6–8 months
Lamb and courgette purée
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 80 g of lean minced lamb
- 1 small courgette
- 1 small potato
- Water
Method
- Pick out any visible fat, gristle or piece of bone from the mince.
- Cook the mince in unsalted water, breaking up the lumps with a spoon.
- Keep cooking until no pink remains anywhere in the meat.
- Add the chopped courgette and potato and cook until the vegetables crush easily with a fork.
- Blend everything together until no meat fibre can be felt.
- Adjust the consistency with the cooking water, let it cool and check the temperature on your own wrist before serving.
Texture
Smooth and thick enough to stay on the spoon, with no strands of lamb and no firm lumps of mince left.
Serving
Serve warm. If lamb is new, start with a small amount.
Preparing for choking safety
Use lean minced lamb with visible fat, gristle and bone removed; mince is never served in lumps and is blended until no strands remain. No skin or firm piece of vegetable may be left.
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.