Baked courgette and potato

Vegetable slices roasted until soft.

Cut into bite-sized pieces to serve.

The slices must be soft enough to squash with a fork — any that stay firm go back in the oven.

Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.

Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always quartered lengthways at this age. Whole nuts and popcorn are never given, though nuts can be used ground or as a smooth butter. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.