Sweet potato, carrot and coriander purée

2 small carrots, peeled and diced

1 small sprig of fresh coriander, chopped

What to do:

1 Use roughly equal amounts of each vegetable for this purée.

2 Put the vegetables and coriander in a saucepan and enough water to cover (or steam).

3 Simmer gently until cooked (about 10 minutes).

4 Strain the vegetables, reserving the nutrient-rich water.

5 Purée, either in a blender or through a sieve, then mix the purée to a suitable consistency with some of the reserved water, breast milk or formula.

For more delicious recipes and tips from Plum founder Susie Willis, check out the recipe section at Plum.