If you're through the purees and finger foods and at the later stages of the weaning process, it's time to get a bit more adventurous.

Joe Wicks’ parent and baby chickpea and mushroom burger recipe

Joe Wicks’ parent and baby chickpea and mushroom burger recipe

By 12 months, most babies are able to feed themselves more, and instead of making something completely different for them, you can simply adapt a meal you'd like to eat yourself.

Joe Wicks' new book Wean in 15 tackles all the stages of the process and is inspired by his and wife Rosie's journey moving their daughter Indie onto solid food.

Joe Wicks

The 33-year-old says at one it's fine to give your child most foods – although to keep sugar and salt to a minimal, and cut whole nuts and grapes in half. Around this time you can introduce cow's milk if you want to, or of course, continue to breastfeed if you were doing so already.

This recipe is designed to feed two adults and make four baby burgers, or eight baby burgers instead, for 12 months plus.

"This is a super tasty veggie burger that you and your baby will love" Wicks says. "Your baby may not be able to hold a mini burger, but it can easily be cut into tiny pieces for them to self feed."

Ingredients :

50g blanched almonds

2tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

150g chestnut mushrooms, diced small

1 x 130g packet pre-cooked brown rice

1 x 400g tin of chickpeas, drained and rinsed

1tsp smoked paprika

1 egg yolk

25g cheddar, grated

To serve:

Bread buns

Sliced or mashed avocado

Baby gem lettuce leaves

Grated cheese

Sliced tomato

Spoonful of yoghurt

Joe Wicks recipe

Method:

1. Place the almonds in a large dry frying pan over a medium heat and toast until fragrant and lightly browned. Remove from the pan and keep to one side for later.

2. Add one tablespoon of olive oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated. Add the rice to the pan and break up with the back of a spoon.

3. Add half the mushroom rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.

4. Scrape the mixture into a bowl and add the remaining rice and mushrooms, smoked paprika, egg yolk and the grated cheese. Mix everything together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.

5. Wipe the same frying pan clean and add the remaining tablespoon of oil over a medium heat. Fry the burgers for one to two minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with sliced avocado, lettuce, extra grated cheese, tomato and yoghurt.

Keeps for up to two days covered in the fridge.

Wean in 15 by Joe Wicks is published by Bluebird, priced GBP 16.99. Available now.