Fish and Pea Burgers

Cook the fish all the way through, never raw or seared. Choose a low-mercury fish and remove every bone by running your fingers through the flesh. Flake it small and mash it smooth, or stir the flakes into a purée. Introduce it on its own and wait a few days before adding another new allergen.

Cook peas until very soft, then burst each one or mash to a thick purée. The small round, firm shape is the part to soften, so press every pea flat before serving. Skip salt.

Steam, roast or boil broccoli until a fork slides through it easily, and serve it warm. A whole soft floret gives a handy stalk to hold while the bushy top is easy to gum. The florets should be fork-soft, not crisp. You can also mash or purée cooked broccoli.

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.

Cook chickpeas until fully soft, then mash or flatten them well. A smooth no-salt hummus-style mash works nicely, or stir the mash into other purées. Never offer a whole, intact chickpea at this stage.

Cook oats with plenty of liquid into a smooth, thick oatmeal. Use breast milk, formula, or water, and thin it as needed so it's easy to swallow. Iron-fortified baby oat cereal works well here too.

Offer plain, full-fat, pasteurized yogurt on a spoon or preloaded for self-feeding. Skip sweetened or honey-containing varieties. You can stir in a little fruit purée for flavor, or swirl yogurt into other foods.