Avocado and cucumber purée
Stage 1
Puréed parsnip and apple
Stage 1
Makes 2 portions Prepare 10 mins
Makes 4 portions Prepare 5 mins Cook 15 mins
A simple, no-cook purée that’s packed with green goodness! Slice the remaining
half of the avocado and add it to a salad or sandwich for your lunch.
This is a delicious and unusual fruit and veg combination – parsnips have a
natural sweetness babies love.
¼ small cucumber • ½ avocado, peeled, stoned and chopped
2 parsnips, peeled and cut into small pieces • 1 eating apple, peeled, cored
and quartered
1 Peel the cucumber and slice in half lengthways. Scrape out the seeds with a
teaspoon. Chop into small chunks. 2 Whiz the cucumber and avocado until
smooth using a hand-held blender or food processor. For just-weaned babies,
pass the purée through a nylon sieve.
Tasty carrot purée
Stage 1
1 Put the parsnips in a steamer set over boiling water and cook for 10 minutes
until tender, then add the apple and steam for a further 5 minutes. 2 Alternatively,
put the parsnips in a pan, cover with water and simmer for 10 minutes. Add the
apple and continue to simmer until the parsnips are just tender. 3 Blend until
smooth using a hand-held blender or food processor.
Banana and blueberry purée
Stage 1
Makes 4 portions Prepare 10 mins Cook 15-20 mins
Makes 1 portion Prepare 5 mins
Young babies tend to like root vegetables such as carrots because of their
naturally sweet flavour.
Known as a superfood, blueberries are high in antioxidants, fibre and vitamins A
and C. Bananas are a fantastic first food, too, as they’re quick to prepare and
easy for your baby to digest.
350g carrots, peeled and chopped
25g blueberries • 1 small banana, sliced
1 Put the carrots in a steamer set over boiling water and cook for 15-20 minutes
until tender. Alternatively, simmer for 15-20 minutes until soft. 2 Drain the
carrots and place in a blender, adding some of the water from the steamer or
pan, then purée until smooth. The amount of water you add depends on your
baby; you may need to add a little more if he finds the purée difficult to swallow.
3 Spoon some of the purée into your baby’s bowl and serve lukewarm. Freeze
any leftovers in an ice cube tray or small plastic containers.
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1 Put the blueberries in a saucepan with 1tbsp water and cook for about
2 minutes. 2 Add the banana and blend until smooth using a hand-held blender
or food processor.
Baby porridge with pear purée
Stage 1
Peach purée
Stage 1
Makes 2-3 portions Prepare 5 mins Cook 15 mins
Makes 2 portions Prepare 10 mins
Sweeten your baby’s porridge with this simple pear purée. Just portion up
and freeze any leftovers in an ice cube tray or small plastic containers.
Naturally sweet and mild, peaches are perfect as a baby’s first fruit – plus, they’re
abundant in summer. Try mixing this with other fruit purées.
For the pear pureé 1 ripe pear, peeled, cored and quartered • Your baby’s
usual milk or cooled, boiled water For the porridge 2tbsp baby porridge
(gluten-free if your baby is under six months) • Your baby’s usual milk (if the
porridge has no added milk) or warm, boiled water (if it has added milk)
1 fully ripe peach
1 To make the pear purée, cut each pear quarter into three smaller pieces. Cook
in a saucepan with 4tbsp water for 10-12 minutes, covered, until soft, stirring
occasionally. 2 Cool slightly, then blend with a food processor or hand-held
blender until smooth. Add a little of your baby’s usual milk or cooled, boiled
water, if necessary. 3 To make the porridge, add warmed milk or water, adjusting
the quantity until it’s smooth and runny. Stir 1 level tbsp of pear porridge
into the porridge.
1 Wash the peach. Remove the skin by cutting a small cross on the bottom of
the peach, cover it with boiling water then remove after 1 minute. Peel once
cool. 2 Halve the peach, remove the stone and cut flesh into chunks. 3 Blend
using a hand-blender or food processor until runny and smooth.
Recipe by
Carrot and chicken purée
Recipe by
Stage 1
Makes 6-10 portions Prepare 10 mins Cook 25-30 mins
This delicious mixed purée is a great way to introduce your baby to chicken.
100g chicken mince • 400g medium carrots, peeled and diced into
small cubes
1 Gently heat the chicken with a small amount of water in a saucepan, breaking
up the mince with a spoon. 2 Add the carrot cubes and enough water to cover.
Bring to the boil, reduce the heat and simmer gently, covered, for 20-25 minutes
until the carrots are soft and the chicken is cooked through (the juices should be
clear). 3 Cool slightly, then blend with a food processor or hand-held blender
until smooth and fairly runny.
Recipe by
Sweet potato and
broad bean bake
Stage 1
Makes 8-14 portions Prepare 5 mins Cook 30 mins
A healthy, sweet combination little ones love. Broad beans are a really versatile
veg – try adding them to risottos, pasta, stews, soups and mash.
1tbsp olive oil • 390g sweet potatoes, peeled and diced • 90g tinned
chopped tomatoes • 360g tinned broad beans, drained and rinsed
1 Preheat the oven to 200°C/180°C fan/Gas 6. Put the oil and sweet potatoes
in a saucepan and cook gently for 5 minutes. 2 Add the tomatoes and just
enough water to cover. Bring to the boil, remove from the heat and add the
beans. 3 Put in an ovenproof dish and cook for 20 minutes or until the potatoes
are cooked. 4 Cool slightly, then blend using a hand-held blender or food
processor until smooth.
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