Rice with Chicken Liver

Cook chicken liver fully, then purée it smooth or mash it and mix into a vegetable purée so the texture is soft. It's very rich in iron. Because of its high vitamin A, general guidance is to keep it to about once a week. Never serve it as pâté.

Cook carrots until very soft, so a fork slides through with no resistance. Steam, boil, or roast, then serve as a smooth purée or a soft mash. For self-feeding, offer soft-cooked finger-length batons. Raw carrot belongs only as fine shreds. Skip added salt.

Raw bell pepper is firm and the skin is tough, so cook it until very soft for the first months. Roast or steam strips until a fork slides through with no resistance, then peel off the skin. Serve warm as finger-length pieces a hand can hold, or blend into a smooth purée. Remove the seeds and white core.

Onion is usually a flavor base rather than a food on its own at this age. Cook it down until very soft and blend it into purées, mashes, or sauces. Raw onion is sharp and firm, so keep it out for now.

Garlic adds depth to early meals without any salt. Finely mince or mash a small amount and cook it soft into purees, mashed vegetables, beans, or sauces. It is a seasoning rather than a finger food, so a little stirred through a dish is all a baby needs. Skip raw garlic and whole cloves at this stage.

Cook rice until soft and sticky and let it cool to warm. Serve it as a thick mash or mix it into a vegetable, meat, or fruit purée. Sticky or short-grain rice that clumps is easier for a baby to handle than loose dry grains.

A small pinch of turmeric can be cooked into purées, vegetable mashes, lentils, or rice to add gentle color and warmth. Use just a little so the flavor stays mild, and cook it into the dish rather than sprinkling it on raw. It pairs naturally with foods like sweet potato, cauliflower, and dal.