Broccoli, green bean and sweet potato puree

Method

Put the chopped sweet potato in a saucepan with enough water to cover. Bring to the boil and simmer for 5 minutes. Add the broccoli and beans and cook for a further 5 minutes, until soft. Drain the vegetables, reserve the water. Purée the vegetables in a processor or sieve. Mix to a suitable consistency for your baby with the reserved water, breast milk or formula.

Ingredients

 •1 small sweet potato, peeled and diced

 •3-4 broccoli florets, chopped

 •2-3 French or runner beans (strings removed), chopped

Mango and banana porridge

Method

Peel the mango and purée by either putting through a sieve or using a processor. Add the banana and whizz for a moment until all combined. Then add either a tablespoon of baby rice or Plum Four Grain Porridge, and mix to a smooth consistency. You can make it creamier by adding your baby’s usual milk.

Ingredients

 •1 small, ripe mango

 •1 small, ripe banana

 •1 tbsp baby rice or Plum Baby Four Grain Porridge

Pumpkin and carrot Soup n mash

Method

Bake a potato until soft. Take all the soft fluffy potato out into a bowl and add a knob of unsalted butter and mix with a fork until smooth. At this stage, you can incorporate the already warmed pot of Plum ’Pumpkin, carrot & mango’ to the potato, if for a little extra, a grating of mild cheese. This will keep your little pumpkins warm!

Ingredients

 •1 large potato

 •1 pot of Plum ’Pumpkin,carrot & mango’

 •A know of unsalted butter

 •Grated Gruyere (optional)

Pumpkin and rice puree

Method

Rinse the rice well before cooking. Once soft, blend down until a smooth consistency. Put aside to cool. Bake the pumpkin in foil and once soft, puree together with the rice in the same blender.

For older babies from 10 months – add peas for a more fork mash texture. You could also replace the rice with puy lentils.

Ingredients

 •100g wholegrain rice

 •Small pumpkin or butternut squash

 •A handful of peas for older babies

Tuna, egg and quinoa pilau

Method

First drain the tuna and set aside. Rinse the quinoa and place in a saucepan, simmer in stock until little tails start to appear, around 20 minutes. Put the tuna in a bowl and break up with fork, add a little olive oil to help. Then do the same with the egg and add to the tuna mix. Pour over the cooked quinoa and combine. Scatter with grated cheese and serve.

Ingredients

 •1 small tin sustainable tuna (approx 100g)

 •1 egg, hard boiled

 •50g quinoa

 •Olive oil

 •250ml chicken or vegetable stock

 •Handful of grated cheese, Cheddar or Gruyère

 

Sweet potato, carrot and coriander puree

Method

Use roughly equal amounts of each vegetable for this purée. Put the vegetables and coriander in a saucepan and enough water to cover (or steam). Simmer gently until cooked (about 10 minutes). Strain the vegetables, reserving the nutrient rich water. Purée, either in a processor or through a sieve then mix the purée to a suitable consistency with some of the reserved water, breast milk or formula.

Ingredients

 •1 small sweet potato, peeled and diced

 •2 small carrots, peeled and diced

 •1 small sprig of fresh coriander, chopped