7 to 9 months)

The creamy taste of coconut makes it a popular ingredient in babyfood. Here, we have tried to reproduce a smooth korma by blending coconut with mild spices, root vegetables, beans and tomato.

Suitable for vegetarians
Makes 2 servings
Can be frozen

Ingredients
1 tsp olive oil
1/2 small onion, chopped
1 small carrot, peeled and diced
pinch each of ground ginger, cumin, coriander and tumeric
2 tsp tomato puree
1 small potato, peeled and finely diced
1 tbsp beans, such as haricot or butter beans, tinned or boiled (unsalted)
2 tsp desiccated coconut
90ml (3fl oz) water

Method
Heat the oil in a small pan over medium heat. Lightly fry the onion and carrot until soft, about 5 minutes.

Add the spices and tomato puree and heat for 3 minutes, stirring continuously. Put half of the mixture in a bowl and set to one side.

Add the potato, beans, coconut and water to the pan. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes.

Puree roughly or mash. Mix in the reserved vegetables, adding extra water if a thinner consistency is preferred.

This is a delicious combination of fruit with chicken and rice. You could try serving this dish with couscous instead of rice - your baby may prefer the smaller grains.

Makes 2 servings
Suitable for freezing
Suitable for those intolerant to gluten, milk and lactose

Ingredients
1 tsp olive oil
1/2 small onion, chopped
1 small peeled fresh apricot, or 2 dried apricots, chopped
1 tbsp chicken breast or thigh meat, raw or cooked
1 plum tomato, skinned, seeded and chopped or 2 tsp tomato puree
2 tsp sultanas
1/4 tsp finely chopped fresh rosemary
pinch each ground coriander and cinnamon
1/4 tsp finely chopped garlic
90ml (3fl oz) water
1 tbsp basmati rice

Method

Heat the oil in a small pan over medium heat. Add the onion and fry until soft, about 2 minutes.

Mix in the apricot, chicken, tomato or tomato puree and sultanas.

Add the herbs, spices, garlic and water. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes, stirring occasionally to prevent sticking.

In a separate pan, boil the rice according to the packet instructions.

Add half of the cooked rice to the pan and reserve the rest.

Roughly puree or mash the fruity mixture, then add the reserved rice and mix well. If your child is not used to lumpy food, you may want to puree the whole meal in a liquidizer. Add extra water if a thinner consistency is preferred.

As you are probably aware, salmon is a fatty fish, which is very rich in omega 3 fats. These fats are essential for brain development. Fish contain DHA which is needed for brain development and EPA which is needed for brain function. As a rule we should have 1 portion of fatty fish a week. Though you can use vegetable sources of omega 3 too. If you are getting the fish filleted then let the fishmonger know it's for your baby, as you want them to be careful to remove all bones. And when you flake the fish, again, make sure there aren't any bones left.

Makes 4-6 portions

Ingredients
1 salmon fillet
1 courgette
1 large potato
75g fresh peas podded (or frozen)
4 broccoli florets
Black pepper
Slice of lemon
Half a teaspoon dried dill or dried herbs
Small handful of parsley washed and chopped

Method
Preheat the oven to 200c/400f/Gas Mark 6

Wash the salmon fillet, pat dry and place on a piece of foil large enough to make a parcel. Put a slice of lemon on the fillet, season with black pepper. Make into a parcel, pressing the edges of the foil together so the fish is sealed in. Put in the oven for 20 minutes, until cooked throuh.

Peel and dice the potato. Cut the courgette into quarters, lengthways, then slice. Pod the peas. Heat the olive oil in a saucepan. When it's hot add the potatoes and cook until softened (about 5 minutes). Then add the courgette, broccoli, black pepper and dried herbs. And cook for a further 5-10 mintues. Cover with water and put a lid on the pan and cook for 5 minutes. Then add the peas and cook for a few more minutes. Carefully flake the salmon, (double checking for bones) and put in a dish. Drain the vegetables and add to the salmon. Pureee the mixture, adding back in the liquid so that it's the right consistency. Make sure it's cooled before serving.

By not steaming or cooking the strawberries in this recipe the vitamin C content is maximised. Raw strawberries contain more vitamin C than oranges. They are also quite high in fibre. This pudding is a great source of starchy carbohydrates, protein, folate, calcium and B vitamins.

Keeps in fridge for 24 hours
Makes 2-3 portions

Ingredients
100g strawberries
100ml water
1 tablespoon ground rice (available from most healthfood shops)
2 teaspoons basmati or white short-grain rice
2 teaspoons natural yoghurt

Method
Bring the water to the boil in a small pan. Add the ground and basmati or short grain rice. Simmer for 5 minutes stirring occasionally to prevent sticking. Meanwhile, wash, hull and puree the strawberries.

Remove the rice from the heat and puree a little. Stir in the yoghurt and separate into individual portions. Spoon the strawberry puree on to the top of the rice pudding. Make sure the mixture is cool enough to eat.