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Recipe 1: six months and onwards -

Rice and Lentil Bake

During the early weeks of weaning is the best time to encourage children to try new textures and tastes. Although this recipe is suitable for the later stages of weaning, it could be blended to a smooth puree for the first stage

Ingredients

Olive oil/toasted sesame seed oil

1 tablespoon tomato puree

30g long grain brown or basmati rice

30g lentil peas

400ml distilled water

1 onion

 Method

a)   Dice onion finely and fry gently in the oil until soft

b)   Add tomato puree along with 2 tablespoons of water, and stir into the onions while still heating

c)   Add a further 400ml of water and the rice and lentils

d)   Bring to the boil then simmer until the rice and lentils are fully cooked and are soft.

e)   Strain and serve 

Recipe 2: six to ten months -

Vegetable and Coconut Korma

The creamy taste of coconut makes it a popular ingredient in baby food. This recipe makes two servings and is 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

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

b)    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.

c)     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.

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