by Joe Wicks
POTATO PUREE
This is a nice neutral flavour to kick off with. When you come to mixed purees, potato is a great filler for thickening other veggies.
MAKES 22 TBSP/ICE CUBES
V F GF
1 medium potato, peeled (around 300g)
100–120ml baby’s usual milk or water
Chop the potato into 1.5cm cubes. Place in a medium lidded saucepan over a medium heat and cover with boiling water. Boil for 15–20 minutes until tender.
Drain and mash or blend adding in the milk or water until you have the consistency of double cream and the mixture is loose enough to fall from the spoon.
Keeps for up to 2 days covered in the fridge.
TIP
For all four purees:
You could freeze before adding in the liquid (so it will take up less room) and dilute to your required consistency as and when needed.
COURGETTE PUREE
This is a good first puree taste. The water content in the courgette helps make it nice and thin for your baby to swallow.
MAKES ABOUT 10 TBSP/ICE CUBES
V F GF
1 large courgette (around 200g)
80–100ml baby’s usual milk or water – optional
Cut the courgette into 1.5cm cubes. Boil or steam the courgette for 8–10 minutes until soft.
Drain and blend or mash the courgette, adding in a little water or baby’s usual milk if needed, but the water content from the courgettes should be enough to create a loose consistency that will fall from the spoon.
Keeps for up to 2 days covered in the fridge.
PARSNIP PUREE
Parsnip is a sweeter veg and your baby will probably love it. Try offering this after plenty of bitter green and savoury veg have been offered first.
MAKES 20 TBSP/ICE CUBES
V F GF
300g parsnips, peeled
150ml baby’s usual milk or water
Cut the parsnips into 1.5cm cubes. Boil or steam the parsnips for 8–10 minutes until soft.
Drain and blend the parsnips adding in a little of baby’s usual milk or water until you have the consistency of double cream and the mixture is loose enough to fall from the spoon.
Keeps for up to 2 days covered in the fridge.
BROCCOLI PUREE
Broccoli is a great first food. You can puree it easily but also offer a super-soft little floret to try alongside it. I call them baby trees.
MAKES 12 TBSP/ICE CUBES
V F GF
1 small head of broccoli (around 150g)
80–100ml baby’s usual milk or water
Break the broccoli into small florets. Steam or boil for 8–10 minutes until soft.
Drain and blend the broccoli adding in a little of baby’s usual milk or water until you have the consistency of double cream and the mixture is loose enough to fall from the spoon.
Keeps for up to 2 days covered in the fridge.
TIP
For all four purees:
Any leftovers of these single taste purees could be added to your baby’s foods later on to avoid any waste.
COMBINED FLAVOURS
Indie mainly had purees at this stage, but we also offered her finger foods alongside them so she could start learning to feed herself. Batons of vegetables like broccoli and carrots are great for a baby at this age so they can hold on to them, but they need to be really soft. It is best to steam them so they’re like mush when they get between baby’s gums.
After the first 2 weeks of green veggies, we started to combine foods together such as potato and broccoli mash and we also started to bring in some iron-rich foods such as beans and lentils as well as higher allergen-risk foods like eggs, fish and nut butters (see info on introducing allergens on here). After those first few combinations, it was all about building in lots of variety to Indie’s diet. I found that Indie likes a mixture of flavours – like sweet potato, salmon and broccoli. Broccoli on its own is quite hardcore but when we started to combine things that’s when she got really excited about food.
We began getting more creative by adding flavourful ingredients like cheese, fresh herbs and spices into veggie stews or mashed lentils and butterbeans (which Indie loves). Seeing your baby’s reaction to a cheesy broccoli mash with paprika for the first time is just wonderful, so be adventurous. Babies don’t need to eat bland foods.
COURGETTE, PEA AND MINT PUREE
Now the fun can start by mixing flavours. Fresh mint is a great addition, but you could also try parsley or coriander. Be adventurous by mixing it up and trying new things.
MAKES 14 TBSP/ICE CUBES
V F GF
1 large courgette (around 200g), washed and cubed
100g frozen peas
2 sprigs of mint, finely chopped
80–100ml baby’s usual milk or water – optional
Steam or boil the courgette for 8–10 minutes or until fork tender. Add the peas towards the end of the cooking time and cook for 2 minutes.
Drain the courgette and peas and mash or blend, stirring through the mint. Add in baby’s usual milk or water for a smoother consistency.
Keeps for up to 2 days covered in the fridge.
TIP
It is easy to add more or less liquid to make it the right texture for your baby. This is also a great sauce for serving with pasta later on.
POTATO, PARSNIP AND CARROT
This was one of Indie’s favourite blends. It’s sweet and creamy and goes down a treat.
MAKES ABOUT 20 TBSP/ICE CUBES BEFORE DILUTION
V F GF
1 small potato (around 200g), peeled and chopped into 1.5cm cubes
1 medium parsnip (around 200g), peeled and chopped into 1.5cm cubes
2 medium carrots (around 200g total), peeled and chopped into 1.5cm cubes
80–100ml baby’s usual milk or water – optional
Place all the vegetables in a medium pan over a medium heat and cover with boiling water. Cook for 15–20 minutes until completely tender.
Drain and mash or blend adding in water or baby’s usual milk for a smoother consistency.
Keeps for up to 2 days covered in the fridge.
BROCCOLI, SWEDE AND POTATO MASH
I like to batch-cook this one and store it in the freezer in cubes or bags. It defrosts well and makes a great quick meal in the early stages.
MAKES 22 TBSP/ICE CUBES
V F GF
100g potato, peeled and cut into thin small pieces
100g swede, peeled and cut into thin small pieces
150g broccoli, broken into small florets
80–100ml baby’s usual milk or water – optional
Steam or boil the potato and swede for a total of 12 minutes or until tender. Add the broccoli 4 minutes before the end of the cooking time.
Drain and mash or blend the vegetables. Loosen with baby’s usual milk or water for a smoother texture.
Keeps for up to 2 days covered in the fridge.
AVOCADO AND BUTTERBEAN MASH
This is a super healthy way to include some protein and fat in your baby’s diet – both important in the early stages of weaning. It’s a great colour and texture and easy to mash.
MAKES ABOUT 12 TBSP/ICE CUBES | NO-COOK
V F GF
1 large ripe avocado, de-stoned
100g tinned butterbeans, drained and rinsed juice of ½ lemon or lime
80–100ml baby’s usual milk or water – optional
1 tsp finely chopped chives – optional
Add the avocado flesh, butterbeans and lemon or lime juice to a mixing bowl and blend with a stick blender until smooth. Add in baby’s usual milk or water for a looser consistency. Stir through the chives if using.
Keeps for up to 2 days covered in the fridge.
CARROT PORRIDGE
Porridge is Indie’s favourite breakfast of all time. We started Indie on plain rolled oats from the start. Cook low and slow and they go super-soft and creamy.
MAKES 12 TBSP/ICE CUBES
V F GF
30g porridge oats
250ml whole milk
1 carrot, peeled and finely grated (around 40g grated weight)
¼ tsp ground cinnamon
Add all the ingredients to a small saucepan over a medium heat. Bring to the boil gently and then reduce the temperature to low and simmer for 10 minutes, stirring regularly to develop a creamy consistency.
Keeps for up to 2 days covered in the fridge.
BUTTERNUT, CINNAMON AND ALMOND BUTTER
Mixing tiny amounts of nut butter into meals is a great way to introduce nuts to your baby’s diet. This also gets good veg in for breakfast or lunch.
MAKES 10 TBSP/ICE CUBES
VE F GF
200g shop-bought frozen cubed butternut squash (or peeled butternut, cut into 1.5cm cubes)
2 pinches of cinnamon
1 tbsp almond butter
Steam or boil the butternut for 10 minutes until tender when pricked with a fork. Drain, then blend or mash with the remaining ingredients.
Keeps for up to 2 days covered in the fridge.
CHEESY COURGETTE AND SPRING ONION RICE
Babies don’t need to eat bland foods. Let them explore the flavours you love too. When I introduced cheese to Indie, there was no going back.
MAKES 14 TBSP/ICE CUBES
V F GF
1 tsp olive oil
1 medium courgette (around 150g), grated
35g spring onions (about 3), finely chopped
100g cooked white basmati rice
100ml hot water
40g cheddar, grated
Add the oil, courgette and spring onions to a medium non-stick frying pan and sauté over a medium heat for about 5 minutes until soft.
Add the rice and hot water to the frying pan, breaking up the rice with a wooden spoon in the pan. Cook for a further 2 minutes, allowing most of the liquid to evaporate off before stirring through the cheese.
Mash or blend more if needed.
Keeps for up to 2 days covered in the fridge.
LEEK, QUINOA AND TARRAGON
I love seeing Indie’s face when I give her a new spice or herb.
You never quite know how its going to go, which makes it fun.
MAKES 17 TBSP/ICE CUBES | LONGER RECIPE
VE IF USING OLIVE OIL F GF
1 tsp unsalted butter or olive oil
100g leeks, finely chopped
1 tbsp finely chopped tarragon
70g washed quinoa
200ml hot water
Melt the butter or heat the oil in a medium saucepan. Add the leeks and tarragon and sweat over a low heat for a few minutes until soft.
Add the quinoa and stir to combine. Pour over the hot water and cook, covered, for 20 minutes or until the quinoa is fluffy and the water has been absorbed.
Keeps for up to 2 days covered in the fridge.
SWEET POTATO, WHITE FISH AND BROCCOLI
We started offering Indie white fish early on before we gave her meat. It has a flaky texture so it’s easy to swallow and works well mashed with different veg.
MAKES 20 TBSP/ICE CUBES
F GF
1 medium sweet potato, peeled and cubed
80g broccoli, broken into small florets
1 tsp coconut oil
100g white fish, skinless and boneless (such as haddock or cod)
80–100ml baby’s usual milk or water – optional
Steam or boil the sweet potato for 10 minutes, then add in the broccoli florets and cook for a further 4–5 minutes until soft.
Melt the coconut oil in a small non-stick frying pan over a medium heat. Slide in the fish and fry for about 7–8 minutes until cooked through.
Flake the fish and blend or mash together with the sweet potato and broccoli. You can add in a little of baby’s usual milk or water if you want a looser consistency.
Keeps for up to 2 days covered in the fridge.
AVOCADO BASIL PUREE
Fresh herbs are good for us but also bring food to life. Be brave, be different. Give your baby new flavour experiences as early as possible.
MAKES 10 TBSP/ICE CUBES | NO-COOK
VE F
1 medium avocado, de-stoned
4 tbsp coconut milk
1 tbsp finely chopped basil
1 slice brown toast, crusts removed and cut into 6–7cm fingers
Mash or blend the flesh from the avocado with the coconut milk until smooth. Stir through the basil and serve with 1–2 brown toast fingers.
Keeps for up to 2 days covered in the fridge.
RED LENTIL, CAULIFLOWER, TURMERIC AND KALE
Lentils are a great food to introduce at around 6 months of age as they offer a source of iron. I love the turmeric in this.
MAKES 12 TBSP/ICE CUBES
VE F GF
60g red lentils, rinsed
70g cauliflower, roughly chopped into small pieces
¼ tsp ground turmeric
200ml hot water
15g kale leaves, finely shredded
Place the lentils, cauliflower and turmeric in a small saucepan and cover with the hot water. Simmer for 5 minutes before adding in the kale and cooking for a further 5–7 minutes.
Mash or blend, breaking down the cauliflower pieces.
Keeps for up to 2 days covered in the fridge.
BROCCOLI, SALMON, PEAS AND POTATO
Using soft boiled potato helps to thicken the texture of purees when you’re trying to move your baby’s textures up a notch.
MAKES 20 TBSP/ ICE CUBES
F GF
1 small potato (around 200g), peeled and cut into 1.5cm cubes
60g broccoli florets
1 small fillet of salmon (around 100g), skinless and boneless
60g frozen peas
80–100ml baby’s usual milk or water – optional
Place the potato in a saucepan, cover with boiling water and cook for 15–20 minutes until tender.
Add the broccoli and salmon to a steamer and set over the potato for the last 8–10 minutes of cooking time. Slide the peas into the steamer 4 minutes before the end of the cooking time.
Drain the vegetables, place all the ingredients in a bowl, and mash or blend, adding in water or baby’s usual milk for a smoother consistency.
Keeps for up to 2 days covered in the fridge.
FENNEL, CHICKPEA, APPLE AND WATERCRESS
Plant-based protein sources like chickpeas are great for your baby – you don’t always need to rely on fish, chicken or red meat.
MAKES 20 TBSP/ICE CUBES
V F GF
1 medium fennel bulb, woody stems trimmed and roughly chopped
60g tinned chickpeas, drained and rinsed
1 apple, peeled, cored and roughly chopped
30g watercress leaves
80–100ml baby’s usual milk or water – optional
Place the chopped fennel, chickpeas and apple in a medium saucepan over a medium heat. Cover with boiling water and boil for 8–10 minutes until soft and tender. Alternatively steam for the same time.
Drain and blend the mixture with the watercress until smooth, diluting with a little water or baby’s usual milk for a looser consistency.
Keeps for up to 2 days covered in the fridge.
LEMONY AUBERGINE WITH YOGHURT AND PARSLEY
Plain full-fat Greek yoghurt is my go-to dip for most of Indie’s meals. This creamy aubergine dip is wonderful and works well spread on pitta.
MAKES 16 TBSP/ICE CUBES
V F GF
1 aubergine, cut into 1cm cubes
1 tbsp lemon juice
2 tbsp Greek yoghurt
2 tbsp finely chopped parsley
Steam the aubergine for 10 minutes until perfectly soft. Blend with the lemon juice and yoghurt, then stir through the parsley.
Keeps for up to 2 days covered in the fridge.
TIP
You could add tahini, olive oil and salt for an adult dip version.
PEAR, BEETROOT AND BLUEBERRY OVE
RNIGHT OATS
Overnight oats are a lifesaver on busy mornings. I make big batches of these all the time for me, Rosie and Indie.
MAKES 24 TBSP/ICE CUBES | NO-COOK
V F GF
1 pear, cored and roughly chopped
1 medium cooked beetroot
3 tbsp Greek yoghurt
6 tbsp water
60g blueberries, squashed thoroughly with a fork
80g porridge oats
Blend the pear, beetroot, yoghurt and water until perfectly smooth. Stir through the squashed blueberries and the oats. Leave overnight or eat straight away.
Keeps for up to 2 days covered in the fridge.
CUCUMBER MINT YOGHURT
Indie loved to dip stuff as soon as she started feeding herself with finger foods. This is one of her favourites and works well with chicken.
MAKES 10 TBSP
GF
¼ cucumber (around 70g)
90g Greek yoghurt
8 mint leaves, finely chopped
2–3 finger-sized grilled chicken strips, to serve
Cut the cucumber in half lengthways and remove the seeds, scraping them out with a teaspoon. Grate coarsely with a box grater.
Mix together the grated cucumber, yoghurt and chopped mint, adding in 1–2 tablespoons of water to loosen the mixture. Use a pair of kitchen scissors to snip the cucumber into smaller pieces for a finer texture. Serve with 2–3 fingers of grilled chicken.
Keeps for up to 2 days covered in the fridge.
AUBERGINE, RED PEPPER AND COUSCOUS