Yogurt with soft purslane

Yogurt thick enough to stay on the spoon with finely chopped soft leaves, and no leafy strands and no firm stem left.

Let it stand briefly rather than serving it straight from the fridge.

Purslane is never given raw; the thick stems are removed and the leaves are chopped fine and fully cooked, or strands gather in the mouth. Unpasteurised dairy is not used.

Serve as soon as it is mixed; this recipe is not reheated. Throw away a half-eaten portion rather than keeping it.

Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace 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.