Apple and Banana Puree

Peel the apples, core them, and cut into small chunks. Good prep is the key to a smooth apple banana puree. Choose firm, ripe apples for the best flavour.

Peel the fruit and slice the banana into rounds. A ripe one adds natural sweetness without any sugar. The riper the fruit, the creamier the result.

Place the chunks in a small saucepan, cover with water, and simmer over low heat for about 8-10 minutes until completely tender. Keep the heat low so the fruit cooks gently and retains its natural flavour. Soft fruit blends more easily into a creamy texture. Do not rush this step - well-cooked fruit is essential for a smooth result.

Take the pan off the heat, add the sliced banana, and leave to cool for a few minutes. It needs no cooking - the residual warmth from the saucepan is enough to soften it nicely. Letting the mixture cool slightly also prevents steam burns when blending.

Transfer everything to a blender or use a hand blender and process until completely smooth. Run it a little longer for a silkier, lump-free result. For very young babies just starting on solids, blend thoroughly. The texture should be perfectly uniform with no lumps.

If the finished mixture is too thick, stir in small amounts of cooled boiled water until you reach the right consistency for your baby. Always use cooled boiled water for young infants. Add the water gradually, one teaspoon at a time.

Divide between clean bowls and serve warm or at room temperature. Always check the temperature with your finger before offering it to a baby - it should feel lukewarm, never hot. This is especially important straight from the fridge.

Refrigerate any leftovers and use within 24 hours. For longer storage, freeze in small individual portions and thaw overnight in the fridge. Label portions with the date so nothing goes to waste.