Truly Scrumptious Baby: My complete feeding and weaning plan for 6 months and beyond. Holly Willoughby
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if needed, in a food processor or using a hand blender.
PEACH
Makes 80ml/3fl oz |
1 ripe peach
1. To remove the skin, put the peach in a heatproof bowl. Pour over enough just-boiled water to cover and leave for 1 minute for very ripe fruit (or up to 5 minutes if the peach is slightly firm). Using a slotted spoon, remove the peach and rinse under cold running water until cool enough to handle. Peel off the skin, cut in half and remove the stone.
2. Purée the peach until smooth, adding a splash of cooled boiled water if needed, in a food processor or using a hand blender.
APPLE
Makes 120ml/41/2fl oz |
1 eating apple (about 100g/31/2oz), peeled, cored and cut into small pieces
Put the apple in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 8–10 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the apple and the saved water in a food processor, or use a hand blender, and purée until smooth.
PAPAYA
Makes 80ml/3fl oz |
1 ripe papaya, peeled, halved and the seeds scooped out
Purée the papaya until smooth in a food processor or using a hand blender, adding a splash of cooled boiled water, if needed.
BANANA
Makes 60ml/21/2fl oz |
1 small ripe banana, peeled
Using the back of a fork or a hand blender, mash the banana until smooth, adding a splash of cooled boiled water, if needed.
AVOCADO
Makes 80ml/3fl oz
Flesh of 1 small ripe avocado
Using the back of a fork or a hand blender, mash the avocado until smooth, adding a splash of cooled boiled water, if needed. This purée is best made just before serving as the avocado is prone to lose its colour if prepared too far in advance.
COMBINING FIRST FOODS
WEEKS 3 AND 4
By Week 3 and certainly into Week 4, you will hopefully be going great guns. If you think your baby is coping well with the smooth purées, you can start to think about thicker, combined ones. For thicker purées, you can use less of the cooking water or your baby’s milk, or a little more baby rice.
In an ideal world, the quicker he learns to manage thicker textures, the less fussy he’ll be further down the road. Here you’ll find some of my favourite combined purées, such as Parsnip and Pear (see here) and Garden Veg (see here). Mixing ingredients together like this will help your baby get used to flavour combinations. And don’t forget to try some no-cook purées, such as Avocado and Pear (see here), as this will add more texture variants to your baby’s diet.
One of the main pieces of advice I can give you at this stage is to move your baby through the stages quite quickly – ideally, he’ll be moving quite large but soft lumps around his mouth by about seven or eight months. My sister, who didn’t do this, found it much harder to get her daughter to progress from smooth purées as she panicked every time Lola appeared to gag on a lump. They all do it; it’s part of the learning process. Just as they learn to ‘gum’ the lump a bit smaller next time, to help it go down. Moving them through the texture changes is a case of gentle perseverance. Don’t force the issue, but keep trying! They’ll get there.
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