6–8 months
Beef and bulgur porridge
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 80 g of lean minced beef
- 3 tablespoons of fine bulgur wheat
- 1 small carrot
- Water
Method
- Cook the mince in unsalted water, breaking up the lumps, until no pink remains.
- Add the grated carrot and the rinsed fine bulgur.
- Cook, adding water as needed, until the bulgur has swollen and is completely soft.
- Mash well with a fork so no firm grain of bulgur is left.
- Let it cool and check the temperature on your own wrist before serving.
Texture
Soft and thick enough to stay on the spoon, with no firm grains of bulgur and no meat fibres left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Bulgur is made from wheat and a firm grain is a risk, so it must swell and soften completely. Use lean mince with visible fat and gristle removed; mince is never served in lumps.
Key nutrients
ProteinIronVitamin B12Zinc
Storage
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.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.