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Get some inspiration from our mums’ weaning recipes.
Jackie, mum of 3, and Ruth, mum of 2, share their favourite weaning recipes.
Avocado, cottage cheese and pea purée
- Half a ripe avocado, stone removed
- 1 tablespoon cottage cheese
- 2 handfuls frozen petit pois
Cook the frozen petits pois in boiling water. Drain.
Peel the avocado and scoop out the flesh.
Mash or blend the cooked petit pois with the avocado and cottage cheese.
“Avocados are made for weaning. They’re full of protein and have the bland taste and smooth texture all my kids really liked when they were very little. Use this purée straight away, though, otherwise the avocado will go brown.”
Cod with butternut squash purée
- Half a butternut squash, peeled and with the seeds taken out
- 150g cod fillet (with bones removed)
- 200ml full fat milk
- 1 tablespoon of chopped flat-leaf parsley
Cut the butternut squash into small chunks and simmer in boiling water for about 10 minutes until soft.
Poach the cod fillet in the milk for 6-8 minutes until cooked.
Remove cod with a slotted spoon and flake it, checking again for bones.
Blend the butternut squash with the cod, parsley and enough poaching milk to make a smooth purée.
“Instead of butternut squash, you can use potato or sweet potato. White fish fillets are also great just with butter if you don’t have time to make a sauce.”
Lamb, carrot and beetroot purée
- 2 small fresh beetroots, scrubbed
- 2 medium carrots, peeled and chopped
- 200g cubed lamb leg steak
- 1 tablespoon of chopped fresh coriander
Simmer the beetroot, carrots and lamb in a little water for about 30 minutes until tender.
Remove from the water with a slotted spoon, take the skin off the beetroot, then blend together with a little poaching water to make a smooth purée.
“This recipe is great to freeze in ice cube trays. It can also save you cooking twice if you add a bit more for your own dinner. Once it’s cooked, take out what you want to give your baby, then add a little bit of red wine and seasoning to the rest and let it cook for a bit longer.”
Baked apple with yoghurt
- 4 sweet, ripe apples
- 250ml Greek yoghurt
Preheat oven to 180°C, fan 170°C, gas mark 4.
Scoop the cores out of the apples and put a little bit of cinnamon and butter inside.
Put the apples in a baking tray with about 2 inches of water Bake until the apples are soft – it usually takes around 40 minutes.
When cooked, scoop the insides out of a couple of the apples, mix with Greek yoghurt and purée for your baby.
“It’s a great excuse to make a pudding for all the family – just keep the skin on some of the apples.”
- 100g red lentils
- ½ a sweet potato chopped
- 1 clove garlic, chopped
- 1 tsp mild curry paste
Put the lentils, sweet potato and garlic in a saucepan and cover with water.
Cook gently for 20 minutes until you have a thick purée.
Mix in the curry paste.
Serve blended with cooked basmati rice and natural yogurt.
“Lots of my friends who are vegetarian cook lentils for their babies. They’re a great source of protein. For extra vitamins, add some cubes of frozen spinach to the lentil puree and heat through.”
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