Bulgur porridge

Soft and thick enough to stay on the spoon, with no firm grains of bulgur left.

Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.

Bulgur is made from wheat; a firm grain is a choking risk, so it must swell, soften completely and be mashed.

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 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.