Up to around six months, breast or infant milk is enough for your baby. But as they grow and become more active, they won’t get the nutrients and calories they need from milk alone, so it’s time to move on to solid foods. Weaning isn’t just about filling their tummies up though. It also helps lay the foundations for healthy, balanced eating for the years ahead.
An ice cube tray is the ultimate weaning-food-storing device. This one’s filled with 8 delicious healthy recipes for your little one to try, and each recipe provides several meals.
Rollover to take a look and click to get the full recipe.
- A knob of butter
- 1 small banana, peeled and sliced
- 3 tbsp orange juice
- Pinch of cinnamon
Melt the butter in a small pan and cook the banana for 1 minute. Add the orange juice and the cinnamon and cook for another minute. Mash or blend as required.
- A handful of sweet cherries, halved and pitted
- 1 tbsp water
- 1 small, ripe banana
Put the cherries in a small pan with the water and simmer for about 2 minutes. When soft, take out and purée with the banana – absolutely scrummy for little tummies.
- 60 g apple (½ a small apple)
- 3 tbsps water
- 3 to 4 tbsps porridge oats
- 2 to 3 tbsps of your baby’s usual milk e.g. SMA Follow-on Milk
Wash, peel and cut the apple into small cubes. Put in a bowl with the water and cover with cling film. Pop a few holes into the covering and cook at full power in your microwave for around 3 minutes (900w). Take the bowl out and blend the apple until it’s a smooth paste. Then put the porridge oats in a pan with the milk. Bring to the boil and then simmer for 4 to 5 minutes. When cooked, mix into the apple, allow to cool and then serve to your little one.
- 60 g banana (without the skin)
- 30 ml of water
Peel and chop the banana into little pieces. Place this in a bowl, add the water, and cover with cling film. Pop some air holes into the covering and cook in your microwave at full power for around 2 minutes (900w). Take it out, mix with your blender until smooth then pour out. Let it cool before feeding.
Peaches & Strawberries over Wheat Biscuits
- 2 tbsp water
- 2 ripe peaches, skinned and chopped
- 75 g strawberries, hulled and quartered
- 1 vanilla pod
- 2 to 3 tbsp of your baby’s usual milk e.g. SMA Follow-on Milk
- 1 wheat biscuit
Split the vanilla pod and remove the seeds. Place the fruit and pod in a pan with the water, cover with a lid and cook gently for around 7 or 8 minutes. Take the pod out, mash up the fruit and set to one side until cool. Place a wheat biscuit in a bowl, pour about 2 or 3 tablespoons of your baby’s favourite milk over it and mix together into a loose paste. Pour the peach and strawberry over the paste and serve. A perfect start for your little one’s day.
Apple and Plum Yoghurt
- 2 tbsp water
- 1 small dessert apple, peeled, cored and chopped
- 2 ripe plums, stoned
- 4-6 tbsp full-fat yoghurt
Put the fruit in a saucepan with the water, bring to the boil then simmer for 5 minutes, until tender. Remove the plum skins and purée the fruit before mixing with the yoghurt. Let it cool before serving up.
Strawberry & Pear Smoothie
- 50 g strawberries, washed and hulled
- 50 g tinned pears in natural juice
- 60 ml of your baby’s usual milk e.g. SMA Follow-on Milk
Place the fruit in a bowl, add the milk, cover with cling film (with holes popped in) and cook in the microwave at full power for 3 minutes (900w). Take out and mix up with your blender until you’ve a perfectly smooth mixture. One smoothie ready to go.
Wash, peel and chop the pear into small pieces. Put in a bowl covered with cling film that has holes in it. Cook at full power for 30 seconds (900w). Take out and blend into a smooth purée. Allow to cool before feeding your baby.
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 1 carrot, peeled and chopped
- 400 g can green lentils in water drained and rinsed
- 2 x 400 g canned tomatoes
- 1 tbsp tomato purée
- ¾ tsp mild curry powder (more for older babies)
- Little olive oil for frying
Cook the onion and celery and carrot in a little olive oil until soft. Add the rest of the ingredients, bring to the boil, reduce the heat then simmer for 25 minutes. Serve with rice.
Cod & Sweet Potato
- 225 g sweet potato
- 75 g skinless and boneless cod
- 2 tbsps of your baby’s usual milk e.g. SMA Follow-on Milk
- Knob of butter
Cook the sweet potato in unsalted water for about 20 minutes or until it is soft. Put the fish in a microwaveable dish with the milk and butter, cover and microwave at full power for 2 minutes or until cooked. Then mash the fish (checking carefully for any bones) and then mix with the sweet potato until you’ve got a smooth consistency perfect for your little one. A dish fit for royalty.
Lentil & Tomato Soup
- 55 g split lentils
- 1 tbsp olive oil
- 1 onion sliced
- 1 carrot, peeled and finely chopped
- 1 celery stick, chopped small
- 500 g carton creamed tomatoes
- 600 ml vegetable stock (low-salt and gluten-free if shop bought)
Place the lentils in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer, half covered for 25 minutes or until tender. Drain and set aside. While the lentils are cooking, heat the oil in a saucepan and add the onion. Sweat for 10 minutes, then add the carrot and celery and sweat for another couple of minutes. Add the cream of tomatoes and stock and bring to the boil. Reduce the heat and simmer for another 25 minutes until the vegetables are tender and the liquid has reduced. Take off the heat, add the lentils and then blend everything until smooth and creamy. Serve with tiny, toasty soldiers – scrummy.
Chicken & Vegetable Stew
- 20 g turnip
- 100 g carrot
- 50 g potato
- 15 g diced chicken
- ½ tsp vegetable oil
- 100 ml of water
- A pinch of dried thyme
Wash, peel and cut the vegetables into very small pieces – about ½ cm cubed. Place the veggies in a bowl, add the water, cover with cling film with holes punched in and cook for 6 minutes at full power in your microwave (900w). Take out and add the chicken and cook for another 30 seconds. Crush the thyme with a spoon so it goes powdery and add to the mixture. Put in your blender with the vegetable oil and blend until it’s a lovely smooth consistency. Perfect for warming your little one on a chilly day.
Chicken in Tomato Sauce
- 25 g chopped onion
- 100 g red pepper, chopped
- 1 ½ tbsp olive oil
- 1 small chicken breast chopped into chunks
- 100 g potato, peeled and chopped
- 200 g canned chopped tomatoes
- 150 ml chicken stock (low salt)
Sauté the onion and the pepper in the oil until its softened, then add the chicken and potato and cook for 3 minutes. Pour over the chopped tomatoes and the chicken stock. Bring to the boil, then simmer for 30 minutes. Chop in a blender to a consistency that’s right for your little one, and serve with rice or potatoes.
- 250 g carrots, peeled and sliced
- 225 g plaice fillets, skinned
- 2 tbsp baby’s usual milk (e.g. SMA Follow-on Milk)
- 40 g unsalted butter
- 2 medium ripe tomatoes, skinned de-seeded and chopped
- 40 g grated Cheddar cheese
- 15 g butter
Steam the carrots for 20 minutes. Place the fish in a microwave dish, add the milk, 15 g of the butter and cover leaving a gap for air. Microwave on high for 2/3 minutes. No microwave? Get a pan, cover the fish with a little milk and simmer for 3/4 minutes, or until cooked. Melt the rest of the butter in a pan, add tomatoes and sauté until mushy. Stir in the grated cheese. Mash the carrots with the tomato mixture. Remove the fish and flake it – be careful to take out all the bones. Then mix everything together and serve with rice or potatoes.
My First Chilli
- 1 tbsp vegetable oil
- 50 g finely chopped onion
- 20 g chopped celery
- 1 small clove garlic, crushed
- ½ can cooked kidney beans in water, drained and rinsed
- 100 g lean minced beef
- 300 g canned chopped tomatoes
- ½ tsp dried cumin
- ½ tsp dried coriander
- Pinch of mild chilli powder
Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute. In a separate pan, dry fry the minced beef until browned, stirring occasionally. Add to the onion and celery. Pour the tomatoes over everything and add the kidney beans and spices. Cover and cook over a low heat for about 20 minutes. Puree if necessary in a blender and serve with rice.
Apple and Pear Purée
- 1 eating apple, peeled, cored and finely sliced
- 1 pear, peeled, cored and chopped
- 4 tbsps water
Put the fruit in a saucepan with the water. Bring to the boil, then turn down, cover and simmer for 10 minutes, checking it doesn’t stick to the bottom of the pan. Purée and then dish up.
Wash, peel and cut the carrot into small pieces, about ½ cm square. Put the diced carrot in a bowl, cover with cling film, not forgetting to pop a few holes in it, and cook on high for 4 minutes in your microwave (900w). Mix into a smooth purée with your hand blender. Allow to cool before feeding your baby.
Beef with Sweet Potato
- 100 g lean casserole steak, diced small
- 1 onion
- A little oil
- 275 g sweet potato
- 300 ml stock (low salt)
Preheat the oven to 180°C/350°F/Gas Mark 4. Soften the onion in a casserole dish on the stove. Add the meat and brown it. Then add the sweet potato and stock. Bring it to the boil, then transfer it to the oven and cook for around 1½ hours until the meat is tender. Make sure it’s cooled down, then blend or chop it to the right consistency for your hungry, waiting baby.
Beef and Green Beans
- 100 g fresh beef lean mince
- 50 g trimmed green beans, cut into 0.5 cm pieces
- 160 g potatoes, cut into 8 pieces
Brown the beef in a non-stick pan, then add 1 tbsp water. Boil the potatoes, steaming the beans in a sieve over the pan for around 8 minutes until tender. Then pop the beans and beef in a blender and whizz them together with a tablespoon of water until smooth. Mash the potatoes with 2 tablespoons of water or your baby's usual milk (e.g. SMA Follow-on Milk) then stir in the bean and beef mix. High chair here we come.
Lamb & Winter Veg Casserole
- 100 g lean casserole lamb, diced small
- 1 onion
- A little oil
- 275 g mixed winter veg (e.g. parsnip, carrot, swede, sweet potato)
- 300 ml stock (low salt)
Preheat the oven to 180°C/350°F/Gas Mark 4. Soften the onion in a casserole dish on the stove. Add the meat and cook until it’s browned. Then add the vegetables and stock, bring to the boil and transfer to the oven for approx 1 ½ hours until the meat is tender. Then blend or chop to the required consistency.
Haricot Beans in Tomato Soup
- 1 onion, finely chopped
- 1 can haricot beans in water, drained and rinsed
- 1 can of chopped tomatoes
- 1 tbsp tomato purée
- ½ tsp dried mixed herbs
- A little olive oil
Fry the onion in the olive oil until it’s soft and translucent. Add everything else except the beans, bring to the boil and then reduce the heat and simmer for about 10 minutes. Remove the contents from the pan and mix in your blender until everything is smooth. Return the mixture back to the pan, add the haricot beans and simmer for a further 15 minutes. Take off the heat and mash everything into a soft, smooth consistency. Serve with potatoes, or toast – it will have your baby full of beans.
Red Lentils & Butternut Squash
- 50 g split red lentils
- 120 g butternut squash, peeled and diced
Boil the lentils in water until they’re soft. Meanwhile, steam or microwave the squash until it’s tender. When the lentils are cooked, drain them in a sieve. Then put lentils and squash in a bowl and blend with your hand blender until you’ve a purée smoothed to your baby’s favourite consistency.
Chicken & Mushroom Casserole
- ½ an onion, chopped finely
- 1 chicken breast, skinned and diced
- 1 dessertspoon olive oil
- 1 carrot, peeled and diced
- 1 tsp mixed herbs
- 3/4 button mushrooms, wiped and thinly sliced
- 150 ml water
- 50 g frozen peas, thawed
Gently fry the onion and chicken until the chicken is cooked on all sides. Add the carrot, mixed herbs, mushrooms and water. Stir and cover. Simmer gently for 15 minutes, before adding the peas. Cook for another 5 minutes until the peas are warmed through. Blend to the consistency your baby loves and that’s all there is to it.
Strawberry Rice Pud
- 50 g pudding rice
- 600 ml baby’s usual milk e.g. SMA Follow-on Milk
- 1/2 tsp vanilla extract
- 4 tbsp puréed strawberries
Put the milk and vanilla extract into a heavy bottomed saucepan and mix in the pudding rice. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, stirring occasionally. Remove from the heat and mix in the puréed strawberries. Cool and then serve up this tasty treat.
Storage and Freezing Guidelines
Foods that you prepare yourself in advance should be cooled quickly, and then stored in the fridge for up to 24 hours if they are covered. Always store food and milk for your baby in the centre of the fridge, as this is the coolest part, avoid using the door compartments and your fridge should be less than 5°C.
Cool your baby food as quickly as possible, and then freeze straight away making sure to name and date the containers. Most baby foods should be used within 3 months of freezing. Ensure you cover all foods with tightly fitting lids or seal into bags. Decant your frozen food cubes from the trays into freezer bags once they are frozen, so you can re-use the trays for another batch.
Always stick to the following guidelines when freezing foods:
- Always thaw foods thoroughly before reheating
- Never re-freeze meals that have already been frozen
- Never re-heat food more than once and make sure it is heated until it is piping hot then cooled down before serving to your baby
- You can use a microwave to reheat baby food, but be very careful. Stir the food thoroughly to avoid hotspots and allow to cool down to a safe temperature before giving it to your baby
- Always throw away any uneaten food that your baby’s spoon has touched as saliva contains enzymes and bacteria. Try and put only the amount you are going to use in your baby’s bowl to start with, you can always add more