Momsie › What can my baby eat
Move the slider to your baby's age. You will see every food they can have now, how to serve each one safely at that age, and the foods still worth waiting on. Free, no sign-up, based on NHS weaning guidance.
How to serve: Mix 1 tsp smooth almond butter with 2–3 tsp water until runny — never thick.
How to serve: Thin smear on soft bread or mixed into porridge.
How to serve: Thin smear on toast or mixed into oatmeal.
How to serve: Small amount on bread or mixed into foods.
Whole almonds and thick nut butter are choking hazards. Only thinned smooth almond butter is safe.
How to serve: Boil 1 part amaranth in 3 parts water for 20 min, stirring often. Blend until smooth.
How to serve: Thick smooth porridge thinned with breast milk or formula.
How to serve: Slightly thicker porridge — can be offered by spoon or as a finger food when cooled.
How to serve: Cooked as a porridge or grain side dish.
How to serve: Steam until soft, then blend into a smooth purée.
How to serve: Soft, small cooked pieces or thick applesauce.
How to serve: Small tender cubes — raw apple is still too firm.
How to serve: Thin raw slices, skin removed.
How to serve: Steam until soft, blend to a smooth purée. Remove skin and stone first.
How to serve: Soft mashed or small diced pieces, skin off.
How to serve: Small tender pieces — ripe apricot is very soft.
How to serve: Bite-size pieces with skin if very ripe.
How to serve: Steam spears until very tender, blend into a smooth purée.
How to serve: Soft steamed spear tips — hold the stem as a natural handle.
How to serve: Small soft pieces or whole tender spears.
How to serve: Spears or small pieces — chewing well established.
How to serve: Mash ripe flesh with a fork until completely smooth.
How to serve: Small soft chunks or thick mash.
How to serve: Diced small pieces — naturally butter-soft.
How to serve: Small wedges or cubes they can self-feed.
How to serve: Mash or blend to a smooth purée with no lumps.
How to serve: Soft small pieces or thick mash — finger-food size.
How to serve: Thin half-moon slices, never full rounds.
How to serve: Small bite-size chunks they can pick up themselves.
How to serve: Simmer pearl barley in water until very soft, then blend.
How to serve: Well-cooked, soft barley mixed into purées.
How to serve: Soft cooked barley grains mixed into foods.
How to serve: Cooked barley served as part of their meal.
How to serve: Cook mince thoroughly until no pink remains, then blend with broth to a smooth purée.
How to serve: Finely minced and mixed into vegetable purées or soft pasta sauces.
How to serve: Small soft meatball-sized pieces or finely minced mixed into meals.
How to serve: Small soft pieces — meatballs, patties, or minced mixed into family meals.
How to serve: Steam or roast until tender, peel and blend into a smooth purée.
How to serve: Small soft mashed pieces.
How to serve: Small diced cooked pieces — roasted beet is soft and sweet.
How to serve: Bite-size roasted cubes as a colourful finger food.
How to serve: Roast until skin blisters, peel and blend into a smooth purée.
How to serve: Small soft roasted pieces with skin removed.
How to serve: Small diced roasted pieces or thin raw strips.
How to serve: Thin raw strips or small diced pieces.
How to serve: Cook until very soft, then blend or mash to a smooth purée.
How to serve: Smooth black bean purée — blend until silky.
How to serve: Mashed black beans or mixed into purées.
How to serve: Mashed or lightly mashed beans served with their meal.
How to serve: Blend or mash and strain seeds for a smooth purée.
How to serve: Mashed or stirred into yogurt or oatmeal.
How to serve: Halved or quartered — never serve whole.
How to serve: Halved — soft enough for most toddlers.
How to serve: Mash or blend raw blueberries into a smooth purée.
How to serve: Mashed or mixed into yogurt or porridge.
How to serve: Halved blueberries — cut lengthways to reduce choking risk.
How to serve: Whole blueberries are manageable for most toddlers at this stage — supervise and assess readiness.
How to serve: Steam until very tender, blend leaves and stems into a smooth purée.
How to serve: Finely chopped steamed bok choy mixed into porridge or purées.
How to serve: Small soft pieces — stems and leaves both tender when cooked.
How to serve: Bite-size pieces — crisp stems soft enough when stir-fried.
How to serve: Cook until very soft, remove skins, then blend or mash to a smooth purée.
How to serve: Cook until soft, remove skins, and mash roughly with a fork.
How to serve: Cooked soft beans, skins removed, halved or served whole as soft finger food.
How to serve: Cooked whole beans with skins, served as finger food they can handle.
How to serve: Steam until very tender, then blend with cooking water to a smooth purée.
How to serve: Soft florets, mashed, or small pieces.
How to serve: Small soft florets — easy for little fingers to grip.
How to serve: Small bite-size florets.
How to serve: Simmer until very soft, then blend with water into a smooth rice purée.
How to serve: Well-cooked soft grains mixed into purées.
How to serve: Soft, sticky cooked rice — easier for babies to pick up.
How to serve: Regular cooked rice served with their meal.
How to serve: Steam until very soft, blend into a smooth purée. Pair with sweet potato to balance bitterness.
How to serve: Mashed or finely chopped steamed sprouts.
How to serve: Small soft pieces — roasting reduces bitterness.
How to serve: Halved roasted sprouts as a finger food.
How to serve: Cook groats in water until very soft, then blend until smooth.
How to serve: Smooth buckwheat porridge.
How to serve: Cooked groats mixed into soft foods.
How to serve: Cooked buckwheat served as part of their meal.
How to serve: Melt a small amount into warm foods — no additional cooking required.
How to serve: Melt into porridge, vegetables, or purées.
How to serve: Add a small amount to cooked foods to increase calorie density.
How to serve: Use in cooking, on toast, or stirred into meals.
How to serve: Use canned butter beans and blend until creamy smooth.
How to serve: Smooth, creamy purée — butter beans blend to an exceptionally silky texture.
How to serve: Mashed beans or mixed into soft dishes.
How to serve: Lightly mashed or whole soft beans from around 12 months.
How to serve: Halve, roast with skin on at 200°C, then scoop and blend.
How to serve: Soft mash or small roasted cubes.
How to serve: Small soft cubes.
How to serve: Bite-size cubes they can pick up with a pincer grip.
How to serve: Steam until very soft and blend to a smooth purée. Mix with potato or carrot for a milder flavour.
How to serve: Cook until soft and mash roughly. Can be mixed into other vegetables.
How to serve: Finely shredded cooked cabbage or soft pieces they can pick up.
How to serve: Soft cooked pieces as part of a meal or mixed into stews.
How to serve: Blend ripe flesh into a smooth purée.
How to serve: Soft diced pieces — very ripe cantaloupe requires no cooking.
How to serve: Small cubes — soft and easy to pick up.
How to serve: Bite-size pieces as a refreshing finger food.
How to serve: Steam until completely tender, then blend to a smooth purée.
How to serve: Soft mash or small steamed pieces.
How to serve: Small soft cubes — cook until easily squashed between fingers.
How to serve: Bite-size pieces — soft enough to chew.
How to serve: Steam until very soft, then blend to a creamy purée.
How to serve: Smooth mash — cauliflower blends to a very creamy texture.
How to serve: Small soft florets.
How to serve: Bite-size florets they can pick up.
How to serve: Remove all stringy fibres, cook until completely soft, then blend to a smooth purée.
How to serve: Cook until very soft, remove strings, and mash finely into other vegetables.
How to serve: Very soft cooked celery, strings removed, cut into tiny pieces.
How to serve: Soft cooked celery sticks with strings removed, or mixed into soups and stews.
Raw celery is a high choking hazard for babies and toddlers — always cook until very soft. The stringy fibres must also be removed before serving.
How to serve: Grate finely and stir into warm foods to melt in.
How to serve: Finely grated, melted into vegetables or pasta.
How to serve: Small grated or very small cubed pieces.
How to serve: Small cubes or strips for easy finger eating.
How to serve: Poach until cooked through, then blend with broth to a smooth purée.
How to serve: Finely minced or shredded, mixed into purées.
How to serve: Finely shredded or small soft pieces.
How to serve: Small soft pieces they can chew independently.
How to serve: Cook until just no longer pink inside, blend into a smooth purée.
How to serve: Finely blended into purées or porridge — strong flavour, use in small amounts.
How to serve: Very finely blended or mashed — serve in small amounts mixed with milder foods.
How to serve: Tiny pieces mixed into mashed foods — strong flavour goes a long way.
How to serve: Blend cooked chickpeas with olive oil and a small amount of water.
How to serve: Smooth hummus — blend until completely smooth with no lumps.
How to serve: Well-mashed chickpeas or smooth hummus.
How to serve: Mashed or flattened chickpeas — never serve whole before 12 months.
How to serve: Use full-fat coconut milk or cream mixed into purées. Avoid desiccated coconut entirely.
How to serve: Coconut milk or cream in blended dishes. Very finely blended coconut flesh may be introduced.
How to serve: Soft coconut pieces from ripe flesh, or continue using coconut milk in cooking.
How to serve: Soft fresh coconut pieces as finger food, or coconut-based dishes.
How to serve: Steam or bake until cooked through — mash and check carefully for bones.
How to serve: Flaked and blended into vegetable purées.
How to serve: Small soft flakes — always check for bones before serving.
How to serve: Small flaked pieces — check for bones each time.
How to serve: Serve plain full-fat cottage cheese at room temperature.
How to serve: Mixed into fruit or vegetable purées.
How to serve: Serve as is — the texture is soft enough for easy eating.
How to serve: Mixed into meals or served with soft finger foods.
How to serve: Pour boiling water over couscous, cover and rest 5 min. Fluff and mash into soft food.
How to serve: Well-softened couscous mixed into purées or with soft vegetables.
How to serve: Small spoonfuls of softened couscous — easy to self-feed.
How to serve: Normal serving as a side dish.
How to serve: Serve plain, no-salt cream cheese spread on soft foods.
How to serve: Thin layer spread on soft bread or mixed into purées.
How to serve: Spread on toast fingers or mixed into foods.
How to serve: Spread on toast, crackers, or used as a dip.
How to serve: Cook in water or breast milk until very smooth and thick. Cool before serving.
How to serve: Thin smooth porridge — adjust consistency with liquid.
How to serve: Slightly thicker porridge or cooled into soft finger-food pieces.
How to serve: Normal porridge serving.
How to serve: Peel, deseed and offer as a long soft strip for gnawing at 6 months.
How to serve: Peeled and deseeded soft strips or small diced pieces.
How to serve: Small diced pieces — peel if waxed.
How to serve: Thin slices or sticks with or without peel.
How to serve: Soak in warm water, remove pit, then blend to a smooth paste. Mix into porridge or fruit purées.
How to serve: Softened, pitted dates mashed finely or blended. Can be mixed into yogurt.
How to serve: Soft, pitted date pieces — quarter-sized — as finger food.
How to serve: Halved or quartered dates, pitted, as a sweet finger food treat.
How to serve: Cook until very tender, blend leg meat with cooking juices into a smooth purée.
How to serve: Finely shredded tender duck meat.
How to serve: Small shredded or diced tender pieces.
How to serve: Small bite-size pieces — use leg meat which stays tender.
How to serve: Steam shelled beans until tender, then mash or blend thoroughly.
How to serve: Mashed or blended into purées.
How to serve: Well-mashed or slightly squashed beans.
How to serve: Mashed or halved beans — never whole before 12 months.
Whole edamame beans can be a choking hazard. Always remove from pods and mash before serving.
How to serve: Scramble with a small amount of butter — no salt. Mash if needed.
How to serve: Soft scrambled egg — no salt, no additional seasoning.
How to serve: Small soft scrambled pieces or mashed hard-boiled yolk.
How to serve: Pieces of soft scrambled egg or omelette strips.
How to serve: Slice the bulb, roast or steam until very soft, then blend to a smooth purée.
How to serve: Soft roasted or steamed fennel mashed with other vegetables like potato.
How to serve: Soft roasted fennel pieces cut into small soft chunks.
How to serve: Soft fennel pieces as finger food or sliced into a meal.
How to serve: Add one small crushed garlic clove to purées while cooking. It mellows beautifully when cooked.
How to serve: Use in cooked dishes — soups, stews, and sautéed vegetables.
How to serve: Continue using as a flavouring in all cooked meals. Roasted whole cloves can be mashed.
How to serve: Use freely in all cooked family meals as a flavouring ingredient.
How to serve: Use a tiny pinch of ground ginger or a small amount of freshly grated ginger in purées. Start with very small amounts.
How to serve: Add a small amount of fresh grated ginger to cooked dishes, stir-fries, and soups.
How to serve: Use ginger freely as a spice in cooking — grated, ground, or as ginger paste.
How to serve: Use in all family meals as a flavouring. Babies who accepted it early will enjoy ginger-flavoured foods.
How to serve: Offer plain soft goat cheese as a spread or mixed into purées.
How to serve: Small amounts as a spread on soft bread or mixed into vegetable purée.
How to serve: Spread on toast soldiers or stirred into pasta.
How to serve: Normal spread or crumbled into food.
How to serve: Blend seedless grapes into a smooth purée, or mash very finely.
How to serve: Quarter grapes lengthways (4 long pieces from one grape) and offer as soft finger food.
How to serve: Quarter grapes lengthways. Ensure no seeds are present.
How to serve: Quarter grapes lengthways until at least 5 years old — whole grapes remain a choking hazard.
How to serve: Offer plain full-fat Greek yogurt directly — no preparation needed.
How to serve: Plain full-fat Greek yogurt by spoon or as a dip.
How to serve: Greek yogurt with fruit pieces mixed in.
How to serve: Greek yogurt as a side, dip, or breakfast.
How to serve: Steam until very tender, then blend with water until smooth.
How to serve: Mashed or finely chopped soft pieces.
How to serve: Small soft pieces, strings removed.
How to serve: Bite-size pieces they can pick up independently.
How to serve: Bake or steam thoroughly, check for all bones, then blend or mash with a little milk or cooking liquid to a smooth purée.
How to serve: Flake cooked, bone-checked haddock finely and mix into vegetable purées or mashed potato.
How to serve: Flaked cooked haddock in small pieces — mix into meals or serve as soft finger food.
How to serve: Flaked haddock in family fish dishes, fish cakes, or pasta. Always check for bones.
Always check thoroughly for bones before serving fish to babies. Even boneless fish fillets can contain small pin bones — run your fingers along the flesh and remove any you find.
How to serve: Steam until flaky and opaque, remove any bones, blend into a smooth purée.
How to serve: Finely flaked steamed halibut mixed into soft foods.
How to serve: Small flaked pieces with careful bone check.
How to serve: Small bite-size flaked pieces.
How to serve: Steam until very soft, blend into a smooth purée — combine with sweeter veg like sweet potato.
How to serve: Finely chopped and mixed into purées or soft foods.
How to serve: Finely chopped steamed kale mixed into mashed foods.
How to serve: Small tender pieces — remove tough stems.
How to serve: Serve plain full-fat kefir at room temperature — stir gently before serving.
How to serve: Mix into purées or serve as a drinkable component.
How to serve: Serve as is, mix into foods, or offer from a cup.
How to serve: Serve from a cup or mixed into meals.
How to serve: Use canned (already cooked) and blend with a little liquid until smooth.
How to serve: Smooth purée — blend thoroughly, kidney beans are starchy and blend well.
How to serve: Mashed beans or mixed into soft dishes.
How to serve: Mashed or lightly crushed beans served with meals.
How to serve: Scoop flesh and blend into a smooth purée.
How to serve: Soft diced pieces with skin removed.
How to serve: Small slices — ripe kiwi is soft and safe.
How to serve: Bite-size pieces including skin if preferred.
How to serve: Cook mince thoroughly until no pink remains, then blend with cooking liquid to a smooth purée.
How to serve: Finely minced, mixed into vegetable purées or soft grains.
How to serve: Small soft pieces of well-cooked minced lamb or slow-cooked tender shreds.
How to serve: Small tender pieces — lamb mince patties, kofta, or slow-cooked shredded lamb.
How to serve: Cook until very soft, blend into a smooth purée. Use the white and light green parts.
How to serve: Finely chopped and mixed into soft foods or mashed potato.
How to serve: Small soft pieces mixed into savoury dishes.
How to serve: Thinly sliced soft leek in cooked dishes.
How to serve: Add a few drops of fresh lemon juice to purées or porridge to brighten flavour. Start with very small amounts.
How to serve: Use lemon juice and zest freely in cooked dishes, dressings, and yogurt.
How to serve: Lemon juice as dressing for finger foods — a squeeze over fish or vegetables adds flavour.
How to serve: Use lemon freely in all family cooking. Many children love the sour taste.
How to serve: Simmer red lentils until very soft, then blend with water to a smooth purée.
How to serve: Red lentil purée — naturally smooth without blending much.
How to serve: Soft lentils mixed into puréed dishes.
How to serve: Soft lentils served as part of a meal — dal or stew.
How to serve: Bake or grill thoroughly, remove all skin and bones, then blend or mash finely with vegetables.
How to serve: Flake cooked, bone-free mackerel and mix into vegetable purées or mashed potato.
How to serve: Flaked cooked mackerel in small pieces as part of a meal or on toast.
How to serve: Mackerel in family dishes — pate on toast, pasta, or fish cakes.
Check mackerel thoroughly for small pin bones before serving. Mackerel is an oily fish with a distinctive strong flavour — serve in small amounts initially.
How to serve: Blend or purée flesh until completely smooth.
How to serve: Soft cubes or thick mash — finger-food size.
How to serve: Small diced pieces, skins removed.
How to serve: Small bite-size chunks they can manage independently.
How to serve: Simmer in water until soft, then blend into a smooth porridge.
How to serve: Soft millet porridge — slightly thicker consistency.
How to serve: Cooked millet mixed into purées and soft foods.
How to serve: Cooked millet served alongside their meal.
How to serve: Cut into very small pieces — never offer string-pull pieces to young babies.
How to serve: Very small diced pieces mixed into soft foods.
How to serve: Small pieces as a finger food or in pasta.
How to serve: Small bite-size pieces or melted on food.
String cheese and large mozzarella pieces can be a choking hazard. Cut into very small pieces.
How to serve: Soak for 4 hours, boil until very soft, blend smooth.
How to serve: Smooth mung bean purée or blended into soft foods.
How to serve: Mashed mung beans as a spread or in dishes.
How to serve: Normal serving in soups, curries, or as a side.
How to serve: Cook until very soft — navy beans take longer than other beans. Blend smooth.
How to serve: Mashed or blended into soft savoury foods.
How to serve: Small soft pieces or mashed.
How to serve: Normal serving in dishes.
How to serve: Steam and blend, or mash very ripe raw nectarine. Remove skin and stone.
How to serve: Small soft diced pieces — ripe nectarine needs no cooking.
How to serve: Small pieces — skin on if very ripe and thin-skinned.
How to serve: Bite-size pieces as a juicy finger food.
How to serve: Cook in water or breast milk until very smooth.
How to serve: Soft porridge — slightly thicker consistency.
How to serve: Textured porridge with small soft lumps.
How to serve: Regular porridge with added toppings.
How to serve: Cook diced onion in a little olive oil until very soft and sweet, then blend into purées.
How to serve: Softly cooked diced onion mixed into mashed vegetables or soups.
How to serve: Soft caramelised or stewed onion as part of a meal — adds sweetness and depth.
How to serve: Onion in all cooked family meals — stews, soups, sautéed vegetables.
How to serve: Blend peeled, pipped segments into a smooth purée or mix juice into other fruit purées.
How to serve: Peeled segment pieces cut into small chunks — remove all pips and membrane.
How to serve: Small orange pieces, peel and pips removed, as finger food.
How to serve: Orange segments cut in half as finger food — they can handle this well.
How to serve: Scoop ripe flesh and blend until completely smooth.
How to serve: Mashed flesh or soft small cubes.
How to serve: Small cubes — ripe papaya is naturally very soft.
How to serve: Small bite-size pieces they can self-feed.
How to serve: Finely grate parmesan over purées and pasta to add flavour and calcium — it melts and blends easily.
How to serve: Grate over pasta, vegetables, and soft dishes. The strong flavour means a little goes a long way.
How to serve: Grated parmesan as a topping on meals, pasta, soups, and risotto.
How to serve: Use freely as a seasoning — parmesan adds umami flavour to many family dishes.
Always finely grate parmesan over food. Never offer chunks of hard cheese to babies as they are a choking hazard. Finely grated parmesan melts into food safely.
How to serve: Steam or roast until very soft, blend into a smooth purée.
How to serve: Soft mashed or small steamed pieces.
How to serve: Small tender cubes — roasted parsnip is naturally sweet.
How to serve: Bite-size roasted pieces as a finger food.
How to serve: Peel, stone, and blend ripe peach to a smooth purée.
How to serve: Soft mash or small peeled pieces.
How to serve: Small diced pieces, skin and stone removed.
How to serve: Bite-size chunks they can self-feed.
How to serve: Mix 1 tsp smooth peanut butter with 2–3 tsp water or breast milk until runny — never thick.
How to serve: Thin smear on soft bread or mixed into porridge.
How to serve: Thin smear on toast soldiers or stirred into yogurt.
How to serve: Small amount of smooth peanut butter on bread.
Whole peanuts are a severe choking hazard. Only smooth peanut butter thinned with water or breast milk is safe.
How to serve: Steam until very tender, blend until completely smooth.
How to serve: Soft mashed or small steamed pieces.
How to serve: Small diced pieces — ripe raw pear is soft enough.
How to serve: Bite-size pieces with skin removed.
How to serve: Boil briefly, then blend with a little liquid to a smooth purée.
How to serve: Mashed peas mixed with other purées.
How to serve: Squashed or lightly crushed peas — press flat before serving to remove round choking risk.
How to serve: Lightly squashed peas — many toddlers can manage these, but continue to flatten as a precaution.
How to serve: Blend very ripe pineapple into a smooth purée. Cooking reduces acidity.
How to serve: Small soft pieces — cook briefly if baby has sensitive skin around mouth.
How to serve: Small pieces — ripe pineapple is tender and fibrous.
How to serve: Bite-size pieces as a finger food.
How to serve: Cook until very soft, blend into a smooth purée.
How to serve: Mashed or mixed into soft foods.
How to serve: Small soft pieces or mashed.
How to serve: Normal serving or in soft dishes.
How to serve: Steam and blend into a smooth purée, or use very ripe raw plum.
How to serve: Soft mashed pieces with skin removed.
How to serve: Small diced pieces — ripe plum is tender enough.
How to serve: Bite-size pieces with or without skin.
How to serve: Simmer in water or broth, stirring constantly, until very smooth and thick.
How to serve: Smooth soft polenta — add extra liquid for a thinner consistency.
How to serve: Soft polenta fingers once set and cooled — easy to grip.
How to serve: Polenta served as a side, fingers, or mixed with toppings.
How to serve: Press arils through a sieve to extract juice and mix into purées or yogurt.
How to serve: Blend arils briefly and strain, or mix juice into meals. Some soft arils can be offered with close supervision.
How to serve: Whole arils can be offered — they are soft and small enough as long as chewing development is good.
How to serve: Whole arils as a finger food or mixed into yogurt and oats.
How to serve: Cook until very tender, blend with cooking liquid into a smooth purée.
How to serve: Finely shredded tender pork mixed into soft foods.
How to serve: Small soft shredded or diced pieces.
How to serve: Small tender pieces — well cooked.
How to serve: Boil or steam until very soft, then mash with a little whole milk or breast milk to a smooth lump-free purée.
How to serve: Mash with lumps or cut into soft small pieces as early finger food.
How to serve: Soft potato chunks, wedges (oven-baked soft), or mash with butter.
How to serve: All forms — mash, jacket potato, wedges, or diced in stews.
How to serve: Soak dried prunes in warm water for 30 minutes, remove pits, then blend to a smooth purée.
How to serve: Soaked, pitted prune purée mixed into porridge or yogurt.
How to serve: Soft soaked prune pieces — quarter-sized — as finger food or in oatmeal.
How to serve: Chopped soft prunes as a snack or in baked goods and porridge.
How to serve: Roast or steam until very tender, then blend until smooth.
How to serve: Smooth mash or small soft pieces.
How to serve: Small soft cubes.
How to serve: Bite-size pieces.
How to serve: Rinse well, then simmer until fully soft and blend if needed.
How to serve: Well-cooked quinoa mixed into purées or porridge.
How to serve: Cooked quinoa mixed into soft foods and finger foods.
How to serve: Cooked quinoa served alongside their meal.
How to serve: Blend or mash into a smooth seedless purée — strain seeds out for young babies.
How to serve: Mashed or stirred into porridge or yogurt.
How to serve: Whole or halved — soft enough to squash easily.
How to serve: Whole berries as a finger food.
How to serve: Break into very small pieces — rice cake dissolves with saliva making it manageable.
How to serve: Small broken pieces — the dissolving texture helps babies manage.
How to serve: Broken into quarters or strips to hold.
How to serve: Whole rice cake as a finger food — chewing well established.
How to serve: Offer plain ricotta directly or blend into purées to add creaminess.
How to serve: Spoonfuls of ricotta or mixed into vegetable purées.
How to serve: Mixed into pasta or spread on soft bread.
How to serve: Used in cooking or as a spread.
How to serve: Steam or bake until cooked through, blend with breast milk or formula.
How to serve: Flaked, mixed into vegetable purées.
How to serve: Small soft flakes — check carefully for bones.
How to serve: Small flaked pieces — check for bones each time.
How to serve: Drain canned sardines and mash thoroughly, checking for any bones.
How to serve: Mashed sardine mixed into vegetable or grain purées.
How to serve: Small flaked pieces mixed into other foods.
How to serve: Small pieces mixed into pasta or rice dishes.
How to serve: Stir semolina into simmering water or milk gradually to avoid lumps. Cook until smooth.
How to serve: Smooth semolina porridge thinned with breast milk or formula.
How to serve: Slightly thicker porridge or cooled and cut into soft finger pieces.
How to serve: Normal porridge or semolina pudding serving.
How to serve: Steam or boil until very soft, remove from the pods and skins, then blend into a smooth purée.
How to serve: Cooked, shelled and skinned beans mashed to a soft, lumpy texture.
How to serve: Soft, shelled beans squashed or halved. Remove the outer skins to reduce choking risk.
How to serve: Whole soft, shelled beans they can pick up, lightly squashed.
Whole soya beans (edamame) are a choking hazard. Remove them from the pod and squash or skin the beans for babies and younger toddlers.
How to serve: Soak overnight, boil until very soft, then blend into a smooth porridge.
How to serve: Smooth spelt porridge or spelt flour used in soft pancakes.
How to serve: Soft cooked spelt grains or spelt-flour pancakes cut into pieces.
How to serve: Normal grain serving.
How to serve: Steam until wilted, then blend into a smooth purée.
How to serve: Finely chopped and mixed into other purées.
How to serve: Finely shredded or mixed into soft foods.
How to serve: Chopped pieces mixed into meals.
How to serve: No soaking required — simmer until completely soft, blend until very smooth.
How to serve: Smooth split pea purée or blended into soups.
How to serve: Thick split pea purée as a spread or dip.
How to serve: Normal serving as a soup or purée.
How to serve: Cook thoroughly until very tender, then blend with broth to a smooth purée. Steak is a firm cut, so slow-cooking or blending suits early weaning best.
How to serve: Slow-cook or braise until very tender, then finely shred or mince and stir into soft purées or sauces.
How to serve: Well-cooked, tender strips sliced thinly across the grain, or finely shredded into meals.
How to serve: Small, soft, tender pieces sliced across the grain, or shredded into family meals.
How to serve: Steam until very soft, then blend to a smooth purée with no lumps.
How to serve: Soft mashed pieces or thick purée — introduce small, manageable amounts.
How to serve: Small soft pieces — skin and any seeds removed.
How to serve: Bite-size pieces they can self-feed — supervise at all times.
How to serve: Peel, dice, and boil until very soft, then blend to a smooth purée — mix with carrot or potato.
How to serve: Mash cooked swede with lumps as part of mixed vegetable mash.
How to serve: Soft swede chunks or mash as a side dish.
How to serve: Swede in stews, roasted in the oven, or mashed as part of family meals.
How to serve: Steam and purée until very smooth — no lumps.
How to serve: Soft mash or small flattened pieces.
How to serve: Small cubes, soft enough to squash between fingers.
How to serve: Bite-size wedges, skins removed.
How to serve: Boil 1 part teff in 3 parts water for 15 min, stirring often. Blend until very smooth.
How to serve: Smooth teff porridge thinned with breast milk or formula.
How to serve: Slightly thicker porridge.
How to serve: Cooked as a porridge or mixed into other foods.
How to serve: Steam until flaky, remove any bones, blend into a smooth purée.
How to serve: Finely flaked steamed fish mixed into soft foods.
How to serve: Small flaked pieces — always check for bones.
How to serve: Small bite-size flaked pieces.
How to serve: Steam silken tofu until warm, then blend into a smooth purée.
How to serve: Silken tofu mashed or blended — very smooth texture.
How to serve: Small soft cubes of firm tofu.
How to serve: Small cubes they can pick up with a pincer grip.
How to serve: Cook tomatoes to reduce acidity, blend into a smooth purée. Strain seeds.
How to serve: Soft cooked tomato — raw is acidic; cooking is gentler on young stomachs.
How to serve: Small pieces of cooked tomato — raw in small amounts if tolerated.
How to serve: Small pieces raw or cooked.
How to serve: Bake or steam thoroughly, remove all skin and bones, then blend or mash finely with a little cooking liquid.
How to serve: Carefully deboned flaked trout mixed into vegetable purées or mashed potato.
How to serve: Flaked cooked trout in soft pieces as part of a meal.
How to serve: Trout in family dishes — pan-fried fillet, fish cakes, or pasta.
Check trout very carefully for small pin bones before serving — trout is known to have many fine bones. Run your fingers along the flesh in all directions to detect them.
How to serve: Poach or roast until cooked through, blend with broth to a smooth purée.
How to serve: Finely minced or blended into vegetable purées.
How to serve: Finely shredded or small soft pieces.
How to serve: Small soft pieces they can manage independently.
How to serve: Peel, steam until very soft, blend into a smooth purée.
How to serve: Small soft mashed pieces.
How to serve: Small tender cubes — roasted turnip is mild and sweet.
How to serve: Bite-size roasted pieces.
How to serve: Blend seedless flesh into a smooth purée.
How to serve: Long strips of seedless flesh for easy gripping.
How to serve: Small seedless cubes.
How to serve: Bite-size pieces — they can self-feed easily.
How to serve: Cook until very soft, blend into a smooth creamy purée.
How to serve: Mashed or blended into soft foods.
How to serve: Small soft pieces or mashed.
How to serve: Normal serving — whole, mashed, or in soups.
How to serve: Remove crusts, cut into thin strips — soft fresh bread is easiest for babies to manage.
How to serve: Thin bread strips (soldiers) with a topping like avocado or nut butter.
How to serve: Toast fingers or small soft pieces.
How to serve: Small sandwiches or normal bread portions.
How to serve: Cook until very soft (past al dente), blend if needed for young babies.
How to serve: Very soft pasta, mashed or blended into sauces.
How to serve: Small, very soft pieces like macaroni or ditalini.
How to serve: Small pasta shapes they can pick up.
How to serve: Serve plain full-fat yogurt at room temperature.
How to serve: Plain yogurt mixed with fruit purées.
How to serve: Yogurt with soft fruit pieces stirred in.
How to serve: Yogurt with a variety of toppings they can explore.
How to serve: Steam until tender, then blend until smooth.
How to serve: Small soft pieces or thick mash.
How to serve: Small diced pieces — soft enough to squash.
How to serve: Bite-size pieces they can self-feed.
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General information based on NHS weaning guidance, not medical advice. Always stay with your baby while they eat. If you have concerns about allergies, choking or your baby's development, speak to your health visitor or GP.
