12 easy baby puree combinations


by Fiona Wilcock |

If you’ve mastered the ‘first tastes’ stage of the weaning process, it’s time to start combining different food flavours to tempt your baby’s tastebuds. Fiona Wilcock, author of Feeding Your Baby Day By Day (DK, £12.99), has picked out the best.

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1) Carrot and butternut squash

These autumn flavours are rich in vitamin A. Use frozen or prepared squash if you’re not using the whole squash.

To make a puree, steam 60g peeled, chopped carrots and 100g peeled, cubed butternut squash for 8 minutes or until just tender. Cool slightly then puree with 1 tbsp vegetable oil, adding your baby’s milk, if needed.

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