Pasta with unsalted curd cheese

Very soft pasta chopped into small pieces, with no slippery whole tubes and no firm piece left.

Serve warm. Do not stir the curd cheese into piping-hot pasta; let it cool a little first.

Pasta is made from durum wheat and a firm, slippery piece is a choking risk. Cook it beyond the packet time until it falls apart under your finger, and chop it small. No jarred sauce and no stock cube is used.

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. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. 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. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.