Once your baby is accustomed to eating solid foods you need to provide them with easy to prepare, nutritious meals that will encourage them to try new flavours and textures. In this article you will find some easy to prepare weaning recipes.

White Fish and Vegetable Puree

This recipe is suitable for babies that are 9 months plus, as it contains both peppers and potatoes which are part of the nightshade family, and can be associated with reactions such as rashes.

Fish has so many healthy properties (great source of protein, minerals and essential fats) that it is good to make it a central part of your child’s diet from as early as possible. Once your baby is used to the taste of white fish, start using oily fish such as salmon, trout or mackerel to increase their intake of good fats.

Ingredients

1 medium carrot                                                                                                                                             1 medium red pepper cored and deseeded                                                                                                 100g sweet potato peeled                                                                                                                           135g plaice or cod fillet, skin removed                                                                                                           85ml milk or water                                                                                                                                         1 bay leaf

• Chop all the vegetables and steam them until tender, then puree coarsely
• Place the fish in a pan with the milk or water, and the bay leaf, and simmer for 5 – 7 minutes, until the fish flakes easily. Check for bones
• Add the cooked fish and its liquid to the vegetables and mash together with a fork.

Lentils with Carrot and Coriander

Lentils are a great source of protein, and are a rich source of iron, which your baby will need from six months onwards. The inclusion of orange juice in the recipe will help the baby’s body absorb the iron from the lentils

Ingredients

4 tablespoons of red lentils                                                                                                                     1 medium potato peeled and diced                                                                                                             1 large carrot peeled and diced                                                                                                                     half a teaspoon of ground coriander                                                                                                             200 ml water                                                                                                                                                 juice from half an orange

• Rinse the lentils thoroughly in cold water and drain
• Place the lentils, vegetables water and ground coriander in a saucepan and cover with at lid
• Bring to the boil, and then reduce heat and simmer for 30 minutes, until the lentils are soft and the vegetables are tender
• Add the orange juice and puree until the desired consistency is achieved