Potato Stuffed with Stewed 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.

Potato is always cooked, never raw. Boil, steam, bake, or roast until very soft, then mash to a smooth purée or offer a finger-length soft-cooked wedge. A little breast milk, formula, or water loosens a stiff mash. Skip salt.

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.

Choose a ripe, soft tomato. Peel off the skin (it can bunch up and be hard to chew), scoop out the seedy core, and mash the flesh or stir it into a purée. If offering a piece to hold, give a soft finger-length strip of peeled flesh. Cherry and grape tomatoes are a round choking shape, so always quarter them lengthwise into small pieces and never serve them whole or halved.

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.

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.

Cilantro (also called fresh coriander leaf) has a bright, fresh flavor and is a simple way to vary early tastes. Finely chop a small amount of the soft leaves and stir it through purees, mashed beans, soft rice, or yogurt. Chopping it small lets it blend in smoothly with the food.

Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.